Pork Sausage Casserole, Sweet N Sour Pork

PORK SAUSAGE CASSEROLE

1 medium red onion

3green apples, seeded and cubed

2tablespoons margarine or butter

1package (12 oz.) bulk pork sausage, cooked, drained and crumbled

1sweet potato (about 8 oz.) cooked, peeled and cubed

1jar (12 oz.) pork gravy

1.Peel onion and cut in half. Slice it thinly. In a 2- quart glass casserole, combine onion, apples and margarine.

2.Cover with lid or vented plastic wrap. Cook on P-HI for 5 minutes, or until onions and apples are tender. Stir in sausage, sweet potato and gravy.

3.Continue cooking on P-HI for 7 to 9 minutes or until heated thoroughly.

4 servings

SWEET 'N' SOUR PORK

1pound boneless pork cubes 3/4 cup apricot preserves

2tablespoons mustard

2tablespoons apple cider vinegar

2tablespoons light soy sauce

1can (8 oz.) sliced water chestnuts, drained

1can (8 oz.) pineapple chunks, drained

1can (11 oz.) mandarin orange segments, drained

2pounds frozen pea pods, cooked and drained

2cups cooked rice

1/4 cup sliced almonds

1.In a 2-quart glass casserole, place pork cubes. Cover with wax paper. Cook on P-HI for 7 minutes; stir once during cooking to rearrange cooked cubes. Drain pork.

2.Stir in apricot preserves, mustard, vinegar, soy sauce, water chestnuts, pineapple, oranges and pea pods. Cook, uncovered, on P-HI for 3 minutes or until heated thoroughly. Serve over cooked rice and top with sliced almonds.

4 servings

BEEF, PEPPERS AND PASTA

3cups bell pepper chunks (red, yellow and green)

1cup onion, sliced

2tablespoons margarine or butter

11/2 cups chopped cooked beef

2cups cooked elbow macaroni, drained

1can (14.5 oz.) seasoned diced tomatoes, undrained

1jar (14 oz.) traditional-style pasta sauce

1.In a 2-quart glass casserole, combine bell peppers, onions and margarine. Cover with lid or vented plastic wrap. Cook on P-HI for 6 to 7 minutes or until vegetables are tender.

2.Stir in beef, macaroni, tomatoes and pasta sauce. Continue cooking on P-HI for 6 to 7 minutes or until heated thoroughly.

4 servings

LAMB SHEPHERD CASSEROLE

2cups sliced celery

1cup sliced carrots

2tablespoons margarine or butter

2cups cubed cooked potatoes

2cups cubed cooked lamb

1can (15 1/4 oz.) whole kernel corn, drained

1can (10 3/4 oz.) cream of celery soup, undiluted

1jar (12 oz.) onion gravy

1.In a 2-quart glass casserole, combine celery, carrots and margarine. Cover with lid or vented plastic wrap. Cook on P-HI for 6 minutes or until vegetables are tender.

2.Stir in potatoes, lamb, corn, soup and gravy. Continue cooking on P-HI for 8 to 10 minutes or until heated thoroughly.

4 servings