Sharp R9H66, R9H94B manual Oregano leaves, Cup

Mexican		Seasoned		Potatoes
4	medium	baking	potatoes	(8 ounces each)	1/2 teaspoon	oregano leaves
1/4 cup olive oil					_/4 teaspoon	ground cumin
1	tablespoon instant minced onion				V2 teaspoon	salt
V2	teaspoon	chili	powder			Makes 6 to 8 servings

1o Cut each potato lengthwise into 4 equal wedges. Place potato wedges into tO-inch square casserole. Toss potatoes with oil to coat well..

2., In small bowl, combine remaining ingredients.. Sprinkle over potatoes.,

3_ Cover potatoes with wax paper,. Microwave using Sensor Cook for Baked Potatoes.1Rearrange potatoes when time appears on display_ Let stand covered 5 minutes,

Microwaved Fresh Pumpkin

1Pie Pumpkin or Sugar Pumpkin

1..Wash and cut pumpkin into quaders. Remove seeds and strings. Place in a glass pie plate.. Cover well with vented plastic wrap,

2..Microwave using Sensor Cook for Fresh Vegetables, Hard. AUow to stand covered 5 mintues.

3., Scrape the pulp from the shell. Strain off excess liquid from cooked pumpkin. Place pumpkin into food processor or blender and process until smooth. Use in your favorite recipes..

Shrimp Scampi

V2 cup margarine or butter

Itablespoon snipped fresh parsley

2 tablespoons lemon juice

1 large clove garlic, minced

1/2 teaspoon salt

1 pound large raw shrimp, shelled and deveined paprika

Makes 4 servings

1. Place margarine in 2-cup measuring cup_ Microwave at HIGH (100%) until melted, 1 to I 1/2minutes.. Stir in parsley, lemon juice, garlic and salt..

2..Arrange shrimp in a large glass pie plate.. Pour seasoned butter over shrimpo Cover well with vented plastic wrap. Microwave using Sensor Cook for Fish and Seafood.. Shrimp should be pink and opaque.

3..Sprinkle with paprika and serve over hot cooked rice..

Spiced		Carrots
3	cups sliced		carrots,	1/4inch thick	2	teaspoons	vinegar
ti2	cup	chopped	green	pepper, 1 inch cubes	1	teaspoon	soy sauce
V_ cup		finely chopped		onion	1/2 teaspoon		salt
3	tablespoons		water		1/2 teaspoon		prepared mustard
I	can	(7 3/4ounces) semi-condensed tomato soup			lIB teaspoon		pepper
t/2	cup sugar						Makes 6 to 8 servings

1..In a 1 Vz-quartcasserole, combine carrots, green pepper, onion and water_ Cover with lid. Microwave using Sensor Cook for Fresh Vegetables, Hard° Carrots should be tender crisp. Drain..

2o Stir in remaining ingredients..Cover and microwave using Sensor Reheat..

Spaghetti Squash

1 spaghetti squash Option A

3 tablespoons butter, melted tA cup grated Parmesan cheese 2 tablespoons chopped parsley

Option B

3 tablespoons butter, melted

1 to 2 tablespoons honey

1. Prick squash deeply several times with knife or carving fork.

2..Place squash on paper towel on tumtablen Touch Sensor Cook for Vegetables, Hard_ When oven sounds, remove squash and let stand 10 minutes°

3..While squash is standing, mix together ingredients for Option A or B.. Cut squash in half and remove seeds, Unwind squash with fork into spaghetti-like strands..

4o Toss squash with desired mixture. Serve immediately..

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