Sharp R-630D operation manual Mexican Seasoned Potatoes

S P E C I A L F E A T U R E S

SENSOR COOKING RECIPES (continued)

Mexican Seasoned Potatoes Makes 6 to 8 servings

4medium baking potatoes (8 ounces each) 1/4 cup olive oil

1tablespoon instant minced onion 1/2 teaspoon chili powder

1/2 teaspoon oregano leaves 1/4 teaspoon ground cumin 1/2 teaspoon salt

1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss potatoes with oil to coat well.

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

3Cover potatoes with wax paper. Microwave using Baked Potatoes setting. Rearrange potatoes when time ap- pears on display. Let stand, covered, 5 minutes.

Hearty Turkey Chili			Makes 6 servings
1	pound ground turkey	1	medium zucchini, cut into 1 inch cubes
1	large onion, chopped	1	28 ounce can of tomatoes
2	garlic cloves, minced	1/3	cup tomato paste
2	tablespoons chili powder	1	15 1/4 to 19 ounce can red kidney beans, drained
1	tablespoon cumin	8	ounces frozen corn, thawed

1In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.

2Cover and microwave using Main Entrees: Ground Meat. Stir and drain.

3To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered, using Sensor Reheat.

Creole Corn			Makes 6 servings
2	teaspoons oil	1	teaspoon brown sugar
1/2 cup chopped celery		1/2	teaspoon onion powder
1/2 cup chopped green pepper		1/4	teaspoon garlic powder
16	ounce can tomatoes		salt and pepper to taste
4	ounce can mushroom stem and pieces, drained	1	package (16 ounces) frozen corn

1In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic pow- der, salt and pepper.

2Microwave using Sensor Reheat. Set aside.

3In covered, 1-quart casserole, microwave corn using Vegetables: Frozen Vegetables. Drain.

4Combine corn and vegetable-seasoning mixture. Stir and serve immediately.

Savory Flounder Fillets			Makes 4 servings
3/4	cup of corn flake crumbs	1/2	teaspoon paprika
3	tablespoons chopped parsley	1	pound flounder fillets
2	teaspoons grated lemon peel	1	egg, slightly beaten

1On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then coat with crumb mixture.

2Place fish in a covered, microwave-safe, baking dish. Microwave using Main Entrees: Fish or Seafood.

3Serve with tartar or cocktail sauce or melted cheese.

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