Cooking Instructions
Snap Crackle Popcorn Balls (10 to 15 balls)
30 square caramel candies
1 ½ tablespoons water
1 teaspoon butter or magarine
1 pkg.( 3.5 oz.) microwave popcorn
1.Combine caramel, water and butter in 4 cup glass bowl. Microwave at HIGH (0) for 2 to 3 minutes until melted. Stir until smooth. Set aside.
2.Place popcorn on turntable. Microwave at HIGH (0) for 2 to 3 minutes or use Sensor Popcorn.
3.Place popcorn in bowl. Pour caramel mixture over popcorn ; toss until completely coated and cool enough to handle. Using buttered hands, form into
4.Cool on waxed paper. Serve immediately.
Peas With Lettuce (4 servings)
2 cups fresh shelled green peas
1/3 cup thinly sliced celery
2 tablespoons water
3 cups shredded head lettuce
1 tablespoon butter or magarine
1tablespoon
¼ teaspoon salt
¼ cup whipping cream Dash pepper to taste
1.In 1 ½
2.Microwave at HIGH (0) for 5 to 7 ½ minutes or use Sensor Fresh Vegetable. Stir in lettuce ; recover.
3.In small dish combine butter, flour, sugar, salt and pepper. Blend in cream. Microwave at HIGH (0) for 1 to 2 minutes or use Sensor Reheat. Stir until smooth.
4.Drain vegetables. Add sauce to vegetables ; toss to coat.
Stuffed Potatoes (4 servings)
4 medium potatoes, scrubbed
½ cup dairy sour cream
1/3 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon chopped chives or parsley flakes
Salt, pepper, paprika to taste
1.Prick potatoes twice with a fork. Arrange potatoes at least 1 inch apart on paper towel placed on turntable. Microwave at HIGH (0) for 10 to 12 minutes or use Sensor Potato. Let stand 5 minutes.
2.Slice top from each potato ; scoop out center. Mash with sour cream, milk, cheese, chives, salt and pepper. Spoon into shells.
3.Sprinkle with paprika. Place on plate or on paper towel in oven. Microwave at HIGH (0) for 2 to 4 minutes or use Sensor Reheat.
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