Corn and Potato Chowder Yield: 8 to 10 servings 1/2 lb. bacon
1 cup chopped onion
5 cups peeled and cubed potatoes 1/3 cup water
1(16 oz.) can
21/2 cups milk
1/2 teaspoon salt 1/4 teaspoon pepper
Chili Con Carne Yield: 4 to 6 servings 1 lb. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz.) can tomatoes, with liquid
1 (8 oz.) can tomato sauce 1/3 cup catsup
1 (16 oz.) can chili beans
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon oregano 1/8 teaspoon pepper
1.Cut bacon into small pieces. Combine bacon and onion in
2.Add potatoes and water. Cook, covered, on full power for 11 to 13 minutes, or until potatoes are tender. Stir twice during cooking time.
3.Add remaining ingredients. Heat, covered, on full power for 3 to 6 minutes, or until heated through. Do not boil. Stir halfway through heating time.
1.Combine ground beef, onion, and green pepper in casserole. Cook, covered, on full power for 3 to 5 minutes, or until vegetables are tender and beef is no longer pink. Stir halfway through cooking time. Drain.
2.Blend in remaining ingredients. Cook on full power for 7 to 10 minutes, or until heated through. Stir halfway through cooking time. Remove bay leaf.
Sandwiches Cooking Guidelines
1.Sandwiches are generally heated on full power.
2.Sandwiches should be placed on a microwave- safe paper towel, or on a plastic or ceramic rack during heating to prevent the bottoms from becoming soggy.
3.To heat sandwiches in buns, bagels, or croissants, heat the bottom half of the bread and filling. Add the top of the bread during the last 10 to 30 seconds of heating time.
4.Whenever possible, heat the sandwich filling before spreading it inside the bun or on other bread. Then heat the entire sandwich, until the bun is just warmed.
5.Sandwiches having a "thin" layer of filling will heat faster than sandwiches with thicker fillings. When heating meat sandwiches, use thin, rather than thick, slices of meat.
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