Amana RBG635T 1/4 teaspoon leaf thyme, 1/2 cup plain yogurt, Layer asparagus evenly over fillets

Springtime Sole Yield: 4 servings 1 lb. sole fillets

1/4 teaspoon leaf thyme

1 (10 oz.) pkg. frozen asparagus cuts or 3/4 lb. fresh asparagus cuts, cooked and well-drained

1/2 cup plain yogurt

1 teaspoon buttermilk salad dressing mix

1.Place fillets in 1 1/2-quart utility dish. Sprinkle with thyme. Cover loosely with heavy-duty plastic wrap. Cook, covered, on full power for 1 to 3 minutes, or until fish flakes easily with fork. Drain.

2.Layer asparagus evenly over fillets.

3.Combine yogurt with dressing mix. Spoon evenly over asparagus. Heat on full power for 1 1/2 to 2 1/2 minutes, or until sauce is heated through.

Tuna Stroganoff Yield: 4 servings

2 (6 1/2 to 7 oz. each) cans tuna, drained

1 (10 3/4 oz.) can cream of mushroom soup

1 (3 or 4 oz.) can sliced mushrooms, with liquid 1/2 cup dairy sour cream

1 tablespoon chopped parsley (optional) Cooked noodles or rice

Salmon Quiche Yield: 6 servings

1, 9-inch baked pie crust

2 cups cooked and boned salmon chunks, or

1 (16 oz.) can salmon, drained 1/2 cup sliced ripe olives

1 tablespoon snipped parsley

1 cup shredded Cheddar cheese

3 eggs

3/4 cup light cream or 3/4 cup evaporated milk 1/4 teaspoon salt

1/4 teaspoon onion powder

1.Combine tuna, soup, and mushrooms in 1 1/2- quart casserole.

2.Heat on full power for 4 to 6 minutes, or until mixture is heated through and bubbling. Stir twice during heating time. Stir in sour cream. Garnish with parsley, if desired. Serve over noodles or rice, as desired.

1.Lightly mix salmon, olives, and parsley. Place in 9-inch baked pie crust. Top with cheese.

2.Combine eggs, light cream, salt and onion powder in medium bowl. Pour over salmon mixture. Cook on Cook Level 4 for 10 to 15 minutes, or until knife inserted in center comes out clean. Turn quarter-turn halfway through cooking time.

*Turn quarter-turn halfway through cooking time (non-turntable models, only).

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