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Microwave Recipes

OMELET

Basic Omelet

1tablespoon butter or margarine
2eggs
2tablespoons milk
salt and ground black pepper, if desired
Heat butter in a microwave safe 9-inch pie plate, 30 seconds at
P10, or until melted. Turn the plate to coat the bottom with but-
ter. Meanwhile, combine the remaining ingredients in a sepa-
rate bowl, beat together and pour into the pie plate.
Cook, covered with vented plastic wrap, using OMELET selec-
tion. Let stand 2 minutes. With a spatula, loosen the edges of
the omelet from the plate, fold into thirds to serve. Always use
scrambled eggs.
Yield: 1 serving
NOTE: Double ingredients for a 4 egg Omelet. (Cook at P6
power for 5 minutes.)

CASSEROLE

Shepherd’s Pie

1pound lean ground beef
1/2cup frozen peas, thawed
1/4cup chopped onion
1tablespoon gravy powder
1/2teaspoon curry powder
1/4teaspoon salt
1/4teaspoon ground black pepper
2cups mashed potatoes
In a 2-Qt. casserole dish, crumble the ground beef and cook
for 8-10 minutes at P6 or until the meat is cooked, stirring
twice. Add the remaining ingredients, except for potatoes. Stir
well, and then spread the potatoes evenly on the top. Cover
with a lid or vented plastic wrap and cook at P6 power for
19-21 minutes.
Yield: 4 servings

Macaroni and Cheese

1/4cup butter
2tablespoons chopped onion
1clove minced garlic
1/4cup all-purpose flour
1teaspoon dry mustard
1teaspoon salt
1/4teaspoon ground black pepper
2cups milk
2cups grated cheddar cheese
8oz. (1/2lb dry weight) macaroni, cooked and drained
1/3cup bread crumbs
1teaspoon paprika
In a 2-Qt. casserole, melt the butter for 40 seconds at P10.
Add onion and garlic and cook for 1 minute at P10. Stir in flour,
mustard, salt and pepper, and gradually add the milk. Cook for
3-4 minutes at P10 until sauce thickens, stirring once. Add the
cheddar cheese, stirring thoroughly. Pour and stir the sauce
into the macaroni, in a 3-Qt. casserole.Top with bread crumbs
and paprika. Cover with lid or vented plastic wrap. Cook at P6
power for 19-21 minutes.
Yield: 6 servings

Beef and Macaroni Casserole

1pound lean ground beef
1small onion, chopped
1/2green bell pepper, chopped
1cup chopped celery
215 oz. cans tomato sauce
11/4cups water
1cup uncooked elbow macaroni
1teaspoon parsley
1/2teaspoon salt
1/4teaspoon ground black pepper
1/2cup grated cheddar cheese
Crumble the ground beef in a 3-Qt. casserole. Cook for 8-10
minutes at P6 or until the meat is cooked, stirring twice.
Stir in onion, peppers and celery. Cook for 3-4 minutes at P10.
Stir in the remaining ingredients, except cheese. Cover with lid
or vented plastic wrap. Cook at P6 power for 19-21 minutes.
Sprinkle with cheese. Cover and let stand 5 minutes.
Yield: 4-6 servings

Tuna Casserole

16 oz. can tuna, drained and flaked
4cups cooked and drained noodles
110
3/4oz. can condensed cream of mushroom soup
14 oz. can mushroom pieces and stems, drained
116 oz. package frozen peas, defrosted
3/4cup milk
1cup crushed potato chips
1/2cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna, noodles, soup, mush-
rooms, peas and milk; mix well. Cover with lid or vented plastic
wrap. Cook at P6 power for 19-21 minutes. Top with potato
chips and cheese before serving.
Yield: 4-6 servings
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