oMelet
Basic omelet
1tablespoon butter or margarine
2 eggs
2 tablespoons milk
salt and ground black pepper, if desired
Heat butter in a microwave safe 22.5 cm (9-inch) pie plate, 20 seconds at P10, or until melted. Turn the plate to coat the bottom with butter. Meanwhile, combine the remaining ingredients in a separate bowl, beat together and pour into the pie plate. Cover with vented plastic wrap, and cook at P6 power for 3-4 minutes. 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
1450 g (1 pound) lean ground beef
1/2 cup frozen peas, thawed
1/4 cup chopped onion
1tablespoon gravy powder
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2cups mashed potatoes
In a 2-qt. casserole dish, crumble the ground beef and cook for 5-7 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 16-18 minutes.
yield: 4 servings
Macaroni and Cheese
1/4 cup butter
2tablespoons chopped onion
1 clove minced garlic
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
2cups milk
2cups grated cheddar cheese
1225 g (8 oz.) (dry weight) macaroni, cooked and drained
1/3 cup bread crumbs
1teaspoon paprika
In a 2-qt. casserole dish, 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 16-18 minutes.
yield: 6 servings
Beef and Macaroni Casserole
1450 g (1 pound) lean ground beef
1small onion, chopped
1/2 green bell pepper, chopped
1cup chopped celery
2430 g (15 oz.) cans tomato sauce
11/4 cups water
1 cup uncooked elbow macaroni
1 teaspoon parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated cheddar cheese
Crumble the ground beef in a 3-qt. casserole. Cook for 5-7 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 16-18 minutes. Sprinkle with cheese. Cover and let stand 5 minutes.
yield: 4-6 servings
Tuna Casserole
1170 g (6 oz.) can tuna, drained and flaked
4cups cooked and drained noodles
1300 g (103/4 oz.) can condensed cream of mushroom soup
1110 g (4 oz.) can mushroom pieces and stems, drained
1450 g (16 oz.) package frozen peas, defrosted
3/4 cup milk
1cup crushed potato chips
1/2 cup grated cheddar cheese
In a 3-qt. casserole, combine tuna, noodles, soup, mushrooms, peas and milk; mix well. Cover with lid or vented plastic wrap. Cook at P6 power for 16-18 minutes. Top with potato chips and cheese before serving.
yield: 4-6 servings
IP4091_3BD60CP_15_120302:IP3854_38N04CP_01_111101
