17
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, 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.
Cook, covered with vented plastic wrap,
using OMELET selection or 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

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 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

1/4cup 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 16-18 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 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

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, 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
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