Recipes, French Onion Soup 4 servings, Cooking Instructions

COOKING INSTRUCTIONS

Recipes

French Onion Soup (4 servings)

3 tablespoons butter or margarine

3 cups ( about 3 medium ) sliced onions

3 cups beef broth

1 cup water

1 teaspoon Worcestershire sauce

Salt, pepper, croutons, grated parmesan cheese to taste

2 tablespoons brandy (optional)

1Combine butter and onions in 3-quart casse- role.

Cover with lid. Microwave at HIGH (0) for 8 to 9 minutes or use Sensor Fresh Vegetable.

2Stir in broth, water, Worcestershire sauce, salt and pepper ; cover.

Microwave at HIGH (0) for 5 minutes, and at MEDIUM (5) for 5 minutes or use Sensor Reheat. Stir in brandy.

Let stand, covered, for 5 minutes before serv- ing.

Serve with croutons and cheese.

Snap Crackle Popcorn Balls (10 to 15 balls)

30 square caramel candies

1 1/2 tablespoons water

1 teaspoon butter or magarine

1 pkg.(115 g) microwave popcorn

1Combine caramel, water and butter in 4 cup glass bowl.

Microwave at HIGH (0) for 2 to 3 minutes until melted.

Stir until smooth. Set aside.

2Place popcorn on turntable. Microwave at HIGH (0) for 2 to 3 minutes or use Sensor Popcorn.

3Place popcorn in bowl. Pour caramel mixture over popcorn ; toss until completely coated and cool enough to handle.

Using buttered hands, form into 3-inch balls.

4Cool on waxed paper. Serve immediately.

Peas With Lettuce (4 servings)

2 cups fresh shelled green peas 1/3 cup thinly sliced celery

2 tablespoons water

3 cups shredded head lettuce

1 tablespoon butter or magarine

1 tablespoon all-purpose flour 1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup whipping cream Dash pepper to taste

1In 1 1/2 -quart casserole combine peas, cel-

ery and water ; cover.

Microwave at HIGH (0) for 5 to 7 1/2 minutes or use Sensor Fresh Vegetable. Stir in let- tuce ; re-cover.

2In small dish combine butter, flour, sugar, salt and pepper.

Blend in cream. Microwave at HIGH (0) for 1 to 2 minutes or use Sensor Reheat. Stir until smooth.

3Drain vegetables. Add sauce to vegetables ; toss to coat.

Stuffed Potatoes (4 servings)

4 medium potatoes, scrubbed 1/2 cup dairy sour cream 1/3 cup milk

2 tablespoons grated parmesan cheese

1 teaspoon chopped chives or parsley flakes Salt, pepper, paprika to taste

1Prick potatoes twice with a fork. Arrange potatoes at least 1 inch apart on paper towel placed on turntable. Microwave at HIGH (0) for 10 to 12 minutes or use Sensor Potato. Let stand 5 minutes.

2Slice top from each potato ; scoop out cen- ter. Mash with sour cream, milk, cheese, chives, salt and pepper. Spoon into shells.

3Sprinkle with paprika. Place on plate or on paper towel in oven. Microwave at HIGH (0) for 2 to 4 minutes or use Sensor Reheat.