15
SPECIAL FEATURES
SENSOR COOKING RECIPES (continued)

Mexican Seasoned Potatoes

Makes 6 to 8 servings
4 medium baking potatoes (8 ounces each) 1/2 teaspoon oregano leaves
1/4 cup olive oil 1/4 teaspoon ground cumin
1 tablespoon instant minced onion 1/2 teaspoon salt
1/2 teaspoon chili powder
1
Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss
potatoes with oil to coat well.
2
In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3
Cover potatoes with wax paper. Microwave using Baked potato setting. Rearrange potatoes when time appears
on display. Let stand, covered, 5 minutes.

Spiced Carrots

Makes 6 to 8 servings
3 cups sliced carrots, 1/4 inch thick 2 teaspoons vinegar
1/2 cup chopped green pepper, 1-inch cubes 1 teaspoon soy sauce
1/4 cup linely chopped onion 1/2 teaspoon salt
3 tablespoons water 1/2 teaspoon prepared mustard
1 can (7 3/4 ounces) semi-condensed tomato soup 1 /8 teaspoon pepper
1/2 cup sugar
1
In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using
Fresh vegetables: Hard. Carrots should be tender-crisp. Drain.
2
Stir in remaining ingredients. Cover and microwave using Reheat.

Savory Flounder Fillets

Makes 4 servings
3/4 cup of corn flake crumbs
3 tablespoons chopped parsley
2 teaspoons grated lemon peel
1
On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then
coat with crumb mixture.
2
Place fish in a covered, microwave-safe, baking dish. Microwave using Fish/seafood.
3
Serve with tartar or cocktail sauce or melted cheese.

Creole Corn

Makes 6 servings
2 teaspoons oil
1/2 cup chopped celery
1/2 cup chopped green pepper
16 ounce can tomatoes
4 ounce can mushroom stem and pieces, drained
1
In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic
powder, salt and pepper.
2
Microwave using Reheat. Set aside.
3
In covered, 1-quart casserole, microwave corn using Frozen vegetables. Drain.
4
Combine corn and vegetable-seasoning mixture. Stir and serve immediately.
1/2 teaspoon paprika
1 pound flounder fillets
1 egg, slightly beaten
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
1 package (16 ounces) frozen corn