Sharp R-1611 Mexican Seasoned Potatoes, Hearty Turkey Chili, Creole Corn, Savory Flounder Fillets

S P E C I A L F E A T U R E S

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.

2In small bowl, combine remaining ingredients. Sprinkle over potatoes.

3Cover potatoes with wax paper. Microwave using Baked potatoes setting. Rearrange potatoes when time appears on display. Let stand, covered, 5 minutes.

Hearty Turkey Chili			Makes 6 servings
1	pound ground turkey	1	medium zucchini, cut into 1 inch cubes
1	large onion, chopped	1	28 ounce can of tomatoes
2	garlic cloves, minced	1/3	cup tomato paste
2	tablespoons chili powder	1	15 1/4 to 19 ounce can red kidney beans, drained
1	tablespoon cumin	8	ounces frozen corn, thawed

1In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.

2Cover and microwave using Ground meat. Stir and drain.

3To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered, using Sensor reheat.

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

1teaspoon brown sugar 1/2 teaspoon onion powder 1/4 teaspoon garlic powder

salt and pepper to taste

1package (16 ounces) frozen corn

1 In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic powder, salt and pepper.

2Microwave using Sensor reheat. Set aside.

3In covered, 1-quart casserole, microwave corn using Frozen vegetables. Drain.

4Combine corn and vegetable-seasoning mixture. Stir and serve immediately.

Savory Flounder Fillets			Makes 4 servings
3/4 cup of corn flake crumbs		1/2	teaspoon paprika
3	tablespoons chopped parsley	1	pound flounder fillets
2	teaspoons grated lemon peel	1	egg, slightly beaten

1On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then coat with crumb mixture.

2Place fish in a covered, microwave-safe, baking dish. Microwave using Fish/seafood.

3Serve with tartar or cocktail sauce or melted cheese.

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