S E N S O R C O O K I N G

SENSOR COOKING RECIPES (continued)

Mexican Seasoned Potatoes

 

Makes 6 to 8 servings

4

medium baking potatoes (8 ounces each)

1/4

teaspoon ground cumin

1/4

cup olive oil

1/2

teaspoon salt

1tablespoon instant minced onion 1/2 teaspoon chili powder

1/2 teaspoon oregano leaves

1Cut 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 ap- pears 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. At end, 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

teaspoon brown sugar

1/2

cup chopped celery

1/2

teaspoon onion powder

1/2

cup chopped green pepper

1/4

teaspoon garlic powder

16

ounce can tomatoes

 

salt and pepper to taste

4

ounce can mushroom stem and pieces, drained

1

package (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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