Sharp R-630D SENSOR COOKING RECIPES

TINSEB006WRRZ-D31 SEC R-630D O/M

A32853,SEC R630D O/M

SPECIAL FEATURES

SENSOR COOKING RECIPES (continued)

1/2 teaspoon paprika

1 pound flounder fillets

1 egg, slightly beaten

1 medium zucchini, cut into 1 inch cubes

1 28 ounce can of tomatoes

1/3 cup tomato paste

1 15 1/4 to 19 ounce can red kidney beans, drained

8 ounces frozen corn, thawed

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

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

Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss

potatoes with oil to coat well.

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

Cover 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 large onion, chopped

2 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon cumin

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

Cover and microwave using Main Entrees: Ground Meat. Stir and drain.

To 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

In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic pow-

der, salt and pepper.

Microwave using Sensor Reheat. Set aside.

In covered, 1-quart casserole, microwave corn using Vegetables: Frozen Vegetables. Drain.

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

Savory Flounder Fillets

Makes 4 servings

3/4 cup of corn flake crumbs

3 tablespoons chopped parsley

2 teaspoons grated lemon peel

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

coat with crumb mixture.

Place fish in a covered, microwave-safe, baking dish. Microwave using Main Entrees: Fish or Seafood.

Serve with tartar or cocktail sauce or melted cheese.

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