Sharp R-1874 Sensor Cook Recipes Continued, M I C R O W A V E F E A T U R E S, Spiced Carrots

M I C R O W A V E F E A T U R E S

SENSOR COOK 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 SENSOR COOK for Baked potatoes 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

1In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using SENSOR COOK for Fresh vegetables-hard. Carrots should be tender-crisp. Drain.

2Stir in remaining ingredients. Cover and microwave using SENSOR REHEAT.

Savory Flounder Fillets

3/4 cup of corn flake crumbs

3tablespoons chopped parsley

2teaspoons grated lemon peel

Makes 4 servings

1/2 teaspoon paprika

1pound flounder fillets

1egg, 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 SENSOR COOK for Fish, seafood.

3Serve with tartar or cocktail sauce or melted cheese.

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 SENSOR COOK for Frozen vegetables. Drain.

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

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