Whirlpool MS1451XWI, MS1650XW manual Meats and Main Dishes, Wine-Braised Ribs, Greek Beef Kabobs

MEATS AND MAIN DISHES

Wine-Braised Ribs

3 Ibs. pork spareribs, cut into P-rib

pieces

1 medium onion, sliced

2 bay leaves

%cup tomato juice

%cup white wine

VZteaspoon dried chervnl leaves (optional)

% teaspoon dried tarragon leaves

Sauce

2 slices bacon, finely chopped

%cup finely chopped carrot

%cup chopped onion

1 clove garlic, minced

2 tablespoons all-purpose flour

2 teaspoons sugar % teaspoon pepper

2 tablespoons tomato paste

1 cup beef broth ‘/a cup white wine

In large oven cooking bag, combine ribs, onion slices and bay leaves. Place in &inch glass baking dish. Set aside.

In small bowl, combine tomato juice, l/z cup wine, chervil and tarra- gon. Pour over ribs. Close bag loosely with string or nylon closure. Microwave at High Power for 10 minutes. Turn bag over. Reduce to Power Level 5. Microwave for 35 to 45 minutes, or until pork is tender. Let stand, covered, for 10 minutes.

Sauce:

In 2-quart microwavable casserole, combine bacon, carrot, onion and garlic. Cover. Microwave at High Power for 5 to 6 minutes, or until vegetables are tender, stirring once. Add flour, sugar, pepper and tomato paste. Blend in beef broth and wine. Microwave, uncovered, at High Power for 5 to 6 minutes, or until thickened, stirring twice. Remove ribs from bag. Add to sauce. Microwave at Cook Power 5 for 7 to 6 minutes, or until hot. Let stand 2 minutes. Discard bay leaves.

3 servings

Greek Beef Kabobs

6 oz. boneless beef sirloin steak,

1 inch thick

4 small red potatoes, 2-inch

1 jar (6 oz.) marinated artichoke hearts (reserve marinade)

‘14teaspoon pepper

6 pitted extra large black olives

4 wooden skewers, lo-inch

Trim and discard fat from beef. Cut into l-inch cubes. Set aside.

Trim M-inch strip around center of each potato. Place potatoes in a l-quart microwavable casserole. Sprinkle with 1 tablespoon arti- choke marinade. Cover. Microwave at High Power for 7 to 6 minutes, or until tender. Blend pepper into reserved marinade. Set aside.

Alternate beef, artichoke hearts, olives and potatoes on skewers, placing potatoes in center of skewers. Arrange kabobs on microwav- able roasting rack. Brush with marinade. Cover with wax paper. Microwave at High Power for 3 minutes. Rearrange kabobs and turn over. Brush with marinade. Cover. Microwave at High Power for 2 to 3 minutes, or until desired doneness. Brush with marinade.

4 servings

Southern-Style Pork Chops

1 egg, beaten

2 tablespoons French dressing

Coating

VZcup unseasoned dry bread crumbs VZteaspoon paprika

I/Z teaspoon onion powder VZteaspoon clery salt

%teaspoon chili powder

%teaspoon pepper

4 pork chops, I/Z inch thi’ck

In shallow bowl, blend egg and dressing. Combine all coating ingre- dients on a sheet of wax paper. Dip chops in egg mixture, then roll in coating. Press coating onto chops.

Arrange chops on microwavable roasting rack. Microwave at Cook Power 5 for 17 to 16 minutes, or until meat near bone is no longer pink, rearranging chops once. Do not turn chops over. Let stand for 3 minutes.

4 servings

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