Onion soup
1 cup thinly sliced onions
2 tablespoons butter or margarine
1 can (10% ounces) condensed beef broth
1slice of toasted French bread % cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
Cheesy meatloaf
‘h pound lean ground beef 1 egg, slightly beaten
%cup soft, fresh bread crumbs ‘/4 cup shredded Cheddar cheese
3 tablespoons finely chopped onion
2 tablespoons tomato sauce
1 tablespoon finely chopped green pepper l/E teaspoon dried thyme leaves
‘h teaspoon salt
‘h teaspoon ground black pepper
Barbecued chicken
1% to 2 pounds chicken pieces, skinned % cup barbecue sauce
Sherried chicken
2% to 3 pounds chicken, cut into serving pieces, skinned
‘1’4teaspoon ground black pepper 1 large onion, thinly sliced ‘15cup dry sherry
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon flour
1.Combine onions and butter in a
2.Add beef broth. Cook uncovered 2% to 3% minutes at HIGH power or until hot; stir once after 2 minutes.
3.Ladle into large soup bowl. Cover with bread slice and sprinkle with cheeses. Cook uncov- ered 45 seconds to 1 minute at HIGH power or until cheese is melted.
Makes 1 serving
1.Combine ingredients in a mixing bowl; mix thoroughly.
2.Shape into loaf and place on a microwavable roast rack. Cook covered with wax paper 3% to 4% minutes at HIGH power or until center is no longer pink. Let stand covered 5 minutes.
Makes‘2 servings
1.Arrange chicken with thicker pieces to the outside in an
2.Brush half of barbecue sauce onto chicken. Cook covered 2 minutes at HIGH power. Turn chicken over and brush with remaining sauce; cook covered 6% to 7% minutes at HIGH power or until juices run clear. Let stand covered 3 minutes.
Makes 2 servings
1.Arrange chicken with thicker pieces to the outside in an
2.Cook 15 to 17 minutes at HIGH power or until chicken is no longer pink and juices run clear: turn over halfway through cooking. Let stand covered 5 minutes. Stir pan juices until smooth and spoon over chicken.
Makes 4 servings
57
