Stuffed flank steak
1 cup finely chopped onion
1 clove garlic, minced
1X cup butter or margarine
1 package (10 ounces) frozen chopped spinach, thawed and well drained
lV’4teaspoon ground thyme
‘Vi teaspoon ground Mack pepper
1beef flank steak (about 1y2pounds)
1cup beef broth
1 can (10% ounces) condensed cream of mushroom soup
l/4 cup white wine (optional)
1.Combine onion, garlic, and butter in a
2.Pound flank steak with mallet to flatten. Spread spinach mixture on steak and roll up jellyroll- fashion starting from the long edge. Tie with string. Place in 2quart microwavable casse- role.
3.Combine remaining ingredients and pour over steak. Cook covered 6% minutes at HIGH power. Cook covered 45 to 50 minutes per pound at Cook Power 3 or until tender; turn steak over twice during cooking. Let stand covered 10 minutes.
Makes 4 servings
Poultry
Microwavexooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp. For the crispier, conventional crust, pop the poultry in your conventional oven at 450°F for 10 to 15 minutes. The same technique is also convenient when barbecuing. Defrost and precook in your microwave oven, then
Cooklng poultry: tlps & techniques
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Defrost pouttry completely before cooking.
Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs, arrange them like spokes of wheels.
Cover the baking dish with wax paper to minimize spattering.
Turn over both whole poultry and pouttry pieces to ensure even cooking. Drain and discard juices as they accumulate.
Shield thin or bony pieces with small strips of aluminum foil to prevent overcooking. Keep foil at least one inch from oven walls and other pieces of foil.
Use a browning agent or code with a sauce to give browned appearance.
Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be 18O”F- 185°F when done. Let stand covered with foil 10 minutes.
45
