Whirlpool MSI040XY Salmon and Fettuccine, Cauliflower Clam Chowder, Sole Knots, Oyster Stew

Salmon and Fettuccine

4 salmon steaks

(about 1I/Z Ibs.) cooked % cup butter or margarine

1 medium zucchini, cut into 2-inch x S-inch strips (about 1 cup)

1 cup sliced fresh mushrooms

2 tablespoons all-purpose flour 112teaspoon dried dill weed

‘12 teaspoon salt l/0 teaspoon pepper

1VZcups half-and-half or milk

8 oz. fettuccine, cooked and hot

. ‘14cup grated Parmesan cheese

Remove and discard skin and bones from cooked salmon. Flake with fork. Set aside. In 2-quart casserole, combine butter, zucchini and mushrooms. Cover. Microwave at High Power for 4 to 5 minutes, or until zucchini is tender-crisp, stirring once. Stir in flour, dill weed, salt and pepper. Blend in half-and-half. Microwave at High Power for 7 to 8 minutes or until mixture thickens, stirring twice. Stir in salmon. Toss with fettuccini. Sprinkle with cheese.

4 servings

Cauliflower Clam Chowder

1 cup cauliflowerets, ‘h-inch pieces ‘14cup chopped celery

% cup shredded carrot

2 tablespoons sliced green onion

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 teaspoons snipped fresh parsley

1 teaspoon instant chicken bouillon granules

l/2 teaspoon salt

I/Bteaspoon dried summer savory ‘ISteaspoon white pepper

1VZcups milk l/2 cup water

1 can (6V2 oz.) minced clams, drained

In 1%quart microwavable casserole, combine cauliflowerets, Celery, carrot, onion and butter. Cover. Microwave at High Power for 5 to 6 minutes, or until vegetables are tender, stirring once. Stir in flour, parsley, bouillon, salt, summer savory and pepper. Blend in milk and water. Stir in clams. Microwave, uncovered, at High Power for 9 to 10 minutes, or until mixture thickens, stirring twice.

4 servings

Sole Knots

1 lb. fresh sole fillets, S-inch thick, cut into lo-inch x 2-inch strips

3 tablespoons butter or margarine

2 tablespoons all-purpose flour

V2 teaspoon salt

l/z teaspoon dried tarragon leaves 1 teaspoon grated orange peel,

divided

1 cup half-and-half

2 tablespoons snipped fresh parsley

Oyster Stew

% cup butter or margarine

2 tablespoons all-purpose flour % teaspoon white pepper

1 can (12 oz.) evaporated milk

1 cup chicken broth

1 pint fresh oysters

2 tablespoons oyster liquor paprika

Tie each sole strip into a knot. Set aside.

Place butter in 8-inch round baking dish. Microwave at High Power for 1 to 1% minutes, or until butter melts. Stir in flour, salt, pepper, tarragon and l/2 teaspoon orange peel. Blend in half-and-half. Micro- wave uncovered at High Power for 3 to 4 minutes, or until mixture thickens, stirring twice.

Arrange fish knots on sauce. Sprinkle with parsley and remaining orange peel. Cover with wax paper. Microwave at Cook Power 7 for 10 to 12 minutes, or until fish flakes easily with fork.

4 servings

Place butter in 2-quart microwavable casserole. Microwave at High Power for 1 to 11/z minutes, or until butter melts. Stir in flour and pepper. Blend in milk and chicken broth. Stir in oysters and oyster liquor. Microwave at High Power for 9 to 10 minutes, or until oysters are firm and edges curl, stirring twice. Sprinkle each serving with paprika.

4 servings

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