Wolf Appliance Company MW24 manual Mexican Seasoned Potatoes, Hearty Turkey Chili

Sensor Cooking Recipes 32

Mexican Seasoned Potatoes

Makes 6 to 8 servings

Ingredients:

4 medium baking potatoes, 8 oz (230 g) each

1/4 cup (60 ml) olive oil

1 Tbsp (15 ml) instant minced onion

1/2 tsp (2 ml) salt

1/2 tsp (2 ml) chili powder

1/2 tsp (2 ml) oregano leaves

1/4 tsp (1 ml) ground cumin

Method:

Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10" (254) square casserole dish. Toss potatoes with oil to coat well.

In small bowl, combine remaining ingredients. Sprinkle over potatoes.

Cover potatoes with wax paper. Microwave using BAKED POTATOES. Rearrange potatoes when time appears on display. Let stand, covered for 5 minutes.

Hearty Turkey Chili

Makes 6 servings

Ingredients:

1 lb (.5 kg) ground turkey

1 large onion, chopped

2 cloves garlic, minced

2 Tbsp (30 ml) chili powder

1 Tbsp (15 ml) ground cumin

1 medium zucchini, cut into 1" (25) cubes

28-oz can (795 g) tomatoes

1/3 cup (80 ml) tomato paste

15-oz to 19-oz can (425–540 g) red kidney beans, drained

8-oz pkg (230 g) frozen corn, thawed

Method:

In 3-quart (3 L) casserole dish, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.

Cover and microwave using GROUND MEAT. At end, stir and drain.

To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered, using

SENSOR REHEAT.