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Corn and Potato Chowder
Yield: 8 to 10 servings
1/2 lb. bacon
1 cup chopped onion
5 cups peeled and cubed potatoes
1/3 cup water
1 (16 oz.) can cream-style corn
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
Chili Con Carne
Yield: 4 to 6 servings
1 lb. ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz.) can tomatoes, with liquid
1 (8 oz.) can tomato sauce
1/3 cup catsup
1 (16 oz.) can chili beans
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
Sandwiches Cooking Guidelines
1.
Sandwiches are generally heated on full power.
2.
Sandwiches should be placed on a microwave-
safe paper towel, or on a plastic or ceramic rack
during heating to prevent the bottoms from
becoming soggy.
3.
To heat sandwiches in buns, bagels, or
croissants, heat the bottom half of the bread
and filling. Add the top of the bread during the
last 10 to 30 seconds of heating time.
1.
Cut bacon into small pieces. Combine bacon
and onion in 3-quart casserole. Cook, covered,
on full power for 6 to 9 minutes, or until bacon
is thoroughly cooked and onion is tender. Stir
halfway through cooking time. Drain.
2.
Add potatoes and water. Cook, covered, on full
power for 11 to 13 minutes, or until potatoes
are tender. Stir twice during cooking time.
3.
Add remaining ingredients. Heat, covered, on
full power for 3 to 6 minutes, or until heated
through. Do not boil. Stir halfway through
heating time.
1.
Combine ground beef, onion, and green pepper
in casserole. Cook, covered, on full power for 3
to 5 minutes, or until vegetables are tender and
beef is no longer pink. Stir halfway through
cooking time. Drain.
2.
Blend in remaining ingredients. Cook on full
power for 7 to 10 minutes, or until heated
through. Stir halfway through cooking time.
Remove bay leaf.
Micro-tip: Amount of chili powder can be
increased or decreased, as desired.
4.
Whenever possible, heat the sandwich filling
before spreading it inside the bun or on other
bread. Then heat the entire sandwich, until the
bun is just warmed.
5.
Sandwiches having a "thin" layer of filling will
heat faster than sandwiches with thicker fillings.
When heating meat sandwiches, use thin,
rather than thick, slices of meat.
23
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