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MICROWAVE FEATURES
SENSOR COOK RECIPES
MEXICAN SEASONED POTATOES
4 medium baking potatoes (8 ounces each)
1/4 cup olive oil
1 tablespoon instant minced onion
1/2 teaspoon chili powder
1. Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss potatoes
with oil to coat well.
2. In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3. Cover potatoes with wax paper. Microwave using SENSOR COOK for Baked potatoes setting. Rearrange potatoes
when time appears on display. Let stand, covered, 5 minutes.
SPICED CARROTS
3 cups sliced carrots, 1/4 inch thick
1/2 cup chopped green pepper, 1-inch cubes
1/4 cup linely chopped onion
3 tablespoons water
1 can (7 3/4 ounces) semi-condensed tomato soup
1/2 cup sugar
1. In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using SEN-
SOR COOK for Fresh vegetables-hard. Carrots should be tender-crisp. Drain.
2. Stir in remaining ingredients. Cover and microwave using SENSOR REHEAT.
SAVORY FLOUNDER FILLETS
3/4 cup of corn flake crumbs
3 tablespoons chopped parsley
2 teaspoons grated lemon peel
1. On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then coat
with crumb mixture.
2. Place fish in a covered, microwave-safe, baking dish. Microwave using SENSOR COOK for Fish, seafood.
3. Serve with tartar or cocktail sauce or melted cheese.
CREOLE CORN
2 teaspoons oil
1/2 cup chopped celery
1/2 cup chopped green pepper
16 ounce can tomatoes
4 ounce can mushroom stem and pieces, drained
1. In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic powder,
salt and pepper.
2. Microwave using SENSOR REHEAT. Set aside.
3. In covered, 1-quart casserole, microwave corn using SENSOR COOK for Frozen vegetables. Drain.
4. Combine corn and vegetable-seasoning mixture. Stir and serve immediately
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons vinegar
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
1/2 teaspoon paprika
1 pound flounder fillets
1 egg, slightly beaten
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
1 package (16 ounces) frozen corn
E 19
Makes 6 to 8 servings
Makes 6 to 8 servings
Makes 4 servings
Makes 6 servings
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