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Springtime Sole
Yield: 4 servings
1 lb. sole fillets
1/4 teaspoon leaf thyme
1 (10 oz.) pkg. frozen asparagus cuts or 3/4 lb. fresh
asparagus cuts, cooked and well-drained
1/2 cup plain yogurt
1 teaspoon buttermilk salad dressing mix
1. Place fillets in 1 1/2-quart utility dish. Sprinkle
with thyme. Cover loosely with heavy-duty
plastic wrap. Cook, covered, on full power for 1
to 3 minutes, or until fish flakes easily with fork.
Drain.
2. Layer asparagus evenly over fillets.
3. Combine yogurt with dressing mix. Spoon
evenly over asparagus. Heat on full power for
1 1/2 to 2 1/2 minutes, or until sauce is heated
through.
Tuna Stroganoff
Yield: 4 servings
2 (6 1/2 to 7 oz. each) cans tuna, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 (3 or 4 oz.) can sliced mushrooms, with liquid
1/2 cup dairy sour cream
1 tablespoon chopped parsley (optional)
Cooked noodles or rice
1. Combine tuna, soup, and mushrooms in 1 1/2-
quart casserole.
2. Heat on full power for 4 to 6 minutes, or until
mixture is heated through and bubbling. Stir
twice during heating time. Stir in sour cream.
Garnish with parsley, if desired. Serve over
noodles or rice, as desired.
Salmon Quiche
Yield: 6 servings
1, 9-inch baked pie crust
2 cups cooked and boned salmon chunks, or
1 (16 oz.) can salmon, drained
1/2 cup sliced ripe olives
1 tablespoon snipped parsley
1 cup shredded Cheddar cheese
3 eggs
3/4 cup light cream or 3/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon onion powder
1. Lightly mix salmon, olives, and parsley. Place
in 9-inch baked pie crust. Top with cheese.
2. Combine eggs, light cream, salt and onion
powder in medium bowl. Pour over salmon
mixture. Cook on Cook Level 4 for 10 to 15
minutes, or until knife inserted in center comes
out clean. Turn quarter-turn halfway through
cooking time.
* Turn quarter-turn halfway through cooking time
(non-turntable models, only).