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PORK SAUSAGE CASSEROLE
1 medium red onion
3 green apples, seeded and cubed
2 tablespoons margarine or butter
1 package (12 oz.) bulk pork sausage, cooked,
drained and crumbled
1 sweet potato (about 8 oz.) cooked, peeled and
cubed
1 jar (12 oz.) pork gravy
1. Peel onion and cut in half. Slice it thinly. In a 2-
quart glass casserole, combine onion, apples
and margarine.
2. Cover with lid or vented plastic wrap. Cook on
P-HI for 5 minutes, or until onions and apples
are tender. Stir in sausage, sweet potato and
gravy.
3. Continue cooking on P-HI for 7 to 9 minutes or
until heated thoroughly.
4 servings
SWEET 'N' SOUR PORK
1 pound boneless pork cubes
3/4 cup apricot preserves
2 tablespoons mustard
2 tablespoons apple cider vinegar
2 tablespoons light soy sauce
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) pineapple chunks, drained
1
can (11 oz.) mandarin orange segments, drained
2 pounds frozen pea pods, cooked and drained
2 cups cooked rice
1/4 cup sliced almonds
1. In a 2-quart glass casserole, place pork cubes.
Cover with wax paper. Cook on P-HI for 7
minutes; stir once during cooking to rearrange
cooked cubes. Drain pork.
2. Stir in apricot preserves, mustard, vinegar, soy
sauce, water chestnuts, pineapple, oranges and
pea pods. Cook, uncovered, on P-HI for 3
minutes or until heated thoroughly. Serve over
cooked rice and top with sliced almonds.
4 servings
BEEF, PEPPERS AND PASTA
3 cups bell pepper chunks
(red, yellow and green)
1 cup onion, sliced
2 tablespoons margarine or butter
1 1/2 cups chopped cooked beef
2 cups cooked elbow macaroni, drained
1
can (14.5 oz.) seasoned diced tomatoes, undrained
1 jar (14 oz.) traditional-style pasta sauce
1. In a 2-quart glass casserole, combine bell
peppers, onions and margarine. Cover with lid
or vented plastic wrap. Cook on P-HI for 6 to 7
minutes or until vegetables are tender.
2. Stir in beef, macaroni, tomatoes and pasta
sauce. Continue cooking on P-HI for 6 to 7
minutes or until heated thoroughly.
4 servings
LAMB SHEPHERD CASSEROLE
2 cups sliced celery
1 cup sliced carrots
2 tablespoons margarine or butter
2 cups cubed cooked potatoes
2 cups cubed cooked lamb
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (10 3/4 oz.) cream of celery soup, undiluted
1 jar (12 oz.) onion gravy
1. In a 2-quart glass casserole, combine celery,
carrots and margarine. Cover with lid or vented
plastic wrap. Cook on P-HI for 6 minutes or until
vegetables are tender.
2. Stir in potatoes, lamb, corn, soup and gravy.
Continue cooking on P-HI for 8 to 10 minutes or
until heated thoroughly.
4 servings
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