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[ Sensor Cook Recipe I
OMELET In a 1-Qt. casserole, melt the butter for
40 seconds at P10. Add onion and garlic and
cook for 1 minute at P10. Stir in flour, mus-
1 tard, salt and pepper then, gradually add the
2 milk. Cook for 3-4 minutes at P10, stirring
2 once. Continue cooking for 3-4 minutes at
P10 or until the sauce thickens. Stir in the
cheddar cheese. Stir the sauce into the maca-
roni, in a 2-Qt. casserole.Top with bread
crumbs and paprika. Cover with vented plastic
wrap. Cook on CASSEROLE.
Basic Omelet
tablespoon butter or margarine
eggs
tablespoons milk
salt and ground black pepper, if
desired
Heat butter in a 9 inch pie plate, 30 seconds
at P10, or until melted, turn the plate to coat
the bottom with butter.
Meanwhile, combine the remaining
ingredients; pour into the pie plate.
Cook, covered with aluminum foil, on
OMELET. Let stand 2 minutes. With a spatu-
Yield: 6 servings
Approx. Cooking Time: 17 minutes
Beef and Macaroni Casserole
ra, loosen the edges of the omelet from the
plate; fold into thirds to serve.
Yield: 1 serving
Approx. Cooking Time: 4 minutes
NOTE: Double ingredients for a 4 egg
Omelet.
CASSEROLE
Shepherd's Pie
1 pound lean ground beef
1 small chopped onion
'/2 (chopped) green bell pepper
1 cup chopped celery
2 cans (15 oz.) tomato sauce
1 '/4 cup water
1 cup uncooked elbow macaroni
1 teaspoon parsley
1/2 teaspoon salt
1/, teaspoon ground black pepper
1/2 cup grated cheddar cheese
1
1/2
1
t/.
2
pound lean ground beef
cup frozen peas, thawed
cup chopped onion
tablespoon gravy powder
teaspoon curry powder
teaspoon salt
teaspoon ground black pepper
cups mashed potatoes
Crumble the ground beef in a 3-Qt.
casserole. Cook for 5 - 7 minutes at P6 or
until the meat is cooked; stirring twice.
Add onion, peppers and celery. Cook for
3 minutes at P10. Add the remaining ingredi-
ents, except cheese. Cover with vented plas-
tic wrap. Cook on CASSEROLE. Sprinkle with
cheese. Cover and let stand 5 minutes.
In a 2-Qt. casserole dish, crumble the beef
and cook for 5-7 minutes at P6, until the meat
is cooked; stirring twice. Add the remaining
ingredients, except the potatoes. Stir well and
spread the potatoes evenly on the top. Cover
with a lid and cook on CASSEROLE.
Yield: 4 servings
Approx. Cooking Time: 17 minutes
Macaroni and Cheese
,/,
2
1
V4
1
1
'/4
2
2
8
1/3
1
cup butter
tablespoons chopped onion
clove minced garlic
cup all purpose flour
teaspoon dry mustard
teaspoon salt
teaspoon ground black pepper
cups milk
cups grated chedder cheese
oz.(1/2 Ib) macaroni, cooked and
drained
cup bread crumbs
teaspoon paprika
Yield: 4-6 servings
Approx. Cooking Time: 17 minutes
Tuna Casserole
1
4
1
1
¾
1
1/2
can drained and flaked tuna
cups cooked and drained noodles
can (1 01/, oz.) condensed cream of
mushroom soup
can (4 oz.) mushroom pieces
steams, drained
package (16 oz.) frozen peas,
defrosted
cup milk
cup crushed potato chips
cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna,
noodles, soup, mushrooms, peas and milk;
mix well. Cover with vented plastic wrap. Cook
on CASSEROLE. Top with potato chips and
cheese.
Yield: 4-6 servings
Approx. Cooking Time: 17 minutes
12