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OMELET
Basic Omelet
1 tablespoon butter or margarine
2 eggs
2 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 vented plastic wrap, on
OMELET. Let stand 2 minutes. With a spatu-
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
V2 cup frozen peas, thawed
V, cup chopped onion
1 tablespoon gravy powder
'/2 teaspoon curry powder
'/, teaspoon salt
V4 teaspoon ground black pepper
2 cups mashed potatoes
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: 20minutes
Macaroni and Cheese
'/4 cup butter
2 tablespoons chopped onion
1 clove minced garlic
V4 cup all-purpose flour
1 teaspoon dry mustard
f teaspoon salt
V, teaspoon ground black pepper
2 cups milk
2 cups grated chedder cheese
8 oz. ('/2Ib) macaroni, cooked and
drained
% cup bread crumbs
1 teaspoon paprika
Sensor Cook Recipe I
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-
tard, salt and pepper then, gradually add the
milk. Cook for 3-4 minutes at P10, stirring
once. Continue cooking for
3-4 minutes at P10 or until sauce
thickens, Stir in the cheddar cheese.
Stir the sauce into the macaroni, in a 2-Qt.
casserole.Top with bread crumbs and papri-
ka. Cover with vented plastic wrap. Cook on
CASSEROLE.
Yield: 6 servings
Approx. cooking time: 20minutes
Beef and Macaroni Casserole
1 pound lean ground beef
1 small chopped onion
1/2 green bell pepper, chopped
1 cup chopped celery
2 cans (15 oz.) tomato sauce
1'/4 cups water
1 cup uncooked elbow macaroni
1 teaspoon parsley
V2 teaspoon salt
'/4 teaspoon ground black pepper
'/2 cup grated cheddar cheese
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
3-4 minutes at P10. Add the remaining
ingredients, except cheese. Cover with vent-
ed plastic wrap. Cook on CASSEROLE,
Sprinkle with cheese. Cover and let stand
5 minutes.
Yield: 4-6 servings
Approx, cooking time: 20minutes
Tuna Casserole
t can (6 oz.) drained and flaked tuna
4 cups cooked and drained noodles
1 can (103hoz.) condensed cream of
mushroom soup
1 can (4 oz.) mushroom pieces and
stems, drained
1 package (16 oz.) frozen peas,
defrosted
3/4 cup milk
1 cup crushed potato chips
I/2 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: 20minutes
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