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SENSOR COOK RECIPES (CONTINUED)
4 medium baking potatoes (8 ounces each)
1/4 cup olive oil
1 tablespoon instant minced onion
1/2 teaspoon chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1/2 teaspoon salt
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.
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 3/4ounces) semi-condensed tomato soup
1/2 cup sugar
2 teaspoons vinegar
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
1 In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using
SENSOR COOK for Fresh vegetables-hard. Carrots should be tender-crisp. Drain.
2 Stir in remaining ingredients. Cover and microwave using SENSOR REHEAT.
3/4 cup of corn flake crumbs 1/2 teaspoon paprika
3 tablespoons chopped parsley 1 pound flounder fillets
2 teaspoons grated lemon peel 1 egg, slightly beaten
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.
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 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
1 package (16 ounces) frozen corn
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.
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