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Mexican Seasoned Potatoes
4 medium baking potatoes (8 ounces each)
1
/
4
cup olive oil
1 tablespoon instant minced onion
1
/
2
teaspoon chili powder
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. Rearrange potatoes
when time appears on display. Let stand covered 5 minutes.
Microwaved Fresh Pumpkin
1 Pie Pumpkin or Sugar Pumpkin
1. Wash and cut pumpkin into quarters. Remove seeds and strings. Place in a glass pie plate. Cover well with
vented plastic wrap.
2. Microwave using Sensor Cook for Fresh Vegetables, Hard. Allow to stand covered 5 mintues.
3. Scrape the pulp from the shell. Strain off excess liquid from cooked pumpkin. Place pumpkin into food
processor or blender and process until smooth. Use in your favorite recipes.
Shrimp Scampi
1
/
2
cup margarine or butter
1 tablespoon snipped fresh parsley
2 tablespoons lemon juice
1 large clove garlic, minced
1. Place margarine in 2–cup measuring cup. Microwave at HIGH (100%) until melted, 1 to 1
1
/
2
minutes. Stir
in parsley, lemon juice, garlic and salt.
2. Arrange shrimp in a large glass pie plate. Pour seasoned butter over shrimp. Cover well with vented plastic
wrap. Microwave using Sensor Cook for Fish and Seafood. Shrimp should be pink and opaque.
3. Sprinkle with paprika and serve over hot cooked rice.
Spiced Carrots
3 cups sliced carrots,
1
/
4
inch thick
1
/
2
cup chopped green pepper, 1 inch cubes
1
/
4
cup finely chopped onion
3 tablespoons water
1 can (7
3
/
4
ounces) semi–condensed tomato soup
1
/
2
cup sugar
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.
Spaghetti Squash
1 spaghetti squash
Option A
3 tablespoons butter, melted
1
/
4
cup grated Parmesan cheese
2 tablespoons chopped parsley
1. Prick squash deeply several times with knife or carving fork.
2. Place squash on paper towel on turntable. Touch Sensor Cook for Vegetables, Hard. When oven sounds,
remove squash and let stand 10 minutes.
3. While squash is standing, mix together ingredients for Option A or B. Cut squash in half and remove seeds.
Unwind squash with fork into spaghetti–like strands.
4. Toss squash with desired mixture. Serve immediately.
1
/
2
teaspoon oregano leaves
1
/
4
teaspoon ground cumin
1
/
2
teaspoon salt
Makes 6 to 8 servings
1
/
2
teaspoon salt
1 pound large raw shrimp, shelled and deveined
paprika
Makes 4 servings
2 teaspoons vinegar
1 teaspoon soy sauce
1
/
2
teaspoon salt
1
/
2
teaspoon prepared mustard
1
/
8
teaspoon pepper
Makes 6 to 8 servings
Option B
3 tablespoons butter, melted
1 to 2 tablespoons honey