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SPECIAL FEATURES
SENSOR COOKING RECIPES
Mexican Seasoned Potatoes
Makes 6 to 8 servings
4 medium baking potatoes (8 ounces each)
1
/2 teaspoon oregano leaves
1
/4 cup olive oil
1
/4 teaspoon ground cumin
1 tablespoon instant minced onion
1
/2 teaspoon salt
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 INSTANT SENSOR BAKED POTATOES setting. Rearrange
potatoes when time appears on display. Let stand, covered, 5 minutes.
Hearty Turkey Chili
Makes 6 servings
1 pound ground turkey
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon cumin
1
In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.
2
Cover and microwave using 1.GROUND MEAT. Stir and drain.
3
To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered,
using INSTANT SENSOR REHEAT.
Creole Corn
Makes 6 servings
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
In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic pow-
der, salt and pepper.
2
Microwave using INSTANT SENSOR REHEAT. Set aside.
3
In covered, 1-quart casserole, microwave corn using 6.FROZEN VEGETABLES. Drain.
4
Combine corn and vegetable-seasoning mixture. Stir and serve immediately.
Savory Flounder Fillets
Makes 4 servings
3
/4 cup of corn flake crumbs
3 tablespoons chopped parsley
2 teaspoons grated lemon peel
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 3.FISH/SEAFOOD.
3
Serve with tartar or cocktail sauce or melted cheese.
1
/2 teaspoon paprika
1 pound flounder fillets
1 egg, slightly beaten
1 medium zucchini, cut into 1 inch cubes
1 28 ounce can of tomatoes
1
/3 cup tomato paste
1 15
1
/4 to 19 ounce can red kidney beans, drained
8 ounces frozen corn, thawed
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
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