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Salmon and Fettuccine
4 salmon steaks (about 1 l/2 Ibs.)
cooked
Remove and discard skin and bones from cooked salmon. Flake with
fork. Set aside.
G cup butter or margarine
1 medlum zucchini, cut into
In 2-quart casserole, combine butter, zucchini and mushrooms.
2-lnchx S-inch strips (about
1 cup)
Cover. Microwave at HIGH Power for 4 to 5 minutes, or until zucchini
1 cup sliced fresh mushrooms
is tender-crisp, stirring once. Stir in flour, dill weed, salt and pepper.
2 tablesooons all-buroose flour
Blend in half-and-half. Microwave at HIGH Power for 7 to 8 minutes
. .
VZ teaspoon dried dill weed
V2
teaspoon salt
VB teaspoon pepper
1
V2
cups half-and-half or milk
6 oz. fettuccine, cooked and hot
‘14 cup grated Parmesan cheese
or until mixture thickens, stirring twice. Stir in salmon. Toss with
fettuccine. Sprinkle with cheese.
4 servings
Cauliflower Clam Chowder
1 cup cauliflowerets, S-inch pieces
‘14 cup chopped celery
% cup shredded carrot
2 tablespoons sliced green onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 teaspoons snipped fresh parsley
1 teaspoon Instant chicken bouillon
granules
V2
teaspoon salt
In l%quart microwavable casserole, combine cauliflowerets,
CeleW
carrot, onion and butter. Cover. Microwave at HIGH Power for 5 to
6 minutes, or until vegetables are tender, stirring once. Stir in flour,
parsley, bouillon, salt, summer savory and pepper. Blend in milk and
water. Stir in clams. Microwave, uncovered, at HIGH Power for 9 to 10
minutes, or until mixture thickens, stirring twice.
4 servings
VB teaspoon dried summer savory
% teaspoon white pepper
1% cups mllk
V2
cup water
1 can (6V2 oz.) minced clams, drained
Sole Knots
1 lb. fresh sole fillets, S-inch thick,
Tie each sole strip into a knot. Set aside.
cut into lo-inch x P-inch strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
V2
teaspoon salt
VZ teaspoon dried tarragon leaves
1 teaspoon grated orange peel,
Place butter in a-inch round baking dish. Microwave at HIGH Power
for 1 to
V/2
minutes, or until butter melts. Stir in flour, salt, pepper,
tarragon and
%
teaspoon orange peel. Blend in half-and-half. Micro-
wave uncovered at HIGH Power for 3 to 4 minutes, or until mixture
thickens, stirring twice.
dlvided
1 cup half-and-half
2 tablespoons snipped fresh parsley
Arrange fish knots on sauce. Sprinkle with parsley and remaining
orange peel. Cover with wax paper. Microwave at HIGH Power for 10
to 12 minutes, or until fish flakes easily with fork.
Oyster Stew
l/4 cup butter or margarine
2 tablespoons all-purpose flour
‘14 teaspoon white pepper
1 can (12 oz.) evaporated milk
1 cup chlcken broth
1 plnt fresh oysters
2 tablespoons oyster liquor
paprika
22
4 servings
Place butter in 2-quart microwavable casserole. Microwave at HIGH
Power for 1 to
lV2
minutes, or until butter melts. Stir in flour and
pepper. Blend in milk and chicken broth. Stir in oysters and oyster
liquor. Microwave at HIGH Power for 9 to 10 minutes, or until oysters
are firm and edges curl, stirring twice. Sprinkle each serving with
paprika.
4 servings