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Sausage and Poppy Seed Potatoes
3 tablespoons butter or margarine
2 tablespoons chopped onion
3 tablespoons all-purpose flour
1 tablespoon snipped fresh parsley
1 teaspoon prepared mustard
1 teaspoon poppy seed
l/2 teaspoon salt dash pepper
1% cups milk
3% cups thinly sliced potatoes (about
1’12 Ibs.)
1 lb. fully cooked ring sausage (Polish
or smoked country style)
Place butter and onion in 2-quart microwavable casserole. Cover.
Microwave at HIGH Power for 2 to 3 minutes, or until tender. Stir in
flour, parsley, mustard, poppy seed, salt and pepper. Blend in milk.
Microwave, uncovered, at HIGH Power for 5 to 6 minutes, or until
thickened, stirring once. Star in potatoes. Cover. Microwave at HIGH
Power for 12 to 13 minutes, or until potatoes are almost tender, stir-
ring once.
Slash sausage % inch deep at 3-inch intervals. Place sausage on
potatoes. Cover. Microwave at HIGH Power for 5 to 6 minutes, or until
heated through and potatoes are tender. Let stand for 2 minutes.
4 servings
Beef Goulash
1 lb. boneless beef chuck roast, cut
Place beef and flour in large plastic food storage bag. Shake to coat.
into %-inch cubes
Pour beef and excess flour into P-quart casserole. Sfir in remaining
l/4 cup all-purpose flour
ingredients. Cover. Microwave at HIGH Power for 10 minutes. Stir.
2 medium potatoes, cut into 6 wedges
Reduce to DEFROST. Microwave for 70 to 75 minutes, or until beef is
1 can (16 oz.) whole tomatoes,
tender, stirring every 4 minutes. Let stand, covered, for 10 minutes.
chopped
1 cup thinly sliced carrots
2/3 cup water
V2 cup chopped onion
1 tablespoon lemon juice
1% teaspoons instant beef bouillon
4 servings
granules
1 V2 teaspoons paprika
l/2
teaspoon garlic salt
j/2
teaspoon sugar
% teaspoon dried dill weed
V8 teaspoon cayenne
Garlic Beef with Carrots
Marinade
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon sugar
‘12
teaspoon salt
‘14 teaspoon sesame oil
l/e teaspoon ground ginger
1 lb. boneless beef sirloin steak, cut
into %-inch strips
VZ cup thinly sliced green onion
‘12
cup thinly sliced green pepper
3 medium carrots, cut into 2%~ VO-
inch strips (about 2 cups)
2 teaspoons water
1 tablespoon vegetable oil
2 teaspoons cornstarch
2 teaspoons cold water Hot cooked
rice
In medium-sized mixing bowl, combine all marinade ingredients.
Add beef, onion and green pepper. Stir to coat. Cover and refrigerate
for 30 minutes.
Place carrots in l-quart microwavable casserole. Cover. Microwave
at HIGH Power for 2% to 3% minutes, or until tender-crisp. Set aside.
Place oil in 2-quart microwavable casserole. Microwave at HIGH
Power for 1 minute. Add meat mixture. Stir to coat. Microwave at
HIGH Power for 3 minutes. Add carrots. Set aside.
In l-cup glass measure, blend cornstarch and water. Add to meat
mixture. Stir to combine. Microwave at HIGH Power for 8 to
9 minutes, or until beef is no longer pink and sauce thickens. Serve
with rice.
4 servings
20