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Salmon and Fettuccine
4 salmon steaks (about 1
V2
Ibs.)
Remove and discard skin and bones from cooked salmon. Flake with
cooked
fork. Set aside.
l/a cup butter or margarine
1 medium zucchini, cut into
2x G-inch strips (about 1 cup)
1 cup sliced fresh mushrooms
2 tablespoons all-purpose flour
l/2 teaspoon dried dill weed
V2
teaspoon salt
l/8 teaspoon pepper
1% cups half-and-half or milk
6 oz. fettuccine, cooked and hot
% cup grated Parmesan cheese
In 2-quart casserole, combine butter, zucchini and mushrooms.
Cover. Microwave at HIGH Power for 4 to 5 minutes, or until zucchini
is tender-crisp, stirring once. Stir in flour, dill weed, salt and pepper.
Blend in half-and-half. Microwave at HIGH Power for 7 to 8 minutes
or until mixture thickens, stirring twice. Stir in salmon. Toss with
fettuccin. Sprinkle with cheese.
4 servings
Cauliflower Clam Chowder
1 cup cauliflowerets, ‘h-inch pieces
% 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
l/2
teaspoon salt
‘/a teaspoon dried summer savory
% teaspoon white pepper
1 VZ cups milk
V2
cup water
1 can (6% oz.) minced clams, drained
In 1Wquart microwavable casserole, combine cauliflowerets, celery,
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
Sole Knots
1 lb. fresh sole fillets, l/d inch thick,
cut into lo-inchxP-inch strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
l/2 teaspoon salt
VZ teaspoon dried tarragon leaves
1 teaspoon grated orange peel,
Tie each sole strip into a knot. Set aside.
Place butter in a-inch round baking dish. Microwave at HIGH Power
for 1 to
lV2
minutes, or until butter melts. Stir in flour, salt, pepper,
tarragon and
l/2
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.
divided
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.
4 servings
Oyster Stew
% cup butter or margarine
2 tablespoons all-purpose flour
% teaspoon white pepper
1 can (12 oz.) evaporated milk
1 cup chicken broth
1 pint fresh oysters
2 tablespoons oyster liquor paprika
Place butter in 2-quart microwavable casserole. Microwave at HIGH
Power for 1 to
11/2
minutes, or until butter melts. Stir in flour and
pepper. Blend in milk and chicken broth. Stir in oysters and oyster
liquor. Mrcrowave at HIGH Power for 9 to 10 minutes, or until oysters
are firm and edges curl, stirring twice. Sprinkle each serving with
paprika.
22
4 servings