Filter
Top Products
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
VZ teaspoon salt dash pepper
1% cups milk
3% cups thinly sliced potatoes (about
l’/z 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
l/2
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 2-quart casserole. Stir in remaining
‘14 cup all-purpose flour
ingredients. Cover. Microwave at High Power for 10 minutes. Stir.
2 medium potatoes, cut into 8 wedges
Reduce to Cook Power 5. Microwave for 70 to 75 minutes, or until
1 can (16 oz.) whole tomatoes,
beef is tender, stirring every 4 minutes. Let stand, covered, for
chopped
10 minutes.
1 cup thinly sliced carrots
2/3 cup water
‘12 cup chopped onion
4 servings
1 tablespoon lemon juice
1% teaspoons instant beef bouillon
granules
1 VZ teaspoons paprika
V2
teaspoon garlic salt
V2
teaspoon sugar
% teaspoon dried dill weed
% 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
VZ teaspoon salt
‘14 teaspoon sesame oil
‘/a teaspoon ground ginger
1 lb. boneless beef sirloin steak, cut
into G-inch strips
VZ cup thinly sliced green onion
% cup thinly sliced green pepper
3 medium carrots, cut into 2%x l/e-
inch strips (about 2 cups)
2 teaspoons water
1 tablespoon vegetable oil
2 teaspoons cornstarch
2 teaspoons cold water Hot cooked
rice
In medium 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 31/z 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
42