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Salmon and Fettuccine
4 salmon steaks
(about 1% Ibs.) cooked
l/a
cup
butter or margarine
1 medium zucchini, cut into
2-inchx S-inch strips (about 1
cup)
1 cup sliced fresh mushrooms
2 tablespoons all-purpose flour
VZ teaspoon dried dill weed
V2
teaspoon salt
VB teaspoon pepper
1% cups half-and-half or milk
8 oz. fettuccine, cooked and hot
% cup grated Parmesan cheese
Remove and discard skin and bones from cooked salmon. Flake with
fork. Set aside. 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 fettuccini. Sprinkle with cheese.
4 servings
Cauliflower Clam Chowder
1 cup cauliflowerets, G-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
In 11/z-quart 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
VU teaspoon dried summer savory
% teaspoon white pepper
1% cups
milk
V2
cup water
1 can (6% oz.) minced clams, drained
Sole Knots
1 lb. fresh sole fillets, % inch thick,
Tie each sole strip into a knot. Set aside.
cut into lo-inchx2-inch strips
3 tablespoons butter or margarine
Place butter in 8-inch round baking dish. Microwave at High Power
2 tablespoons all-purpose flour
for 1 to
1%
minutes, or until butter melts. Stir in flour, salt, pepper,
‘12 teaspoon salt
tarragon and
l/2
teaspoon orange peel. Blend in half-and-half. Micro-
I/Z teaspoon dried tarragon leaves
wave uncovered at High Power for 3 to 4 minutes, or until mixture
1 teaspoon grated orange peel,
thickens, stirring twice.
divided
1 cup half-and-half
Arrange fish knots on sauce. Sprinkle with parsley and remaining
2 tablespoons snipped fresh parsley
orange peel. Cover with wax paper. Microwave at Cook Power 7 for
10 to 12 minutes, or until fish flakes easily with fork.
4 servings
Oyster Stew
‘14 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
1'12
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
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