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Stuffed flank steak
1 cup finely chopped onion
1 clove garlic, minced
1X cup butter or margarine
1 package (10 ounces) frozen chopped spinach,
thawed and well drained
lV’4 teaspoon ground thyme
‘Vi teaspoon ground Mack pepper
1 beef flank steak (about 1 y2 pounds)
1 cup beef broth
1 can (10% ounces) condensed cream of
mushroom soup
l/4 cup white wine (optional)
1. Combine onion, garlic, and butter in a 2-quart
microwavable casserole. Cook uncovered 5 to
6 minutes at HlGH power or until onion is
tender; stir once. Add spinach, thyme, and
pepper. Cock covered 3 minutes at HIGH
power. Stir once.
2. Pound flank steak with mallet to flatten. Spread
spinach mixture on steak and roll up jellyroll-
fashion starting from the long edge. Tie with
string. Place in 2quart microwavable casse-
role.
3. Combine remaining ingredients and pour over
steak. Cook covered 6% minutes at HIGH
power. Cook covered 45 to 50 minutes per
pound at Cook Power 3 or until tender; turn
steak over twice during cooking. Let stand
covered 10 minutes.
Makes 4
servings
Poultry
Microwavexooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp. For the
crispier, conventional crust, pop the poultry in your conventional oven at 450°F for 10 to 15 minutes. The
same technique is also convenient when barbecuing. Defrost and precook in your microwave oven, then
flash-cook on the grill for that barbecue flavor.
Cooklng poultry: tlps & techniques
l
Defrost pouttry completely before cooking.
l
Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs, arrange them
like spokes of wheels.
l
Cover the baking dish with wax paper to minimize spattering.
l
Turn over both whole poultry and pouttry pieces to ensure even cooking.
l
Drain and discard juices as they accumulate.
l
Shield thin or bony pieces with small strips of aluminum foil to prevent overcooking. Keep foil at least
one inch from oven walls and other pieces of foil.
l
Use a browning agent or code with a sauce to give browned appearance.
l
Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be 18O”F-
185°F when done. Let stand covered with foil 10 minutes.
45