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Salmon and Fettuccine
4 salmon steaks
(about 1 I/Z Ibs.) cooked
% cup butter or margarine
1 medium zucchini, cut into 2-inch x
S-inch strips (about 1 cup)
1 cup sliced fresh mushrooms
2 tablespoons all-purpose flour
112 teaspoon dried dill weed
‘12
teaspoon salt
l/0 teaspoon pepper
1 VZ cups half-and-half or milk
8 oz. fettuccine, cooked and hot
. ‘14 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, ‘h-inch pieces
In 1%quart microwavable casserole, combine cauliflowerets,
Celery,
‘14 cup chopped celery
carrot, onion and butter. Cover. Microwave at High Power
for 5 to
% cup shredded carrot
6 minutes, or until vegetables are tender, stirring once. Stir in flour,
2 tablespoons sliced green onion
parsley, bouillon, salt, summer savory and pepper. Blend in milk and
2 tablespoons butter or margarine
water. Stir in clams. Microwave, uncovered, at High Power for 9 to 10
3 tablespoons all-purpose flour
minutes, or until mixture thickens, stirring twice.
2 teaspoons snipped fresh parsley
1 teaspoon instant chicken bouillon
granules
l/2
teaspoon salt
4 servings
I/B teaspoon dried summer savory
‘IS teaspoon white pepper
1 VZ cups milk
l/2
cup water
1 can
(6V2
oz.) minced clams, drained
Sole Knots
1 lb. fresh sole fillets, S-inch thick,
cut into lo-inch x 2-inch strips
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
V2
teaspoon salt
l/z teaspoon dried tarragon leaves
1 teaspoon grated orange peel,
divided
1 cup half-and-half
2 tablespoons snipped fresh parsley
Tie each sole strip into a knot. Set aside.
Place butter in 8-inch round baking dish. Microwave at High Power
for 1 to 1% 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.
Arrange fish knots on sauce. Sprinkle with parsley and remaining
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
% 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/z 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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