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MEAT COOKING TABLE (continued)
Meat
Sausage patties,
Fresh (2 oz. each)
2 patties
4 patties
6 patties
Spareribs
(21/z-3% Ibs.)
Power
Level
HIGH
5
then
5
Cooking
Time
1%2 minutes
21/z-3 minutes
4%5 minutes
22-27 minutes
per pound
(165OF)
10 minutes
Special Instructions
Place sausage patties in a circle on microwavable
roast rack. Brush with browning agent if desired.
Cover wrth waxed paper. Turn patties over halfway
through cooking. After cooking let stand 2 minutes.
Place ribs, cut into serving size pieces, bone side
down in large cooking bag. Place bag in 3-quart
microwavable casserole. Add 1 cup water to bag.
Close bag loosely with microwavable closure or
string. Turn over ribs, rearranging carefully, halfway
through cooking. Cook until meat is fork-tender.
Carefully remove ribs.
If desired, brush sauce over ribs. Cook covered with
waxed paper. Let stand covered 10 minutes.
(Temperature may rise about loOF).’
l
Internal temperature of pork should reach 17oOF
before serving.
1 cup finely chopped onion
1 clove garlic, minced
l/4 cup butter or margarine
1 package (10 ounces) frozen
chopped spinach, thawed
and well drained
‘14 teaspoon ground thyme
l/4 teaspoon ground black
pepper
1 beef flank steak (about 1%
pounds)
1 cup beef broth
1 can (10% ounces)
condensed cream of
mushroom soup
% cup white wine (optional)
Stuffed Flank Steak
1. Combine onion, garlic, and butter in a 2-quart microwava-
ble casserole. Cook uncovered 5 to 6 minutes at Power Level
10 or until onion is tender; stir once. Add spinach, thyme,
and pepper. Cook covered 3 minutes at Power Level 10. 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 2-quart microwavable
casserole.
3. Combine remaining ingredients and pour over steak.
Cook covered 6% minutes at Power Level 10. Cook covered
45 to 50 minutes per pound at Power Level 3 or until tender ;
turn steak over twice during cooking. Let stand covered 10
minutes.
Makes 4 servings.