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RECIPES
Nachos
15 tortilla chips
3 tablespoons jalapeno bean
dip
VZ cup shredded Cheddar
cheese
1 can (3% ounces) tuna,
drained and flaked
1 package (3 ounces) cream
cheese, softened
2 tablespoons crushed
pineapple, drained
l/z tablespoon white vinegar
l/n teaspoon curry powder
24 crackers or melba toast
rounds
lh cup finely chopped onion
1 clove garlic, pressed or
finely chopped
2 tablespoons olive oil
1 can (15 ounces) tomato
sauce
1% teaspoons dried basil
leaves
1% teaspoons dried oregano
leaves
% teaspoon ground black
pepper
‘14 cup sugar
1 tablespoon cocoa
1 teaspoon flour
dash of salt
2 tablespoons milk
2 teaspoons butter or
margarine
2 teaspoons light corn syrup
l/4
teaspoon vanilla extract
1. Spread each tortilla chip with bean dip; top with cheese.
Place chips on a paper plate.
2. Cook uncovered 1 to 1% minutes at Power Level 6 or
until cheese is melted.
Makes 15 appetizers.
Sweet and Sour Tuna Crackers
1. Combine ingredients, except crackers in a mixing bowl;
blend thoroughly.
2. Spread mixture on crackers. Arrange 8 crackers in a
circle on a paper plate. Cook uncovered 25 to 30 seconds at
Power Level 10 or until tuna mixture bubbles. Repeat with
remaining crackers.
Makes 24 appetizers.
Spaghetti Sauce
1. Combine onion, garlic, and oil in a l-quart microwavable
casserole. Cook uncovered 1 to 1% minutes at Power Level
10 or until onion is tender.
2. Add remaining ingredients. Cook covered 3 minutes at
Power Level 10 and then 8% minutes at Power Level 5; stir
twice.
Makes about 13/ cups.
Chocolate Sauce
1. Combine dry ingredients in a l-quart glass measuring
cup; stir in milk. Add butter and corn syrup.
2. Cook uncovered 1 to 2 minutes at Power Level 10 or until
sauce is thickened and smooth; stir twice. Stir in vanilla
extract.
Makes % cup
60