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Onion Soup
1 cup thinly sliced onions
2 tablespoons butter or
margarine
1 can (lOi/ ounces)
condensed beef broth
1 slice of toasted French
bread
VZ cup shredded Swiss cheese
2 tablespoons grated
Parmesan cheese
VZ pound lean ground beef
1 egg, slightly beaten
‘13 cup soft, fresh bread
crumbs
l/4 cup shredded Cheddar
cheese
3 tablespoons finely chopped
onion
2 tablespoons tomato sauce
1 tablespoon finely chopped
green pepper
l/e teaspoon dried thyme
leaves
‘18 teaspoon salt
l/e teaspoon ground black
rww
1% to 2 pounds chicken pieces,
skinned
VZ cup barbecue sauce
2’12
to 3 pounds chicken, cut
into serving pieces,
skinned
V4 teaspoon ground black
pepper
1 large onion, thinly sliced
113 cup dry sherry
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon flour
1. Combine onions and butter in a l-quart microwavable
casserole. Cook uncovered 2 to 3 minutes at Power Level 10
or until onions are soft; stir twice.
2. Add beef broth. Cook uncovered 2% to 3% minutes at
Power Level 10 or until hot; stir once after 2 minutes.
3. Ladle into large soup bowl. Cover with bread slice and
sprinkle with cheeses. Cook uncovered 45 seconds to 1
minute at Power Level 10 or until cheese is melted.
Makes 1 serving.
Cheesy Meatloaf
1. Combine ingredients in a mixing bowl; mix thoroughly.
2. Shape into loaf and place on a microwavable roast rack.
Cook covered with waxed paper 3% to 4% minutes at
POWer
Level 10 or until center is no longer pink. Let stand covered 5
minutes.
Makes 2 servings.
Barbecued Chicken
1. Arrange chicken with thicker pieces to the outside in an
8x8x2-inch square glass baking dish. Cook covered with
waxed paper 2 minutes at Power Level 10. Drain and turn
chicken over.
2. Brush half of barbecue sauce onto chicken. Cook
covered 2 minutes at Power Level 10. Turn chicken over and
brush with remaining sauce; cook covered
6V2 to 7%
minutes at Power Level 10 or until juices run clear. Let stand
covered 3 minutes.
Makes 2 servings.
Sherried Chicken
1. Arrange chicken with thicker pieces to the outside in an
8x8x2-inch square glass baking dish. Sprinkle with pepper
and top with onion. Combine remaining ingredients in a
bowl. Pour mixture evenly over chicken. Cover with plastic
wrap; vent.
2. Cook 15 to 17 minutes at Power Level 10 or until chicken
is no longer pink and juices run clear; turn over halfway
through cooking. Let stand covered 5 minutes. Stir pan
juices until smooth and spoon over chicken.
Makes
4
servings.
63