OTR111SU User Manual

Loading ...

E 19

MICROWAVE FEATURES

SENSOR COOK RECIPES

MEXICAN SEASONED POTATOES

Makes 6 to 8 servings

4 medium baking potatoes (8 ounces each)

1/4 cup olive oil

1 tablespoon instant minced onion

1/2 teaspoon chili powder

1/2 teaspoon oregano leaves

1/4 teaspoon ground cumin

1/2 teaspoon salt

1. Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss potatoes

with oil to coat well.

2. In small bowl, combine remaining ingredients. Sprinkle over potatoes.

3. Cover potatoes with wax paper. Microwave using SENSOR COOK for Baked potatoes setting. Rearrange potatoes

when time appears on display. Let stand, covered, 5 minutes.

SPICED CARROTS

Makes 6 to 8 servings

3 cups sliced carrots, 1/4 inch thick

1/2 cup chopped green pepper, 1-inch cubes

1/4 cup linely chopped onion

3 tablespoons water

1 can (7 3/4 ounces) semi-condensed tomato soup

1/2 cup sugar

2 teaspoons vinegar

1 teaspoon soy sauce

1/2 teaspoon salt

1/2 teaspoon prepared mustard

1/8 teaspoon pepper

1. In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using SEN

SOR COOK for Fresh vegetables-hard. Carrots should be tender-crisp. Drain.

2. Stir in remaining ingredients. Cover and microwave using SENSOR REHEAT.

SAVORY FLOUNDER FILLETS

Makes 4 servings

 3/4 cupofcornakecrumbs

3 tablespoons chopped parsley

2 teaspoons grated lemon peel

1/2 teaspoon paprika

 1 poundounderllets

1 egg, slightly beaten

1.Onwaxedpaper,combinecornakecrumbs,parsley,lemonpeelandpaprika.Diplletsinbeatenegg,thencoat

with crumb mixture.

2.Placeshinacovered,microwave-safe,bakingdish.MicrowaveusingSENSORCOOKforFish,seafood.

3. Serve with tartar or cocktail sauce or melted cheese.

CREOLE CORN

Makes 6 servings

2 teaspoons oil

1/2 cup chopped celery

1/2 cup chopped green pepper

16 ounce can tomatoes

4 ounce can mushroom stem and pieces, drained

1 teaspoon brown sugar

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

salt and pepper to taste

1 package (16 ounces) frozen corn

1. In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic powder,

salt and pepper.

2. Microwave using SENSOR REHEAT. Set aside.

3. In covered, 1-quart casserole, microwave corn using SENSOR COOK for Frozen vegetables. Drain.

4. Combine corn and vegetable-seasoning mixture. Stir and serve immediately

Loading ...

User Manual - Page 19