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Sausage and Poppy Seed Potatoes
3 tablespoons
butter or margarine
2 tablespoons
chopped
onion
3 tablespoons
all-purpose
flour
1 tablespoon
snipped
fresh parsley
1 teaspoon
prepared
mustard
1 teaspoon
poppy seed
VZ teaspoon
salt
dash pepper
1% cups milk
3% cups thinly sliced potatoes
(about
1 '/z I bs.)
1 lb. fully cooked
ring sausage (Wish
or smoked country
style)
Place butter and onion in e-quart microwavable
casserole.
Cover.
Microwave at High Power for 2 to 3 minutes, or until tender. Stir in
flour, parsley, mustard, poppy seed, salt and pepper. Blend in milk.
Microwave,
uncovered,
at High Power for 5 to 6 minutes, or until
thickened,
stirring once. Stir in potatoes. Cover. Microwave at High
Power for 12 to 13 minutes, or until potatoes are almost tender, stir-
ring once.
Slash sausage I/Z inch deep at 3inch
intervals. Place sausage on
potatoes. Cover. Microwave at High Power for 5 to 6 minutes, or until
heated through and potatoes are tender. Let stand for 2 minutes.
4 servings
Beef Goulash
1 lb. boneless
beef chuck roast, cut
Place beef and flour in large plastic food storage bag. Shake to coat.
into %-inch cubes
Pour beef and excess flour into 2-quart casserole. Stir in remaining
'14 cup all-purpose
flour
ingredients.
Cover. Microwave
at High Power for 10 minutes. Stir.
2 medium potatoes,
cut into 6 wedges
Reduce to Cook Power 5. Microwave for 70 to 75 minutes, or Until
1 can (16 oz.) whole tomatoes,
beef is tender, stirring
every 4 minutes.
Let stand, covered,
for
chopped
10 minutes.
1 cup thinly sliced carrots
% cup water
'1~ cup chopped
onion
4 servings
1 tablespoon
lemon juice
1% teaspoons
instant beef bouillon
granules
1% teaspoons
paprika
VZ teaspoon
garlic salt
V2 teaspoon
sugar
l/d teaspoon
dried dill weed
V8 teaspoon
cayenne
Garlic Beef with Carrots
Marinade
2 tablespoons
vegetable
oil
2 cloves garlic, minced
1 tablespoon
white wine
1 tablespoon
soy sauce
1 teaspoon
sugar
V2 teaspoon
salt
l/4 teaspoon
sesame oil
% teaspoon
ground ginger
1 lb. boneless
beef sirloin steak, cut
into %-inch strips
VZ cup thinly sliced green onion
l/z cup thinly sliced green pepper
3 medium carrots,
cut into 2%~inch
x
S-inch
strips (about 2 cups)
2 teaspoons
water
1 tablespoon
vegetable
oil
2 teaspoons
cornstarch
2 teaspoons
cold water
Hot cooked
rice
In medium mixing bowl, combine all marinade ingredients. Add beef,
onion and green pepper. Stir to coat. Cover and refrigerate
for 30
minutes.
Place carrots in l-quart microwavable
casserole. Cover. Microwave
at High Power for 2% to
3V2
minutes, or until tender-crisp.
Set aside.
Place oil in P-quart microwavable
casserole.
Microwave
at High
Power for 1 minute. Add meat mixture. Stir to coat. Microwave at High
Power for 3 minutes. Add carrots. Set aside.
In l-cup glass measure, blend cornstarch
and water. Add to meat
mixture. Stir to combine. Microwave at High Power for 8 to 9 minutes,
or until beef is no longer pink and sauce thickens. Serve with rice.
4 servings
42
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