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Meat
Sausage patties,
Fresh (2 oz. each)
2 patties
4 patties
6 patties
Spareribs
(2'/2-3%
Ibs.)
MEAT COOKING TABLE (continued)
I
Power
Level
Cooking
Time
Special Instructlons
HIGH
5
then
5
l%-2 minutes
2%3 minutes
4%5
IJIinuteS
22-27 minutes
per pound
(165='F)
10 minutes
L
Place sausage patties in a circle on microwavable
roast rack. Brush with browning agent if desired.
Cover with 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 Squart
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 WF.) Internal
temperature
of pork should reach 17oOF before
serving.
Stuffed Flank Steak
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
l/4 teaspoon
ground thyme
'14 teaspoon
ground
black
pepper
1 beef flank steak
(about 1% pounds)
1 cup beef broth
1 can (10% ounces)
condensed
cream of
mushroom
soup
l/4 cup white wine (optional)
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
8'12
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.
51
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