E17
Microwave Features
SENSOR COOK RECIPES (CONT.)
MEXICAN SEASONED POTATOES
Makes 6 to 8 servings
4 medium baking potatoes (8 ounces each) 1/2 teaspoon oregano leaves
1/4 cup olive oil 1/4 teaspoon ground cumin
1 tablespoon instant minced onion 1/2 teaspoon salt
1/2 teaspoon chili powder
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 2 teaspoons vinegar
1/2 cup chopped green pepper, 1-inch cubes 1 teaspoon soy sauce
1/4 cup linely chopped onion 1/2 teaspoon salt
3 tablespoons water 1/2 teaspoon prepared mustard
1 can (7 3/4 ounces) semi-condensed tomato
soup
1/8 teaspoon pepper
1/2 cup sugar
1. In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using
SENSOR 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
1/2 teaspoon paprika
3 tablespoons chopped parsley 1
2 teaspoons grated lemon peel 1 egg, slightly beaten
1.
with crumb mixture.
2. SENSOR COOK for Fish, seafood.
3. Serve with tartar or cocktail sauce or melted cheese.
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