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LAMB CURRY
1 small onion, finely 1
chopped
1
⁄4 cup butter or margarine 60 ml
2 tbsp flour 30 ml
1 lb boneless lamb, cut 500 g
into
1
⁄2" (1.5 cm) cubes
1
⁄2 cup water 125 ml
1 tsp chicken bouillon 5 ml
powder
1
⁄3 cup raisins 80 ml
1
⁄3 cup peanuts 80 ml
2 tbsp lemon juice 30 ml
1 tbsp curry powder 15 ml
1
⁄2 tsp ginger 2 ml
1
⁄2 tsp salt 2 ml
1
⁄2 cup flaked coconut 125 ml
2 cups cooked rice 500 ml
Cook onion and butter in a 2-quart (2 L) casserole at
P7 1 - 2 minutes. Stir once. Stir in flour, then lamb,
water, bouillon powder, raisins, peanuts, lemon juice,
curry powder, ginger and salt.
To Cook by Combination: Cook on Combination 3,
55 - 60 minutes, or until lamb is done.
To Microwave: Cook, covered, with glass lid, at P7
5 minutes and P4 20 - 25 minutes, or until lamb is
tender; stir once.
To Complete: Sprinkle with coconut and let stand,
covered, 5 minutes. Serve over rice.
Makes: 4 servings
ORANGE PORK CHOPS
A
4 pork chops 4
1 tsp Kitchen Bouquet 5 ml
4 onion slices 4
4 orange slices 4
1
⁄4 cup orange juice 60 ml
1 tbsp chopped parsley 15 ml
1
⁄4 cup sour cream 60 ml
1 tbsp flour 15 ml
1
⁄4 tsp salt 1 ml
1
⁄8 tsp pepper 0.5 ml
1 tsp dijon mustard 5 ml
Season pork chops with Kitchen Bouquet and
arrange in a shallow dish. Top each pork chop with a
slice of onion and a slice of orange. Pour in orange
juice. Sprinkle with parsley.
To Cook by Convection Cooking: Place dish on
the Ceramic Tray. Press Auto Convection Button
four times and enter the weight, then Start. Turn
once if desired.
To Microwave: Cover with plastic wrap. Cook at P4
10 - 12 minutes, or until meat is cooked. Remove
pork chops.
To Complete: Combine sour cream, flour and
seasonings, stir into liquid. Cover and cook at P7
1 minute. Serve sauce over chops with orange slices.
Makes: 4 servings
MEATS
BEEF AND VEGETABLE STIR FRY
1 lb beef sirloin steak 500 g
1
⁄4 cup water 60 ml
1 tbsp cornstarch 15 ml
1 tsp sugar 5 ml
1 beef bouillon cube 1
1 tbsp soy sauce or 15 ml
magi sauce
1 clove garlic, minced 1
4 green onions, sliced 4
2 stalks celery, sliced 2
8 mushrooms, sliced 8
1 green or red pepper, 1
sliced
4 cups spinach, shredded 1 L
(5 oz) (150 g)
To Microwave: Beef may be partially frozen to make
cutting easier. Cut meat across grain in 4 x
1
⁄4"
(10 x 1 cm) strips. In a 3-quart (3 L) shallow
casserole, combine beef, water, cornstarch, sugar,
and bouillon. Cover and cook at P7 2 minutes. Stir,
cover and cook at P4 3 minutes. Stir in remaining
ingredients, except spinach. Cover and cook at P6
4 - 5 minutes, or until ingredients are tender. Add
spinach and cook at P6 2 - 4 minutes. Serve over
rice or fine noodles.
Makes: 4 servings
APPLE STUFFED PORK CHOPS
4 pork chops, 1" (2.5 cm) 4
thick
1
⁄4 cup butter or margarine, 60 ml
melted
1
⁄2 cup chopped apple 125 ml
1 slice bread, torn in bits 1
1
⁄4 cup Cheddar cheese, grated 60 ml
2 tbsp orange juice 30 ml
2 tbsp celery, chopped 30 ml
1 tbsp onion, chopped 15 ml
1 tbsp raisins, chopped 15 ml
1 tsp sage, divided 5 ml
1
⁄4 tsp salt 1 ml
1
⁄2 tsp black pepper 2 ml
Cut pocket in each chop. In bowl, combine butter,
apples, bread, cheese, orange juice, celery, onion,
raisins,
1
⁄2 tsp (2 ml) sage, and salt; mix well. Fill each
pocket with stuffing and close the opening with
wooden toothpicks. Sprinkle chops with remaining
sage and pepper.
To Cook by Combination: Preheat at 375˚F
(190˚C). Reset to Combination 3 and cook
28 - 30 minutes.
To Microwave: Arrange pork chops in 10" (25 cm)
square dish. Cover with plastic wrap. Cook at P4
15 - 18 minutes.
To Complete: Let stand, covered, 5 minutes. Place
remainder of stuffing in bowl. Cover loosely, but
completely with plastic wrap. Cook at P4
2 - 3 minutes, or until hot.
Makes: 4 servings
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