Panasonic NN-S676 - Page 23

CURRY LAMB
1 small onion, finely chopped
1/4 cup butter or margarine
3 tablespoons flour
1 pound boneless lamb, cut into 11/2-inch cubes
1 can (103/4 oz.) chicken broth
1/3 cup raisins
t/3 cup peanuts
3 tablespoons femon juice
1 tablespoon curry powder
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup flaked coconut
2 cups cooked rice (see page 32)
Yield: 4 Servings
Cook onion and butter in 2-quart casserole at HIGH 5 to
6 minutes; stir once. Stir in flour, lamb, broth; raisins,
peanuts, lernon juice, curry powder, ginger and salt.
Cover with lid. Cook at HIGH 5 minutes and at
MEDIUM-LOW 20 to 25 minutes or until lamb is tender;
stir twice. Sprinkle with coconut. Let stand, covered,
5 minutes. Serve over hot rice.
BEEF WITH BROCCOLI
1 tablespoon oil
3/4 pound boneless steak, cut into thin strips
1 clove garlic, finely chopped
1/g teaspoon ginger
11/2 cups broccoli flowerets
1 tablespoon cornstarch
1/2 cup beef broth |
1 tablespoon sherry
1 tablespoon soy sauce
Toasted sesame seeds (see page 37)
Yield: 4 Servings
Heat oil in 11 x 7-inch dish at HIGH 2 minutes. Stir in
beef, garlic and ginger. Cook at HIGH 31/2 to
41/2 minutes. Stir twice. Stir in broccoli. Cover with
plastic wrap. Cook at HIGH 3 to 5 minutes, or until
broccoli is tender-crisp; stir once. Blend cornstarch with
broth, sherry, and soy sauce until smooth. Stir into beef
mixture. Cook at HIGH 3 to 4 minutes, or until sauce is
thickened. Stir once. Top with seame seeds.
VEAL CUTLETS CORDON BLEU
4 veal cutlets (about 1 ib.), pounded thin*
2 thin slices cooked ham, halved
2 thin slices Swiss cheese, halved
1 cup seasoned dry bread crumbs
1/2 teaspoon salt
1/g teaspoon pepper
Dash allspice
1 egg, beaten with 1/4 cup water
3 tablespoons oil
Yield: 4 Servings
On one side of each cutlet, place ham and cheese; fold
cutlet in half. Pound edges together to seal or secure
with wooden toothpicks. Dip cutlets in egg and then in
bread crumbs mixed with salt, pepper and allspice. Coat
bottom of 21/2-quart shaliow oval casserole dish with half
of oil; place cutlets in dish. Sprinkle remaining oi! on
cutlets.
Cook at HIGH 31/2 minutes. Tum cutlets over. Cook at
MEDIUM 41/2 minutes. Let stand, covered with wax
paper, 5 minutes before serving.
"Variation: Substitute chicken cutlets for veal.
BASIC MEAT LOAF
11/2 pounds lean ground beef
1 cup soft bread crumbs
t/q cup toasted wheat germ
¥/2 cup milk
1 medium onion, chopped
2 eggs, slightly beaten
11/2 teaspoons salt
1/4 teaspoon pepper
1 can (8 oz.) tomato sauce, optional
Yield: 6 Servings
In large bowl, stir all ingredients except tomato sauce
until smooth. Pat mixture in oval shape into 11 x 7-inch
dish.
TO COOK: Cook at MEDIUM 20 to 24 minutes.
TO COMPLETE: Let stand, covered, 5 minutes. Drain
off excess juice. Invert meat loaf onto serving platter. If
desired, spread tomato sauce over meat loaf.
D1.