Panasonic NN-S676 - Page 24

APPLE-STUFFED PORK CHOPS
4 pork chops, 1-inch thick
1/4 cup butter or margarine, melted
1/2 cup chopped apple
1/2 cup herb-seasoned stuffing mix
1/4 cup (1 oz.) shredded Cheddar cheese
2 tablespoons chopped celery
1 tablespoon chopped onion
1 tablespoon chopped raisins
2 tablespoons orange juice
1/4 teaspoon Worcestershire sauce
1 tablespoon water
Yield: 4 Servings
Cut a horizontal slit in each pork chop to form pocket. In
small mixing bowl, combine butter, apple, stuffing mix,
cheese, celery, onion, raisins and orange juice; mix well.
Fill each pocket with stuffing mix; secure opening with
wooden toothpicks. Arrange pork chops in 11x 7-inch
dish. Mix Worcestershire with water and brush on pork
chops.
TO COOK: Cook at HIGH 17 to 19 minutes.
TO COMPLETE: Let stand, covered, 5 minutes.
Meanwhile, place remainder of stuffing in a small
microwave-safe bowl. Cover with plastic wrap. Cook at
MEDIUM 2 to 3 minutes, or until hot.
SPICY SAUSAGE STEW
1 pound Italian sausage links, cut into 11/-inch
pieces
1 pound boneless pork, cut into 1-inch cubes
1 can (28 oz.) whole tomatoes, chopped
1 can (8 02.) tomato sauce
1 green pepper, cut into chunks
1 teaspoon basil
1 teaspoon cregano
1/2 teaspoon garlic powder
Yield: 6 Servings
In 3-quart casserole dish, heat sausage at HIGH 5 to 6
minutes; stir once. Drain. Stir in remaining ingredients.
Cover with glass lid.
TO COOK BY SENSOR COOKING: Cook on Stew.
After time appears in display window, stir occasionally.
TO COOK BY TIME: Heat at HIGH for 5 to 6 minutes
then at LOW for 55 to 58 minutes, or until pork is tender.
Stir occasionally.
TO COMPLETE: Skim off fat from liquid. Serve, if
desired, with rice or pasta.
SWEET’N SOUR PORK
1 can (81/4 oz.) chunk pineapple in heavy syrup,
drained; reserve 1/3 cup syrup
1/4 cup cider vinegar
1 tablespoon cornstarch
2 tablespoons oil
1 pound boneless pork, cut into 3/4 inch cubes
t/q Cup soy sauce
1 bunch green onions, thinly sliced
(about 3 tbsp.)
1 green pepper, cut into smal! chunks
Yield: 4 Servings
In small glass bowl, combine reserved syrup, vinegar
and cornstarch. Cook at HIGH 11/2 to 2 minutes, or until
thickened; stir once.
Heat oi! in 8-inch square dish at HIGH 2 minutes. Stir in
pork, soy Sauce and onion. Cook at HIGH 7 to
9 minutes; stir twice. Add green pepper and pineapple.
Cook, covered with plastic wrap, at HIGH 4 to
5 minutes, or until pork is done. Stir in sauce and let
stand, covered, 5 minutes before serving.
IRISH STEW
2 pounds boneless lamb, cut into 1-inch cubes
2 medium carrots, sliced into 1/4-inch pieces
2 potatoes (about 6 oz. ea.), peeled and cubed
21/2 cups water, divided
1 envelope (1 oz.) onion-mushroom soup mix
1 bay leaf
1/4 cup flour
Yield: 8 Servings
In 4-quart casserole dish, arrange lamb, carrots and
potatoes forming three separate layers. In bow!, combine
2 cups hot water, onion-mushroom mix and bay leaf. Stir
together until well blended. Pour mixture over potatoes.
Cover with glass lid.
TO COOK BY SENSOR COOKING: Cook on Stew.
After time appears in display window, stir twice.
TO COOK BY TIME: Heat at HIGH 7 to 8 minutes and
at LOW 70 to 75 minutes. Stir twice.
TO COMPLETE: Blend flour with remaining 1/2 cup
water. Stir into dish*. Heat at HIGH 4 to § minutes, or
until stew is thickened.
“If desired, add 1/4 teaspoon browning sauce.
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