20
Microwave Recipes
OMELETTE
Basic Omelette
1 tablespoon butter or margarine
2 eggs
2 tablespoons milk
salt and ground black pepper, if desired
Heat butter in a microwave safe 22.5 cm (9-
inch) pie plate, 20 seconds at 800 W, or until
melted. Turn the plate to coat the bottom
with butter. Meanwhile, combine the remain-
ing ingredients in a separate bowl, beat
together and pour into the pie plate.
Cover with vented plastic wrap, and cook at
440 W power for 3-4 minutes. Let stand 2
minutes. With a spatula, loosen the edges of
the omelette from the plate, fold into thirds to
serve. Always use scrambled eggs.
Yield: 1 serving
NOTE: Double ingredients for a 4 egg
Omelette. (Cook at 440 W power for 5 min-
utes.)
CASSEROLE
Shepherd’s Pie
450 g (1pound) lean ground beef
1
/2 cup frozen peas, thawed
1
/
4 cup chopped onion
1 tablespoon gravy powder
1
/2 teaspoon curry powder
1
/4 teaspoon salt
1
/4 teaspoon ground black pepper
2 cups mashed potatoes
In a 2-Qt. casserole dish, crumble the
ground beef and cook for 5-7 minutes at 440
W or until the meat is cooked, stirring twice.
Add the remaining ingredients, except for
potatoes. Stir well, and then spread the
potatoes evenly on the top. Cover with a lid
or vented plastic wrap and cook at 440 W
power for 16-18 minutes.
Yield: 4 servings
Macaroni and Cheese
1
/4 cup butter
2 tablespoons chopped onion
1 clove minced garlic
1
/4 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon salt
1
/4 teaspoon ground black pepper
2 cups milk
2 cups grated cheddar cheese
220 g (8 oz.) (dry weight) macaroni, cooked
and drained
1
/3 cup bread crumbs
1 teaspoon paprika
In a 2-Qt. casserole dish, melt the butter for
40 seconds at 800 W. Add onion and garlic
and cook for 1 minute at 800 W. Stir in flour,
mustard, salt and pepper, and gradually add
the milk. Cook for 3-4 minutes at 800 W until
sauce thickens, stirring once. Add the
cheddar cheese, stirring thoroughly. Pour
and stir the sauce into the macaroni, in a 3-
Qt. casserole dish.Top with bread crumbs
and paprika. Cover with lid or vented plastic
wrap. Cook at 440 W power for 16-18 min-
utes.
Yield: 6 servings
Beef and Macaroni Casserole
450 g (1 pound) lean ground beef
1 small onion, chopped
1
/2 green bell pepper, chopped
1 cup chopped celery
2 430 g (15 oz.) cans tomato sauce
1
1
/4 cups water
1 cup uncooked elbow macaroni
1 teaspoon parsley
1
/
2 teaspoon salt
1
/
4 teaspoon ground black pepper
1
/
2 cup grated cheddar cheese
Crumble the ground beef in a 3-Qt.
casserole dish. Cook for 5-7 minutes at 440 W
or until the meat is cooked, stirring twice.
Stir in onion, peppers and celery. Cook for
3-4 minutes at 800 W. Stir in the remaining
ingredients, except cheese. Cover with lid or
vented plastic wrap. Cook at 440 W power for
16-18 minutes. Sprinkle with cheese. Cover
and let stand 5 minutes.
Yield: 4-6 servings
Tuna Casserole
1 170 g (6 oz.) can tuna, drained and
flaked
4 cups cooked and drained noodles
1 300 g (10
3
/4 oz.) can condensed cream
of mushroom soup
1 110 g (4 oz.) can mushroom pieces
and stems, drained
1 450 g (16 oz.) package frozen peas,
defrosted
3
/4 cup milk
1 cup crushed potato chips
1
/2 cup grated cheddar cheese
In a 3-Qt. casserole dish, combine tuna,
noodles, soup, mushrooms, peas and milk;
mix well. Cover with lid or vented plastic
wrap. Cook at 440 W power for 16-18 min-
utes. Top with potato chips and cheese
before serving.
Yield: 4-6 servings
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