Sharp R-630DK

14
SPECIAL FEATURES
SENSOR COOKING RECIPES (continued)
1/2 teaspoon paprika
1 pound flounder fillets
1 egg, slightly beaten
1 medium zucchini, cut into 1 inch cubes
1 28 ounce can of tomatoes
1/3 cup tomato paste
1 15 1/4 to 19 ounce can red kidney beans, drained
8 ounces frozen corn, thawed
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
1 package (16 ounces) frozen corn
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 Baked Potatoes setting. Rearrange potatoes when time ap-
pears on display. Let stand, covered, 5 minutes.
Hearty Turkey Chili Makes 6 servings
1 pound ground turkey
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon cumin
1 In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.
2 Cover and microwave using Main Entrees: Ground Meat. Stir and drain.
3 To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered,
using Sensor Reheat.
Creole Corn Makes 6 servings
2 teaspoons oil
1/2 cup chopped celery
1/2 cup chopped green pepper
16 ounce can tomatoes
4 ounce can mushroom stem and pieces, drained
1 In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic pow-
der, salt and pepper.
2 Microwave using Sensor Reheat. Set aside.
3 In covered, 1-quart casserole, microwave corn using Vegetables: Frozen Vegetables. Drain.
4 Combine corn and vegetable-seasoning mixture. Stir and serve immediately.
Savory Flounder Fillets Makes 4 servings
3/4 cup of corn flake crumbs
3 tablespoons chopped parsley
2 teaspoons grated lemon peel
1 On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then
coat with crumb mixture.
2 Place fish in a covered, microwave-safe, baking dish. Microwave using Main Entrees: Fish or seafood.
3 Serve with tartar or cocktail sauce or melted cheese.