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Title: Oriental Pork and Broccoli
Keywords: pork, oriental, microwave

Ingredients:
1 lb pork tenderloin, striped       3 tbs soy sauce
1 tbs white wine vinegar            1 tbs fresh grated ginger
2 tsp cornstarch                    1 tsp sugar
1 "bch" fresh broccoli              1 tbs vegetable oil
2 tsp sesame oil                    1 red pepper cut into thin
strips
1/2 cup chicken broth               1/4 cup sliced green onions
2 tsp toasted sesame seeds
Directions:
Mix the soy sauce, vinegar, ginger, sugar and cornstarch in a large
bowl. Add the pork strips and toss till well coated.  Cut the
florets
from the broccoli, peel and slice stems 1/4" thick.  Coat the
broccoli
stems with vegetable oil and sesame oil in a 13 x 9 microwave proof
dish. Cover dish with plastic wrap and vent.  Microwave on high for
1
minute.  Stir in florets and red pepper; microwave covered 2
minutes,
stirring once.  Stir in pork mixture and chicken broth, microwave
covered until tender, 5 or 6 minutes, stirring once.  Pour liquid
in
dish into 1-cup microwave proof measure. Microwave until thickened,
1 to
1 1/2 minutes.  Pour over pork and broccoli and toss to coat. 
Sprinkle
with sliced green onions and toasted sesame seeds.

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Title: SPAGHETTI SAUCE No. 3
Keywords: sauce, beef, microwave

Ingredients:
1-1 1/2 Lb Ground Chuck           2 Cloves Garlic, minced
1/2 cup Onion, chopped            1 lrg Can Cooked Tomatoes (28 oz)
12 Oz Can tomato paste            2 tsp   Garlic Salt
2       tsp   Oregano             1/2     tsp   Basil
1/4     tsp    Thyme              1/4     tsp   Pepper
Directions:
Microwave chuck, garlic & onion in Ultra 21 2 Qt. Casserole with
Colander for 4 minutes.  Pour off fat and transfer mixture to 2 Qt.
casserole. Stir in remaining ingredients and cook on half power
18-21
minutes, stirring several times.  Cover & let stand 5 minutes. This
makes enough sauce to adequately cover 1 Lb of Spaghetti.  I always
use
thin or linquine. over & let stand 5 minutes. This makes enough
sauce to
adequately cover 1 lb of spaghetti.

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Title: Asparagus with Mustard Sauce
Keywords: Asparagus, Vegetables, Microwave

Ingredients: 
1 1/2 lb asparagus, in pieces      1/4 cup water
1/3 cup mayonnaise                 1 tbs minced fresh parsley
1 tsp prepared mustard             1/2 tsp onion salt
1/8 tsp white pepper 
Directions: 
Combine asparagus and water in 2-quart microwave casserole. Cover. Cook
on HI 4 to 5 minutes, or until tender, stirring once during cooking,
drain. Combine remaining ingredients, mixing lightly to coat asparagus.
Cook on HI 1 tsp 1 1/2 minutes, or until heated through.

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Title: Shrimp Veracruz
Keywords: shrimp, casserole, microwave

Ingredients:
1 lg onion, cut into chunks         1 green pepper, cut into chunks
4 cloves garlic, minced              1 tbs vegetable oil
1 8-oz can tomato sauce              1/4 cup dry white wine
1 tbs dried basil                    1 tbs sugar
1/4 tsp ground cumin                 salt
dash hot pepper sauce                black pepper
1 lb shrimp, shelled & deviened      2 tbs chopped parsley
2 cups rice or noodles, cooked
Directions:
Put onion, green pepper, garlic and oil in casserole. Cover and
cook on high power for three minutes, stirring once. Stir in tomato
sauce, wine, basil, sugar, cumin, salt, hot pepper sauce and black
pepper. Cover with wax paper and cook on high power for 5 minutes.
Add shrimp and toss lightly to coat. Cook on high power covered
with wax paper 3 to 4 minutes or until shrimp turn pink.
Garnish with parsley and serve immediately with hot rice or
noodles.
Note: If shrimp on edges are slow to turn pink move them to center
and move pink shrimp to edges.

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Title: Sirloin Tips and Mushrooms
Keywords: beef, casserole, microwave

Ingredients:
1 1/4 lbs. sirloin, cubed           1 clove garlic, minced
3/4 lb fresh mushrooms, sliced     1/3 cup water or beef broth
1/2 cup dry red wine                1 1/2 tsp soy sauce
2 tsp Dijon mustard                1 tsp cornstarch
1/2 cup whipping cream               chopped parsley
Directions:
Coat a wide skillet with non-stick vegetable spray.  Brown the
meat.
Add garlic.  As pieces brown, move them to a casserole dish that
can be
covered. Add 1/4 cup wine to the skillet.  Saute mushrooms in the
wine
and add them to the casserole with the meat. Microwave the
casserole,
covered for 4 minutes, stirring each minute, on high.  Remove from
microwave, cover and bake in the conventional oven for 1 hour on
275F.
Meanwhile, add water or broth, remaining wine and soy sauce to the
pan
that you browned the meat in,.  Boil, stirring up the browning
until
reduced to a glaze.  Blend the mustard, cornstarch and cream.  Add
to
the pan. Boil until thick.  Pour off juices from meat into the
sauce in
the pan.  Boil, whisking until smooth and thick.  Blend with the
meat.
Serve over rice and sprinkle with garnish.

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Title: Quick Lamb Stew
Keywords: lamb, casserole, microwave, serves 5

Ingredients:
1 lb cooked stew lamb              4 medium carrots, cut in strips
3  medium potatoes, diced          1 cup sliced celery
1  Envelope onion soup mix         3 tbs flour
2 1/4 cups  water                  3 cloves garlic, minced
Directions:
Mix all ingredients in 2 1/2 quart casserole.  Cover and microwave
on
high (100  percent) to boiling, 10 to 12 minutes; stir.  Cover and
let
stand 5 minutes and microwave until vegetables are tender,10 to 12
minutes more, stirring every 5 minutes.

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Title: Joyce's Casserole
Keywords: beef, casserole, microwave

Ingredients:
1 1/2 lb ground beef                 1 cup onion, chopped
1 tbs oil                            2 cup celery, sliced
1 can cream mushroom soup            3/4 cup water
10 oz frozen mixed vegetables        2 cups cooked rice
2 tbs soy sauce                      1 tsp salt
pepper to taste                      3 ox chow mein noodles
Directions:
Brown beef and onions in oil. Cook mixed vegetables in 3/4 cup
water for 10 minutes. Mix meat, onions, mixed vegetables, liquid,
soup, rice, seasonings and noodles in 2-quart casserole. Cover and
bake 25 minutes at 350 degrees or microwave 10 minutes on reheat.

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Title: CHOCOLATE PUDDING CAKE
Keywords: cake, chocolate, microwave

Ingredients:
1 cup flour                            1 tsp vanilla 
3/4 cup sugar                          2 tsp veg oil
1/2 cup chopped nuts                   1/2 cup milk
2 tsp cocoa                            3/4 cup sugar
1 tsp baking powder                    1/4 cup cocoa
1/2 tsp salt                           2 cup boiling water
Directions:
Combine flour, sugar, nuts, cocoa, baking pwdr, and salt in 2.5 qt
casserole dish (microwave safe).  Add vanilla, oil, milk and mix well.
Combine sugar and cocoa and sprinkle evenly over batter.  Pour boiling
water over all. Cook uncovered on "high" for 9 minutes (rotating dish
several times to ensure even cooking).  Cake will be interspersed with
fudge sauce.  Serves 5-6 (with *average* appetites!)

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Title: Nuked Chicken Paprika
Keywords: chicken, microwave, chicken, microwave

Ingredients:
2 cooked chicken breasts, cut in pieces   2 tsp paprika
1 small to medium onion, finely chopped   2 tbs butter or margarine
1 tbs flour                               1 tbs sour cream
powdered chicken-flavored bouillon        salt
pepper 
Directions: 
Roast onion in butter until starting to turn light brown. Add paprika,
stir. Add flour, stir. Add 2 cups of water. Bring to a boil, stirring
constantly. Add enough chicken-flavored bouillon powder to obtain fairly
strong flavor. Microwave chicken until hot, add to sauce. Remove from
heat while fixing dumplings. After dumplings are ready, reheat to just
below boiling. Remove from heat. Stir in one tbs sour cream. Pour over
dumplings.
 
FLOUR DUMPLINGS 
 
2 to 2 1/2 cups all-purpose flour           1 egg
1/4 teaspoon salt                           2 tbs oil
milk
Directions:
Mix flour, egg, oil, salt with enough milk to make a fairly thick dough.
Drop teaspoon-to-tbs-size chunks of dough into boiling salted water.
Keep boiling until dumplings float to top. Drain, and briefly rinse
dumplings with cold water. If desired, briefly swish them around in
melted butter.

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Title: Orange-Glazed Ham
Keywords: Ham, Meats, Main dish, microwave

  Servings:  2

      6 oz Slice Fully Cooked Ham * 
      2 ea Stalks Celery ** 
     11 oz Mandarin Orange Sections *** 
      1 t  Cornstarch 
    1/8 t  Ground Ginger 

  *      Slice of Ham should be cut into 3/4-inch chunks.
  **     Celery should be cut into 1/2-inch chunks on a slant cut (bias)
  ***    Mandarin Oranges should contain pineapple also.  If they do not,
         add pineapple to taste.
  --------------------------------------------------------------------------
  In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on
  100% power for 3 to 4 minutes or till heated through.  Drain orange
  sections with pineapple, reserving 1/3 cup liquid.  In a 1-cup measure
  stir together cornstarch and cinnamon.  Stir into reserved liquid.
  Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till
  thickened and bubbly, stirring every 30 seconds.  Drain liquid off ham and
  celery mixture.  Stir in thickened mixture.  Stir in orange sections with
  pineapple.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes or
  till heated through.  Serve with hot cooked rice, if desired.

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Title: Chicken Broccoli Divan
Keywords: chicken, bake, broccoli, microwave

Ingredients:
1 lb broccoli, cooked              1/3 cup milk
1 1/2 cup chicken, cooked, cubed   1/2 cup cheddar cheese, shredded
1 can cream of broccoli soup       1 tbs butter, melted
1 tbs dry bread crumbs
Directions:
In 9-in pie plate or shallow casserole, arrange broccoli, top with
chicken. Combine soup and milk; pour over chicken. Sprinkle with
cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake
at 450 degrees for 15 minutes to until hot. Or cover with wax paper
and microwave on high for 6 minutes, rotating halfway through.

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Title: Chicken Saltimbocca
Keywords: chicken, microwave.

Ingredients:
1 chicken breast, halved         1 pkg of sliced jack cheese
1 pkg of sliced ham              2 tbs butter/margarine
salt, pepper & ground nutmeg     4-6 large mushrooms, sliced
2 tbs cream Sherry               chopped parsley
Directions: 
Place each piece of chicken on a piece of waxed paper; cover with
another piece of waxed paper and lb meat firmly with a flat mallet until
about 1/4" thick.  Place 1 slice of cheese & 1 slice of ham on each
chicken piece; then fold each chicken piece in half to enclose cheese &
ham; secure with a wooden pick.
 
Melt butter in a shallow baking dish in the microwave 1 minute; turn
chicken bundles over in butter to coat all sides.  Lift out and sprinkle
lightly with salt, pepper and nutmeg.  Add mushrooms to dish and cook,
uncovered, for 1 to 1-1/2 minutes.  Stir mushrooms, arrange chicken over
top, cover, and cook 4-6 minutes or until chicken is opaque throughout
when slashed in thickest portion. Lift chicken to a warm serving
platter; if any melted cheese remains in dish, spoon over chicken.  Stir
Sherry into pan juices; cook, uncovered, 1-1/2 to 2  minutes until
liquid is reduced and slightly thickened.  pour over chicken and garnish
with parsley.

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Title: Hearty Chicken Noodle Soup
Keywords: Soup, microwave

Ingredients: 
1 frying chicken                 1 cup chopped carrots
1 cup chopped celery             1 onion, chopped
1 1/2 cups uncooked noodles      4 tsp instant chicken bouillon
1/2 tsp dried marjoram           1 tsp salt
1/4 tsp pepper                   6 cups water
1 tbs finely chopped parsley
Directions:
   Put the chicken, breast side down, in a 4-quart microwavable
casserole. Cover and microwave on High for 10 minutes. Turn the chicken
breast side up, cover and microwave on High for 7 to 10 minutes, until
the meat is tender and the juices run clear. Remove the chicken from the
casserole. Add the carrots, celery and onion to the casserole. Cover and
microwave on High for 5 to 6 minutes until softened. Remove the skin and
bones from the chicken and cut the meat into bite-sized pieces. Add the
chicken, noodles, bouillon, marjoram, salt, pepper and water to the
vegetables in the casserole. Cover and microwave on High for 20 to 25
minutes or until heated through, stirring after 10 minutes. Sprinkle the
parsley on the soup before serving.
 
Serves 10

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Title: Seafood Gumbo No.1
Keywords: Soup, microwave, crab, shrimp

Ingredients:
4 tbs butter (2 oz)                    1 10 oz pkg frozen okra,  sliced
2/3 cup chopped scallions, inc tops    1/2 cup chopped celery
2 tsp gumbo file'                      2 tsp dried oregano
1/2 tsp pepper                         1/2 tsp paprika
1/2 tsp dried thyme                    1/4 tsp hot pepper sauce
1 bay leaf                             28-oz can tomatoes, chpd, juice rsvd
1 1/2 cups    water                    1/2 lb  peeled and cleaned shrimp
6 oz crabmeat, drained and flaked      1 1/2 cups cooked rice
Directions: 
   Combine the butter, okra, scallions, celery, file', oregano, pepper,
paprika, thyme, hot pepper sauce and bay leaf in a 3 1/2-gt microwavable
casserole. Cover and microwave on High for 4 to 5 minutes. Stir in the
tomatoes, reserved juice and the water. Cover and microwave on High for
10 to 12 minutes until boiling, stirring every 4 minutes. Add the shrimp
and the crabmeat to the casserole. Cover and microwave on High for 4 to
7 minutes, stirring after 2 minutes, until the shrimp is just cooked.
Remove the bay leaf. Divide the rice between 6 soup bowls. Fill each
with the gumbo and serve immediately.
 
Serves 6

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Title: French Onion Soup (Microwave)
Keywords: Soup, microwave

Ingredients: 
3 tbs butter (1 1/2 oz)            2 cup sliced onions
2 14 1/2-oz cans beef broth        3 beef bouillon cubes
4 slices of melba toast            4 tbs grated parmesan cheese
Directions: 
Put the butter in a 2-quart microwavable casserole. Microwave on High
for 30 seconds until the butter is melted. Add the onions to the
casserole and stir to coat them with the melted butter. Cover and
microwave on High for 5 to 6 minutes until the onions are softened. Add
the beef broth and the bouillon cubes. Cover again and microwave on High
for 5 to 7 minutes, stirring after 2 1/2 to 3 minutes until the soup is
heated through. Pour the soup into 4 microwavable soup bowls. Lay 1
slice of melba toast on top of each serving of soup and sprinkle with 1
tbs of parmesan. Microwave on High for 2 1/2 to 3 minutes until the
cheese melts.

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Title: Cheesy Bacon-Baked Potatoes   
Keywords: potatoes, microwave

Ingredients:
4 lrg baking potatoes                    1 tsp bacon bits
1/3 cup finely chopped onions            1/3 cup finely diced green pepper
2 cup grated Cheddar cheese, divided     2 tbs milk (whole)
2 tbs butter or margarine                1 med egg, slightly beaten
1 tsp salt
Directions:
    Microwave tips: Prepare the potato in microwave oven; place potatoes
on a microwave-safe plate. Prick with fork. Microwave on HIGH (100%)
power [650-700 watt oven] for 13-15 minutes. Wrap in towel.)
    Meanwhile, saute onions and green pepper until soft. Add the fresh
mushrooms. Continue until mushrooms are cooked. Set aside. When potatoes
are cooked, cut a slice from the top of each. Scoop out flesh, keeping
shell intact. Mash potato pulp. Add 1 cup cheese, milk, butter, egg,
salt, veggies and half the bacon. Spoon mixture into shells. Top with
remaining cheese and bacon bits. Bake at 350 degrees for 20 minutes or
until slightly brown on top.

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Title: Stuffed Sweet Onions (Vadalias)   
Keywords: onion, stuffed, microwave

Ingredients:
2 lg  Sweet onions (vidalias)       2 tbs  butter
1/2 cup green pepper, chopped       1/2 cup celery, chopped
1 can mushroom pieces (4 oz)        1/2 cup chicken stock
1/4 tsp sweet basil, crumbled       1/8 tsp  mace, ground
1 cup bread crumbs, fine dried      1 cup   cheddar cheese,
shredded
salt and pepper to taste                    
Directions:
        Cut stem ends from onions and peel down toward root ends.
Trim
root ends last, cutting off only enough to allow a flat base for
each
onion. Place in a microwave safe casserole with 1/4 cup water and
microwave at full power for 8 minutes. Remove from microwave and
let
stand covered for 5 minutes. Gently squeeze onions to release
cooked
center, leaving a two or three layer shell of onion for stuffing.
Chop
onion centers. In a 4 cup microwave safe measure, melt butter at
full
power for 1 minute. Add pepper and celery and saute at full power
for 2
to 4 minutes until vegetables are soft, stirring once. Add chopped
cooked onion, mushrooms, stock, basil and mace. Cook at full power
2 to
3 minutes until some but not all liquid is absorbed. Remove from
microwave and add bread crumbs, 1/2 cup shredded cheese and salt
and
pepper to taste. Fill each onion with stuffing and top each with
half of
the remaining shredded cheese. At this point, onions may be
refrigerated. If serving immediately, microwave at full power for
30 to
90 seconds, or until cheese is melted and bubbly. If serving from
refrigerator, microwave at 80 percent power for 3 to 5 minutes, or
until
heated through and cheese is melted

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Title: Quick and Easy Scampi for Two   
Keywords: shrimp, microwave

Ingredients:
2 garlic gloves - minced           2 tbs olive oil
3 tbs parsley - minced             2 tbs dry white wine
1/8 tsp paprika                    3/4 lb large shrimp deveined
1 1/2 tbs lemon juice              1/2 tsp salt
1/8  tsp pepper
Directions:
In a baking dish, combine the garlic and oil. Cook on HIGH 1 minute.
Stir in parsley, wine and paprika. Cook 2 minutes longer. Add shrimp and
toss to coat. Sprinkle with lemon juice, salt and pepper. Cover with
waxed paper and cook on HIGH 2 to 3 minutes, stirring once, just until
shrimp turn pink and curl nicely. Do not overcook.

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Title: Honey-Glazed Poultry
Keywords: chicken, turkey, microwave, game hen

Ingredients:
3 tbs honey                       1 tsp prepared mustard
3/4 tsp curry powder              1/4 tsp browning sauce
1/8 tsp salt                      1/8 tsp pepper
1-1/2 lb poultry pieces
Directions:
Combine honey, mustard, curry powder, browing sauce, salt & pepper. In a
12x8 inch baking dish, on microwave-cooking rack, arrange poultry pieces
skin-side up.  Brush with some honey mixture.  Cook, covered with waxed
paper, on full power 10-12 minutes until juices run clear when tested
with a knife. Rearrange pieces and brush with remaining honey mixture
twice during cooking.
 
NOTES:  the original recipe called for a Cornish Game hen, split in
half.  I just substituted a generic poultry for the hens.

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Title: Trout Menuire
Keywords: fish, creole, cajun, microwave, main dish, trout

Ingredients:
1/4 cup butter                      1 tbs Worcestershire
1/4 cup green onion tops, chopped   2 tsp lemon juice
1/2 tsp garlic powder               1/2 tsp salt
1/4 tsp cayenne                     2 lb trout fillets
Directions:
Combine butter, Worcestershire, green onion tops, lemon juice, garlic
powder, salt, and cayenne in a 2 cup measure.  Microcook on HIGH 1
minute.  Pour over fish.  Cover with wax paper. Microcook on HIGH 5-6
minutes, turning dish once as it cooks. Serves 4.

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Title: Trout Amandine
Keywords: fish, creole, cajun, microwave, trout

Ingredients:
1/2 cup slivered almonds          1/2 cup butter
1 lb trout fillets                1/2 tsp salt
1/4 tsp dill weed                 1/8 tsp pepper
1 tsp fresh chopped parsley       1 tbsp lemon juice
Directions:
In 8 inch dish, place almonds and butter.  Microcook uncovered on HIGH 5
minutes, until almonds and butter are golden brown. Remove almonds and
set aside. Place fish in butter, turning to coat both sides.  Sprinkle
with salt, dill, pepper, parsley and lemon juice.  Roll fillets and
leave in dish.  Cover with wax paper and microcook on HIGH 4 minutes.
Uncover, sprinkle with almonds.  Microcook covered on HIGH 1 minute,
until fish flakes with fork.  Let stand 4 minutes. Garnish with lemon
wedges, parsley springs and sprinkle of paprika. Serves 2-3.

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Title: Chocolate Lover's Cheesecake
Keywords: cheesecake, microwave

Ingredients: 
3 tsp Margarine or butter          1 cup crushed chocolate wafers
1 8 oz pkg. cream cheese, softened 1/2 cup dairy sour cream
1/3 cup sugar                      1/4 cup milk
1 beaten egg                       2 oz semisweet chocolate, melted, cooled
1/2 tsp vanilla                    1 square semi-sweet chocolate (optional)
1 tsp shortening (optional)
Directions:
For crust: Place margarine in deep dish microwavable 9" pie plate. Cook
uncovered at 100% power for 45-60 sec. (or until melted). Stir in
crushed wafers until all  is moistened. Press mixture firmly against
bottom and sides of pan. Cook uncovered on high (100%) for 1-1 1/2 min.
or until set, rotating pan 1/2 turn after 30 sec. (or use turntable)
 
For filling: In medium mixing bowl combine cream cheese, sour cream,
sugar, milk and egg; beat with electric mixer on medium speed, just
until smooth. Stir in the 2 oz melted chocolate and the vanilla. Pour
cream cheese mixture into crust. Cook uncovered on 50% power for 11-14
min. or until a knife inserted 2" from edge comes out clean, giving dish
a quarter turn every three min. (or use turntable). Center will be
slightly set, but not firm. Cool slightly, then refrigerate at least 4
hours or until set.
 
For topping (optional) In a microwavable 1 3/4 qt. casserole, cook the
remaining 1 oz chocolate and shortening uncovered on high for 2-3 min.
or

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Title: Marinated Chicken Wings
Keywords: chicken, marinade, microwave

Ingredients:
12 chicken wings                   1 cup dry sherry
1/2 cup soy sauce                  1 tsp ground fresh ginger
1/4 tsp garlic powder              1/4 tsp onion powder
Directions:
1. Separate chicken wings at joints into 3 parts each, discarding tip.
Mix sherry, soy sauce, ginger, garlic powder and onion powder.  Combine
chicken and sherry mixture in medium bowl or plastic bag.  Cover and
refrigerate overnight, stirring once or twice during marinating time. 2.
Drian chicken.  Arrange on double layer of paper toweling around outer
edge of carousel or on roasting rack.  Microwave at Medium-High (70%)
until juices run clear, 18 to 22 min.  If using oven withoug carousel,
rearrange wings twice during cooking time.

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Title: Pork in Pastry Pockets
Keywords: pork, bake, microwave

Ingredients: 
2 tbs unsalted butter               1 1/2 lb pork tenderloins
14 sage leaves                      2 tbs     unsalted butter
2 garlic cloves, thinly sliced      1 yellow onion, thinly sliced
1 shallot, thinly sliced            4 white mushrooms, thinly sliced
1 pkg frozen puff pastry sheets     1 Bartlett pear, 1/8-inch slices
1/2 lb Jack cheese, grated          2 egg yolks beaten with 2 tsp water
Directions: 
Cook tenderloins:  Melt 2 tbs butter and roll tenderloins in it.  Cut
slits in the tenderloins and insert sage leaves. Cook meat to medium
rare, either in microwave oven (cover with plastic wrap and cook on HIGH
for about 5 minutes) or in a conventional oven (roast covered at 400
degrees for about 30 minutes, or until desired doneness).  Let pork sit
for 1 minute, then slice into 1/4-inch medallions. Make vegetable saute:
Melt 2 tbs butter in a 10-inch saute pan; add garlic, onion, shallot,
and mushrooms; cook until golden. Roll out each pastry sheet to a 10 by
12-inch rectangle. Divide each sheet into thirds (10 x 4) and round
corners to make long ovals. To assemble, place  pork medallion, then
vegetables, a slice of pear, and 1 large tbs of grated cheese on one
side of each pastry piece.  Paint the edges of each piece with water to
facilitate sealing. Fold the pastry sheet over, turn up the edges to
enclose the filling, and press the edges with tines of a fork to seal.
Paint each pocket with egg wash.  Bake on greased baking sheets at 375F
for 25 to 30 minutes, until pastry is golden.  Serve warm or at room
temperature.
 
Makes 6 large pockets.

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Title: Lemon Butter Asparagus
Keywords: asparagus, microwave

Ingredients:
1 lb fresh asparagus                  1/4  cup water
3 tbs butter or margarine             1 tbs lemon juice
1/2 tsp grated lemon peel
Directions:
Microwave directions: Snap off tough ends of asparagus spears. Arrange
asparagus in 12x8-inch (2-quart) microwave-safe dish with tips toward
center. Add water; cover with microwave-safe plastic wrap. Microwave on
HIGH for 4 to 8 minutes or until crisp-tender, rearranging spears from
outside of dish to center once during cooking. Drain. Place butter in
1-cup microwave-safe measuring cup. Microwave on HIGH for 30 to 45
seconds or until butter is melted. Stir in lemon juice and lemon peel.
Place asparagus on serving platter; pour butter mixture over spears.
Garnish as desired.

Conventional directions: Snap off tough ends of asparagus spears. In
large skillet, cook spears in 1/2 CUP boiling water 5 to 10 minutes or
until crisp-tender; drain. Meanwhile, melt margarine in small saucepan;
stir in lemon juice and lemon peel. Place asparagus on serving platter;
pour butter mixture over spears. Garnish as desired.

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Title: Oysters Romano
Keywords: oyster, bake, microwave, appetizer, old bay

Ingredients:
1/2 cup margarine melted             1 1/2 tsp bread crumbs
1 tsp lemon juice                    2 tsp green onion, chopped
2 tbs almond slivers, chopped        1 tsp anisette
1 tsp pimento, chopped               pinch salt & white pepper
1/2 tsp Old Bay                      4 tsp parsley, chopped
1 pt oysters, raw                    romano cheese, grated
1 pimento chopped
Directions:
Oven: In a small bowl, blend together margarine and bread crumbs.
Mix in lemon juice, green onion, almonds, anisette, pimento, spices
and chopped parsley. Place raw oysters on scalloped shells or on
the half shell. Spoon about 1 tbs of mixture over each oyster.
Sprinkle each oyster with 1 tsp of romano cheese. Garnish with
chopped pimento and chopped parsley. Place oysters on baking sheet
and bake for 10 minutes at 425 degrees.

Microwave: Instead of baking oysters, microwave 8 oysters at a time
4 1/2 to 5 minutes on lowest power. Rotate oysters after 2 minutes.

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Title: Crab Regal
Keywords: crab, snack, bake, microwave, old bay

Ingredients:
1/2 lb backfin crabmeat         
SAUCE
1/4 cup plain yogurt                3 tbs catsup
1/2 tbs lemon juice                 1 tsp worcestershire sauce
1/8 tsp salt                        dash white pepper
1/4 tsp Old Bay                     2 tbs parsley, chopped
1/2 tsp seasoned bread crumbs
Directions:
Oven: Pack crabmeat into 40 cleaned little neck clam shells. In a
small bowl, mix together sauce ingredients. Spoon about 2/3 tsp of
sauce over each hors d'oeuvre, covering all crabmeat. Sprinkle with
parsley and crumbs. Placed under preheated broiler for 2-3 minutes,
just until hot.

Microwave: Follow above methods except for cooking. Place half of
recipe on plate. Microwave highest power for 1 minute 30 seconds.

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Title: Oysters Arundel
Keywords: oyster, bake, microwave, snack

Ingredients:
1 pt. oysters, drained cut in thirds  1 green onion, chopped
6 slices bacon, cooked crumbled       dashes of onion powder
dashes of lemon pepper                2 tsp bread crumbs
dashes of worcestershire sauce        2 oz cheddar cheese, grated
Directions:
Oven: Preheat oven to 350 degrees. Place 16 shells on a large
baking pan. Place 2-3 pieces of oyster on each shell. Sprinkle each
with green onion, bacon, spices, bread crumbs, and worcestershire
sauce. Top with sprinkling of cheddar cheese. Bake for about 10
minutes at 400 degrees or until cheese is melted.
Microwave: Place oyster pieces on 16 individual shells. Sprinkle
each with onion, bacon, spices, bread crumbs, and worcestershire
sauce. Top each with sprinkling of cheddar cheese. Cook half at a
time at medium power for 3-4 minutes.

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Title: CHICKEN DIVAN
Keywords: chicken, microwave

Ingredients:
2 chicken breasts cubed             1 cup water
1/8 tsp rosemary                    salt and pepper
20 pkg frozen chopped Broccoli      2 cans cream of chicken soup
1/4 cup dry vermouth                1/4 cup broth from cooking chicken
2 oz shredded Swiss Cheese          1/4 cup Parmesan Cheese
Paprika
Directions:
Combine chicken with water, rosemary and salt & pepper to taste (I use
1/4 tsp pepper, no salt, and a little more rosemary) in micro safe dish.
Cover and Microwave on Medium High 5-7 minutes or until chicken tests
done. Drain reserving broth.  Cook broccoli on High 7-9 minutes, drain.
Combine soup, vermouth, reserved broth and swiss cheese.  Place chicken
in 12x8 dish, pour 1/2 of soup mixture over chicken, top with broccoli
and then remainder of soup mix.  Cover, Micro on Medium 9-11 minutes.
Top with 1/4 cup Parmesan Cheese and sprinkle with paprika.  Micro on
Medium 1 1/2 to 2 1/2 minutes. Time depends on Microwave watt.

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Title: EGGS LORRAINE (Serves 2)
Keywords: eggs, cheese, microwave

Directions: 
Butter small baking dish - sprinkle with 1 cup shredded cheese (Cheddar
or Swiss), top with 4 eggs beaten, drizzle with 1/4 cup cream.  Bake at
350 degrees 20-25 minutes until eggs are set but not hard (or can be
Microwaved at 50% power)  Top with 4 slices crisp bacon or 4 cooked pork
sausages.

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Title: CHICKEN DIJON
Keywords: chicken, Microwave

Ingredients: 
3 tsp margarine                  4 chicken breasts
1 tbs flour                      1/2 cup chicken broth
1/4 cup cream                    1 tbs dijon mustard
Directions: 
Melt margarine in baking dish just big enough to hold chicken breasts, I
use a pie plate.  Coat chicken with butter, cover with wax paper, Micro
on high 5 minutes, rearrange, cover, Micro 5 minutes, remove from pan,
keep warm. Add flour to pan liquid, stirring well, add broth and cream,
blend well. Micro on high until mix boils, stir, micro med, stirring
until thickened. Add mustard. Serve sauce over chicken.

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Title: Baked Ham w/ Spicy Orange Glaze
Keywords: ham, microwave

Ingredients: 

This simple, stir-together glaze contributes sophisticated flavor to
canned ham - and the ham is ready to serve in less than 15 minutes.
 
1/3 cup orange marmalade              1-1/2 tbs Dijon mustard
1/8 tsp ground cloves                 1 can (1-1/2 lb) fully cooked ham
Directions:
Stir together marmalade, mustard and cloves.  Remove ham from can and
place in a baking dish; spoon or brush about half the marmalade mixture
evenly over the top and sides.  Cover lightly and cook in the microwave
oven about 4 minutes. Turn ham over, brush with more marmalade mixture,
and cook, uncovered, 5 minutes or until heated through.  Let stand,
covered, 5 minutes. Stir any remaining glaze into pan drippings; pass at
the table to spoon over individual slices.
 
Makes 4-6 servings.

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Title: Snow Peas with Fresh Marjoram
Keywords: peas, vegetable, microwave

Ingredients: 
1 lb snow peas, all about the same size  2 tsp unsalted butter
1 tsp marjoram                           Freshly ground black pepper, to taste
Directions:
To prepare the peas, pinch off the little stem tops with your
fingernails and zip the strings clear down the sides.  This won't take
as long as it sounds, especially if you do it to music.
Rinse the peas with cool water, then dump them, still wet, into a 9-inch
glass pie dish.  Cover them with vented plastic wrap and microwave on
full power until bright green and just tender, about 2 1/2 minutes. Pat
the peas dry and immediately toss with the butter, marjoram and pepper.
Serve warm.  Great with roasted chicken, duck and lamb. Variation:  To
substitute fresh English peas (green peas, garden peas, shelled peas),
remove and discard the pods.  Tip the peas (2 cups for 4 servings) into
a 3-cup measure and pour on 2 tbs of water. Cover with vented plastic
wrap and microwave on full power until bright green and tender, about 3
minutes.  Then carry on with the recipe. If you have nasturtium
blossoms, toss them in before serving for a colorful accent.

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Title: Green Beans with Peanuts and Chilies
Keywords: bean, green, microwave

Ingredients: 
1 lb slim green beans               2 tsp peanut oil
2 cloves garlic, crushed            2 dried hot chili peppers
2 tbs raw peanuts                   1/2 tsp hot pepper sauce
Directions:
Rinse the beans under cool water and arrange them, still wet, in a
9-inch glass pie dish.  Cover with vented plastic wrap and microwave on
full power until bright green and tender, about 4 minutes. Heat a medium
saute pan on medium-high and pour in the oil. Add the garlic and chili
peppers and saute until fragrant, about 1 minute. Don't let the garlic
burn.  Toss in the beans and peanuts and continue to saute for about 30
seconds.  Remove from the heat, fish out and discard the garlic and
chilies; toss with the hot pepper sauce and serve warm.  Try these with
ginger-marinated chicken or fish.
 
Makes 4 servings.

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Title: Warm New Potatoes with Sausage Salad
Keywords: potato, vegetable, microwave

Ingredients: 
1 lb new potatoes                  1/2 lb Italian sausage
1 tsp oregano                      1/2 cup cut small spring onions
1 oz feta cheese, crumbled         1 clove garlic, minced
2 tbs mild white vinegar           1 1/2 tbs olive oil
1 tsp Dijon-style mustard
Directions:
If the potatoes are big, cut them don to 1 inch in diameter. Tip them
into a 4-cup measure and pour on about 3 tbs of water. Cover with vented
plastic wrap and microwave on full power until tender, about 5 1/2
minutes.  Drain well. Meanwhile, slice up the sausage and sizzle on a
large nonstick saute pan over medium heat until well browned.  Drain
well. In a large salad bowl, combine the oregano, onions, feta and
garlic.  When the potatoes are ready, toss them in along with the
sausage. In a small bowl, whisk together the vinegar, olive oil and
mustard.  Pour over the salad and toss well to combine.  Serve warm.
Variation:  Instead of all potatoes, use half potatoes and half baby
turnips.

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Title: Asparagus with Thyme and Lemon Butter
Keywords: asparagus, vegetable, microwave

Ingredients: 
1 lb asparagus                  2 tsp unsalted butter
1/4 tsp grated lemon peel       1/2 tsp thyme
Directions:
Hold each asparagus spear in both hands and bend until the tough bottom
part breaks off.  Discard the tough parts.  Use a swivel-bladed
vegetable peeler to peel the spears, leaving on a slice of peel here and
there for color.  Arrange the spears on a flat plate in a star-burst
design with the tender tips at the center.  Sprinkle on about a tbs of
water, cover with vented plastic wrap and microwave on full power for 4
to 5 minutes, depending on the thickness and toughness of the spears.
Let stand for about 2 minutes. Meanwhile, combine the butter, lemon peel
and thyme in a small bowl.  Cover with vented plastic wrap and microwave
on full power until the butter is melted, about 40 seconds.  Toss the
asparagus with the butter and serve warm or\very slightly chilled.
Serve as a first course or side dish with delicately sauced fish or
shellfish.

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Title: BBQ Micro Beans
Keywords: bean, microwave

Ingredients: 
1 can (15-16 oz) pinto             1 can butter beans, drained
2 tbs chili sauce                  2 tbs unsulfured molasses
1 tsp cider vinegar                1/2 tsp dry mustard
1/4 tsp *each* salt and pepper     2 slices uncooked bacon, cut in pieces
Directions: 
Preheat broiler.  Combine all ingredients except the bacon in an
ovenproof, microwavable casserole.  Top with the bacon pieces. Cover
casserole with lid or plastic wrap; microwave on High 5 minutes or until
bubbly.  Uncover and broil 1 minute or until bacon pieces are crisp.
 
Makes 6 servings.

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Title: HERBED PORK ROAST
Keywords: pork, Microwave, bake

Ingredients:
3 1/2 lb pork loin roast              paprika
3 tbs snipped fresh parsley           1/2 tsp snipped fresh oregano
1/4 tsp snipped fresh tarragon        1/4 tsp snipped fresh thyme
1/4 tsp snipped fresh dill            1/4 tsp snipped fresh chervil
Additional fresh herbs,optional       Lemon slices,optional
Directions:        
Sprinkle roast lightly with paprika;rub into surface.Combine herbs;
rub
mixture over surface of roast.Place roast in 10 16" over cooking
bag in
microwaveable dish;tie bag loosely.Cook 35 to 40 minutes at
medium-low
or 30% power;invert roast and rotate dish 1/2 turn.Cook 35 to 40
minutes
more at medium-low or until internal temperature reaches 170
degrees.Cover roast in cooking bag with foil and let stand 10
minutes.
Remove roast from bag and place on serving platter.Garnish with
herbs
and lemon slices,if desired.Makes 8 to 10 servings.
        
For Conventional Ovens: 3 to 7 lb of fresh pork should be oven-
roasted
Directions: 350 degrees about 35 to 40 minutes per lb,until
internal
temperature attains 185 degrees on a meat thermometer.

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Title: Golden Apple and Pork Saute
Keywords: pork, microwave

Ingredients:
1/2 lb pork tenderloin, in 2 1/2 1/4" strips   1 tbs Worcestershire sauce
1/2 tsp paprika                                1/4 tsp pepper
6 oz pkg. frozen pea pods,thawed               1 cup sliced green onions
1/2 cup diagonally sliced celery               3 tbs water,divided use
1 tbs soy sauce                                1 tbs cornstarch
1 Golden Delicious apple, sliced               Cooked white rice
Directions:        
Combine pork with Worcestershire sauce,paprika,and pepper in a 2 qt.
round casserole;cover with waxed paper.Let stand 20 minutes. Stirring
midway through cooking,microwave on high 3 minutes.Add pea
pods,onions,celery and 1 tbs water;cover again.Stirring midway through
cooking,microwave on 50% (medium) 5 minutes or until pork is no longer
pink and vegetables are crisp tender. Combine cornstarch and remaining 2
tbs water in a 2 cup glass measure;add soy sauce.Drain liquid from pork
into cornstarch mixture; stir.Microwave on high 1 to 2 minutes or until
thickened.Stir in pork mixture along with apples.Microwave on high 2 to
3 minutes.Serve over rice.Makes 4 servings.

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Title: FIVE MINUTE MICROWAVE NEW ENGLAND DINNER
Keywords: pork, microwave

Ingredients:
        2 1" wedges of cabbage
        4 oz fully cooked sausage of choice,cut in 1/2" pieces
        4 oz red potatoes,sliced 1/4" thick
        2 tbs chopped onion
        Coarsely ground black pepper to taste
Directions:        
Place cabbage wedges in 1 quart casserole.Distribute sausage,
        potatoes, and onions over top of cabbage.Sprinkle pepper
over
        top;cover with lid.Microwave on high 5 to 6
minutes;stir.Let 
        stand 2 to 3 minutes before serving.Makes 1 generous
serving.

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Title: SPARERIBS CANTONESE
Keywords: pork, microwave, Chinese, ribs

Ingredients:        
3 lb pork spareribs,cut in pieces
1/2 cup orange marmalade
1/4 cup soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
Dash pepper
Orange slices,optional
Directions:        
Arrange ribs around sides and over bottom of a 12 7 1/2 2"
        baking dish,overlapping slightly as needed.Cover with waxed
paper.
        Microwave on 100% power (HIGH) for 10 minutes.Drain
well.Rearrange
        and turn ribs over,so least cooked pieces are exposed and
more
        cooked parts are overlapped.
          In a small mixing bowl,combine marmalade,soy sauce,garlic
powder,
        ginger and pepper.Spoon sauce over ribs.Cook,covered,about
20 minutes
        or until done,basting and rearranging ribs every 5
minutes.Garnish
        with orange slices,if desired.Makes 4 servings.

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Title: Baby Carrots & Green Beans
Keywords: carrots, bean, microwave

Ingredients:
1/2 lb baby (Belgian) carrots   1/4 lb small green beans
2 tbs butter, sliced              Salt & pepper to taste
Directions:
1. Using a swivel-bladed vegetable peeler, pare the carrots, leaving the
stems on. Trim the ends of the green beans. Cut lengthwise, if you wish,
for French-style.
2. Combine the carrots and green beans with 1 cup of water in a 2-qt
microproof casserole. Cover with vented heavy-duty plastic wrap.
3. Microwave at HIGH (100 percent) 5 minutes, stirring after 2 1/2
minutes. Taste for doneness. If you prefer, cook longer.
4. Drain vegetables and toss with the butter and salt & pepper to taste.
Serve hot; makes 4 servings.

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Title: Chicken (or Shrimp) Creole
Keywords: chicken, shrimp, creole, microwave

2 tbsp olive oil                     2 tbsp flour
1 celery stalk, diced                1 small onion diced
1 small green pepper, diced          1 garlic clove, minced
1 14-1/2 to 16 oz can tomatoes       1/2 tsp salt
1/4 tsp thyme                        1/8 tsp ground red pepper
1/2 lb chicken breasts, 1" chunks    OR 1/2 lb shrimp, shelled and deveined
Directions: 
In 1-cup measure, cook olive oil and flour in full power 1-1/2 to 2
minutes until light brown; stir.  Continue to cook 1-2 minutes, stirring
every 30 seconds until rich coffee brown in color and slightly
thickened. (Mixture may separate, stir until smooth.)  Spoon flour
mixture into medium bowl.
 
To flour mixture in bowl, add celery, onion, pepper and garlic. Cook,
covered on full power 5-6 minutes until vegetables are slightly
softened, stirring once halfway through cooking.  Add tomatoes with
their liquid, salt, thyme and ground red pepper.  Cook, covered, 4-5
minutes until mixture boils and thickens.
 
Stir in chicken or shrimp.  Cook, covered, on full power 2-3 minutes
until chicken in no longer pink or shrimp turns pink, stirring once
halfway through cooking.
 
Makes 2 servings. 
 
 
NOTE:  a rich, robust creole flavor comes from the "dark roux", a
mixture of oil and flour cooked until deep coffee brown in color.  Stir
often so it won't overcook.  Try it in other sauces, too.

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Title: Baked Pork Chops & Sauerkraut   
Keywords: Main dish, pork, sauerkraut, German, Microwave

Ingredients: 
2 lb  sauerkraut, bag                                   
8 pork chops, boneless                              
1 lrg   onion, sliced                                     
1 pkg   brown gravy mix                                   
1 cup   water                                             
Directions:
    Put one 2-lb bag of sauerkraut in a 9X12 baking dish. Brown 8 
    boneless pork chops & lay on top of sauerkraut. Brown 1 large
sliced  
    onion & put on top of chops. Sprinkle top with 1 package of
brown     
    gravy mix. Add 1 cup water evenly over the top of ingredients. 
      
    For MICROWAVE: Bake for 15-17 minutes on roast in a microwave.
(Cover 
    with approved microwave wrap instead of foil.)                
       
    For CONVENTIONAL OVEN: Cover with foil. Bake at 350 degrees for
1 hour.

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Title: CHICKEN MOLE'   
Keywords: Chicken, microwave

Ingredients: 
2        tbs  oil                                               
1           onion, chopped                                    
1 green pepper, chopped                             
1 garlic clove, minced                              
1        tbs  sugar                                             
1        tbs  chili powder                                      
1        tsp   cumin                                             
16       oz    tomatoes, canned                                  
1/2      tsp   salt                                              
3        tbs  cocoa powder                                      
3        lb    chicken, skinless, cut up                         
2        cup   rice, cooked                                      
1 1/2    tsp   cornstarch                                        
1        tbs  water, cold                                       
Directions:  
    Microwave first 4 ingredients covered on high 3 to 4 minutes.
Combine 
    next 6 ingredients in bowl and stir into vegetables. Add
chicken and  
    stir.  Microwave covered on high 20 minutes, rearranging once
or      
    twice.  Let stand 10 minutes. Remove chicken.  Combine
cornstarch and 
    water and stir into sauce.  microwave uncovered on high 3 to 4 
    minutes, until thickened, stirring once. Spoon over chicken and 
    microwave to heat for 1 minute on high. Makes 4 servings at 405 
    calories each.

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Title: Enchiladas No. 2
Keywords: Mexican, cheese, microwave

Ingredients: 
2 cup ricotta                     1 egg
1 cup green onion                 2 tbs chilies, chopped
1 tsp cumin                       1 cup cheese, jack
8 tortillas                       10 oz enchilada sauce
2 cup cheddar
Directions:  
Stir first six ingredients together and fill tortillas.  Put in greased
8 x 12 glass pan.  Pour sauce over.  Microwave on high for 11 to 13
minutes, rotating once.  Cover with cheddar cheese and cook on high 1 to
2 minutes.

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Title: SOUTH AMERICAN CHICKEN   
Keywords: chicken, microwave

Ingredients: 
2 celery stalk, chopped               1 cup tomato soup
3/4 tsp nutmeg                        1 1/2 cup potatoes, shredded
1 cup carrots, shredded               1/3 cup orange juice
1/2 tsp salt                          1/8 tsp pepper
4 chicken breasts, boneless           1/4 tsp Kitchen Bouquet
Directions:
Microwave onion and celery on high uncovered for 3 minutes. Stir in
soup
and nutmeg.  Reserve 1/2 coup.  Add potatoes, carrots, juice, salt
and
pepper.  Stir and cover.  Cook on high 12 minutes, stirring twice,
until
vegetables are just tender. Place chicken on vegetables and brush
tops
with browning sauce. Cover and cook on high 10 minutes. Rotate and
cook
on medium for ?? minutes.  Let stand 5 minutes
covered.
       
                                                                  
       

       
                                                                  
       
    By:  Donna Endreson                                           
       
                                                                  
       
    Source:  GOURMET7.ZIP

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Title: Honey-Glazed Game Hens
Keywords: chicken, turkey, microwave, game hen

Ingredients:
3 tbsp honey                     1 tsp prepared mustard
3/4 tsp curry powder             1/4 tsp browning sauce
1/8 tsp salt                     1/8 tsp pepper
1-1/2 lb poultry pieces
Directions:
Combine honey, mustard, curry powder, browing sauce, salt & pepper. In a
12x8 inch baking dish, on microwave-cooking rack, arrange poultry pieces
skin-side up.  Brush with some honey mixture.  Cook, covered with waxed
paper, on full power 10-12 minutes until juices run clear when tested
with a knife. Rearrange pieces and brush with remaining honey mixture
twice during cooking.
 
 
NOTES:  the original recipe called for a Cornish Game hen, split in
half.  I just substituted a generic poultry for the hens.

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Title: Oven-Barbecued Chicken (Microwave)
Keywords: chicken, microwave, sauce, barbecue, New Orleans, sauce
Keywords: New Orleans, barbecue, microwave, sauce, New Orleans, barbecue
Keywords: microwave

Ingredients:
1 chicken, cut up
1 1/2 cup Cajun Barbecue Sauce (see recipe)
Directions:

Lay the chicken pieces, skin-side down, in a single layer on a rack
in a
microwave-safe 11 x 8 x 2-inch bake-roast pan with the meatiest
parts
toward the outside, wings in the center.  Cover with waxed paper.
Microwave at 100 percent power for 15 to 17 minutes, rearranging
the
less-cooked portions toward the outside at half time.

        Drain of the drippings.  Remove the rack.  Turn the
chicken,
skin-side up, with the meatiest parts still toward the outside.
Pour the
Cajun Barbecue Sauce evenly over the chicken.  Cover the pan with
paper
toweling.  Microwave at 50 percent power for 10 to 12 minutes until
the
chicken is fork-tender and lightly glazed, basting with sauce;
rotate
pan 180 degrees at half time.

Makes 4 servings.


Title: Cajun Barbecue Sauce (Microwave)
Keywords: sauce, New Orleans, barbecue, microwave
Ingredients:
1 onion, finely chopped             1 clove   garlic, finely
chopped
1 tbs vegetable oil                 3/4 cup catsup
1/4 cup cider vinegar               1/3 cup hot water
1/4 cup light corn syrup            1 tbs yellow mustard
2 tbs steak sauce                   1/4 tsp black pepper
1/4 tsp chili powder
Directions:
Combine the onion, garlic and oil in a microwave-safe 8-cup
measure.
Microwave, uncovered, at 100 percent power for 3 to 3 1/2 minutes
until
the onion is very soft.

Stir in the catsup, vinegar, water, corn syrup, mustard, steak
sauce,
pepper and chili powder.  Cover with microwave-safe plastic wrap
vented
at one edge.  Microwave at 100 percent power for 2 minutes until
bubbly.
Stir.  Microwave, covered, at 50 percent power for 4 minutes.  Stir
at
half time.  Cool.  Refrigerate for up to 3 weeks.

Makes 1 3/4 cups.

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Title: Savory Meat loaf
Keywords: beef, vegetable, main dish, quick, microwave

Ingredients:
2 lb  lean ground beef                1 onion, finely chopped
1 clove   garlic, crushed             1 1/4 cup packaged bread
crumbs
2 tbs bottled steak sauce             1 tbs chopped fresh parsley
1 tbs prepared spicy brown mustard    1 tsp leaf basil, crumbled
1/2 tsp salt                          1/4 tsp pepper
1/2 cup water                         1/3 cup milk
1/2 tsp liquid gravy browner
Directions:
Place the beef, onion, garlic, bread crumbs, steak sauce, parsley,
mustard, basil, salt and pepper in a large bowl.  Combine the
water,
milk, and gravy browner in a small bowl; add to the meat and mix
well.
Shape into a 9 x 5 x 1 1/2-inch loaf.

Place the loaf in the center of a microwave-save 11 x 7 x 2-inch
casserole or bake-roast pan so loaf does not touch the sides.
Smooth
with wet hands. Microwave, uncovered, at 100 percent power for 10
minutes. Remove the drippings and smooth out cracks in the loaf. 
Return
to the oven, rotate 180 degrees.  Microwave, uncovered, at 100
percent
power for 7 to 11 minutes until the internal temperature is 150F.
*
Transfer the loaf to a platter.  Cover with aluminum foil Let stand
for
5 minutes before serving.

        * NOTE:  If you have an automatic temperature probe, insert
in
the uncooked meatloaf so that the tip is in the center.  Set to
150F, or
use as the manufacturer directs.

Makes 8 servings.

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Title: Brussels Sprouts in Sesame Cream
Keywords: brussels sprouts, microwave

Ingredients: 
10  oz frozen brussels sprouts     1/4  cup  water
1 tbs butter                       1 tbs chopped shallot
1 tsp sesame seeds                 2 tbs sour cream
1 tbs milk
Directions: 
Microwave brussels sprouts with the water on high power for 5
minutes.
Cool slightly.  Melt the butter in a small skillet, add shallots
and
sesame seeds and saute until seeds are golden brown.  Stir in the
sour
cream and milk. Add brussels sprouts and toss until they are
covered
with the cream mixture. Serve immediately.

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Title: Baked Onions w/Herb Butter
Keywords: onion, bake, microwave

Ingredients:
1/4 cup margarine                  1/4 teaspoon celery salt
1/4 teaspoon parsley flakes        1/4 teaspoon dried tarragon
(leaf)
2 (5oz) onions
Directions:
Place butter or margarine in a small bowl.  Microwave at 10%(LOW)
for 30
seconds or until softened.  Add celery salt, parsley, and tarragon;
mix
well. Set margarine mixture aside at room temp. Wash onions,
leaving
outer skin intact.  Trim top and bottom off each onion.  Pierce
onions
deeply several times with a large fork (pierce thru skin).  Wrap
each
onion in waxed paper, twisting ends loosely to seal.  Microwave on
(HIGH) for 5 to 7 minutes or until tender, turning onions over and
rearranging once.  Let stand, wrapped, 2 minutes.  To serve, top
onions
with herb-butter mixture. TO USE LARGE ONIONS- (8 oz each). 
Prepare as
above, microwave for 5 minutes for 1 onion, 10-12 minutes for 2,
and
13-15 minutes for 4 large onions.  Let stand, wrapped, 2 minutes. 
Cut
onions in half to serve.

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Title: Bacon-Wrapped Shrimp
Keywords: snack, Microwave, Shrimp, Appetizer

Ingredients:
8 oz Canadian bacon, 12 slices         12  med. shrimp, shelled and
deveined
1 red bell pepper, cut into 12 strips  1 1/2 tbs teriyaki sauce
1 1/2 tbs chili sauce                  1 tbs hoisin sauce
Directions: 
1. Place bacon on rack; cover with paper towel.  Microwave on High
1
minutes; pat dry on paper towel.  Let cool slightly. 2. Wrap one
shrimp
and one pepper strip in each piece of bacon; secure with wooden
pick.
Place in 11x7" baking dish. 3. In small bowl, combine the teriyaki,
chili and hoisin sauces with 2 T. water; pour over shrimp.  Cover
and
refrigerate 2 hours, turning once. 4. Uncover and microwave on High
3-4
minutes, until shrimp is cooked through.  Let stand 5 minutes
before
serving.

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Title: Spinach-Cheese Potato Skins
Keywords: snack, Microwave, potato cheese

Ingredients: 
Two 6-oz baking potatoes, scrubbed   1/2 cup chopped spinach,
squeezed dry
1/2 cup chopped green bell pepper    1 1/2 oz shredded Cheddar
cheese
2 tbs plain lowfat yogurt            1/4 tsp chili powder
Directions: 
1. Pierce potatoes in several places with fork.  Wrap potatoes in
paper
towel; microwave on High 10 minutes, turning potatoes over once.
Let
stand 5 minutes. 2. In small bowl, combine remaining ingredients. 
Cut
each potato lengthwise into quarters; scoop out potato pulp,
leaving
1/4" potato on the skins.  Stir removed pulp into spinach mixture.
Place skins on large platter; divide spinach mixture evenly among
skins.
Microwave on High 3 minutes; let stand 5 minutes.

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Title: Cheesy Bacon-Baked Potatoes   
Keywords: potatoes, microwave

Ingredients:
4 lrg baking potatoes                    1 tsp bacon bits
1/3 cup finely chopped onions            1/3 cup finely diced green pepper
2 cup grated Cheddar cheese, divided     2 tbs milk (whole)
2 tbs butter or margarine                1 med egg, slightly beaten
1 tsp salt
Directions:
    Microwave tips: Prepare the potato in microwave oven; place potatoes
on a microwave-safe plate. Prick with fork. Microwave on HIGH (100%)
power [650-700 watt oven] for 13-15 minutes. Wrap in towel.)
    Meanwhile, saute onions and green pepper until soft. Add the fresh
mushrooms. Continue until mushrooms are cooked. Set aside. When potatoes
are cooked, cut a slice from the top of each. Scoop out flesh, keeping
shell intact. Mash potato pulp. Add 1 cup cheese, milk, butter, egg,
salt, veggies and half the bacon. Spoon mixture into shells. Top with
remaining cheese and bacon bits. Bake at 350 degrees for 20 minutes or
until slightly brown on top.

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Title: Szechuan Chili Pork with Broccoli in Bean Sauce (Microwave)
Keywords: Chinese, pork, vegetable, main dish, microwave

Ingredients:
1 lb lean pork loin, in strips           1/2 tsp   chili oil
2 tbs sesame oil, divided                1 cup sliced celery
1 cup broccoli flowerets                 3/4 cup chopped green onion (tops too)
1 clove garlic, finely chopped           1/4 cup chicken broth
3 tbs soy sauce                          2 tbs black bean sauce
OR bean paste                            1 tsp sugar
Directions:
Marinate the pork with the chili oil and 1 tablespoon of the sesame oil
in a bowl while doing the next step. Mix the remaining tablespoon sesame
oil, celery, broccoli, green onions, and garlic in a microwave-safe
2-quart casserole at least 10 inches across.  Cover with waxed paper.
Microcook at 100% power for 4 1/2 to 5 minutes until the celery and
broccoli are tender-crisp, stirring at half time.  Cover and set aside.
Toss the pork.  Arrange the pork, doughnut fashion, around theedge of a
microwave-safe 10-inch pie plate.  Cover with waxed paper. Microcook at
100% power for 4 minutes; rearrange strips, moving cooked ones to center
at half time.
Combine the broth, soy sauce, bean sauce, and sugar in a smallbowl; pour
evenly over the pork.  Cover with waxed paper. Microcook at 100% power
for 1 to 2 minutes, testing pork for doneness; rotate plate 180 degrees
after 1 minute.
Stir the pork into the vegetables.  Cover with a lid or microwave- safe
plastic wrap, vented on one side.  Microcook at 100% power for 2 to 4
minutes, stirring after 2 minutes.  Serve with rice.

Makes 4 servings.

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Title: Cream of mushroom Soup
Keywords: soup, mushroom, microwave

Ingredients:
2 cup chopped fresh mushrooms        1/2 tsp onion powder
1/8 tsp garlic powder                1/8 tsp white pepper
1/4 tsp salt                         2 1/2 cup chicken broth
1 cup heavy cream
Directions:
  In a 2-quart glass casserole dish, combine mushrooms, seasonings
and
broth. Cook on high (100 percent) for 5 minutes, stirring once. 
Stir in
cream and cook on 60 (bake) for 2 minutes or until hot. For a lower
calories soup, substitute 1 cup evaporated low fat milk for 1 cup
heavy
cream.

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Title: Pork Pie
Keywords: pork, pie, Canadian, microwave

  French Canadian Tourtiere:

Ingredients:
1 Potato                           1 lb ground pork
1 Onion, chopped                   1 clove Garlic, minced
1 tsp  Mace                        1 tsp   Salt
1 tsp  Thyme                       1 tsp Sage
1/2 tsp Pepper                     1/2 tsp Cloves
Directions:   
To microwave and cook by Convection:

Cook potato at High (700  watts microwave)  for 3 minutes. Let
stand 10
minutes. Peel and mash. Combine meat,  onion,  garlic, and
seasonings in
a medium  glass bowl.  Cook at medium (microwave 700 watts) 5-6
minutes.
Stir and let stand. Preheat oven (convection or conventional) to
375
degree F.
Line pie plate with pastry.
Combine meat mixture with mashed potatoes.  Fill pastry lined
plate.
Cover with vented  top crust and seal  edges together.  Bake at 375
degree F. for 28 - 33 minutes. Makes 1 pie with a double crust.

Cook's notes:

Originally,  some 350 or more years ago, the Courieurs du bois had
no
microwaves or mincers.  The pork would have been  hand diced with
a
knife on a  board. The recipe called originally  for pork, but I
have
heard of  it being made in more modern times with beef or
combinations
of pork and beef. This is one recipe that goes  well with Tomato
Ketchup.  The onion referred to is  what we know  as a cooking
onion,
not the hot spanish onions used in slices  to garnish hamburgers
and
chopped on hotdogs.  These onions are less difficult to digest, not
as
hot, and measure typically about 2 inches in diameter.

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Title: Stuffed Cabbage Rolls
Keywords: cabbage, rolls, microwave

Ingredients:
1 8-oz can tomato paste             1 small carrot<1/4 cup>
shredded
2 Tab. water                        1/4 tsp dried basil, crushed
1/4 tsp dried oregano,crushed       1 beaten egg
1/3 cup fine seasoned bread crumbs  2 stalks celery, finely chopped
1 small onion, finely chopped       1/4 tsp salt
dash garlic powder                  dash pepper
1 pound ground raw turkey
Directions:
Combine tomato sauce, carrot, water, basil, and oregano in a 2 cup
measure and microwave covered on high(100%) power for 2 minutes.
Set
aside. Remove center vein from cabbage by using a paring knife to
cut
along both sides of the vein, keeping the leaf in one piece. Cook
cabbage, covered, on high 3 to 5 minutes or till limp. Combine egg,
crumbs, celery, onion, garlic powder, and pepper. Add turkey; mix
well
and divide the mixture into 8 equal portions. Place 1 portion on
each
cabbage leaf, fold in sides and roll up. Place in a single layer in
a
casserole dish and cook, covered, on high for about 11 minutes or
till
done., turning a half turn once while cooking. Drain excess liquid
and
top with the sauce. Cook for 6 minutes more or till the sauce is
heated
through.
 

Makes 4 servings

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Title: Eggs benedict
Keywords: eggs, microwave

Ingredients:
8 slices chopped, pressed cooked ham
4 eggs
2 English Muffins, split, toasted and buttered
Directions: 
  In each of 4 6-ounce custard cups arrange 2 slices of ham, one on
top of the other so that corners alternate.  Break and slip an egg
into each cup. Gently pierce yolks with a wooden pick.  Place cups
on a
pie plate or platter.  Place a sheet of waxed paper over the cups
and
cook 5 1/2 minutes on 50% power, rotating pie plate 1/4 turn every
2
minutes. Remove eggs just before they reach the desired doneness. 
Let
stan covered for 2 minutes to finish cooking.  Serve each egg on 1
muffin half.  Top each with about 2 tbs of Hollandaise sauce.
 
Hollandaise Sauce
 
3 egg yolks
2 tbs lemon juice
1/4 tsp salt
1/8 tsp paprika
Dash red pepper or pepper sauce
1/2 cup butter
 
In a small bowl combine all ingredients except the butter.  Set
aside. Cook butter on high (100%) about 1 minute, JUST UNTIL
MELTED> You don't want the butter to bubble, if it does, allow to
cool
before proceeding. Stir egg yolks vigorously while adding butter in
a
very thin stream. Cook on high 45 seconds, stirring vigorously
every 15
seconds.

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Title: Malibu Burger Steak
Keywords: beef, microwave, patties

Ingredients: 
1 lb lean ground beef                  MICRO SHAKE: Onion & Garlic
flavor
1 large tomato, cut into 4 slices      1 onion, cut into 4 slices
1 green pepper, cut into rings         10 mushrooms, sliced
Directions: 
Shape ground beef into 4 patties.  Moisten both sides of each patty
with
water. Sprinkle liberally with MicroShake. In a 2-qt baking dish,
place
four slices of onion, top with four slices of tomato and the four
beef
patties.  Top with a mushroom slice and a ring of green pepper.
Coarsely
chop remaining vegetables and place in dish around the patties.
Sprinkle
MicroShake liberally over vegetables.  Cover with wax paper.
Microwave
on HIGH for 9-11 minutes or until meat is desired degree of
doneness.
Let stand, covered, 3 minutes before serving.

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Title: Nuked Pot Roast
Keywords: beef, microwave, bake

Ingredients: 
2-1/2 to 3 lb beef chuck roast    MICRO-SHAKE in natural meat
flavor
4 carrots, cut into strips        2 large potatoes, quartered
2 onions, cut into eighths        1 cup water, wine or broth
Directions: 
Moisten both sides of the meat with water and sprinkle generously
with
MicroShake.  Pierce meat with a fork at 1/2 inch intervals. Place
meat
in a 3-qt casserole with desired liquid.  Cover with plastic wrap
or
glass lid. Microwave on HIGH for 5 minutes.  Reduce power to MEDIUM
and
continue to microwave for 25 minutes. Turn meat over and arrange
vegetables around meat.  Recover with lid. Microwave on MEDIUM for
an
additional 25-35 minutes, or until meat and vegetables are fork
tender.
Allow meat and vegetables to stand, covered, 5-10 minutes while
making gravy, if desired.

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Title: Nuked Savory Chicken
Keywords: chicken, microwave

Ingredients: 

MICRO SHAKE: Natural Chicken flavor     1 cup sliced carrots,
1 small onion, sliced                   1/2 lb  mushrooms, sliced
Directions: 
Brush chicken pieces with wine, lemon juice or water.  Sprinkle each
piece liberally with MicroShake to coat all surfaces. Place vegetables
in bottom of 2-qt utility dish.  Add remaining liquid. Arrange chicken
over the vegetables with the meatiest pieces towards the outer edge of
the dish.  Cover with wax paper.  Microwave on HIGH for 5 minutes, then
20 minutes on MEDIUM HIGH or until juice run clear when meaty piece is
pierced with a fork.
 
Let stand, covered, 5 minutes before serving. 
 
Serves 4.

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Title: Northern Bean Soup (Microwave)
Keywords: Soup, Microwave, Beans

Ingredients: 
1/2     lb      ground beef (optional) 
8            bacon slices, cut into small pieces 
1            medium-size onion, chopped 
1            small green pepper, chopped 
1            garlic clove, finely chopped 
1 1/2   cups    cubed cooked ham 
1       lb      dried Great Northern beans, rinsed, soaked
overnight and 
                drained 
6       cups    hot water 
1/4     tsp     pepper 
Directions: 
   Put the ground beef, if you are using it, in a 1 1/4-quart
microwavable 
casserole. Cover and microwave on High for 2 to 4 minutes until the
meat 
is no longer pink. Stir it once or twice to break it up. Drain the
meat 
and set aside. 
   Combine the bacon, onion, green pepper and garlic in a 5-quart 
microwavable casserole. Microwave on High for 6 to 7 minutes until
the 
green pepper is tender. Stir once or twice during cooking. 
   Add the ground beef, ham, dried beans, water and pepper. Cover
and 
microwave on High for 15 to 20 minutes until boiling. Stir once
during 
cooking. 
   Reduce the power to Medium (50 %) and microwave for 1 to 1 1/2
hours, 
until the beans are tender.

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Title: New England Clam Chowder (Microwave)
Keywords: Chowder, Soup, Microwave

Ingredients: 
4            bacon slices, diced 
1       cup     chopped onion 
1 1/2   cups    diced potatoes 
1/4     cup     water 
1/2     tsp     salt 
2       cups    milk 
2       tbs    all-purpose flour 
1/4     tsp     dried thyme 
1/4     tsp     pepper 
1/8     tsp     dried marjoram 
1/8     tsp     dried oregano 
2            (6 1/2-oz) cans minced clams, with liquid 
1       tbs    butter (1/2 oz) 
Directions: 
   Put the bacon in a 2 1/2-qt microwavable casserole. Microwave on
High 
for 3 to 4 minutes until the bacon is crisp. Remove the bacon from
the 
casserole and drain it on paper towels. When cool, crumble the
slices. 
   Add the onion to the bacon fat in the casserole. Cover and
microwave on 
High for 3 minutes. Add the potatoes, water and salt. Cover and
microwave 
on High for 10 to 12 minutes until the potatoes are tender. 
   Puree half the potato mixture, including the liquid, in a
blender or 
food processor. Leave the other half in the casserole. 
   Combine the milk with the flour and add the mixture to the
casserole 
with the thyme, pepper, marjoram, oregano, clams, butter, crumbled
bacon 
and the pureed potatoes. Microwave on High for 4 minutes, stirring
every 
minute, until the chowder is hot.

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Title: Sour Cream Burgers
Keywords: 4/1, microwave, beef, ground beef

Ingredients:
2 tsp  dairy sour cream          1 tsp  sliced green onion 
2 tsp  fine dry bread crumbs     1/8 tsp  salt 
1  dash pepper                   1/4 lb lean ground beef 
1 hamburger bun                  1  lettuce leaves 
1 thin slice tomato              1  dairy sour cream (opt.) 
Directions:
  *    Hamburger bun should be split, toasted and buttered.
Stir together 2 tsp sour cream, green onion, bread crumbs, salt and
freshly ground pepper.  Add ground beef; mix well.  Shape the ground
beef mixture into one 3/4-inch thick patty.  Place the patty in a small
baking dish. Loosely cover with clear plastic wrap or waxed paper.
Microwave, loosely covered, on 100 percent power for 1 1/2 to 2 minutes.
Turn patty over; rotate the baking dish a half turn.  Microwave, loosely
covered, on 100 percent power for another 1 1/2 to 2 minutes or until
done.  Drain off fat. Serve on toasted bun with lettuce and tomato.
Dolop with additional sour cream, if desired.

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Title: Beef Burgundy Stew
Keywords: 4/1, microwave, Stew, beef

Ingredients:
1 slice bacon                         2 tsp  unbleached flour 
1/4 tsp  instant beef bouillon        1/8 tsp  dried basil, crushed

1/4 lb stew meat 1/2-inch cubes       3 3/4 oz tomatoes, cut up 
2 tsp  dry red wine                   1/4 cup  frozen pearl onions 
4 small whole fresh mushrooms   
Directions: 
  In a 20-oz casserole, nuke bacon, loosely covered, on 100 percent
power for
  1 to 1 1/2 minutes or till done.  Drain bacon, reserving
drippings in
  casserole.  Crumble bacon and set aside.  Stir flour, bouillon
granules,
  and basil into drippings.  Add beef, UNDRAINED tomatoes, and
wine; mix
  well.  Microwave, covered, on 100 percent power for 1 minute,
stirring once.
  Microwave, covered, on 50 percent power for 10 minutes, stirring
once.  Stir in
  onions and mushrooms.  Microwave, covered, on 50 percent power
for 10 to 12
  minutes or till meat is tender, stirring twice.  Sprinkle
crumbled bacon
  atop and serve.

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Title: Stuffed Steak Roll
Keywords: 4/1, microwave, beef

Ingredients:
1/4 lb boneless top round *        2 tsp  water 
1 1/2 tsp  butter or margarine     1/4 cup  cornbread stuffing mix 
1 tsp  shredded carrot             1 green onion, sliced 
1/2 tsp  water                     1/2 tsp  Kitchen Bouquet 
1 tsp  butter or margarine         1 tsp  unbleached flour 
1/4 cup  water                     1 tsp  dry sherry 
1/2 tsp  Kitchen bouquet           1/4 tsp  instant beef bouillon 

Directions:
  *    Steak should be but 1/2-inch thick.
  -----------------------------------------------------------------

uncovered,
  on 100 percent power about 30 seconds or till butter is melted. 
Stir in stuffing
  mix, carrot, and green onion.  Spread mixture to within 1/2 inch
of the
  edges of the meat.  Roll up jelly-roll style starting at the
narrow end.
  Tie steak roll with string or use wooden picks to secure.  Place
meat,
  seam side down, on a nonmetal rack in a shallow baking dish. 
Microwave
  uncovered, on 50 percent power for 3 minutes.  Meanwhile stir
together 1/2 t
  water and 1/2 tsp Kitchen Bouquet.  Brush over the meat roll. 
Turn the meat
  roll over.  Brush again with kitchen bouquet mixture.  Microwave,
  uncovered, on 50 percent power for 2 to 3 minutes more or till
the meat is done,
  rotating dish a half-turn once.  For the sauce, in a 2-cup
measure
  nuke the 1 tsp butter or margarine, uncovered, on 100 percent
power for 20 to
  30 seconds or until melted.  Stir in the flour.  Add the 1/4 cup
water,
  sherry, 1/2 tsp kitchen bouquet and beef bouillon granules; mix
well.
  Microwave, uncovered, on 100 percent power for 1 to 2 minutes or
till thickened
  and bubbly, stirring every 30 seconds.  Slice meat roll into
1/2-inch
  thick slices.  Remove string or wooden picks.  Serve sauce with
meat.

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Title: Lasagna Rolls
Keywords: 4/1, microwave, Pasta, Main dish

Ingredients:
    1/4 lb Bulk Italian Sausage                2 tsp  Chopped Onion

     1 Large Egg Yolk, Beaten            1/4 cup  Cream-style
Cottage Cheese 
      1 tsp  Grated Parmesan Cheese              2 Lasagna Noodles,
Cooked 
    1/2 cup  Pizza Sauce                     1 1/2 tsp  Water or
Dry Red Wine 
      2 tsp  Shredded Mozzarella Cheese    
Directions: 
  Crumble the Italian sausage into a 15-oz casserole.  Stir in
onion.
  Microwave, uncovered, on 100 percent power for 2 to 3 minutes or
till sausage is
  done and onion is tender.  Drain off fat.  Stir in beaten egg
yolk,
  cream-style cottage cheese, and grated parmesan cheese.  Spread
each
  lasagna noodle with half of the meat mixture.  Roll up jelly-roll
style,
  starting at short edge.  Place, seam side down, in small greased
baking
  dish.  Stir together the pizza sauce and water or dry red wine. 
Pour atop
  the lasagna rolls in the baking dish.  Microwave, uncovered, on
100 percent
  power for 2 to 3 minutes or till the lasagna roll are heated
through.
  Sprinkle shredded mozzarella cheese atop the lasagna rolls. 
Microwave,
  uncovered, on 100 percent power about 30 seconds more or till the
cheese is just
  melted.

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Title: Scrambled Eggs And Ham
Keywords: 4/1, microwave, Ham, Eggs, Main dish

Ingredients:
1 oz boiled ham, cut in strips           1 tsp  sliced green onion 
1 tsp  butter or margarine               1/8 tsp  dried Basil,
Crushed 
      2 Large Beaten Eggs                   2 tsp  Whole Milk 
      2 tsp  Shredded Cheddar Cheese       
Directions: 
  In a 15-oz casserole combine ham, green onion, butter or
margarine, and
  basil.  Microwave, uncovered, on 100 percent power for 30 seconds
to 1 minute or
  till mixture is heated through.  Meanwhile stir together beaten
eggs and
  milk.  Pour over ham mixture in casserole.  Microwave, uncovered,
on 50 percent
  power for 3 to 3 1/2 minutes or till eggs are nearly set, pushing
cooked
  portions to center of dish several times during cooking. 
Sprinkle with
  cheese.  Microwave, uncovered, on 100 percent power about 30
seconds more or
  till the cheese is just melted.

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Title: Sausage and Cornbread Cabbage Rolls
Keywords: 4/1, microwave, Sausage, Main dish, Vegetables

Ingredients:
      2 Large Cabbage Leaves                1 Large Beaten Egg 
    1/2 cup  Chopped Apple (1 small)             3 tsp  Cornbread
Stuffing Mix 
      1 tsp  Apple Juice Or Cider              1/4 lb Bulk Pork
Sausage 
    1/4 cup  Water                               3 tsp  Apple Juice
Or Cider 
    1/2 tsp  Cornstarch                        1/4 tsp  Instant
Beef Bouillon 
Directions:
  Remove center vein of cabbage leaves, keeping each leaf in one
piece.
  Place leaves in a shallow baking dish.  Cover with vented clear
plastic
  wrap.  Microwave, covered, on 100 percent power for 1 to 3
minutes or till
  leaves are limp.  Stir together egg, 1/4 cup of the chopped
apple,
  stuffing mix and 1 tsp apple juice or cider.  Add sausage; mix
well.  Divide
  meat mixture into two equal portions.  Place one portion of meat
mixture on
  each cabbage leaf.  Fold in sides.  Starting at unfolded edge,
roll up
  each leaf, making sure folded edges are included in roll. 
Arrange rolls
  in a shallow baking dish.  Pour water over rolls.  Cover with
vented clear
  plastic wrap.  Microwave, covered, at 100 percent of power for 9
to 10 minutes
  or till the meat is done, rotating the dish a half-turn after 5
minutes.
  Transfer rolls to a plate.  Cover and keep warm.  For sauce, in
a 1-cup
  measure stir together 3 tsp apple juice or cider, cornstarch, and
instant
  beef bouillon granules.  Stir in the remaining chopped apple. 
Microwave,
  uncovered, on 100 percent power for 1 1/2 to 2 minutes or till
sauce is thickened
  and bubbly, stirring every 30 seconds.  Spoon sauce atop cabbage
rolls and
  serve.

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Title: Sausage Sandwiches
Keywords: 4/1, microwave, Sausage, Meats, Main dish

Ingredients:
    1/4 lb Bulk Italian Sausage                1 tsp  Chopped Onion

      2 tsp  Catsup                            1/8 tsp  Dried
Oregano, Crushed 
      1 French Roll, Split                  1 Slice Mozzarella
Cheese 
Directions:
  Crumble the Italian sausage into a 30-oz casserole.  Stir in the
  chopped onion.  Microwave, uncovered, on 100 percent power for 2
1/2 to 3 1/2
  minutes or till sausage is done, stirring once.  Drain off fat. 
Stir in
  the catsup and oregano.  Microwave, uncovered, on 100 percent
power for 30 to 45
  seconds or till the sausage mixture is heated through.  Place the
roll
  bottom on a paper towel-lined nonmetal plate.  Spoon the sausage
mixture
  atop the roll bottom.  Top with the slice of cheese and top of
the roll.
  Microwave, uncovered, on 100 percent of power for 30 to 45
seconds more or till
  cheese is melted.  Serve at once.

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Title: Individual Carrot-Pork Loaves
Keywords: 4/1, microwave, Pork

Ingredients:
      2 tsp  Shredded Carrot                     1 tsp  Chopped
Onion 
      1 Large Beaten Egg Yolk               2 tsp  Fine Dry Bread
Crumbs 
      1  Pinch Dried Oregano, Crushed      1/4 lb Ground Pork 
      2 tsp  Shredded Cheddar Cheese       
Directions: 
  Microwave carrot, onion and 1 tsp water, covered, on 100 percent
power about 1
  minute or until tender; drain.  Stir in egg yolk, bread crumbs,
oregano,
  1/8 tsp salt, and dash of freshly ground pepper.  Add pork; mix
well.  Shape
  into an individual loaf.  Place in a shallow baking dish. 
Microwave,
  loosely covered, on 100 percent power about 3 minutes or till no
longer pink,
  rotating the dish a quarter-turn and draining off fat every
minute.
  Sprinkle with cheese.  Microwave, uncovered, on 100 percent power
for 30 to 45
  seconds or till cheese is melted.

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Title: Orange-Glazed Ham
Keywords: 4/1, microwave, Ham, Fruits, Main dish

Ingredients:
      3 oz Fully Cooked Ham *                  1 Stalk Celery ** 
  5 1/2 oz Mandarin Orange Sections ***       1/2 tsp  Cornstarch 
      1  Dash Ground Cinnamon          
 Directions:
  *      Ham should be in one piece and cut into 3/4-inch chunks.
  **     Celery Stalk should be cut into 1/2-inch chunks with a
slant cut.
  ***    Mandarin Orange sections should also have pineapple chunks
in it.
         Add Pineapple chunks to taste if not in can.
  -----------------------------------------------------------------

I covered, on
  100 percent power for 2 to 3 minutes or till heated through. 
Drain orange
  sections with pineapple, reserving 3 tsp liquid.  In a 1-cup
measure stir
  together cornstarch and cinnamon.  Stir in reserved liquid. 
Microwave,
  uncovered, on 100 percent power for 45 seconds to 1 minute or
till thickened and
  bubbly, stirring twice.  Drain liquid off ham and celery mixture.

Stir in
  thickened mixture.  Stir in orange sections with pineapple. 
Microwave,
  uncovered, on 100 percent power for 45 seconds to 1 minute or
till heated
  through.  Serve with hot cooked rice, if desired.

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Title: Lamb And Pine Nut Stir-Fry
Keywords: 4/1, microwave, Lamb, Meats, Main dish

      2 oz Boneless Lamb                       3 tsp  Water 
  1 1/2 tsp  Oyster Sauce *                    3/4 tsp  Cornstarch 
    1/2 tsp  Grated Gingerroot                 1/4 tsp  Instant
Chicken Bouillon 
    3/4 cup  Bok Choy Cut In Pieces      1/4 cup  Sliced Fresh
Mushrooms 
      1 tsp  Water                               1 tsp  Cooking Oil

      2 tsp  Pine Nuts, Toasted                  1  Hot Cooked Rice
(Opt.) 

  *    Oyster sauce is an ingredient used frequently in Oriental
cooking.
       You'll find it in either your grocery or an Oriental Food
Store.
  Partially freeze lamb.  Thinly slice into bite-size strips.  In
a 1-cup
  measure stir together 3 tsp water, oyster sauce, cornstarch,
grated
  gingerroot and chicken bouillon granules.  Microwave, uncovered,
on 100 percent
  power for 1 1/2 minutes or till mixture is thickened and bubbly,
stirring
  every 30 seconds.  Set aside.  In a small nonmetal bowl combine
bok choy,
  sliced mushrooms, and 1 tsp water.  Cover with vented clear
plastic wrap.
  Microwave, covered, on 100 percent power for 1 1/2 minutes or
till bok choy is
  just crisp-tender.  Drain.  Cover and set aside.  Preheat a 6
1/2-inch
  microwave browning dish on 100 percent power for 3 minutes.  Add
cooking oil to
  browning dish.  Swirl to coat dish.  Add lamb strips.  Microwave
covered,
  on 100 percent power for 1 to 2 minutes or till lamb is done. 
Drain off fat.
  Stir in oyster sauce mixture.  Microwave, uncovered, on 100
percent power about
  30 seconds or till mixture is heated through.  Toss lamb mixture
with
  toasted pine nuts and bok choy mixture.  Serve over hot cooked
rice, if
  desired.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Chutney Chicken
Keywords: 4/1, microwave, Chicken

Ingredients:
1/4 cup  Water                               2 tsp  Dried Apple 
2 Chicken Drumsticks              2 tsp  Water 
4 oz Tomato Sauce/Chopped Onion          2 tsp  Raisins 
1/4 tsp  Cornstarch               1/4 tsp Shredded Orange Peel 
1  Dash Ground Cloves             Dash Bottled Hot Pepper Sauce 
1  Hot Cooked Rice (Opt.)        
Directions: 
  In a 1-cup measure, nuke the 1/4 cup water, uncovered, on 100
percent power
  for 45 seconds or till boiling.  Stir in dried apple.  Let stand
for 5
  minutes.  Drain off excess water.  Meanwhile, place chicken
drumsticks in
  a shallow baking dish.  Pour the 2 tsp water over the drumsticks.

Cover
  with vented clear plastic wrap.  Microwave, covered, on 100
percent power for 3
  to 4 minutes or till chicken is tender, rotating the dish a
quarter-turn
  every minute.  Drain off liquid.  Transfer chicken drumsticks to
a plate.
  Cover and keep warm while preparing tomato sauce.  For tomato
sauce, in a
  2-cup measure combine tomato sauce with chopped onion, raisins,
  cornstarch, shredded orange peel, ground cloves, bottled hot
pepper sauce
  and drained apple.  Microwave, uncovered, on 100 percent power
for 1 1/2 to 2
  1/2 minutes or till thickened and bubbly. stirring every 30
seconds.
  Spoon over chicken drumsticks.  If desired, serve with hot cooked
rice.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Orange Chicken
Keywords: 4/1, microwave, chicken

Ingredients:
1/2 Large Chicken Breast *            1/4 cup  Cooked Rice 
1/8 tsp  Finely Shredded Orange Peel         1  Dash Cinnamon 
1/4 cup  Orange Juice                      3/4 tsp  Cornstarch 
1 tsp  Broken Walnuts                      1  Cucumber Rose (Opt.) 
Directions:
 *    Half chicken breast should be skinned and boned.
  Place chicken, boned side up between two pieces of clear plastic
wrap.
  Working from the center to the edges, lb lightly with a meat
mallet,
  forming rectangle about 1/8-inch thick.  Remove plastic wrap. 
Sprinkle
  chicken lightly with salt to taste.  In a small bowl, stir
together the
  shredded orange peel, cooked rice, and ground cinnamon.  Spoon
the
  rice-orange peel mixture atop the chicken breast portion,
spreading it to
  within a 1/4 inch of edges.  Fold in sides of chicken breast and
roll up,
  jelly-roll style, starting at one end.  Place chicken roll, seam
side
  down, in a shallow baking dish.  Cover with vented clear plastic
wrap.
  Microwave, covered, on 50 percent of power for 4 to 5 minutes or
till chicken is
  tender, rotating the dish a half-turn after 2 minutes.  Transfer
chicken
  roll to a plate.  For orange sauce, in a 1-cup measure stir
together
  orange juice and cornstarch.  Microwave, uncovered, on 100
percent power about 1
  minute or till the orange juice mixture is thickened and bubbly,
stirring
  every 20 seconds.  Stir in broken walnuts.  Spoon the orange
sauce atop
  the chicken roll on the plate.  Garnish with cucumber rose, if
desired.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Salmon Steaks With Wine Sauce
Keywords: 4/1, microwave, Salmon, Wine

Ingredients:
4 oz (1) Salmon Steak *                  1 tsp  Cooking Oil 
1 1/2 tsp  Butter Or Margarine               1/4 tsp  Cornstarch 
1  Dash White Pepper                 1/4 cup  Half & Half Cream 
1 Large Beaten Egg Yolk               1 tsp  Dry White Wine 
1  Seedless Green Grapes (Opt.)  
Directions: 
  *    Salmon Steak may be either fresh or frozen.
  Thaw salmon steak, if frozen.  Preheat a 6 1/2-inch microwave
browning
  dish on 100 percent power for 3 minutes.  Add cooking oil to the
browning dish;
  swirl to coat the dish.  Place fresh or thawed salmon steak in
the
  browning dish.  Microwave, covered, on 100 percent power for 30
seconds.  Turn
  the salmon steak and nuke, covered on 50 percent power for 1 to
1 1/2
  minutes or till the salmon flakes easily when tested with a fork.

Let the
  salmon steak stand, covered, while preparing the wine sauce.  For
wine
  sauce, in a 2-cup measure nuke the butter or margarine,
uncovered,
  on 100 percent power for 30 to 45 seconds or till melted.  Stir
in cornstarch and
  white pepper.  Stir in light cream.  Microwave, uncovered, on 100
percent power
  for 1 to 2 minutes or till the cream mixture is thickened and
bubbly,
  stirring once.  Stir HALF of the hot cream mixture into the
beaten egg
  yolk.  Return all to the 2-cup measure.  Microwave, uncovered, on
50 percent of
  power for 30 seconds, stirring once.  Stir till mixture is
smooth.  Stir
  in dry white wine.  Transfer the almond steak to a plate.  Spoon
the wine
  sauce atop.  Garnish with seedless green grapes, if desired.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Toasty Walnut Muffins
Keywords: 4/1, microwave, Muffins, Breads

Ingredients:
2 tsp  Quick Cooking Rolled Oats         1/4 cup  Unbleached Flour 
1 tsp  Sugar                             1/2 tsp  Baking Powder 
1  Dash of Ground Cinnamon             1 Large Beaten Egg Yolk 
1 tsp  Cooking Oil                         1 tsp  Milk 
2 tsp  Broken Walnuts, Toasted             1 tsp  Raisins 
1 tsp  Unbleached Flour                  1/2 tsp  Brown Sugar 
1/2 tsp  Butter Or Margarine           
Directions: 
  Stir together oats and 1 tsp warm water, let stand for 5 minutes.
  Meanwhile, stir together 1/4 cup flour, sugar, baking powder,
cinnamon,
  and dash of salt.  Stir egg yolk, oil, and milk into oat mixture;
add to
  dry ingredients, stirring just till moistened.  Fold in 5 Tsp of
the
  walnuts and the raisins.  Line two 6-oz custard cups with paper
baking
  cups.  Fill 2/3rds full.  Combine 1 tsp flour, brown sugar,
butter and
  remaining walnuts.  Sprinkle atop muffins.  Microwave, uncovered,
on 100 percent
  of power for 1 to 1 1/2 minutes or till done, rearranging once. 
(When
  done, surface may still appear moist, but a wooden pick inserted
near the
  center should come out clean.)  Remove from custard cups.  Let
stand on a
  wire rack for 5 minutes.  Serve warm.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Rice Pilaf
Keywords: 4/1, microwave, Rice

Ingredients:
1/4 cup  Sliced Fresh Mushrooms              1 Green Onion, Sliced 
1 1/2 tsp  Butter Or Margarine               2/3 cup  Water 
3 tsp  Long Grain Regular Rice           1/8 Med Bell Pepper * 
1/8 tsp  Salt                         1/8 tsp  Dried Sage, Crushed 
1 tsp  Snipped Parsley               
Directions: 
  *  Bell pepper may be any color and should be cut into 1-inch
Julienne
     Strips.
  -----------------------------------------------------------------

  margarine, uncovered, on 100 percent power for 1 to 2 minutes or
Melt In
till vegetables
  are tender.  Stir in water, rice, bell pepper, salt and sage. 
Microwave,
  covered, on 100 percent power for 2 to 3 minutes or till boiling.

Microwave,
  covered, on 50 percent power for 12 to 15 minutes or till rice is
tender and
  liquid is absorbed, stirring once.  Sir in parsley.  Let stand,
covered,
  for 5 minutes.  Serve hot.

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-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Herbed Tomato Soup
Keywords: 4/1, microwave, Herbs, Soups

Ingredients:
1 tsp  Chopped Onion           1 1/2 tsp  Butter or Margarine 
4 oz (1/2 C) Tomato Sauce      1/8 tsp  Dried Basil, Crushed 
1  Pinch Dried Thyme, Crushed          1  Dash Pepper 
1/2 cup  Water                 1/2 tsp  Instant Chicken Bouillon 
1  Parmesan Croutons             
Directions: 
  In a 2-cup measure nuke onion and butter or margarine, uncovered,
on
  100 percent power for 30 seconds to 1 minute or till the onion is
tender, but not
  brown.  Stir in the tomato sauce, dried basil, dried thyme and
freshly
  ground pepper.  Microwave, uncovered, on 50 percent power for 2
to 3 minutes or
  just till boiling.  Stir in the water and instant chicken
bouillon
  granules.  Microwave, uncovered, on 100 percent power for 1 to 1
1/2 minutes or
  till the mixture is heated through.  Serve with Parmesan
Croutons.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Creamy Mushroom Soup
Keywords: 4/1, microwave, Mushrooms, Soups

Ingredients:
2 tsp  Chopped Onion                       1 tsp  Snipped Parsley 
1 1/2 tsp  Butter or Margarine      3/4 cup  Sliced Fresh Mushrooms

3/4 tsp  Cornstarch                 1/2 tsp  Instant Beef Bouillon 
1/4 tsp  Worcestershire Sauce       1  Dash Dry Mustard 
Dash Freshly Ground Pepper          1/3 cup  Water 
1/4 cup  Dairy Sour Cream           1  Snipped Parsley (Opt.) 
Directions:
  In a 2-cup measure nuke the chopped onion, the 1 tsp chopped
parsley,
  and butter or margarine, uncovered, on 100 percent power for 30
seconds to 1
  minute or till the onion is tender but not brown.  Stir in the
sliced
  fresh mushrooms.  Microwave, covered, on 100 percent power for 2
to 3 minutes or
  till mushrooms are tender, stirring once.  Stir in cornstarch,
instant
  beef bouillon granules, worcestershire sauce, dry mustard, and
freshly
  ground pepper.  Add water; mix well.  Microwave, uncovered, on
100 percent power
  for 1 1/2 to 2 minutes or till the mushroom mixture is thickened
and
  bubbly, stirring once.  Combine hot mushroom mixture and dairy
sour cream
  in a blender container.  Cover and blend till mixture is nearly
smooth.
  Pour back into the 2 cup measure.  Microwave, uncovered, on 100
percent power
  for 45 seconds to 1 minute or till mushroom mixture is heated
through.  DO
  NOT boil.  Garnish with additional snipped parsley, if desired.
  
  NOTE:
  -----
  After making creamy mushroom soup, use the quick clean-up method
to wash
  your blender.  Simply fill the blender container about 1/3rd full
with
  lukewarm water and add a small amount of detergent.  Replace the
lid and
  run the motor a few seconds or till the blender container is
clean.  Rinse,
  dry and return the blender container to its base.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Oriental Pea Pods And Carrots
Keywords: 4/1, microwave, Oriental, Vegetables

Ingredients:
2 tsp  Water                           1 1/2 tsp  Soy Sauce 
1/2 tsp  Cornstarch              Dash Crushed Red pepper 
1 Small Carrot *                      1 tsp  Water 
1 1/2 oz Frozen Pea Pods                     1 tsp  Broken Walnuts 
1 tsp  Butter Or Margarine           

Directions:
  *    Small carrot should be thinly sliced on a diagonal cut
(bias).
  -----------------------------------------------------------------

In a custard cup stir together 2 tsp water, soy sauce, cornstarch
and
  crushed red pepper.  Microwave, uncovered, on 100 percent power
for 30 seconds
  to 1 minute or till thickened and bubbly, stirring once.  Place
the carrot
  in a 10-oz casserole.  Sprinkle with 1 tsp water.  Microwave,
covered,
  on 100 percent power for 2 minutes.  Drain.  Toss together
carrot, pea pods and
  walnuts; add butter or margarine.  Microwave, covered, on 100
percent power
  about 1 minute or till the vegetables are crisp-tender.  Toss
with the soy
  sauce mixture.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Carrots in Orange-Basil Butter
Keywords: 4/1, microwave, carrots

Ingredients:
1 Med. Carrot *                       1 tsp  Water 
1 tsp  Butter Or Margarine                 1  Pinch Orange Peel ** 
1  Pinch Dried Basil, Crushed          1  Snipped Parsley (Opt.) 
Directions:
  *    Carrot should be cut into Julienne strips.
  **   Orange peel should be finely shredded.
  -----------------------------------------------------------------

Place the carrot strips in a 10-oz casserole.  Sprinkle with water.
  Microwave, covered, on 100 percent power for 1 to 1 1/2 minutes
or just till the
  carrot strips are crisp-tender.  Let stand, covered, while
preparing
  butter mixture.  For butter mixture, in a custard cup combine
butter or
  margarine, orange peel, and basil.  Microwave, uncovered, on 100
percent power
  for 15 to 30 seconds or till the butter or margarine is melted. 
Drain
  carrot strips.  Drizzle butter mixture over carrot strips. 
Garnish with
  snipped parsley, if desired.

-End Recipe Export-
