Curried lamb meatballs

Item required
1 lb. ground lamb
1 clove garlic, finely chopped 1 medium onion, sliced
1 stalk celery, sliced
2 tablespoons all-purpose flour 11/2 teaspoons curry powder
1 teaspoon salt
2 teaspoons instant chicken bouillon 1/4 cup chutney
1 teaspoon prepared mustard 3/4 cup water

Settings: HIGH/DEFROST
1. Combine ground lamb and garlic in medium mix¬ing bowl; mix well. Shape into 16 to 18 (1 -inch) lamb balls. Place in 2-quart (12 x 7) glass baking dish. Add onion and celery; cover.
2. MICROWAVE on HIGH for 5 MINUTES. Combine remaining ingredients in 4-cup measure; mix well. Drain and rearrange lamb balls; pour on sauce; recover.
4. MICROWAVE on DEFROST for 8 to 10 MINUTES or until hot. Let stand, covered, 5 minutes before serving.
About 4 Servings
TIP MICROWAVE on MEDIUM for same times in step 2 and 3.

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Easy lamb stew

Item required
1 lb. boneless lamb stew meat
1 package (5/8 oz.) brown gravy mix 1/2 teaspoon sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/s teaspoon instant minced garlic or 1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cup water
1/2 cup red wine
3 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch cubes

Settings: HIGH/DEFROST
1. In 2 or 3-quart glass casserole, combine lamb, gravy mix and sugar.
2. MICROWAVE on HIGH for 5 MINUTES. Stir in remaining ingredients, mixing well; cover.
3. MICROWAVE on DEFROST for 35 to 45 MIN-UTES or until vegetables and meat are desired doneness, stirring occasionally.
4 Servings

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Venison stew

Item required
11/2 lbs. venison stew meat, cubed
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1 cup finely chopped carrots
1 medium onion, chopped
1 tablespoon dried parsley flakes
1/2 1teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning teaspoon pepper
1 cup water
1 can (8 oz.) tomato sauce
1 can (103/4 oz.) condensed cream of mushroom soup

Settings: HIGH/DEFROST
1. Coat meat with flour. Place butter and meat in 2-quart glass casserole. Cover with glass lid or plas¬tic wrap.
2. MICROWAVE on HIGH for about 10 MINUTES or until meat is no longer pink. Stir in remaining ingre¬dients; recover.
3. MICROWAVE on DEFROST for 30 MINUTES. Stir and MICROWAVE on DEFROST for 15 to 20 MIN¬UTES or until meat is fork tender. Let stand, covered, 5 minutes before serving.
TIP Serve atop wild rice.

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One step macaroni and cheese

Item required
1 cup uncooked macaroni
2 tablespoons all-purpose flour
1/4 cup chopped onion or 1 tablespoon instant minced onion
1/2 teaspoon salt
Dash Tabasco sauce
1 cup milk
3/4 cup water
2 tablespoons butter or margarine
1 cup (4 oz.) cubed or shredded cheese

Settings: HIGH/DEFROST
1. In 11/2 or 2-quart glass casserole, combine maca¬roni, flour, onion, salt and Tabasco sauce. Stir in milk and water; add butter; cover.
2. MICROWAVE on HIGH for3to 4 MINUTES or until milk is steaming hot. Stir mixture.
3. MICROWAVE on DEFROST for 12 to 14 MIN-UTES, or until macaroni is just about tender, stirring occasionally. Stir in cheese. Let stand, covered, 3 to
5 minutes to finish cooking macaroni and to melt cheese.
3 to 4 Servings
TIP For additional color and flavor, add 2 table spoons chopped pimento, 2 tablespoons chopped parsley or 1 teaspoon dry mustard.

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Apple-Cranberry crisp

This “Apple-Cranberry crisp” can be prepare quickly and effortlessly in microwave oven. This dessert is very tasty and quick-to-make candies.
Items required
1/4 cup granulated sugar
1/2 teaspoon cornstarch
1/3 cup fresh cranberries
2 tart apples, peeled, cored and sliced
2 tablespoon quick-cooking rolled oats
2 tablespoon packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter or margarine
Several drops almond extract
Dash ground cinnamon

Preparation method
1.In a 1-quart casserole mix granulated sugar and cornstarch;gradually blend in 3 tablespoons cold water.Stir in berries.
2.Micro-cook, covered, till berries pop, about 3 minutes, stirring once.
3.Stir in apples and extract. Turn into two 1-cup glass baking dishes.
4.In mixing bowl combine oats, brown sugar, flour, and cinnamon.
5.Cut in butter till crumbly.Sprinkle crumb mixture atop fruit in baking dishes.
6.Micro-cook, uncovered, till apples are tender, about 3 1/2 minutes, turning dishes twice.Serve warm.
Makes 2 Servings.

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Wine scampi

Item required
2 tablespoons butter or margarine 1 clove garlic, finely chopped
3 tablespoons dry white wine
1 package (10 oz.) frozen uncooked scampi, thawed
Parsley

Setting: HIGH
1.    Combine butter, garlic and wine in 11/2-quart glass casserole.
2.    MICROWAVE for 1 to 2 MINUTES or until melted. Add scampi.

3.    MICROWAVE for 4 MINUTES. Stir and MICRO-WAVE for about 2 MINUTES or until scampi turns pink. Garnish with snipped parsley. Let stand 5 min¬utes before serving.
2 to 3 Servings

TIP If you wish to reduce liquid after scampi is cooked, remove scampi to prevent toughening and MICROWAVE liquid, 2 to 3 MINUTES, or until reduced. Return scampi to liquid.

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Rib steaks on microwave browning grill

Item required
2 beef rib steaks (1 lb. each), trim off fat
2 tablespoons butter or margarine, if desired
Salt
Pepper

Setting: HIGH
1. Preheat microwave browning grill in oven as di-rected in instruction booklet. Place butter on hot grill to melt. Place steaks on hot grill.
2. MICROWAVE for 4 MINUTES. Turn steaks over and MICROWAVE for 3 to 4 MINUTES or to desired doneness.
2 Steaks

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Microwave Cumin Rice

Items Required

1 1/2 cup basmati rice
2 tsp cumin seeds (jeera)
1 tablespoon ghee (clarified butter)
Salt to taste

Preparation Method

1. Wash rice and soak in water for 1/2 an hour. Drain.

2. Take a big microwave safe bowl. Put ghee in it and add jeera. Cook uncovered, on High for 30 seconds.

3. Add rice, salt and 3 cups of water. Mix well. Cover with a micro safe lid or a cling film through which some holes have been pierced.

4. Cook for 13 minutes on High.

5. Let it stand for 5 minutes. Serve jeera rice hot with some curry or vegetable.

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Cheese-Sauced Brussels Sprouts Recipes

Garnish with chopped egg for a colorful effect-

Ingredients:

- 2 8-ounce or 10-ounce packages frozen Brussels sprouts
- 1/4 cup water
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup milk
- 1 cup shredded sharp American cheese (4 ounces)
- 1 hard-cooked egg, chopped

Preparation Method:

In a 1 ½ -quart casserole place Brussels sprouts and water. Micro-cook, covered, till tender, 11 to 12 minutes, stirring every 4 minutes. Drain; halve sprouts. Return to casserole.

In a 2-cup glass measure micro-melt the butter 30 to 40 seconds. Blend in flour and salt; add milk all at once, stirring well. Micro-cook, uncovered, 1 minute; stir. Micro-cook till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Add cheese; stir till melted. Pour over Brussels sprouts. Micro-cook, covered, till heated through, about 1 minute more; stir Sprinkle chopped egg atop casserole. Makes 6 servings.

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Scallops with deviled sauce

Item required
2 packages (7 oz. each) frozen breaded scallops
3/4 cup milk
2 teaspoons snipped chives
2 teaspoons Dijon mustard
1/4 cup sour cream

Setting: HIGH
1.    Place frozen scallops on glass serving platter.
2.    MICROWAVE for 3 to 4 MINUTES or until piping hot. Combine milk, chives, mustard and sour cream in 2-cup glass measure: mix well.
3.    MICROWAVE for 1 to 2 MINUTES or until mixture thickens slightly. Let stand, covered, 5 minutes. Pour sauce over scallops or into gravy boat to pass with scallops.
TIPS Substitute 1 teaspoon dry mustard for Dijon mustard.
• MICROWAVE on MEDIUM for 6 to 8 MINUTES in step 2 and 2 to 3 MINUTES in step 

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