Sharp R1870 R-1870 , R- 1871 , R-1872 Microwave Operation Manual - Page 19

MICROWAVE FEATURES SENSOR COOK RECIPES (CONTINUED) Mexican Seasoned Potatoes 4 medium baking potatoes (8 ounces each) 1/4 cup olive oil 1 tablespoon instant minced onion 1/2 teaspoon chili powder Makes 6 to 8 servings 1/2 teaspoon oregano leaves 1/4 teaspoon ground cumin 1/2 teaspoon salt 1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss potatoes with oil to coat well. 2 In small bowl, combine remaining ingredients. Sprinkle over potatoes. 3 Cover potatoes with wax paper. Microwave using SENSOR COOK for Baked potatoes setting. Rearrange potatoes when time appears on display. Let stand, covered, 5 minutes. Spiced Carrots 3 cups sliced carrots, 1/4 inch thick 1/2 cup chopped green pepper, 1-inch cubes 1/4 cup linely chopped onion 3 tablespoons water 1 can (7 3/4 ounces) semi-condensed tomato soup 1/2 cup sugar Makes 6 to 8 servings 2 teaspoons vinegar 1 teaspoon soy sauce 1/2 teaspoon salt 1/2 teaspoon prepared mustard 1/8 teaspoon pepper 1 In a 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using SENSOR COOK for Fresh vegetables-hard. Carrots should be tender-crisp. Drain. 2 Stir in remaining ingredients. Cover and microwave using SENSOR REHEAT. Savory Flounder Fillets 3/4 cup of corn flake crumbs 3 tablespoons chopped parsley 2 teaspoons grated lemon peel 1/2 teaspoon paprika 1 pound flounder fillets 1 egg, slightly beaten Makes 4 servings 1 On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then coat with crumb mixture. 2 Place fish in a covered, microwave-safe, baking dish. Microwave using SENSOR COOK for Fish, seafood. 3 Serve with tartar or cocktail sauce or melted cheese. Creole Corn Makes 6 servings 2 teaspoons oil 1/2 cup chopped celery 1/2 cup chopped green pepper 16 ounce can tomatoes 4 ounce can mushroom stem and pieces, drained 1 teaspoon brown sugar 1/2 teaspoon onion powder 1/4 teaspoon garlic powder salt and pepper to taste 1 package (16 ounces) frozen corn 1 In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic powder, salt and pepper. 2 Microwave using SENSOR REHEAT. Set aside. 3 In covered, 1-quart casserole, microwave corn using SENSOR COOK for Frozen vegetables. Drain. 4 Combine corn and vegetable-seasoning mixture. Stir and serve immediately. 17