Magic Chef MCD990ARS User Manual - Page 27

PORK SAUSAGE CASSEROLE 1 medium red onion 3 green apples, seeded and cubed 2 tablespoons margarine or butter 1 package (12 oz.) bulk pork sausage, cooked, drained and crumbled 1 sweet potato (about 8 oz.) cooked, peeled and cubed 1 jar (12 oz.) pork gravy 1. Peel onion and cut in half. Slice it thinly. In a 2quart glass casserole, combine onion, apples and margarine. 2. Cover with lid or vented plastic wrap. Cook on PHI for 5 minutes, or until onions and apples are tender. Stir in sausage, sweet potato and gravy. 3. Continue cooking on P-HI for 7 to 9 minutes or until heated thoroughly. 4 servings SWEET 'N' SOUR PORK 1 pound boneless pork cubes 3/4 cup apricot preserves 2 tablespoons mustard 2 tablespoons apple cider vinegar 2 tablespoons light soy sauce 1 can (8 oz.) sliced water chestnuts, drained 1 can (8 oz.) pineapple chunks, drained 1 can (11 oz.) mandarin orange segments, drained 2 pounds frozen pea pods, cooked and drained 2 cups cooked rice 1/4 cup sliced almonds 1. In a 2-quart glass casserole, place pork cubes. Cover with wax paper. Cook on P-HI for 7 minutes; stir once during cooking to rearrange cooked cubes. Drain pork. 2. Stir in apricot preserves, mustard, vinegar, soy sauce, water chestnuts, pineapple, oranges and pea pods. Cook, uncovered, on P-HI for 3 minutes or until heated thoroughly. Serve over cooked rice and top with sliced almonds. 4 servings BEEF, PEPPERS AND PASTA 3 cups bell pepper chunks (red, yellow and green) 1 cup onion, sliced 2 tablespoons margarine or butter 1 1/2 cups chopped cooked beef 2 cups cooked elbow macaroni, drained 1 can (14.5 oz.) seasoned diced tomatoes, undrained 1 jar (14 oz.) traditional-style pasta sauce 1. In a 2-quart glass casserole, combine bell peppers, onions and margarine. Cover with lid or vented plastic wrap. Cook on P-HI for 6 to 7 minutes or until vegetables are tender. 2. Stir in beef, macaroni, tomatoes and pasta sauce. Continue cooking on P-HI for 6 to 7 minutes or until heated thoroughly. 4 servings LAMB SHEPHERD CASSEROLE 2 cups sliced celery 1 cup sliced carrots 2 tablespoons margarine or butter 2 cups cubed cooked potatoes 2 cups cubed cooked lamb 1 can (15 1/4 oz.) whole kernel corn, drained 1 can (10 3/4 oz.) cream of celery soup, undiluted 1 jar (12 oz.) onion gravy 1. In a 2-quart glass casserole, combine celery, carrots and margarine. Cover with lid or vented plastic wrap. Cook on P-HI for 6 minutes or until vegetables are tender. 2. Stir in potatoes, lamb, corn, soup and gravy. Continue cooking on P-HI for 8 to 10 minutes or until heated thoroughly. 4 servings 26