Sharp R-1870 Manual

M I C R O W A V E   F E A T U R E S

(CONTINUED)

     

Makes 6 to 8 servings

4

medium baking potatoes (8 ounces each)

1/2 teaspoon oregano leaves

1/4 cup olive oil

1/4 teaspoon ground cumin

1

tablespoon instant minced onion

1/2 teaspoon salt

1/2 teaspoon chili powder

Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss
potatoes with oil to coat well.

In small bowl, combine remaining ingredients. Sprinkle over potatoes.

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.

Makes 6 to 8 servings

3

cups sliced carrots, 1/4 inch thick

2

teaspoons vinegar

1/2 cup chopped green pepper, 1-inch cubes

1

teaspoon soy sauce

1/4 cup linely chopped onion

1/2 teaspoon salt

3

tablespoons water

1/2 teaspoon prepared mustard

1

can (7 3/4 ounces) semi-condensed tomato soup

1/8 teaspoon pepper

1/2 cup sugar

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.

Stir in remaining ingredients. Cover and microwave using SENSOR REHEAT.

Makes 4 servings

3/4 cup of corn flake crumbs
3

tablespoons chopped parsley

2

teaspoons grated lemon peel

On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika.  Dip fillets in beaten egg, then
coat with crumb mixture.

Place fish in a covered, microwave-safe, baking dish.  Microwave using SENSOR COOK for Fish, seafood.

Serve with tartar or cocktail sauce or melted cheese.

     

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

In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic
powder, salt and pepper.

Microwave using SENSOR REHEAT. Set aside.

In covered, 1-quart casserole, microwave corn using SENSOR COOK for Frozen vegetables. Drain.

Combine corn and vegetable-seasoning mixture. Stir and serve immediately.

1/2 teaspoon paprika
1

pound flounder fillets

1

egg, slightly beaten

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