Panasonic NNSN973S Manual De Usuario

1  tablespoon butter or margarine

2 eggs

2 tablespoons 

milk

 

salt and ground black pepper, if desired

Heat butter in a microwave safe 9-inch pie 

plate, 20 seconds at p10, or until melted. 

Turn the plate to coat the bottom with butter. 

Meanwhile, combine the remaining ingredi-

ents in a separate bowl, beat together and 

pour into the pie plate. Cook, covered with 

vented plastic wrap, using OMELET selec-

tion. Let stand 2 minutes. With a spatula, 

loosen the edges of the omelet from the 

plate, fold into thirds to serve. Always use 

scrambled eggs.
Yield: 1 serving

Approx. Cooking Time: 4 minutes.

NOTE: Double ingredients for a 4 egg

Omelet.

1  pound lean ground beef

½  cup frozen peas, thawed

¼  cup chopped onion

1  tablespoon gravy powder

½  teaspoon curry powder

¼ teaspoon 

salt

¼  teaspoon ground black pepper

2  cups mashed potatoes

In a 2-Qt. casserole dish, crumble the 

ground beef and cook for 5-7 minutes at P6 

or until the meat is cooked, stirring twice. 

Add the remaining ingredients, except for 

potatoes. Stir well, and then spread the po-

tatoes evenly on the top. Cover with a lid or 

vented plastic wrap and cook at P6 power 

for 16-18 minutes.
Yield: 4 servings

¼ cup 

butter

2  tablespoons chopped onion

1  clove minced garlic

¼ cup 

all-purpose 

fl our

1  teaspoon dry mustard

1 teaspoon 

salt

¼  teaspoon ground black pepper

2 cups 

milk

2  cups grated cheddar cheese

8  oz. (½ lb. dry weight) macaroni, cooked 

and drained

⅓  cup bread crumbs

1 teaspoon 

paprika

In a 2-Qt. casserole, melt the butter for 

40 seconds at P10. Add onion and garlic 

and cook for 1 minute at P10. Stir in fl our, 

mustard, salt and pepper, and gradually 

add the milk. Cook for 3-4 minutes at P10 

until sauce thickens, stirring once. Add the 

cheddar cheese, stirring thoroughly. Pour 

and stir the sauce into the macaroni, in a 

3-Qt. casserole.Top with bread crumbs and 

paprika. Cover with lid or vented plastic 

wrap. Cook at P6 power for 16-18 minutes.
Yield: 6 servings

1 

pound lean ground beef

1 

small onion, chopped

½  green bell pepper, chopped

1 

cup chopped celery

2 

15 oz. cans tomato sauce

1¼ cups water

1 

cup uncooked elbow macaroni

1 teaspoon 

parsley

½ teaspoon 

salt

¼  teaspoon ground black pepper

½  cup grated cheddar cheese
Crumble the ground beef in a 3-Qt. casse-

role. Cook for 5-7 minutes at P6 or until the 

meat is cooked, stirring twice. Stir in onion, 

peppers and celery. Cook for 3-4 minutes 

at P10. Stir in the remaining ingredients, 

except cheese. Cover with lid or vented 

plastic wrap. Cook at P6 power for 16-18 

minutes. Sprinkle with cheese. Cover and 

let stand 5 minutes.
Yield: 4-6 servings

1 

6 oz. can tuna, drained and fl aked

4 

cups cooked and drained noodles

1  10¾ oz. can condensed cream of 

mushroom soup

1  4 oz. can mushroom pieces and stems, 

drained

1 

16 oz. package frozen peas, defrosted

¾ cup 

milk

1 

cup crushed potato chips

½  cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna, noo-

dles, soup, mushrooms, peas and milk; mix 

well. Cover with lid or vented plastic wrap. 

Cook at P6 power for 16-18 minutes. Top 

with potato chips and cheese before serv-

ing.
Yield: 4-6 servings

PA_F0003BK00AP_Eng_PP01_0208.indd   19

PA_F0003BK00AP_Eng_PP01_0208.indd   19

2013-2-8   9:34:25

2013-2-8   9:34:25