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3 tablespoons butter or margarine

3 cups ( about 3 medium ) sliced onions

3 cups beef broth

1 cup water

1 teaspoon Worcestershire sauce

Salt, pepper, croutons, grated parmesan cheese to taste

2 tablespoons brandy (optional)
1. 1 Combine butter and onions in 3-quart casserole. Cover with lid. 

Microwave at HIGH (0) for 8 to 9 minutes or use Sensor Fresh 
Vegetable. 

2. Stir in broth, water, Worcestershire sauce, salt and pepper ; cover. 

Microwave at HIGH (0) for 5 minutes, and at MEDIUM (5) for 5 
minutes or use Sensor Reheat. Stir in brandy. Let stand, covered, for 
5 minutes before serving. Serve with croutons and cheese.

30 square caramel candies

1 1 / 2 tablespoons water

1 teaspoon butter or magarine

1 pkg.( 3.5 oz.) microwave popcorn

1. 1 Combine caramel, water and butter in 4 cup glass bowl. Microwave 

at HIGH (0) for 2 to 3 minutes until melted. Stir until smooth. Set 
aside.

2. Place popcorn on turntable. Microwave at HIGH (0) for 2 to 3 

minutes or use Sensor Popcorn.

3. Place popcorn in bowl. Pour caramel mixture over popcorn ; toss 

until completely coated and cool enough to handle. Using buttered 
hands, form into 3-inch balls.

4. Cool on waxed paper. Serve immediately. 

2 cups fresh shelled green peas

1/3 cup thinly sliced celery

2 tablespoons water

3 cups shredded head lettuce

1 tablespoon butter or magarine

1 tablespoon all-purpose flour

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup whipping cream

Dash pepper to taste
1. In 1 1 / 2 -quart casserole combine peas, cel-ery and water ; cover.
2. Microwave at HIGH (0) for 5 to 7 1 / 2 minutes or use Sensor Fresh 

Vegetable. Stir in lettuce ; recover.

3. In small dish combine butter, flour, sugar, salt and pepper. Blend in 

cream. Microwave at HIGH (0) for 1 to 2 minutes or use Sensor 
Reheat. Stir until smooth.

4. Drain vegetables. Add sauce to vegetables ; toss to coat.

4 medium potatoes, scrubbed

1/2 cup dairy sour cream

1/3 cup milk

2 tablespoons grated parmesan cheese

1 teaspoon chopped chives or parsley flakes

Salt, pepper, paprika to taste

1. 1 Prick potatoes twice with a fork. Arrange potatoes at least 1 inch 

apart on paper towel placed on turntable. Microwave at HIGH (0) for 
10 to 12 minutes or use Sensor Potato. Let stand 5 minutes.

2. 2 Slice top from each potato ; scoop out center. Mash with sour 

cream, milk, cheese, chives, salt and pepper. Spoon into shells.

3. 3 Sprinkle with paprika. Place on plate or on paper towel in oven. 

Microwave at HIGH (0) for 2 to 4 minutes or use Sensor Reheat.

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