Item Required
1/4 cup butter or margarine
1/2 cup packed brown sugar
6 slices canned pineapple, drained 6 maraschino cherries
1 package (9 oz.) yellow cake mix

Settings: HIGH/DEFROST
1.    Place butter in 9-inch round glass baking dish.
2.    MICROWAVE on HIGH for about 2 MINUTES or until melted. Stir in brown sugar. Arrange pineapple on top. Place a cherry in center of each pineapple slice. Prepare cake mix as directed on package. Pour over pineapple.
3.    MICROWAVE on DEFROST for 7 MINUTES.
4.    MICROWAVE on HIGH for 3to 4 MINUTES or until toothpick inserted near center comes out clean. Let stand 1 minute. Turn out onto platter and serve warm or cool.
4 to 6 Servings
TIPS About 1 cup (half of 21 -oz. can) of prepared pie filling can be used forthe brown sugar and pineapple. • The Pineapple Upside Down Cake Mix can be prepared as directed on pacakge and cooked, using above times.

Item Required
4 medium potatoes
4 slices bacon
1/2 cup (1 med.) chopped onion or 6 green onions, sliced
2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon or cube beef bouillon
1 teaspoon salt
1/4 teaspoon ground allspice, if desired Dash pepper
1/4 cup vinegar
1/2 cup water

Setting: HIGH
1.    Cook potatoes as directed on page 117; set aside. In glass mixing bowl (can be bowl in which you will serve the salad), cut bacon into pieces so that it will lie in a single layer in bowl.
2.    MICROWAVE for 3to 31/2 MINUTES, or until crisp. Remove bacon leaving drippings in bowl. Add onion to drippings.
3.    MICROWAVE for 1 MINUTE. Stir in sugar, flour, bouillon, salt, allspice and pepper. Blend in vinegar and water.
4.    MICROWAVE for 3 to 4 MINUTES or until mixture boils and thickens, stirring twice. While mixture cooks, peel potatoes. Slice potatoes into hot mixture and toss lightly to coat potatoes. Crumble bacon over top and serve warm.
4 to 5 Servings
TIPS Salad can be prepared several hours ahead and then heated, covered, in oven about 1 minute.
•    For 2 to 3 servings, use half of ingredients, MICROWAVE bacon 11/2 to 2 MINUTES, and dressing mixture 2 MINUTES.

Item required
6 slices bacon
1/2 cup sour cream
1 egg, slightly beaten
1/4 cup vinegar
2 tablespoons sugar Dash salt
1 head (6 cups) lettuce, torn
3 to 4 medium green onions, sliced

Setting: HIGH
1.    In large glass mixing bowl or serving bowl, MICROWAVE bacon between pieces of paper towel 3 to 4 MINUTES, or until crisp.
2.    Remove paper and bacon, leaving about 3 tablespoons drippings in dish. Stir in sourcream, egg, vinegar, sugar and salt.
3.    MICROWAVE for 3 to 4 MINUTES or until thickened, stirring occasionally during last half of cooking. Add lettuce, onions and crumbled bacon, tossing until well coated. Serve immediately.
6 Servings
TIPS When fresh spinach is available, use half spinach and half lettuce. Extra dressing can be refrigerated for reheating. It is delicious served over sliced fresh tomatoes. Use crumbled bacon as a garnish.

Required item
11/2 cups quick-cooking rice, uncooked
1/2 cup (4 oz. can) drained mushroom stems and pieces
1 stalk (1/2 cup) celery, chopped
1 can (101/2 oz.) condensed cream of chicken soup
1 soup can milk (11/3 cups)
21/2 to 3-lb. frying chicken, cut up
1 teaspoon salt Paprika
Poultry seasoning

Setting: HIGH
1.    In 2-quart (12 x 7) glass baking dish, combine rice, mushrooms, celery, soup and milk; mix well.

2.    Cut larger pieces of chicken in half for uniform size. Arrange on top of rice, skin-side up. Sprinkle with salt, paprika and poultry seasoning. Cover with wax paper.
3.    MICROWAVE for 28 to 30 MINUTES or until chicken is done.

5 to 6 Servings
TIPS Other flavors of cream soup can be used; try celery and omit chopped celery, try mushroom and omit mushrooms or try asparagus soup.
•    MICROWAVE on MEDIUM for 30 to 35 MINUTES.

1/3 cup slivered or sliced almonds 1/3 cup butter or margarine
2 tablespoons lemon juice
2 tablespoons white wine or sherry 1/2 teaspoon dill weed or seed
1/2 teaspoon salt
1 lb. fresh or frozen sole, halibut or perch fillets, thawed

Setting: HIGH
1.    In 2-quart (8  x  8 )  glass baking dish, combine almonds and butter.
2.    MICROWAVE for 5 to 6 MINUTES or until butter and almonds are golden brown. Stir in lemon juice, wine, dill and salt. Arrange fillets in butter mixture spooning sauce over fillets; cover.
3.    MICROWAVE for 5 to 6 MINUTES or until fish flakes easily. Let stand, covered, 2 minutes before serving. If desired, garnish with lemon slices or dill pickle slices.
TIP If desired, omit wine.