Lamb patties with plum sauce

Item required
1 lb. ground lamb
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup plum preserves
2 teaspoons lemon juice

Setting: HIGH
1. In 2-quart (8 x 8 ) glass baking dish, combine lamb, salt and pepper. Shape into 4 patties and arrange in same baking dish.
2. MICROWAVE for 3 MINUTES. Drain and turn pat¬ties; top with plum preserves and sprinkle with lemon juice.
3. MICROWAVE for 2 to 3 MINUTES or until lamb is no longer pink. Spoon sauce from baking dish over patties before serving.
4 Servings
TIP MICROWAVE on MEDIUM for 4 MINUTES in step 2 and 3 to 4 MINUTES in step 3.

Easy lamb stew

Item required
1 lb. boneless lamb stew meat
1 package (5/8 oz.) brown gravy mix 1/2 teaspoon sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/s teaspoon instant minced garlic or 1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cup water
1/2 cup red wine
3 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch cubes

Settings: HIGH/DEFROST
1. In 2 or 3-quart glass casserole, combine lamb, gravy mix and sugar.
2. MICROWAVE on HIGH for 5 MINUTES. Stir in remaining ingredients, mixing well; cover.
3. MICROWAVE on DEFROST for 35 to 45 MIN-UTES or until vegetables and meat are desired doneness, stirring occasionally.
4 Servings

Veal parmigiana

Item required
1 egg, slightly beaten
1/4 teaspoon salt
2 tablespoons cornflake crumbs
1/3 cup grated Parmesan cheese
1 lb. veal cutlets or boneless round steak
2 tablespoons oil
1 medium onion, chopped
4 oz. (1 cup) sliced or shredded Mozzarella cheese
1 cup (8-oz. can) tomato sauce
Pepper
1/8 teaspoon leaf oregano or Italian seasoning
Parmesan cheese

Settings: HIGH/DEFROST
1. In shallow dish, beat egg with salt. Combine crumbs and 1/3 cup Parmesan cheese on shallow plate or wax paper. Cut veal into 4 serving pieces and pound to make 1/4 inch thick.
2. Dip veal in egg, then in crumb mixture, coating well.
3. Brown over medium high heat in oil in fry pan until golden brown, turning to brown both sides. Arrange in 11/2-quart (10 x 6) glass baking dish, adding drip¬pings from fry pan.
4. While meat is browning, MICROWAVE on HIGH onion in small glass sauce dish, for 2 to 3 MINUTES or until tender. Sprinkle onion over meat in baking dish. Top with cheese slices, then spoon tomato sauce over top. Sprinkle with pepper and oregano; cover.
6. MICROWAVE on DEFROST for 10 to 12 MIN-UTES or until bubbly. Sprinkle with Parmesan cheese; cover.
7. MICROWAVE on HIGH for 1 MINUTE to melt cheese.
4 Servings
TIPS To make ahead, assemble in baking dish and refrigerate. Since mixture is cold, increase cooking time to 18 MINUTES.
• Beef round steak, cut 1/4 inch thick, can be used for veal.
• MICROWAVE on MEDIUM for 8 to 10 MINUTES in step 5.

Braised veal rump roast

Item required
21/2 to 3-lb. bone-in veal rump roast
1 can (103/4 oz.) condensed beef and barley vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes 1/2 teaspoon leaf thyme
1 bay leaf
2 tablespoons all-purpose flour

Setting: DEFROST
1. Place roast, fat side down, in 3-quart glass cas-serole. Cover with glass lid or plastic wrap.
2. MICROWAVE for 32 MINUTES. Turn meat over. Drain juice into measuring cup; set aside. Add re-maining ingredients, except flour; recover.
3. MICROWAVE for 32 to 36 MINUTES or until fork tender. Let stand, covered, 5 minutes before serv-ing. Remove roast to platter. Blend flour with juice drained from roast. Stir into hot seasoned meat drip¬pings; mix well.
4. MICROWAVE for 2 to 3 MINUTES or until thick-ened. Serve gravy over toast.
About 4 Servings

Frank n potato salad

Item required
4 cups (2 lbs.) prepared potato salad 1 cup (8-oz. can) drained sauerkraut 1/2 lb. cocktail franks
1/2 teaspoon salt
1/2 teaspoon caraway seed
Paprika

Setting: HIGH
1. In 11/2 or 2-quart glass casserole, combine all ingredients except paprika; cover.
2. MICROWAVE for 7 to 8 MINUTES or until hot, stirring once. Sprinkle with paprika before serving. 6 Servings
TIP MICROWAVE on MEDIUM for 9 to 10 MIN¬UTES in step 2.

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