Welsh rarbit

Item required
2 eggs
1 cup beer
2 cups (10 oz.) cubed American cheese
2 tablespoons butter or margarine
1 teaspoon dry or prepared mustard 1 teaspoon Worcestershire sauce
4 drops Tabasco sauce

Setting: HIGH
1. In 1-quart glass casserole, beat eggs. Stir in re-maining ingredients.
2. MICROWAVE for 5 to 6 MINUTES or until cheese is melted and mixture thickened, stirring about once every minute.
3. Beat with beater or wire whip to make smooth. Serve over toast.
4 Servings
TIPS For heartier servings, top toast with slices of turkey or chicken before adding sauce.
• Other types of processed cheese can be used.
• MICROWAVE on MEDIUM for 7 to 8 MINUTES.

Quiche lorraine

Item requied
8 slices bacon
9 -inch Baked Pastry Shell
3 eggs
1 teaspoon salt
Dash pepper
Dash nutmeg
1 cup milk
2/3 cup (51/3-fl. oz. can) evaporated milk 11/2 cups (6 oz.) shredded Swiss cheese

Settings: HIGH DEFROST
1. Arrange bacon in glass baking dish. MICRO-WAVE on HIGH for 5 MINUTES or until crisp; drain.
2. Beat together eggs, salt, pepper and nutmeg. Measure milk into 4-cup glass measure. Add evapo¬rated milk.
3. MICROWAVE on HIGH for 3 MINUTES or until hot. Arrange cheese in bottom of pastry shell. Crumble bacon over top. Add hot milk to egg mix¬ture: beat well. Pour into pastry shell.
4. MICROWAVE on HIGH for 2 MINUTES, then MICROWAVE on DEFROST for 4 MINUTES. Care-fully move cooked outer portion of filling to center.
5. MICROWAVE on DEFROST for 12 MINUTES, or until knife inserted near center comes out clean. Let stand 10 minutes before cutting into wedges.
5 to 6 Servings

Brunch special

Brunch special
1 package (12 oz.) frozen hash brown potatoes
1/3 cup sour cream
1/3 cup milk
1/2 teaspoon salt
1 tablespoon snipped chives
4 slices Canadian style bacon
4 eggs

Setting: HIGH
1. Place potatoes in 2-quart (8 x 8 ) glass baking dish; cover.
2. MICROWAVE for 6 to 7 MINUTES or until partly cooked. Blend in sour cream, milk, salt and chives. Place bacon slices down center of dish. Make two hollows in potatoes on each side of bacon. Break 1 egg into each indentation; recover.
3. MICROWAVE for 4 to 5 MINUTES or until eggs are cooked to desired doneness. Let stand, cov-ered, 2 minutes before serving.
About 4 Servings
TIP MICROWAVE on MEDIUM for 6 to 8 MINUTES in step 3.

Mini chile rellanos

Item required
1 can (2 oz.) whole Jalaperio (green) chiles Cheese (Jack, Cheddar or American) 3 eggs, separated
11/2 tablespoons all-purpose flour
1 tablespoon oil

Setting: HIGH
1. Rinse chilies, being careful to remove all seeds. Stuff with sticks of cheese. Set aside.
2. Beat egg whites in small mixing bowl until stiff peaks form. In small bowl, beat yolks with flour. Fold yolk mixture with egg whites.
3. Preheat microwave browning grill for 2 MIN¬UTES. Spread 1 tablespoon cooking oil on browner. Spoon about 1/4 cup batter onto each end of browner. Place 1 stuffed chile, on half of batter.
4. MICROWAVE for 30 SECONDS. Fold in half over chile and MICROWAVE for 15 to 20 SECONDS or until set. Repeat to use all batter. (Reheating of browning grill takes 30 SECONDS.)
6 Servings
TIPS ITALIAN OMELETS-Substitute diced, cooked Italian sausage or pepperoni and shredded moz-zarella cheese for stuffed chiles.
• FRENCH OMELETS-Substitute crumbled bleu cheese and bacon for stuffed chiles.
• SWISS OMELETS-Substitute sauteed mushroom slices and shredded Swiss cheese for stuffed chiles.
• SWEET-STUFF OMELET-Substitue 1 teaspoon strawberry or raspberry preserves and chopped nuts for stuffed chiles. Sprinkle powdered sugar on top.

Bacon and egg casserole

Item required
6 hard-cooked eggs
6 slices bacon
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
1/4 teaspoon pepper
1/8 teaspoon dry or prepared mustard
Half of 31/2-oz. can French-fried onion rings

Setting: HIGH
1. Cook eggs conventionally. In 2-quart glass cas-serole or baking dish, MICROWAVE bacon between layers of paper towel until crisp, about 4 MINUTES. Remove bacon, paper towels and excess drippings from dish.
2. Melt butter in same baking dish (20 sec.). Stir in flour and salt until smooth. Gradually add milk, stir¬ring constantly.
3. MICROWAVE for 3 to 4 MINUTES or until thick-ened, stirring occasionally. Stir in pepper and mustard.
4. Peel and quarter hard cooked eggs; arrange in the sauce. Crumble bacon and sprinkle over eggs.
5. MICROWAVE for 2 to 3 MINUTES or until hot. Add onion rings and MICROWAVE for 1 MINUTE. 4 Servings

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