Stuffed pork tenderloin

Item required
1/4 cup butter or margarine
1/4 cup sesame seed
1/2 cup (1 stalk) chopped celery
2 tablespoons chopped onion or
2 teaspoons instant minced onion
3 slices bread, cubed
1 teaspoon salt
1/2 teaspoon poultry seasoning or thyme
1 teaspoon Worcestershire sauce
2 pork tenderloins, about 11/4 lbs. each

Settings: HIGH/DEFROST
1. In glass mixing bowl, combine butter, sesame seed, celery and onion.
2. MICROWAVE on HIGH for 3 MINUTES, stirring occasionally. Mix in bread, salt, poultry seasoning and Worcestershire sauce.
3. Cut each pork tenderloin almost through lengthwise, flatten slightly. To keep meat out of juices, invert a saucer in bottom of 2-quart (12 x 7) glass baking dish. Lay one of flattened tenderloins, cut-side up, in baking dish. (For ease in tying, place about 4 pieces of string at intervals under tenderloin.)
4. Spoon bread stuffing onto tenderloin. Top with other tenderloin, cut-side down with wide end over narrow end of bottom piece. Bring string around tenderloins, tying to hold together.
5. MICROWAVE on DEFROST for 25 MINUTES, turn dish, MICROWAVE on DEFROST for 12 to 15 MIN¬UTES or until done. Cover loosely with foil and let stand 10 to 15 minutes.
6 Servings
TIP If desired, use 2 cups seasoned bread cubes for bread, salt and poultry seasoning.

Stuffed flank roll up

Item required
1 beef flank steak (1 to 11/2 lbs.) Meat tenderizer
11/2 cups soft bread cubes
1/4 cup chopped onion or 1 tablespoon instant minced onion
1/2 cup chopped celery
1 tablespoon parsley flakes
1/2 teaspoon powdered sage or thyme Dash pepper
2 tablespoons water or red wine 1 cup water
1 teaspoon or cube beef bouillon

Setting: DEFROST
1. Score both sides of steak diagonally, about 1 inch apart. Sprinkle both sides with meat tenderizer.
2. Combine bread cubes, onion, celery, parsley, sage, pepper and 2 tablespoons water.
3. Place stuffing down center of steak, lengthwise. Roll and tie steak with string. Place seam side down in 11/2-quart (8 x 4) glass loaf dish; cover.
4. MICROWAVE on DEFROST for 20 MINUTES. Pour soup over meat. Sprinkle with snipped parsley and MICROWAVE for 4 to 5 MINUTES or until fork tender. Let stand, covered, 5 minutes before serving.
4 to 6 Servings

Stuffing for chicken

Item required:
1/4 cup butter or margarine
1/4 cup chopped onion or 1 tablespoon instant minced onion
1/2 cup (1 stalk) chopped celery
4 cups (4 slices) soft bread cubes 1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 cup broth or water

Setting: HIGH
1. In glass mixing bowl,combine butter, onion and celery.
2. MICROWAVE for 3 to 4 MINUTES, stirring once. Stir in bread cubes, salt, seasoning and broth.
Stuffing for 1 Roasting Chicken
or 4 Cornish Game Hens
TIP MICROWAVE on MEDIUM for 4to 5 MINUTES.

Savory mushroom stuffing

Item required
1/2 cup butter or margarine
1/2 cup chopped onion or 2 tablespoons instant minced onion
1 cup chopped celery
1 cup (8-oz. can) drained mushroom stems and pieces
8 cups dry bread cubes
2 tablespoons parsley flakes
1 teaspoon salt
2 teaspoons poultry seasoning or ground sage
1/4 teaspoon pepper
1/2 cup broth or water

Setting: HIGH
1. In large glass bowl. combine butter, onion and celery.
2. MICROWAVE for 5to6 MINUTES or until onion is tender. Stir in remaining -gredients, mixing well. Stuffing for 12 to 15-lb. Turkey
TIP MICROWAVE on MEDIUM for 6 to 8 MINUTES.

Cornish hen and rice bake

Item required
1 package (6 oz.) white and wild rice mix 1/2 cup (1 stalk) chopped celery
1/2 cup (4-oz. can) drained mushroom stems and pieces
13/4 cups water
1/4 cup butter or margarine
2 cornish hens (1 lb. each)
2 tablespoons butter or margarine

Setting: HIGH
1.    In 2-quart (12 x 7) glass baking dish, combine uncooked rice mix (with seasonings), celery, mush¬rooms and water. Dot top with 1/4 cup butter; cover.
2.    MICROWAVE for 10 MINUTES.
3.    Meanwhile, cut cornish hens in half lengthwise down side of breast-bone (kitchen shears work well). Arrange on top of rice, tucking giblets and neck under each half. Brush with 2 tablespoons butter; Cover.
4.    MICROWAVE for 15to 18 MINUTES or until done. 4 Servings

TIP If desired, reserve 2 teaspoons of seasonings from rice mix and add to butter for brushing hens.

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