Baked beans

Item required
1 can (16 oz.) beans and pork in tomato sauce
1/4 cup chopped onion
1/4cup catsup
1/2teaspoon prepared mustard
2 tablespoons packed brown sugar 4 slices bacon, cut into pieces

Setting: HIGH
1. Combine all ingredients except bacon in 1-quart glass casserole. Top with bacon pieces; cover.
2. MICROWAVE for 12 to 14 MINUTES or until mix¬ture bubbles. Let stand, covered, 3 minutes before serving.
4 Servings
TIP MICROWAVE on MEDIUM for 16 to 18 MINUTES.

Peas with onions and mushrooms

Item required
2 tablespoons butter or margarine
1/4 cup chopped onion or 1 tablespoon instant minced onion
1/2 cup (4-oz. can) drained mushroom stems and pieces
11/2 cups (10-oz. pkg.) frozen peas Dash pepper
Dash allspice
1/4 teaspoon salt

Setting: HIGH
1. In 1-quart glass casserole, combine butter and onion; cover.
2. MICROWAVE for 2 MINUTES or until onion is tender. Add mushrooms, frozen peas, pepper and allspice.
3. MICROWAVE for 51/2 to 6 MINUTES, or until peas are just about tender, stirring once; recover. Stir in salt.

Seasoned cabbage casserole

Item required
4 cups shredded cabbage
1/2 teaspoon salt
1/4 cup milk
1/4 cup chopped onion
2 tablespoons butter or margarine 1/s teaspoon ground nutmeg
1/2 cup shredded Cheddar cheese

Setting: HIGH
1. Combine cabbage, salt, milk, onion, butter and nutmeg in 2-quart glass casserole; cover.
2. MICROWAVE for 4 MINUTES. Stir and MICRO-WAVE for 3 to 4 MINUTES or until cabbage is tender-crisp. Stir in cheese. Let stand, covered, 2 minutes.

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.

Swedish meatballs with gravy

Item required
1 egg, slightly beaten
1 lb. ground beef
1 slice bread, crumbled
1/4 cup cream or milk
1/2 cup (1 med.) chopped onion or
2 tablespoons instant minced onion 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mace or allspice, if desired 1 can (103/4 oz.) condensed beef gravy

Setting: HIGH
1. In 11/2-quart (8-inch round) glass baking dish, combine all ingredients except gravy. Shape into 8 to 10 meatballs, arranging in same dish.
2. MICROWAVE for 5 MINUTES, turning and rear-ranging once. Drain fat. Spoon gravy over meat-balls; cover.
3. MICROWAVE for 3 MINUTES or until heated through.
4 Servings
TIPS Gravy mix can be used for canned gravy. Just sprinkle partially cooked meatballs with gravy mix and stir in 1/2 cup water (half red wine can be used) and cook as directed, stirring once.
• Canned soups can also be used for gravy. Meat¬balls are good with cream of chicken, mushroom or celery soup.

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