Item required
1 teaspoon butter or margarine
1/4 cup slivered almonds
1 package (10 oz.) frozen creamed onions 1/4 cup shredded Cheddar cheese
1 tablespoon dried parsley flakes
1 can (31/2 oz.) French-fried onion rings

Setting: HIGH
1. Combine butter and almonds in 1-quart glass casserole.
2. MICROWAVE for 11/2 MINUTES. Stir and MICROWAVE for 1 to 2 MINUTES. Add onions, cheese and parsley; cover.
3. MICROWAVE for 3 MINUTES. Stir and MICRO-WAVE for 3 to 4 MINUTES or until onions are tender-crisp. Top with onion rings. Let stand, cov-ered, 3 minutes before serving.
2 to 3 Servings
TIP When using frozen creamed onions in pouch, place pouch in oven. MICROWAVE for 3 to 4 MIN-UTES. Remove creamed onions from pouch; spoon into casserole with remaining ingredients and MICROWAVE for 2 to 3 MINUTES or until hot.

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

Item required
4 salmon steaks, cut 3/4 inch thick
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup chopped onion
1/2 cup chopped celery
3 cups soft bread cubes
2 cups fresh sliced mushrooms
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
1/2 cup milk

Setting: HIGH
1.    Arrange salmon steaks in 2-quart (12 x 7) glass baking dish with thick edges toward outside of dish. Sprinkle with salt; set aside. Combine butter, onion and celery in large glass mixing bowl.
2.    MICROWAVE for 2 to 3 MINUTES or until vegeta¬bles are partly cooked. Stir in bread cubes, mush¬rooms, parsley, salt, pepper and lemon juice; mix well. Sprinkle on top of salmon steaks. Pour milk over all; cover.
3.    MICROWAVE for 12 to 14 MINUTES or until salm¬on flakes easily. Let stand, covered, 5 minutes be¬fore serving. Garnish with lemon slices.
About 4 Servings
TIP If desired, add 2 tablespoons sherry to stuffing