BEEF VEGETABLE SOUP IN A HURRY
2 cans (101/2 oz. each) condensed beef broth
1 cup water
1 package (10 oz.) frozen mixed vegetables
1 bay leaf
1 teaspoon salt
1 teaspoon celery salt
1/4 teaspoon pepper
1 tablespoon dry sherry, if desired

Setting: HIGH
1. Combine all ingredients in 2-quart glass cas-serole; cover.
2. MICROWAVE for 12 to 15 MINUTES or until veg¬etables are tender-crisp. Let stand, covered, 5 min¬utes before serving.

4 to 6 Servings TIP Serve with toasted rounds of French bread.

Item required
11/2 lbs. beef stew meat
1 medium onion, sliced
1/2 cup water
1/2 cup red wine
1 teaspoon salt
1 cube or teaspoon beef bouillon
1 bay leaf 1/4 cup water
2 tablespoons all-purpose flour
4 medium carrots, peeled and sliced
2 stalks celery sliced

Settings: HIGH/DEFROST
1. In 11/2-quart glass casserole combine meat, on¬ion, 1/2 cup water, the wine, salt, bouillon and bay leaf; cover.
2. MICROWAVE on HIGH for 5 MINUTES, or until mixture is steaming hot, stirring once.
3. MICROWAVE on DEFROST for 20 MINUTES, stir¬ring once.
4. Combine 1/4 cup water with the flour. Stir into meat mixture. Stir in carrots and celery.
5. MICROWAVE on DEFROST for 20 to 30 MIN-UTES or until vegetables are desired doneness. Serve stew over potatoes or noodles.
5 to 6 Servings
TIPS If you prefer to omit the wine, increase water to 1 cup and add 2 tablespoons vinegar.
• You may wish to prebrown the meat on microwave browning grill before adding it to the casserole. The browning will add flavor to the sauce.

Item required
21/2 to 3-lb. frying chicken, cut up
2 stalks celery, cut into 1-inch pieces 1 medium onion, sliced
1 bay leaf
4 peppercorns
1 tablespoon salt
3 cubes or teaspoons chicken bouillon
3 cups water
4 carrots, cut into thin slices
1/4 cup all-purpose flour
Dumplings
11/2 cups unsifted all-purpose flour
2 teaspoons baking powder 1/2 teaspoon salt
1 teaspoon parsley flakes
2/3 cup milk
1 egg, slightly beaten
2 tablespoons oil

Setting: HIGH
1. In 4-quart glass casserole or Dutch oven, com-bine fryer, celery, onion, bay leaf, peppercorns, salt, bouillon and water; cover.
2. MICROWAVE for 24 MINUTES, stirring once. Add carrots. Combine 1/4 cup flour with 1/2 cup water. Stir into chicken mixture; recover.
3. MICROWAVE for 8 MINUTES. (Meanwhile, pre¬pare dumplings.)
4. Remove bay leaf and peppercorns; if desired, remove meat from bone at this point. Spoon dump¬lings by rounded tablespoons onto hot chicken mix¬ture-, cover.
5. MICROWAVE for 6 to 8 MINUTES NUTES or until dump-lings are no longer doughy on underside.
Dumplings: In mixing bowl, combine flour, baking powder, salt and parsley flakes. Combine milk, egg and oil; add to dry ingredients and mix just until moistened. (Mixture will be soft.)
4 to 6 Servings

TIPS For stewed chicken without vegetables and dumplings, MICROWAVE chicken 28 minutes or until tender.
• For variety, add 1/2 cup raisins and 1/8 teaspoon nutmeg to flour mixture for dumplings.