Teriyaki burgers

item required
1/2 cup soy sauce
3 tablespoons sugar
3 green onions, sliced
1/2 teaspoon ground ginger
1/s teaspoon instant minced garlic or 1 clove garlic, minced
1 lb. ground beef
4 slices (81/4-oz. can) pineapple
4 hamburger buns, split and toasted

Setting: HIGH
1. In 2-quart (8 x 8 ) glass baking dish, combine soy sauce, sugar, onions, ginger and garlic; mix well.
2. Shape beef into 4 patties. Add to soy sauce mix¬ture, turning over to coat.
3. MICROWAVE for 6 to 7 MINUTES or until done, turning once during last half of cooking time. Top with pineapple slice.
4. MICROWAVE for 30 SECONDS to warm pineap¬ple. Serve on toasted buns.
4 Sandwiches
TIP If desired, make open-faced sandwiches by topping slices of French bread with meat patties and pineapple and spooning remaining teriyaki sauce over bread.

Easy lamb stew

Item required
1 lb. boneless lamb stew meat
1 package (5/8 oz.) brown gravy mix 1/2 teaspoon sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1/s teaspoon instant minced garlic or 1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cup water
1/2 cup red wine
3 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch cubes

Settings: HIGH/DEFROST
1. In 2 or 3-quart glass casserole, combine lamb, gravy mix and sugar.
2. MICROWAVE on HIGH for 5 MINUTES. Stir in remaining ingredients, mixing well; cover.
3. MICROWAVE on DEFROST for 35 to 45 MIN-UTES or until vegetables and meat are desired doneness, stirring occasionally.
4 Servings

Saucy oriental meatballs

Item required
1 lb. lean ground beef
1/2 cup (5-oz. can) chopped water chestnuts
1/2 teaspoon salt
1 tablespoon prepared horseradish
1/2 cup orange marmalade
1/8 teaspoon instant minced garlic or
garlic powder
11/2 tablespoons all-purpose flour
2 tablespoons soy sauce 1 tablespoon lemon juice

Setting: HIGH
1. In 11/2-quart (8-inch round) glass baking dish, combine ground beef, water chestnuts, salt and horseradish. Form into 1-inch meatballs, arranging in same baking dish.
2. Combine marmalade, garlic, flour, soy sauce and lemon juice. Spoon over meatballs; cover.
3. MICROWAVE for 7 to 8 MINUTES, rearranging and turning once. Serve with rice.
4 Servings
TIP These flavors would make tasty appetizer meatballs; serve on toothpicks from chafing dish.

Duckling a la orange

Item required
41/2 to 5-lb. duckling
1 teaspoon salt
2 unpeeled oranges, quartered
1 clove garlic or 1/a teaspoon instant minced garlic
3 peppercorns
3 to 4 tablespoons orange marmalade
Orange Sauce
2 tablespoons packed brown sugar 1 tablespoon cornstarch
1 tablespoon grated orange peel 2/3 cup orange juice
3 tablespoons duck drippings
3 tablespoons Curacao, Cointreau or Grand Marnier

Settings: HIGH/DEFROST
1.    Wash duckling and set aside giblets. Fasten neck skin with toothpicks or metal skewers.
2.    Sprinkle inside of cavity with salt. Stuff main cav¬itywithoranges, garlic and peppercorns. Close cav¬ity securely with toothpicks or metal skewers.
3.    Tie legs together and wings to body with string. Cover the ends of legs, tail and wings with small pieces of foil.
4.    Place inverted saucers or microwave roasting rack in 2-quart (12 x 7) glass baking dish to hold duck out of juices. Place duck breast side down on saucers.
6.    MICROWAVE on HIGH for 25 MINUTES. Remove duck using paper towels as hot pads to platter or cutting board. Drain juice. Remove foil pieces from duck. Turn duck breast side up.
7.    MICROWAVE on DEFROST 25 MINUTES or until done. If necessary, cover with wax paper to prevent spattering. Spread skin with marmalade. MICRO¬WAVE on HIGH 4 MINUTES, or for crisper skin, place under the broiler for a few minutes. Let stand while preparing orange sauce. Serve cut in half or quarters (kitchen shears work well) or carved like turkey with Orange Sauce spooned over meat. Orange Sauce: In 2-cup glass measure combine brown sugar and cornstarch. Stir in orange peel, juice and drippings. MICROWAVE on HIGH for 3 to 4 MINUTES or until mixture boils and thickens. Stir in liqueur.
4 Servings

TIP MICROWAVE on MEDIUM for same times in steps 5 and 6.

Teriyaki wrap ups

Item Reequired
1 tablespoon sugar
1 tablespoon chopped onion or
1 teaspoon instant minced onion
1 clove garlic, minced, or 1/8 teaspoon instant minced garlic
1/4 teaspoon ginger
1/4 cup soy sauce
1/2 lb. sirloin steak, cut into thin strips 1 can (5 oz.) water chestnuts,  rained

Setting: HIGH
1.    In small bowl, combine sugar, onion, garlic, ginger and soy sauce; mix well. Add steak strips, tossing to coat with soy mixture. Let stand 15 to 30 minutes, stirring occasionally.
2.    Drain steak strips and wrap each around water chestnut (cut larger water chestnuts in half), fasten¬ing with toothpicks. Place on glass plate or shallow baking dish.
3.    MICROWAVE for 3 to 4 MINUTES or until steak is desired doneness.
About 16 Snacks
TIPS To make ahead, marinate the steak strips and wrap around water chestnuts. Refrigerate until ready to cook. Increase cooking time by 30 seconds. • If desired, use 1/3 cup bottled prepared teriyaki sauce for the sugar, onion, garlic, ginger and soy sauce.