Item required
1 can (17 oz.) vacuum packed sweet potatoes, mashed
2 tablespoons butter or margarine
3 tablespoons orange juice
Salt
1/8 teaspoon cinnamon
3 tablespoons chopped nuts
1/4 cup packed brown sugar

Setting: HIGH
1. Combine potatoes, butter, orange juice, salt and cinnamon in 1-quart glass casserole. Sprinkle top with nuts and brown sugar; cover.
2. MICROWAVE for 6 to 7 MINUTES or until hot. Let stand, covered, 3 minutes before serving.
4 to 5 Servings
TIPS The amount of orange juice needed may vary with potatoes. We used a vacuum packed which does not contain liquid. If using ones with liquid, drain and add only enough orange juice to moisten.
• Try this topping with cooked squash, too.

Item required
21/2 to 3-lb. frying chicken, cut up 1/2 cup orange marmalade 1/2 cup orange juice
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon lemon juice 1 teaspoon salt

Setting: HIGH
1. Arrange chicken pieces, skin side down and thick edges toward outside, in 2-quart (12 x 7) glass baking dish. Combine remaining ingredients in medium mixing bowl; pour over chicken; cover.
2. MICROWAVE for 20 MINUTES. Turn chicken over and MICROWAVE for 5 to 6 MINUTES or until chicken is fork tender. Let stand 5 minutes before serving.
4 to 6 Servings
TIPS For half recipe, use 2-quart (8 x  8 ) baking dish and MICROWAVE for 20 MINUTES.
“A 11/4 to 11/2-lb turkey thigh can be used with half this sauce. MICROWAVE in 11/2-quart glass covered casserole 15 MINUTES or until done, occasionally spooning sauce over turkey.

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.

Item required
5 cups (46-oz. can) apricot nectar 1 cup orange juice
4 cinnamon sticks
1/8 to 1/4 teaspoon whole cloves 1/4 teaspoon whole allspice
1 lemon, sliced, if desired

Setting: HIGH
1.    In 2-quart glass pitcher or bowl, combine all in-gredients except sliced lemon.
2.    MICROWAVE for 15 to 18 MINUTES or until hot. Stir and remove spices. Garnish with lemon slices. 7 (1 cup) Servings

TIPS Rum can be added to hot nectar. Fill cups 3/4 full with mulled nectar; add rum, according to taste, mixing well.
e For individual servings, place 1/2 cinnamon stick, 2 whole cloves, 2 whole allspice and 1 tablespoon orange juice in each mug. Fill with apricot nectar. Heat, using chart on page 42. Garnish with lemon

Item required
1/2 cup packed brown sugar 1 tablespoon cornstarch 1/8 teaspoon ground ginger 1 cup orange juice
8 to 10 whole cloves
1 ham slice, cut 1-inch thick

Setting: DEFROST
1.    In shallow glass baking dish (a size that ham slice will fit), combine brown sugar, cornstarch and ginger. Stir in orange juice. Add ham slice, turning to coat both sides. Sprinkle with cloves.
2.    MICROWAVE for 12 to 15 MINUTES or until hot and bubbly, ocassionally spooning sauce over ham. Let stand, covered, 2 minutes to finish cooking.
4 to 5 Servings
TIP For 1/2-inch thick ham slice, use half the orange sauce and MICROWAVE for 8 to 9 MINUTES
—serves 3 to 4.