Item required
1 teaspoon chilli powder
1 teaspoon ground paprika
V. teaspoon ground cloves ‘A teaspoon ground mustard
V. teaspoon ground cinnamon
1 teaspoon ground turmeric
3 cloves garlic, crushed
4 tablespoons plain yoghurt
2 tablespoons fresh lemon juice
2 kg chicken pieces
4 tablespoons oil
2 onions, sliced in rings and soaked
in lemon juice

Preparation method
1 Combine chilli, paprika, cloves, cinnamon, turmeric, garlic,
yoghurt lemon juice in a bowl.
Add chicken marinate at least 8 hours, preferably overnight.
2 Heat oil in a frying pan, add chicken single layer, fry on all sides until lightiy browned.
3 Transfer chicken and sauce to an ovenproof dish. Bake, uncovered, in moderate oven for 15 minutes or until chicken is tender.
4 Serve garnished with onion rings.
SERVES 6 TO 8

Item required
cup dry sherry
1 tablespoon paprika
1/2 teaspoon leaf basil
2 tablespoons soy sauce
2 tablespoons oil
3 cloves garlic, minced, or 3/8 teaspoon instant minced garlic
4-lb. leg of lamb roast, boned

Setting: DEFROST
1. In 1 -cup glass measure, combine all ingredients except roast.
2. MICROWAVE for about 1 MINUTE or until mixture is warm. Place roast on microwave roasting rack or small casserole cover in 2-quart (12 x 7) glass bak¬ing dish. Baste roast with garlic glaze.
3. MICROWAVE for 20 MINUTES. Turn roast and baste with additional garlic glaze.
4. MICROWAVE for 20 to 25 MINUTES or until meat thermometer registers 165°F. basting several times with garlic glaze. Let stand, covered with foil, 10 minutes or until internal temperature reaches 180°F.
6 to 8 Servings
TIP MICROWAVE on MEDIUM a total of 10 MIN-UTES per lb.

Item required
1/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon paprika
2 tablespoons soy sauce
1/4 cup vinegar
11/2 cups (131/4-oz. can) undrained
pineapple tidbits
3 cups (12 oz.) frozen uncooked shrimp 3 medium green or 1 small onion, sliced 2 stalks celery, sliced
1 green pepper, cut into strips
1 large tomato, cut into small pieces

Setting: HIGH
1.    In 2-quart glass casserole, combine sugar, cornstarch, ginger, paprika, soy sauce and vinegar; mix well. Stir in pineapple, frozen shrimp, onions, celery and green pepper; cover.
2.    MICROWAVE for 12 to 14 MINUTES or until shrimp is done. Stir in tomato and leave covered a few minutes to heat tomato.
4 to 5 Servings

TIPS If desired, 10-oz. pkg. frozen cooked shrimp can be used. MICROWAVE for 8 to 10 MINUTES or until vegetables are desired doneness.
e For crisp green pepper, add during last 5 MIN¬UTES of cooking.

Required item
5 cups (4 medium) peeled and sliced potatoes
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 cup chopped onion
11/2 cup milk
1 tablespoon butter or margarine

Setting: HIGH
1.    In 2112 or 3-quart glass casserole, arrange sliced potatoes. Add flour, salt, and onion; toss lightly. Stir in milk and dot with butter; cover.
2.    MICROWAVE for 15 to 18 MINUTES or until potatoes are desired doneness, stirring occasion-ally. If desired, sprinkle with paprika or parsley.
3.    Let stand, covered, 5 minutes to finish cooking. 4 to 5 Servings
TIPS For 2 to 3 servings, use half the ingredients in 11/2 or 2-quart casserole and MICROWAVE about 10 MINUTES.
e MICROWAVE on MEDIUM for 20 to 22 MINUTES.