Glorified orange rice

Item required
1 can (83/4 oz.) crushed pineapple
1 can (11 oz.) mandarin oranges
1 cup quick-cooking rice
1/4 cup sugar
1/2 cup flaked coconut
1/2 cup whipping cream, whipped, or 1 cup frozen whipped topping, thawed

Setting: HIGH
1.Drain pineapple and oranges, reserving syrup. Add enough water to syrup to make 11/4 cups liquid.
2.Pour into 11/2-quart casserole and MICROWAVE, covered, for 2 to 3 MINUTES or until mixture boils.
3.Stir in rice and sugar. Let stand, covered, to cool to room temperature.
4.Fold in pineapple, mandarin oranges and coconut. Chill thoroughly. Before serving, whip cream until stiff and fold into rice mixture.
6 Servings

Fruit salad

Item required
1 egg, beaten
2 tablespoons sugar
1/2 cup fruit syrup (from pineapple or other fruit)
2 tablespoons lemon juice
5 cups fresh fruit (blueberries, melon balls, banana chunks, apple pieces, grapes, pear cubes or orange segments)
1 cup drained pineapple (crushed, chunk or tidbits)
2 cups miniature or cut up large marshmallows
1/2 cup whipping cream, whipped, or 1 cup frozen whipped topping, thawed

Setting: HIGH
In large glass bowl, combine egg, sugar, fruit syrup and lemon juice. MICROWAVE for 1 to 11/2 MINUTES or until mixture is slightly thickened, stir¬ring occasionally. Cool. Add fruit, pineapple, marshmallows and whipped cream. Fold together just until well mixed. Cover and refrigerate at least 3 hours before serving.
6 to 8 Servings
TIP The salad can be made a day ahead, but apples are best if stirred in a few hours before serving; they may turn a little brown when added a day ahead.

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.

Sweet’s sour shrimp

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.

Pineapple upside down cake

Item Required
1/4 cup butter or margarine
1/2 cup packed brown sugar
6 slices canned pineapple, drained 6 maraschino cherries
1 package (9 oz.) yellow cake mix

Settings: HIGH/DEFROST
1.    Place butter in 9-inch round glass baking dish.
2.    MICROWAVE on HIGH for about 2 MINUTES or until melted. Stir in brown sugar. Arrange pineapple on top. Place a cherry in center of each pineapple slice. Prepare cake mix as directed on package. Pour over pineapple.
3.    MICROWAVE on DEFROST for 7 MINUTES.
4.    MICROWAVE on HIGH for 3to 4 MINUTES or until toothpick inserted near center comes out clean. Let stand 1 minute. Turn out onto platter and serve warm or cool.
4 to 6 Servings
TIPS About 1 cup (half of 21 -oz. can) of prepared pie filling can be used forthe brown sugar and pineapple. • The Pineapple Upside Down Cake Mix can be prepared as directed on pacakge and cooked, using above times.