Oriental asparagus

Item required
2 tablespoons butter or margarine 2 tablespoons slivered almonds
1 package (10 oz.) frozen cut asparagus 1/2 cup thinly sliced celery
1 can (5 oz.) water chestnuts, drained and sliced
1 tablespoon soy sauce

Setting: HIGH
1. Combine butter and almonds in 1-quart glass casserole.
2. MICROWAVE for 11/2 MINUTES. Stir and MICROWAVE for 2 to 3 MINUTES or until golden brown. Remove almonds. Add asparagus, celery and water chestnuts to butter; cover.
3. MICROWAVE for 5 MINUTES. Stir and MICRO-WAVE for 3 to 4 MINUTES or until tender-crisp. Stir in soy sauce and almonds. Let stand, covered, 3 min¬utes before serving.
4 Servings

Glazed carrots n apples

Item required
4 to 5 medium carrots, sliced
1 tart cooking apple, peeled, cored and chopped
2 tablespoons packed brown sugar 2 tablespoons butter or margarine 2 tablespoons water
1/4 teaspoon salt

Setting: HIGH
1. Combine all ingredients in 1-quart glass cas¬
serole; cover.
2. MICROWAVE for 5 MINUTES. Stir and MICRO
WAVE for 3 to 4 MINUTES or until carrots are
tender-crisp. Let stand, covered, 3 minutes before
serving.
5 to 6 Servings

Honey coated carrots

Item required
4 medium carrots, sliced
2 tablespoons butter or margarine
2 tablespoons honey
2 tablespoons water
1/4 teaspoon salt

Setting: HIGH
1. Combine all ingredients in 1-quart glass cas¬serole; cover.
2. MICROWAVE for 5 MINUTES. Stir and MICRO-WAVE for 3 to 4 minutes or until carrots are tender-crisp. Let stand, covered 3 minutes before serving.
2 to 3 Servings
TIP If desired, add 1/4 teaspoon ground ginger or 1 teaspoon chopped candied ginger with honey.

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.

Ham and lentil soup

Ham and lentil soup
1 cup dry lentils
1 ham hock (11/4 to 11/2 lbs.)
1 medium onion, sliced
1 carrot, sliced
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce 6 cups water

Settings: HIGH/DEFROST
1. In 3-quart glass casserole, combine all ingre-dients; cover.
2. MICROWAVE on HIGH for 9 to 10 MINUTES or until mixture just begins to boil.
3. MICROWAVE on DEFROST for 60 MINUTES. Remove ham hock from broth and let cool a few minutes. Then cut meat from bone and return meat to soup.
4. MICROWAVE on HIGH for 4 to 6 MINUTES to reheat soup.
4 to 5 Servings
TIP For Ham and Split Pea Soup, substitue split peas for the lentils.

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