Item required
1 beef flank steak (1 to 11/2 lbs.) Meat tenderizer
11/2 cups soft bread cubes
1/4 cup chopped onion or 1 tablespoon instant minced onion
1/2 cup chopped celery
1 tablespoon parsley flakes
1/2 teaspoon powdered sage or thyme Dash pepper
2 tablespoons water or red wine 1 cup water
1 teaspoon or cube beef bouillon

Setting: DEFROST
1. Score both sides of steak diagonally, about 1 inch apart. Sprinkle both sides with meat tenderizer.
2. Combine bread cubes, onion, celery, parsley, sage, pepper and 2 tablespoons water.
3. Place stuffing down center of steak, lengthwise. Roll and tie steak with string. Place seam side down in 11/2-quart (8 x 4) glass loaf dish; cover.
4. MICROWAVE on DEFROST for 20 MINUTES. Pour soup over meat. Sprinkle with snipped parsley and MICROWAVE for 4 to 5 MINUTES or until fork tender. Let stand, covered, 5 minutes before serving.
4 to 6 Servings

Item required
4 salmon steaks, cut 3/4 inch thick
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup chopped onion
1/2 cup chopped celery
3 cups soft bread cubes
2 cups fresh sliced mushrooms
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
1/2 cup milk

Setting: HIGH
1.    Arrange salmon steaks in 2-quart (12 x 7) glass baking dish with thick edges toward outside of dish. Sprinkle with salt; set aside. Combine butter, onion and celery in large glass mixing bowl.
2.    MICROWAVE for 2 to 3 MINUTES or until vegeta¬bles are partly cooked. Stir in bread cubes, mush¬rooms, parsley, salt, pepper and lemon juice; mix well. Sprinkle on top of salmon steaks. Pour milk over all; cover.
3.    MICROWAVE for 12 to 14 MINUTES or until salm¬on flakes easily. Let stand, covered, 5 minutes be¬fore serving. Garnish with lemon slices.
About 4 Servings
TIP If desired, add 2 tablespoons sherry to stuffing