4-5 lg onions, sliced
1/4 c butter or margarine
1 (10 3/4 oz) can chicken broth
1 (10 3/4 oz) can beef broth
Water
Toasted sliced French bread
8 oz shredded Swiss or Mozzarella cheese
1/4 c grated Parmesan cheese
Combine onion and butter in 3 quart casserole. Cover and microwave on high 6 1/2 to 8 1/2 minutes or until translucent. Pour chicken and beef broth in 4 cup measure, then add enough water to make 1 quart. Stir broth mixture into onions. Cover and microwave 4 to 6 minutes.
Then ladle soup in 4 soup bowls or small casseroles. Top with sliced bread and cheese. Microwave 5 to 7 minutes until cheese melts.
Creamy Cheddar Cheese Soup
1/2 c chopped onions
1/4 c grated carrot
1/2 c butter
1/4 c flour
1/2 tsp dry mustard
2 c chicken broth
2 c milk
2 c grated cheddar cheese
1. Place onion and carrots in 1 1/2 quart casserole dish. Microwave on High for 5 minutes.
2. Add flour, dry mustard, chicken broth and milk. Microwave 8 minutes. Stir a few times as mixture begins to boil.
Tomato Soup
3-4 fresh tomatoes, stemmed & wedged
2 cloves garlic, sliced
1 onion, wedged
2 tblsp. butter or margarine
2 tblsp flour
3/4 c milk
Combine tomatoes, garlic and onion in microwave safe dish. Microwave on HIGH 8 minutes or until tomatoes are falling apart. Puree mixture in blender. Put through sieve to remove skins and seeds. Set puree aside. Melt butter in microwave. Add flour and stir briskly.
Microwave on HIGH 1 minute. Slowly add milk. Microwave on High 3 minutes or until thick. Stir after each minute. Gradually add tomato mixture to white sauce. Mix well. May add salt and pepper to taste. A great way to use up those extra garden tomatoes.
Meatloaf
1 1/2 lb ground chuck
1 (8 oz) can tomato sauce
1 c quick oats
1 egg
1/2 c onion, finely chopped
1 clove garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Combine first 8 ingredients; mix lightly, but well. Pat mixture into a 1 1/2 quart glass loaf dish. Microwave on high for 8 minutes, rotating dish 1/4 turn after 4 minutes. Pour off excess fat.
1/3 c. ketchup
1 tblsp brown sugar
1 tblsp prepared mustard
1 tsp Worchestershire sauce
Spread over meat loaf. Microwave on high for 10 minutes, rotating dish 1/4 turn after 5 minutes or until meat is firm and has internal temperature of 145 degrees to 150 degrees. Let stand 5 minutes before serving.
Makes 6 servings.
Fish Fillet Almondine
1 lb. fish fillet, haddock, sole, halibut
1/4 c almonds, sliced
5 tblsp oleo
2 tblsp lemon juice
In microwave-safe dish, place oleo, almonds. Melt, remove, place fillet in dish, spoon melted oleo and almonds over fish, return to microwave for 2 1/2 - 3 minutes.
Mexican Casserole
1 lb lean ground beef
1 clove garlic, minced
1 (4 oz) can chopped green chilies
1 c. mild taco sauce
1 (6 3/4 oz) pkg corn chips
2 c shredded cheddar or Monterey Jack cheese
1/4 c chopped black olives
1 onion, chopped
1 (10 3/4 oz) can condensed cream of mushroom soup
Place ground beef in 2-quart glass measure or microproof casserole; break up with fork. Add onion and garlic. Use COOK cycle and cook 10 minutes or until beef is no longer red and onion is transparent. Stir to break up meat; drain. Stir in soup and chilies.
In large oval microproof casserole, place about 2 cups corn chips. Layer half each of the meat mixture, taco sauce and cheese. Repeat. Use COOK cycle and cook 17-19 minutes or until heated through. Sprinkle with remaining corn chips and olives. Let stand
3 minutes before serving.
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