1/4 c butter
1/2 c chopped onion
1 tblsp Italian seasoning
1 lb ground meat
1 can (1 lb. 4 oz.) crushed tomatoes or tomato puree
1/4 c water
White Sauce:
1/4 c butter
4 tblsp flour
4 c milk
Salt
Pepper
12 uncooked lasagna noodles
parmesan cheese
12 to 16 oz. Mozzarella cheese, thinly sliced
Meat Sauce: Saute onion and seasoning in butter on High: 3 minutes. Add meat and cook on High: 5 minutes. Break meat apart and add tomatoes and water. Cook on High: 15 minutes.
White Sauce: Melt butter, add flour and mix well. Add milk, salt, pepper and cook on High: 10 minutes, stirring after 5 minutes, 7 minutes, 9 minutes, and when finished.
To put it all together: Put a small amount of white sauce in bottom of 9 x 13 inch Pyrex dish; now layer the uncooked lasagna (4 noodles), 1/3 of the white sauce, 1/3 of the meat sauce, and 1/3 of the Mozzarella cheese; repeat 3 times. Cover with plastic wrap. Do not make a hole in the plastic wrap.
Cook on high: 15 minutes; rotate the dish. Cook on medium (50%): 15 to 20 minutes or until noodles are tender. Remove plastic wrap. Sprinkle lasagna with Parmesan cheese.
About 6 servings.
Lime Tarragon Fillets
1 lb. red snapper fillets
1 tblsp margarine
1 tblsp lime juice
1/2 tsp salt
1/4 tsp dried tarragon leaves
4 slices lime
Cut fillets into serving size pieces. Arrange in 8 inch square microwave safe baking dish with thicker pieces to the outside. Cover with waxed paper. Microwave (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish once. Set aside. Combine margarine, juice,
salt, and tarragon in 1 cup microwave safe measure. Microwave (high) uncovered, 30 to 45 seconds or until melted. Arrange fillets on serving plate. Stir margarine mixture and spoon onto fillets. Garnish with lime slices.
Fish Creole
1/2 c sliced celery
1/2 c chopped green pepper
1 sm onion, sliced thin
1 (8 oz.) can tomato sauce
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp dried oregano leaves
1/4 tsp dried thyme leaves
1 lb fish fillets
Combine celery, green pepper, and onion in 8 inch square microwave safe baking dish. Cover with plastic wrap. Microwave (high) 2 1/2 to 3 minutes or until just about tender. Add remaining ingredients except fillets. Cover. Microwave (high) 2 to 3 minutes or until mixture boils and flavors are blended. Push vegetables to side of dish; arrange fillets in dish. Spoon vegetables and sauce over fish.
Cover. Microwave (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish once.
Italian Style Chicken Breasts
2 eggs, slightly beaten
1/2 c seasoned bread crumbs
1/4 c Parmesan cheese
1 can tomato sauce
1 tsp Italian seasoning
1/4 tsp garlic powder
Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes.
Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.
Carrot Cake
1 1/2 c flour
3/4 tsp salt
1 1/4 tsp baking soda
2 1/2 tsp cinnamon
1 1/2 c sugar
1 c oil
1 tsp vanilla
3 eggs
2 1/4 c grated carrots
1/2 c chopped walnuts
Combine flour, salt, baking soda and cinnamon in a large bowl. In a separate bowl, combine sugar, oil, vanilla and eggs. Beat well. Add sugar mixture to dry ingredients and mix well. Fold in carrots and walnuts.
Pour into a 12 x 8 inch glass dish or 9 inch microwave safe tube pan. Microwave high, 13-15 minutes. Turn every 4 minutes. Let stand directly on counter to cool.
