Microwave Recipes Cook Book

Ingredients:

- 3 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- Dash pepper
- 1 ¼ cups milk
- 1 3-ounce package sliced smoked beef, snipped (1 cup)
- 1 tablespoon butter or margarine
- 4 eggs
- 1 tablespoon milk
- Dash salt
- Dash pepper
- 4 large rusks, buttered (each about 4 inches in diameter)

Preparation Method:

In a 2-cup glass measure micro-melt the 3 tablespoons butter or margarine 35 to 40 seconds. Blend in all-purpose flour and dash pepper. Thoroughly stir in the 1 ¼ cups milk. Micro-cook, uncovered, 1 minute; stir. Cook till thickened and bubbly, 2 to 3 minutes more, stirring sauce every 30 seconds to remove all lumps. Stir in snipped smoked beef; cover surface of sauce and set aside.

In a 9-inch glass pie plate micro-melt the 1 tablespoon butter or margarine 30 t 40 seconds. In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper. Pour beaten egg mixture into pie plate with the milted butter. Micro-cook, covered, till eggs are slightly softer than desired for scrambled eggs, 2 ½ to 3 minutes, stirring through entire mixture every 30 seconds.

Arrange buttered rusks on serving plate. Divide and spoon egg mixture over rusks; cover with beef sauce. Micro-cook, covered, till heated through, 1 to 1 ¼ minutes for four servings. Serve immediately. Makes 4 servings.

Serve this colorful fruit compote either warm or chilled in your prettiest sherbet dishes

Ingredients:

- 1 8 ¾ -ounce can unpeeled apricot halves
- ¼ cup water
- 4 whole cloves
- 4 inches stick cinnamon
- 2 oranges, peeled and sectioned
- 1 cup sliced fresh strawberries
- Fresh mint sprigs

Preparation method:

Drain apricot halves, reserving syrup; cut up apricots. In a 1-quart casserole combine reserved apricot syrup, water, whole cloves, and stick cinnamon. Micro-cook, covered, for 3 minutes; mixture will boil. Stir in apricots; micro-cook, covered, 2 minutes more. Let stand, covered, at room temperature 20 to 30 minutes; or, chill, if desired.

Remove cloves and stick cinnamon and discard. Stir in orange sections and strawberries. Spoon fruit mixture into sherbets; garnish with mint sprigs and a whole sliced strawberry, if desired. Makes 4 servings.