Preparation method
1 Combine mince in a bowl with egg, coriander, cumin, chilli and garam masala.
2 Apply some oil to fingers and skewer. Mould heaped tablespoons of meat in a long cigar shape on the skewers.
3 Brush with ghee, cook gently under preheated grill until browned, turn skewers occasionally.
4 When kebabs are ready, slide them off skewers. Serve with slices of lemon, onion and tomato arranged around them.
SERVES 4 TO 6

Setting: HIGH
1. Combine drippings and flour in 4-cup glass measure. Stir in broth. Season to taste.
2. MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until thickened. About 2 Cups Gravy
TIP Make gravy for beef, veal, pork roasts and turkey using this recipe.

Preparation method
1 Heat the ghee and saute the onions until they are a crisp, golden brown. Remove onions and set ghee aside.
2 Combine onions in a blender or food processor with coconut, garlic, poppy seeds, ginger, chilli, coriander, cinnamon, cloves and cumin, and blend until smooth.
3 Add spice mixture to the reserved ghee. Cook over low heat for 5 minutes.
4 Add meat and yoghurt. Bring to the boil, simmer over low heat for 1 hour or until meat is tender.
5 Remove from the heat, add the lemon juice and fresh coriander.
SERVES 4

1 Soak the tamarind in 2 tablespoons water.
2 Heat the ghee and saute the onions and garlic until lightly browned. Lower heat and add the green chillies, cumin, turmeric, chilli powder and ginger. Cover and cook for
minutes.
3 Add the meat, cover, cook for 10 minutes.
4 Add warm water and simmer 1 hour or until the meat is tender.
5 Squeeze the tamarind and strain the juice. Add this juice to the curry and cook a further 5 to 6 minutes or until the gravy is thick.
SERVES 4

Setting: HIGH
1. Place bottom half of buns on paper towel. Top each half with 1 or 2 slices of meat. Spread 1 table¬spoon barbecue sauce over meat. Top with slice of cheese. Wrap loosely in paper towel or napkin.
2. MICROWAVE for 2 to 3 MINUTES or until meat is hot and cheese is melted.
4 Sandwiches
TIPS Toasting the buns gives the sandwiches more flavor and prevents the bread from becoming soggy. • MICROWAVE on MEDIUM for 3 to 5 MINUTES.

Settings: HIGH/DEFROST
1. Place bacon between paper napkin or towel in 2-quart (12 x 7) glass baking dish.
2. MICROWAVE on HIGH for 4 to 41/2 MINUTES or until crisp. Remove bacon and drain. Coat liver slices with bacon drippings. Arrange in baking dish. Add onions. Cover with plastic wrap.
3. MICROWAVE on DEFROST for 12 to 14 MIN-UTES or until meat loses pink color. Crumble bacon on top. Let stand, covered, 5 minutes before serving.

Dumplings
1 cup pancake mix
1/2 cup cornmeal
1/2 cup water
2 tablespoons cooking oil 1 egg

Setting: HIGH
1. In 3-quart glass casserole, crumble ground beef. Sprinkle with chili powder.
2. MICROWAVE for 5 MINUTES, stirring once. Stir in salt, onion, tomato sauce, tomatoes and corn; cover.
3. MICROWAVE for 5 to 6 MINUTES or until mixture boils.
4. Meanwhile, prepare Dumplings by combining pancake mix, cornmeal, water, oil and egg; mix until well combined. When mixture boils; spoon dump¬lings on top of mixture; cover.
5. MICROWAVE for 7 to 8 MINUTES or until center dumpling is no longer doughy underneath. Let stand, covered, a couple minutes before serving.
8 Servings
TIPS For half a recipe, use 2-quart glass casserole, microwave as directed and for Dumplings use 1 egg and 2 tablespoons water and MICROWAVE for 5 MINUTES.
• Regular tomato sauce can be used, adding 1/2 cup chopped celery and 1/4 cup chopped green pepper.

Setting: HIGH
1. Place cabbage in 2-quart glass casserole. Pour water in bottom of dish; cover.
2. MICROWAVE for 8 to 10 MINUTES or until cab-bage is partly cooked; set aside. Crumble ground beef in medium mixing bowl. Stir in remaining ingre¬dients, except tomato sauce. Remove 12 cabbage leaves from partly cooked cabbage. Place an equal amount of meat mixture in each leaf. Roll up and secure with toothpick. Place in 2-quart (12 x 7) glass baking dish; cover.
3. MICROWAVE for 13 to 15 MINUTES. Pour tomato sauce over cabbage rolls. Recover and MICRO¬WAVE for 2 to 3 MINUTES or until hot. Let stand, covered, 5 minutes before serving.
About 6 Servings

Settings: HIGH/DEFROST
1. Crumble ground beef in 2-quart (12 x 7) glass baking dish; cover.
2. MICROWAVE on HIGH for 5 MINUTES. Drain and stir in salt, spaghetti sauce mix, tomato sauce and mushrooms; mix well. Assemble in 2-quart (12 x 7) glass baking dish by layers: 1/3 cooked noodles, 1/3 meat mixture, 1/2 cottage cheese and 1/2 Mozzarella cheese. Repeat layers. On third layer of noodles, spread last 1/3 of meat mixture and sprinkle with Parmesan cheese; cover.
3. MICROWAVE on DEFROST for 20 to 25 MIN-UTES or until hot in center. Let stand, covered, 5 minutes before serving.
6 to 8 Servings
TIPS Recipe can be assembled in two 2-quart (8 x or two 11/2-quart (10 x 6) baking dishes. For these sizes it is easier to assemble in 2 layers and sprinkle Parmesan cheese on top of Mozzarella. You can freeze one dish for use at a later time. When ready to serve just MICROWAVE on DEFROST, covered with wax paper for 20 to 25 MINUTES or until hot.
• MICROWAVE on MEDIUM for 15 to 18 MINUTES in step 3.

Settings: HIGH/DEFROST
1. Place roast, fat side down on microwave roasting rack in 2-quart (12 x 7) glass casserole. Season with salt and pepper.
2. MICROWAVE on HIGH for 18 MINUTES. Turn fat side up.
3. MICROWAVE on DEFROST for 14 to 18 MIN-UTES or until rare doneness. Let stand, covered with foil, 10 minutes before serving. Serve with Madeira Sauce.
4. Madeira Sauce: Combine all ingredients in 2-cup measure. Stir into hot meat drippings; mix well. 9 to 12 Servings
TIPS STANDING RIB ROAST and BONELESS SIRLOIN TIP ROAST: Use same technique as above. See meat roasting chart, page 73, for time and doneness tests.
• MICROWAVE on MEDIUM for 12 to 16 MINUTES in step 3.