Setting: HIGH
1.Beat egg yolks in large glass mixing bowl. Add water, lime juice, 3/4 cup sugar and gelatin; mix well.
2.MICROWAVE for 2 MINUTES. Beat mixture smooth with spoon and MICROWAVE for 11/2 to 2 MINUTES or until mixture begins to bubble. Stir in food coloring and lime peel. Cool until consistency of unbeaten egg whites. Beat egg whites in small mixer bowl until frothy. Gradually beat in 2 table¬spoons sugar, beating until mixture holds stiff peaks. Fold egg whites and whipped cream into gelatin. Pour into Baked Pastry Shell. Refrigerate at least 4 hours before serving.9-Inch Pie

TIPS If gelatin-egg mixture should curdle, beat well with rotary beater until smooth.
*Substitute 1 package (41/2 oz.) frozen whipped topping for whipping cream. A crumb crust or coconut crust can also be used for pie.If you need a little extra lime juice, just use the bottled juice or add lemon juice.

Setting: HIGH
1.Combine marshmallows and milk in large glass mixing bowl.
2.MICROWAVE for about 2 MINUTES or until marshmallows begin to puff; stir to blend. Stir in creme de cocoa and creme de menthe; mix well. Cool about 30 minutes or until consistency of unbeaten egg white.

Setting: HIGH
1.Combine all ingredients, except vanilla, in 2-cup glass measure. Beat well with rotary beater.
2.MICROWAVE for 3 MINUTES. Stir and MICROWAVE for 2 to 21/2 MINUTES or until thickened.
Stir in vanilla; beat until smooth. Cool and spread on cake.
2 Cups Filling
TIP MICROWAVE on MEDIUM for 4 MINUTES, and then 3 to 31/2 MINUTES in step 2.

Setting: HIGH
1.    Place butter in 11/2-quart (10 x 6) glass baking dish.
2.    MICROWAVE for about 1 MINUTE or until melted. Add mustard, parsley flakes, garlic powder and lemon juice. Cut each fillet into 4 pieces. Dip in seasoned butter; arrange with thick edges toward outside of dish; cover.
3.    MICROWAVE for 6 to 7 MINUTES or until fish flakes easily. Let stand, covered, 5 minutes before serving.

Setting: HIGH
1.    In small mixing bowl, flake crabmeat. Add mayonnaise, mustard, Worcestershire sauce and horseradish; mix well.
2.    Cut each slice bread into 4 squares. Arrange on 2 napkin-lined glass plates or trays. Top each with about 1 teaspoon crab mixture; sprinkle with Parme¬san cheese.
3.    MICROWAVE 1 plate at a time, for 1 to 11/2 MIN-UTES or until edges of filling begin to bubble. 24 Canapes
TIP To make ahead, toast bread and combine crab mixture. Assemble and heat just before serving

Preparation Method:

Peel 2 pounds small onions. In 1 ½ -quart casserole micro-cook onions in 2 tablespoons water, covered, till tender, 10 minutes. Drain; set onions aside. In same dish micro-melt 2 tablespoons butter 30 to 40 seconds. Blend in 2 tablespoons all-purpose flour. Stir in 1 cup milk; 1 teaspoon instant chicken bouillon granules; 1 teaspoon Worcestershire sauce; ¼ teaspoon dried marjoram, crushed; and dash pepper. Cook, uncovered, 1 minute; stir every 30 seconds. Stir in onions. Cook, covered, till hot, 3 minutes, stirring once. Blend ¼ cup of the sauce into ½ cup dairy sour cream; stir into onions. Top with 2 tablespoons toasted slivered almonds (see tip below). Dash with paprika. Makes 5 or 6 servings.