Preparation Method:

In 2-qt. casserole combine vegetables, butter, water and salt. Cover. Microwave at High 6 Minutes. Stir. Add peas. Cover. Microwave at High 6 to 8 Minutes, stirring after 4 minutes. Makes 6 servings.

1 cup split peas
4 cups water
1 ham hock
1 rib celery, cut in half
1 small onion, sliced
1 tablespoon lemon juice

Preparation Method:

In 3-qt. casserole place peas, water, ham hock, celery, onion and lemon juice. Cover. Microwave at High 15 Minutes. Stir well. Microwave at Medium 60 to 70 Minutes, until tender, stirring every 1/2 hour.

For Split Pea Soup:

Dice meat from hock. Slice celery. Return to dish. Stir in 1 cup water. Cover. Microwave at Medium 5 to 10 Minutes, until hot. Makes 6 to 8 servings.

Ingredients:

- 1 cup bias-sliced celery
- 1 8-ounce can tomato sauce
- 2 tablespoons chopped onion
- ½ teaspoon salt
- 1/8 teaspoon dried oregano, crushed Dash pepper
- 1 10-ounce package frozen peas
- 1 tablespoon cold water
- 1 teaspoon cornstarch

Preparation Method:

In 1 ½ -quart casserole combine celery, tomato sauce, onion, salt, oregano, and pepper. Micro-cook, covered, 7 minutes, stirring once. Stir in peas. Micro-cook, covered, till peas are done, about 5 minutes, stirring twice.

Stir cold water into cornstarch; blend into vegetable mixture. Micro-cook, uncovered, till mixture is thickened and bubbly, about 1 ½ minute, stirring twice. Serve vegetables in sauce dishes. Serve vegetables in sauce dishes. Makes 4 servings.

Preparation Method:

In a 1-quart casserole place one 6 or 7-ounce package frozen pea pods; ½ of an 8-ounce can water chestnuts, drained and sliced (1/2 cup); and 1 tablespoon chopped canned pimiento. Pour 1 tablespoon water and 1 tablespoon soy sauce over all. Micro-cook, covered, 2 minutes; stir with fork to break apart pea pods. Cook, covered, 2 minutes more; stir well. Cook, covered, till vegetables are heated through, about 1 minute longer. Makes 4 servings.