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.

Setting: HIGH
1. Combine all ingredients, including 1 cup chow mein noodles, in 2-quart glass casserole. Mix well. Cover with glass lid.
2. MICROWAVE for 8to 10 MINUTES or until hot. Let stand, covered, 5 minutes. Sprinkle top with remain¬ing noodles and serve.

1 pkg. (7-oz.) spaghetti
1/4 cup butter
1 can (4-oz.) sliced mushrooms, drained
1 small onion, chopped
1 1/2 teaspoons lemon juice
1/3 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon nutmeg
2 cups turkey or chicken broth
1/2 cup dairy half & half
2 1/2 cups cooked, cubed turkey
1/2 cup parmesan cheese paprika

Preparation Method:

Cook spaghetti except microwave 9 minutes. Drain. place in greased 12x8x2-in. Dish. In 2-qt casserole place butter, mushrooms, onion and lemon juice. Microwave at High 2 to 3 Minutes, Stirring after 1 minute.

Stir in flour, salt, paprika and nutmeg, until smooth. Microwave at High 1 Minute.Stir well. Gradually stir in broth. Microwave at High 5 to 6 Minutes, stirring after 3 minutes, until thickened.

Mix in half & half and turkey. Pour over spaghetti. Sprinkle with cheese and paprika. Microwave at High 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until hot. Makes 4 to 6 servings.

Ingredients:

1/4 cup butter
2 large onions, thinly sliced
1 clove garlic, minced
3 cups cooked, cubed turkey
1 1/2 cups turkey or chicken broth
1 can (8-oz.)., tomato sauce
2 tablespoons paprika
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8-oz.) dairy sour cream

Preparation Method:

In 2-qt casserole place butter, onions and garlic. Microwave at High 5 to 6 minutes, stirring after 3 minutes, until onion is limp.

Add turkey, broth, tomato sauce, paprika, salt and pepper. Cover. Microwave at High 7 to 9 Minutes, Stirring after 4 minutes, until hot.

Stir sour cream into hot mixture just before serving. Serve over rice or noodles. Makes 6 servings.

Ingredients:

1 bunch (about 1 1/4-lb.) broccoli, cut in spears
8 large slices cooked turkey
1 recipe Mornay sauce, or cheese sauce

Preparation Method:

Microwave broccoli according to directions. Drian. In 12x8x2-in. dish or microwave ovenproof palatter arrange attractively.

Layer turkey slices over broccoli. Cover with sauce. Microwave at High 6 to 8 Minutes, rotating dish 1/2 turn after 5 minutes. Makes 4 servings.

4 strips bacon
4 slices toast
8 to 12 large slices turkey breast
4 slices tomato (1/4-in. thick)
1 recipe cheese sauce
1/4 cup parmesan cheese

Preparation Method:

On paper plate lined with double thickness paper towels, arrange bacon. Cover with single thickness paper towel. Microwave at Medium High 2 1/2 to 3 minutes, until only partially cooked.

In 2 (7 to 9-in.) oval ar gratin dishes, divide toast, arranging to cover bottoms of dishes. Place 4 to 6 large slices turkey in each dish and top each with 2 tomato slices. Divide cheese sauce over sandwiches. Sprinkle tops of sandwiches with parmesan cheese. Arrange 2 slices partially cooked bacon over each sandwich.

Place dishes side by side in microwave oven. Cover with wax paper. Microwave at Medium High 7 to 9 minutes, rearranging dishes after 4 minutes, until hot. Makes 2 sandwiches.

3 cups cooked, chopped turkey
2 cups day old bread cubes
1/2 cup minced celery
1/4 cup minced onion
2 tablespoons chopped pimiento
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup milk
1/2 cup chicken broth
3 eggs, slightly beaten

Preparation Method:

In large mixing bowl mix together turkey bread cubes, celery, onion, pimiento, lemon juice, salt, pepper, milk, broth and eggs. Pour into 12x8x2-in. dish. Cover with wax paper. Microwave at Medium High 26 to 30 Minutes, rotating dish 1/2 turn after 15 minutes, until set but still slightly soft in center. Let stand 5 to 10 minutes to firm before serving. Makes 6 to 8 servings.

- 2 tablespoons butter
- 1/4 lb. fresh mushrooms, sliced
- 1/4 cup carrots, thinly sliced
- 1/4 cup celery, sliced
- 1 lb cooked turkey, thinly sliced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/2 teaspoon cornstarch
- 1 tablespoon parsley, snipped

Preparation Method:

In 2-quart casserole, combine butter, mushrooms, carrots and celery. Microwave at HIGH (10) 4 to 5 minutes; stir after 2 minutes. Add turkey slices and Microwave at HIGH (10) 5 to 6 minutes until turkey is heated through. Combine wine, broth, pepper, salt, cornstarch and parsley; pour over turkey. Stir to coat. Microwave at HIGH (10) 2 to 3 minutes, stirring every minute.

Total Microwave Cooking Time 11 to 14 Minutes
Makes 4 servings

Items Required:

1 10-ounce package frozen chopped spinach
½ cup chopped onion
½ Minute Rice
6 slices bacon
2 cups cubed cooked turkey
1 10 ¾ -ounce can condensed cream of mushroom soup
½ cup dairy sour cream
½ cup sliced water chestnuts
2 tablespoons chopped canned pimiento
1 tablespoon chopped canned pimiento
1 tablespoon butter or margarine
1 ½ cups soft bread crumbs.

Preparation Method:

In 1 ½ -quart casserole combine spinach, onion, and ½ cup water. Micro-cook, covered, till mixture boils, 7 ½ to 8 minutes; stir to separate spinach. Stir in rice. Let stand, covered, 10 minutes, to absorb liquid.
Place bacon between layers of paper toweling in 10x6x2-inch baking dish. Micro-cook till crisp, 61/2 to 7 minutes, rearranging bacon once. Crumble bacon; stir into rice mixture with turkey, soup, sour cream, water chestnuts, pimiento, and ¼ teaspoon salt. Return to 10x6x2-inch baking dish. Cook, covered, till hot, about 10 minutes; turn dish twice. Melt the butter 30 to 40 seconds; sprinkle with paprika, if desired. Cook, 1 minute. Makes 6 servings.

Preparation Method:

In 2-quart casserole micro-cook 1 cup bias sliced celery and ½ cup chopped onion in 2 tablespoons butter, covered, till vegetables are crisp-tender, about 3 minutes. Stir in one 13 ¼ -ounce can pineapple tidbits with syrup, 1 cup chicken broth, and ¼ cup packed brown sugar. Micro-cook, covered, till bubbly, 4 to 5 minutes. Meanwhile, blend ¼ cup soy sauce into 3 tablespoons cornstarch. Stir into casserole with 2 cups cubed cooked turkey.

Cook, covered, till sauce is thickened and bubbly, about 3 to 4 minutes, stirring after each minute. Stir in 3 tablespoons vinegar and 2 tablespoons lemon juice. Sprinkle ¼ cup toasted slivered almonds (see tip, page 36) atop. Serve 4 or 5.