Preparation method
1.For filling, in a 2-quart casserole combine sugar, cornstarch, and salt. Stir in water, lemon peel, and juice.
2.Micro-cook, uncovered, on 100% (HIGH) 5 to 7 minutes or until very thick, stirring every 2 minutes. Stir a small amount of hot mixture into egg yolks, then return to hot mixture; blend well.
3.Micro-cook, uncovered, on 50% (MEDIUM) 1 to 2 minutes to cook yolk. Stir in butter until melted. Cool slightly. Pour filling into shell, chill thoroughly. Spread whipped cream over top. Makes one 9-inch pie.

Preparation method
1.In an 8 X 1 1/2- or 9 X 1 1/2-inch round baking dish micro-cook butter or margarine, uncovered, on 100% (HIGH) 50 seconds to 1 1/2 minutes or until melted. Stir in crushed graham crackers and 3 tablespoons sugar until well moistened.
2.Press firmly against bottom and sides of dish. Micro-cook on 100% (HIGH) 1 to 3 minutes or until set, rotating once or twice. Set aside.
3.In a large bowl micro-cook blurberries, uncovered, on 100% (HIGH) 2 to 3 minutes or until thawed and juicy .
4.Stir together 2 tablespoons sugar and the cornstarch, stir in corn syrup, water, and lemon juice.
5.Mix into blueberries. Micro-cook, uncovered, on 100% (HIGH) 2 to 4 minutes or until thick, stirring twice. Set aside to cool.
6.In a small mixer bowl micro-cook cream cheese, uncovered on 100% (HIGH) 30 seconds to minute or until softened.
7.Add milk, 1/4 cup sugar, and eggs; beat at high speed of electric mixer until smooth. Pour cheese mixture evenly over crust.
8.Micro-cook, uncovered, on 50% (MEDIUM) 12 to 16 minutes or till center is almost set, rotating pan a quarter-turn every 4 minutes.
9.Remove from oven. Cool. Spoon cooled bluebeery mixture over cheesecake.
10.Refrigerate until set.
Makes 10 servings.

Setting : HIGH
1.Spread butter and mayonnaise on buns. Place meat slices between split buns. Wrap loosely in paper towel or napkin
2.Microwave until heated through
1 sandwich – 1 to 1 1/2 minutes
2 sandwiches – 1 1/2 to 2 minutes
4 sandwiches – 2 1/2 to 3 minutes
Tip : Thinly-sliced meat heats more evenly than thick meat slices.

Setting : HIGH
1.Place onions in 1-quart glass casserole; cover.
2.Microwave for 7 to 8 minutes or until onions are tender-crisp. Drain. Stir in butter and honey; recover, and microwave for 2 to 3 minutes or until onions are glazed. Let stand, covered, 3 minutes before serving.
Tip : Substitute apple jelly for honey
3 – 4 Serving

Preparation method
1.Thaw trout, if frozen. In a 1-qt casserole combine the 2 tablespoons butter or margarine, the onion, celery, and carrot.
2.Micro-cook, uncovered, on 100% (HIGH) 2 to 3 minutes or until tender, stirring once.
3.Stir in mushrooms, bread crumbs, parsleyflakes, basil, salt, and pepper.
4.Place trout in a 12 X 7 1/2 X 2-inch baking dish.
5.Lightly pack mushroom mixture into each trout, folding to close.
6.In a small dish micro-cook 1 tablespoon butter or margarine, uncovered, on 100% (HIGH) 15 to 45 seconds or until melted.
7.Stir in lemon juice. Brush fish with butter mixture; cover dish with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 6 minutes or until fish flakes easily, rotating a half-turn after half the cooking time.
Makes 2 servings.

Preparation method
1.Place package of spinach on paper toweling on floor of oven.
2.Micro-cook on 100% (HIGH) 4 to 6 minutes or until defrosted. Drain well. Set aside.
3.In a 2-qt casserole or bowl micro-cook butter or margarine, uncovered, on 100% (HIGH) 45 seconds to 1 1/2 minutes or until melted.
4.Blend in flour, salt, mustard, paprika, nutmeg, and pepper.
5.Stir in milk.Micro-cook, uncovered, on 100% (HIGH) 4 to 6 minutes or until thickened, stirring after 2 minutes and then every minute.
6.Stir in cheese until melted. Stir in spinach.
7.Beat egg yolks slightly. Slowly add to spinach mixture, stirring constantly. Set aside.
8.In a large bowl beat egg whites with cream of tartar until soft peaks form. Gently fold into sauce mixture.
9.Pour into an ungreased 8 X 1 1/2- X or 9 X 1 1/2-inch round baking dish.
10,Micro-cook, uncovered, on 30% (MEDIUM-LOW) 15 to 40 minutes or until just set in center, rotating dish 3 or 4 times as needed.
Makes 8 servings.

Preparation method
1.In a 1 1/2-qt casserole micro-cook mushrooms and onions in a butter or margarine, uncovered, on 100% (High) 3 1/2 to 4 1/2 minutes, strring after 2 minutes.
2.Drain. Stir in soup, cheese, shrimp, parsley, garlic powder, paprika, and hot pepper sauce.
3.Micro-cook, uncovered, on 100% (High) 4-6 minutes or until cheese is melted and mixture is hot, stirring every 2 minutes.
4.Serve hot with unsalted crackers and vegetable dippers.
Makes 2 cups.

Preparation method
1.In 2-quart casserole micro-melt the butter 30 to 40 seconds; add pork, celery, and onion.
2.Micro-cook, uncovered, till meat is cooked and vegetables are tender, about 12 minutes, stirring every 2 minutes.
3.Stir in both and mosalasses.
4.Stir soy into cornstarch; blend into pork mixture.
5.Cook, uncovered, till thickened and bubbly, about 2 1/2 to 3 minutes, stirring after each minute.
6.Stir in sprouts.Cook, uncovered, till hot, about 1 1/2 minutes, stirring twice.Serve over noodles.
Serves 4.

Preparation method
1.In a quart casserole micro-melt the butter 30 to 40 seconds.
2.Stir in zucchini and onion.
3.Micro-cook, covered, 3 minutes. Stir in corn.
4.Cook, covered, till zucchini is almost done and corn is hot, about 3 minutes.
5.Season to taste with salt and pepper.
Makes 3 servings.

Preparation method
1.In a quart casserole micro-cook beans, onion, celery, and 1/4 cup water, covered, till beans are almost tender, about 9 minutes, stirring after 5 minutes.
2.Do not drain. Stir in remaining ingredients.
3.Micro-cook, covered, till butter melts, about 1 minute.
Serves 3.