Panasonic THE GENIUS NN-R687 - Manual (Page 26)

APPLE-STUFFED PORK CHOPS SWEET'N SOUR PORK
4 pork chops, 1-inch thick
V
4 cup butter or margarine, meited
V 2 cup chopped appiè
V 2 cup herb-seasoned stuffing mix
V« cup (1 oz.) shredded Cheddar cheese
2 tabiespoons chopped celery
1 tabiespoon chopped onion
1 tabiespoon chopped raisins
2 tabiespoons orange juice
*/4 teaspoon Worcestershire sauce
1 tabiespoon water
Yieid: 4 Servings
Cut a horizontal slit in each pork chop to form pocket. In
small mixing bowl, combine butter, apple, stuffing mix,
cheese, celery, onion, raisins and orange juice; mix well.
Fill each pocket with stuffing mix; secure opening with
wooden toothpicks. Arrange pork chops in 11 x 7-inch dish.
Mix Worcestershire with water and brush on pork chops.
TO COOK; Cook at HIGH 17 to 19 minutes.
TO COMPLETE: Let stand, covered, 5 minutes.
Meanwhiie, place remainder of stuffing in a small
microwave-safe bowl. Cover with plastic wrap. Cook at
MEDIUM 2 to 3 minutes, or until hot.
1 can ( 8 V 4 oz.) chunk pineapple in heavy syrup,
drained; reserve cup syrup
V 4 cup cider vinegar -
1 tablespoon cornstarch
2 tablespoons oil
1 pound boneless pork, cut into V 4 inch cubes
V 4 cup soy sauce
1 bunch green onions, thinly sliced (about 3 tbsp.)
1 green pepper, cut into small chunks
Yield: 4 Servings
In small glass bowl, combine reserved syrup, vinegar and
cornstarch. Cook at HIGH 1 Va to 2 minutes, or until
thickened; stir once.
Heat oil in 8-inch square dish at HIGH 2 minutes. Stir in
pork, soy sauce and onion. Cook at HIGH 7 to 9 minutes;
stir twice. Add green pepper and pineapple. Cook, covered
with plastic wrap, at HIGH 4 to 5 minutes, or until pork is
done. Stir in sauce and let stand, covered, 5 minutes before
serving.
SPICY SAUSAGE STEW
1 pound Italian sausage links, cut into 1V2-inch pieces
1 pound boneless pork, cut into 1-inch cubes
1 can (28 oz.) whole tomatoes, chopped
1 can (8 oz.) tomato sauce
1 green pepper, cut into chunks
1 teaspoon basil
1 teaspoon oregano
V 2 teaspoon garlic powder
Yield: 6 Servings
In 3-quart casserole dish, heat sausage at HIGH 5 to 6
minutes; stir once. Drain. Stir in remaining ingredients.
Cover with glass lid.
TO COOK BY SENSOR COOKING: Cook on Stew,
time appears in Display Window, stir occasionally.
After
TO COOK BY TIME: Heat at HIGH for 5 to 6 minutes then
at LOW for 55 to 58 minutes, or until pork is tender. Stir
occasionally.
TO COMPLETE: Skim off fat from liquid. Serve, it desired,
with rice or pasta.
IRISH STEW
2 pounds boneless lamb, cut into 1-inch cubes
2 medium carrots, sliced into V4-lnch pieces
2 potatoes (about 6 oz. ea.), peeled and cubed
2 V 2 cups water, divided
1 envelope (1 oz.) onion-mushroom soup mix
1 bay leaf
V
4 cup flour
Yield: 6 Servings
In 4-quart casserole dish, arrange lamb, carrots and
potatoes forming three separate layers. In bowl, combine 2
cups hot water, onion-mushroom mix and bay leaf. Stir
together until well blended. Pour mixture over potatoes.
Cover with glass lid.
TO COOK BY SENSOR COOKING: Cook on Stew. After
time appears in Display Window, stir twice.
TO COOK BY TIME: Heat at HIGH 7 to 8 minutes and at
LOW 70 to 75 minutes. Stir twice.
TO COMPLETE: Blend flour with remaining V2 cup water.
Stir into dish*. Heat at HIGH 4 to 5 minutes, or until stew is
thickened.
*lf desired, add 'U teaspoon browning sauce.
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