Alaska Salmon Romanoff



6 oz. noodles

1/2 pint dairy sour half-&-half

1/2 package (3/4 oz.) dry ranch-style dressing mix

1 can (7-1/2 oz.) Alaska Salmon, drained and flaked

1 can (4 oz.) sliced mushrooms, drained

3 Tbs chopped green onions

1/4 tsp dill weed



Cook noodles according to package directions; drain.

Combine all ingredients; mix well. Spoon into buttered 1-

1/2 quart microwave-safe dish. Microcook at medium-high

(70%) 5 to 6 minutes or until thoroughly heated. Stir

before serving. Makes 4 servings.

Garlic Poached Trout

2 pounds trout fillets
1 cup low fat milk
4 cloves of garlic, crushed very well
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar
pinch nutmeg
2 teaspoons butter
1 tablespoon flour

In a 1 quart microwave safe baking dish, combine the milk, crushed garlic, salt, paprika, sugar and nutmeg. Cover and cook on high 100 percent, power until the milk comes to a boil. Add the fillets to the milk, with thick parts toward the outside and thin parts toward the center. If the fillets aren't covered by the liquid, spoon some over the fish. Cover and cook on high 100 percent, power for 3 minutes. Give the dish a one quarter turn and cook for 3 to 4 minutes longer depending upon strength of microwave. Allow to stand 1 minute. Use a flat spatula to remove fish to plates. Cover to keep warm. If you are making the sauce (below), keep the liquid. Sauce: In a small dish, mash the butter and the flour together to form a lump. Stir this into the cooking liquid from the fish, until the butter melts. Cook on high 100 percent power for 1 minute. Stir and cook until the liquid is boiling and thickened. Pour sauce over fish. This is a good dish to serve with pasta.
OVEN Cooking: Prepare milk and other seasonings (or your favorite combo) same as above. Using ovenproof baking dish, be sure that milk mixture completely covers top of fillets. Cook at 375F until milk is evaporated and fish flakes. Careful to not overcook.

Microwave Shrimp Barbecue

1/2 cup butter
1/2 cup olive oil
1 tablespoon soy sauce
juice of 1 lemon
2 bay leaves
1 tablespoon black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
2 pounds unpeeled large shrimp
1 1/2 teaspoons salt
Combine all ingredients except shrimp and salt in a baking
dish approximately 11 x 7-inches. Microwave on high (100%)
for 2 to 3 minutes, until butter is melted. Add shrimp; mix
to coat. Microwave on high (100%) for 8 to 9 minutes or
until shrimp are tender, stirring a few times. Stir in
salt and serve with French bread. Serves 4.

Salmon Stuffed Potatoes



1 can (71/2 oz.) Alaska salmon

4 baking potatoes, about 7 oz. each

1 cup shredded Monterey Jack cheese

1/4 cup milk

1 egg, beaten

2 Tbs butter

2 Tbs minced onions

2 Tbs diced green chiles

1/8 tsp black pepper



Drain and flake salmon. Set aside. Pierce potato skins

several times with a fork. Place in microwave oven. Cook

on HI power, 20 minutes, or until tender, turning halfway

through. Cut a slice off top of each potato. Scoop out

inside, leaving 1/4-inch shell; set aside. Blend potato

pulp with 1/2 cup cheese, flaked salmon and remaining

ingredients. Spoon mixture into potato shells. Bake at

350F or microwave on high power for 4 - 5 minutes, or

until heated through. Sprinkle with remaining cheese and

microwave on HI power, 45 seconds, or until cheese is

melted.



Makes 4 servings.

Catfish in Ginger Sauce

From Quick Cooking



"Whenever I want to serve fish in a flash, I turn to this recipe,"

reports Mary Dixson, Decatur, Alabama. "The fillets always turn out

moist, tender and tasty. For even more flavor, spoon extra sauce over

the fish before serving."



INGREDIENTS

1/2 cup chopped green onions



1 tablespoon vegetable oil



1/4 teaspoon ground ginger



1 teaspoon cornstarch



2 tablespoons water



1 cup chicken broth



1 tablespoon soy sauce



1 tablespoon white wine vinegar



1/8 teaspoon cayenne pepper



4 catfish fillets (6 ounces each)



SERVINGS 4

CATEGORY

Main Dish

METHOD Microwave

PREP 5 min.

COOK 10 min.

TOTAL 15 min.



DIRECTIONS

In a 2-cup microwave-safe bowl, combine the onions, oil and ginger.

Microwave, uncovered, on high for 1-1/2 minutes or until onions are

tender.

In small bowl, combine the cornstarch and water until smooth. Stir

in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture.

Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each

minute, until sauce comes to a boil.

Place catfish in a microwave-safe 3-qt. dish; pour sauce over the

fish. Cover and microwave on high for 5-6 minutes or until fish flakes

easily with a fork. Yield: 4 servings.

Asparagus Crab Casserole

From Quick Cooking









On busy weeknights, you're sure to appreciate this creamy comfort

food that seems special but can be put on the table in just 20

minutes. "Add a green salad, bread and a fruit dessert for a complete

meal," suggests Diana Duda of Glenwood, Illinois.





INGREDIENTS



2 packages (8 ounces each) imitation crabmeat, flaked



2 cups cooked rice



1 package (12 ounces) frozen cut asparagus



1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted



1 cup milk



1/3 cup chopped onion



1 tablespoon lemon juice



1 tablespoon butter, melted



1 teaspoon dill weed



1/2 teaspoon lemon-pepper seasoning



1/4 cup sliced almonds, toasted, optional



SERVINGS 8



CATEGORY Main Dish



METHOD Microwave



PREP 20 min.



TOTAL 20 min.







DIRECTIONS



In a large bowl, combine the first 10 ingredients. Transfer to a

greased 2-qt. microwave-safe dish.

Cover loosely and microwave on high for 3-5 minutes or until

heated through, stirring twice. Sprinkle with almonds if desired.

Yield: 8 servings.

 

Editor's Note: This recipe was tested in a 1,100-

watt microwave.