Download Owner`s Manual (General)

WO L F SENSOR COOKING RECIPES
C R E O L E CORN
S AV O RY F L O U N D E R F I L L E T S
Makes 6 servings
Makes 4 servings
Ingredients:
Ingredients:
2 tsp (10 ml) oil
1/2 cup (75 g) chopped celery
1/2 cup (75 g) chopped green pepper
16 oz can (475 ml) tomatoes
4 oz can (120 ml) mushroom stem and
pieces, drained
1 tsp (3 g) firmly packed brown sugar
1/2 tsp (2 g) onion powder
1/4 tsp (1 g) garlic powder
Salt and pepper to taste
16 oz pkg (450 g) frozen corn
3/ 4
In 2-quart (2 L) casserole dish, combine oil,
celery, green pepper, tomatoes, mushrooms,
brown sugar, onion, garlic powder, salt and
pepper.
cup (110 g) corn flake crumbs
3 Tbsp (8 g) chopped parsley
2 tsp (10 g) grated lemon peel
1/2 tsp (2 g) paprika
1 lb (450 g) flounder fillets
1 egg, slightly beaten
Tartar or cocktail sauce, optional
On wax paper, combine crumbs, parsley,
lemon peel and paprika. Dip fillets in beaten
egg, then coat with crumb mixture.
Place fish in a covered, microwave-safe baking
dish. Microwave using FISH/SEAFOOD.
Serve with tartar or cocktail sauce, if desired.
Microwave using SENSOR REHEAT. Set aside.
In covered, 1-quart (1 L) casserole dish,
microwave corn using FROZEN VEGETABLES.
Drain.
Combine corn and vegetable-seasoning
mixture. Stir and serve immediately.
Dimensions in parentheses are in
millimeters unless otherwise specified.
31