Starter And Snacks receipes

Snacks And Starters

Minestrone

4 tablespoons (4 x 15 ml spoon) bacon
dripping or oil, preferably olive oil
1 small onion thinly sliced
1 small carrot thinly sliced
1 pint (600 ml) chicken stock
1 pint (600 ml) water
1 16-oz (450 g) can tomatoes coarsely
chopped 8 oz (225 g) shredded cabbage or
courgette
1 to 2 cloves garlic finely chopped
1 teaspoon (1 x 5 ml spoon) basil or oregano
1 teaspoon (1 x 5 ml spoon) salt
1A teaspoon (1/4 x 5ml spoon) pepper
1 16-oz (450 g) can kidney beans, drained
1/4 Ib (100 g) frozen peas thawed
1A Ib (100 g) spaghetti broken into 2-inch
(5cm) pieces

1.In a glass casserole combine dripping or oil,
onion, and carrot. Microwave uncovered at
Power High for 5 to 6 minutes or until vegeta¬
bles are beginning to brown lightly, stirring
once.

2.Add stock, water, tomatoes, cabbage or cour¬
gette, garlic, basil or oregano, parsely, salt and
pepper. Cover. Microwave at Power High for 8
minutes stirring once.

3.Add remaining ingredients. Cover. Microwave
at Power Medium for 10 to 13 minutes or until
vegetable are tender, stirring occasionally. Let
stand covered for 4 to 8 minutes, or until
spaghetti is tender.


Curried Chicken Balls

12 oz (350 g) finely minced cooked chicken 4 tablespoons (4 x 15 ml spoon) mayonnaise
3tablespoons (3 x 15 ml spoon) finely chopped raisins
2 tablespoons (2 x 15 ml spoon) dried onion flakes
2 tablespoons (2 x 15 ml spoon) dried bread crumbs
1 teaspoon (1 x 5 ml spoon) lemon juice
1/2 teaspoon (1/2 x 5 ml spoon) curry powder
1 egg lightly beaten
4 oz (100 g) bread crumbs

1.Mix together all ingredients except egg and
half bread crumbs. Shape into 24 balls.

2.Dip balls in beaten egg then roll in crumbs.
Arrange 12 balls in a circle on a paper plate
and microwave, uncovered, at Power High for 2
to 4 minutes or until heated through. Repeat
procedure with remaining 12 balls. Serve with
curry-flavoured mayonnaise.

Chicken Liver Pate

1 Ib (450 g) chicken livers halved
1/2 Ib (225 g) butter or margarine
1 small onion finely chopped Vs pint (60 ml) dry sherry or chicken stock
1 clove garlic crushed or finely chopped
1/4 teaspoon (1/4 x 5 ml spoon) dried thyme
3A teaspoon (3/4 x 5 ml spoon) salt
1/4 teaspoon (1/4 x 5 ml spoon) pepper
pinch ground cloves or allspice

1.Combine all ingredients in a glass casserole.
Cover. Microwave at Power Medium for 13 to 17
minutes, or until liver is done to taste, stirring
twice.

2.Pour mixture into blender or food processor
and blend until smooth. Pour into serving con¬
tainer and cover securely. Chill until firm serve
with toast.


French Onion Soup

3 onions thinly sliced
2 oz (50 g) butter or margarine
3 103/4-oz (330 g) cans beef consomme slices of toasted French bread
11/2 cups shredded Swiss cheese 1/4 Cup grated Parmesan cheese
1.Combine onions and butter in glass casse-role. Microwave uncovered at Power High for 6
to 8 minutes or until onions are very soft, stir ring twice.

2.Add consomme and cover Microwave at
Power High for 3 minutes and then Power Med-
High for 11 minutes. Stir once after 3 minutes.

3.Ladle soup into four individual bowls. Cover
with bread slices and sprinkle with two cheeses.
Microwave at Power High for 6 to 11 minutes or
until cheese melts and bubbles.

Stuffed Mushrooms

1/2 Ib (225 g) medium-size mushrooms
4 tablespoons (4 x 15 ml spoon) butter or
margarine
1 small onion finely chopped
3 tablespoons (3 x 15 ml spoon) bread crumbs
1 tablespoon (1 x 15 ml spoon) dried parsley

1.Clean mushrooms and separate caps and
stems. Arrange caps hollow-side up in a single
layer in a round baking dish. Set aside.

2.Dice mushroom stems finely. Combine with
butter and onion in glass casserole. Microwave
uncovered at Power High for 3 to 4 minutes, or
until onion is tender, stirring twice. Add bread
crumbs and parsley. Set aside.

3.Cover mushroom caps and microwave at
Power High for 2 to 3 minutes or until nearly
cooked. Stuff each cap with some of the bread
crumb mixture. Covor and microwave at Power high
for 2 minutes or until hot