Panasonic THE GENIUS NN-R687 - Manual (Page 25)

CURRY LAMB VEAL CUTLETS CORDON BLEU
1 small onion, finely chopped
'/4 cup butter or margarine
3 tablespoons flour
1 pound boneless lamb, cut into 1 V 2 -inch cubes
1 can (IOV 4 oz.) chicken broth
'h cup raisins
'h cup peanuts
3 tablespoons lemon juice
1 tablespoon curry powder
Vi teaspoon ginger
Vi teaspoon salt
Vi cup flaked coconut
2 cups cooked rice (see page 34)
Yield: 4 Servings
Cook onion and butter in 2-quart casserole at HIGH 5 to 6
minutes: stir once. Stir in flour, lamb, broth, raisins,
peanuts, lemon juice, curry powder, ginger and salt. Cover
with lid. Cook at HIGH 5 minutes and at MEDIUM-LOW 20
to 25 minutes or until lamb is tender; stir twice. Sprinkle
with coconut. Let stand, covered, 5 minutes. Serve over
hot rice.
4 veal cutlets (about 1 lb.), pounded thin*
2 thin slices cooked ham, halved
2 thin slices Swiss cheese halved
1 cup seasoned dry bread crumbs
Va teaspoon salt
V i teaspoon pepper
Dash allspice
1 egg, beaten with Vi cup water
3 tablespoons oil
Yield: 4 Servings
On one side of each cutlet, place ham and cheese; fold
cutlet in half. Pound edges together to seal or secure with
wooden toothpicks. Dip cutlets in egg and then in bread
crumbs mixed with salt, pepper and allspice. Coat bottom of
2Va-quart shallow oval casserole dish with half of oil; place
cutlets in dish. Sprinkle remaining oil on cutlets.
Cook at HIGH 3 V 2 minutes. Turn cutlets over. Cook at
MEDIUM 4Vi minutes. Let stand, covered with wax paper, 5
minutes before serving.
*Variation: Substitute chicken cutlets for veal.
BEEF WITH BROCCOLI
1 tablespoon oil
V* pound boneless steak, cut into thin strips
1 clove garlic, finely chopped
V* teaspoon ginger
IV
2 cups broccoli flowerets
1 tablespoon cornstarch
Va cup beef broth
1 tablespoon sherry
1 tablespoon soy sauce
Toasted sesame seeds (see page 39)
Yield: 4 Servings
Heat oii in 11 X 7-inch dish at HIGH 2 minutes. Stir in beef,
garlic and ginger. Cook at HIGH 3% to 4% minutes. Stir
twice. Stir in broccoli. Cover with plastic wrap. Cook at
HIGH 3 to 5 minutes, or until broccoli is tender-crisp; stir
once. Blend cornstarch with broth, sherry, and soy sauce
until smooth. Stir into beef mixture. Cook at HIGH 3 to 4
minutes, or until sauce is thickened. Stir once. Top with
sesame seeds.
BASIC MEAT LOAF
IV 2 pounds lean ground beef
1 cup soft bread crumbs
'/* cup toasted wheat germ
V 2 cup milk
1 medium onion, chopped
2 eggs, slightly beaten
IV 2 teaspoons salt
'/ a teaspoon pepper
1 can (8 oz.) tomato sauce, optional
Yield: 6 Servings
In a targe bowl, stir all ingredients except tomato sauce until
smooth. Pat mixture in oval shape into 11 x 7-inch dish.
TO COOK: Cook at MEDIUM 20 to 24 minutes.
TO COMPLETE: Let stand, covered, 5 minutes. Drain off
excess juice. Invert meat loaf onto serving platter. If
desired, spread tomato sauce over meat loaf.
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