Picadillo on Rice

Preparation Time: 3 to 4 minutes
Microwaving time: 6 to 9 ½ minutes

¾ cup quick cooking rice
8 ounces ground Italian Sausage
¼ cup frozen chopped onion
¼ cup frozen chopped green pepper
1 15- ounce can tomato sauce
¼ cup slivered almonds
¼ cup raisins
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
¼ cup drained pitted green olives

Cook the rice according to instructions given on the package. Place the onion, sausage, and green pepper in a microwave safe casserole dish and cover. Cook on high for 3 to 5 minutes until sausage is done. Stir once during cooking and drain off fat and grease.

Stir into the meat mixture the tomato sauce, almonds, raisins, cloves and cinnamon. Return to the microwave and cook for another 3 to 4 ½ minutes until mixture is heated through and becomes bubbly. Stir once during cooking. Stir in the olives and serve over the hot rice.

Cherries and apricots in this salad make it light and refreshing!

Preparation time: 15 to 20 minutes
Microwaving time: 6 to 8 minutes

1/2 cup slivered blanched almonds
Chutney Dressing
Micro-steamed Chicken Breasts, cut into bite-size chunks
1/2 cup pitted, halved sweet cherries
4 to 6 firm-ripe apricots, pitted and cut into bite-size slivers
1/4 cup sliced green onions (including tops)
Salt
1 large firm-ripe avocado
3 to 4 cups watercress sprigs, washed and crisped
Orange wedges

Spread almonds in an 8- or 9-inch microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes or until almonds are golden, stirring every 2 minutes. Set aside

Prepare Chutney Dressing (see below). In a large bowl, combine chicken, cherries, apricots, onions, and dressing. Season to taste with salt. (At this point, you may cover and refrigerate for up to 3 hours.)

Pit, peel, and slice avocado. Line 6 plates with watercress; mound chicken salad in center. Arrange avocado slices around salad. Garnish with almonds and orange wedges. Makes 6 servings.

Chutney Dressing. In a small bowl, stir together 1/2 cup each mayonnaise and sour cream; 2 tablespoons Major Grey’s chutney, coarsely chopped; 1 teaspoon grated orange peel; and 1/2 teaspoon ground nutmeg.

Salmon Fillets are Accented with Almonds and Sweet Onions in this Dish

Preparation time:  About 10 minutes
Microwaving time: 24 to 30 minutes
Standing time: 3 minutes

Sliced almonds, coconut, and sweet onions accented with teriyaki sauce make unusual—but delectable toppings for meaty salmon fillets.

1/4 cup sliced almonds
1/4 cup sweetened shredded coconut
Teriyaki Sauce (recipe follows)
1 large mild onion, thinly sliced
1 1/2 tablespoons salad oil
4 pieces salmon fillet (about 6 oz. each)
Lemon wedges

Spread almonds in a 7- by 11-inch microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes or until almonds are golden, stirring every 2 minutes. Add coconut and microwave, uncovered, on HIGH (100%) for 2 to 3 more minutes or until coconut is toasted, stirring after 11/2 minutes. Spoon almonds and coconut onto a plate and set aside.

Prepare Teriyaki Sauce. Pour 3 tablespoons of the sauce into baking dish; stir in onion and 1 tablespoon of the oil. Cover and microwave on HIGH (100%) for 8 to 10 minutes or until onion is very soft, stirring every 4 minutes. Cover; set aside.

Rinse fish and pat dry. Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 4 1/2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add remaining 1 1/2 teaspoons oil; tilt dish to coat bottom. Arrange fish in dish, skin side up. When sizzling stops, turn fish over. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, brushing with remaining Teriyaki Sauce after 1 1/2 minutes. Cover; let stand for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test.

Top fish with onion mixture, almonds, and coconut. Serve with lemon wedges. Makes 4 servings.

Teriyaki Sauce. Mix 3 tablespoons soy sauce, 2 tablespoons dry sherry or water, and 1 tablespoon each Oriental sesame oil and minced fresh ginger.

Per serving: 399 calories, 36 g protein, 9 g carbohydrates, 24 g total fat, 94 mg cholesterol, 861 mg sodium

Sliced Almonds are Served Over Rockfish Fillets in a Garlic-Butter Sauce

Preparation time: About 10 minutes
Microwaving time: 11 to 14 minutes
Standing time: 3 minutes

For a simple but elegant entrée, microwave moist rockfish fillets in a garlic-lemon butter sauce, then top with toasted almonds just before serving.

2 tablespoons slivered blanched almonds
1/4 cup butter or margarine
3 cloves garlic, minced or pressed
1 tablespoon lemon juice 
1 tablespoon chopped parsley
1/4 teaspoon paprika
1/4 teaspoon grated lemon peel
3/4 to 1 pound rockfish or lingcod fillets (each about 1/2 inch thick)
Lemon wedges

Spread almonds in a 9-inch microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes or until almonds are golden, stirring every 2 minutes. Set aside.

Place butter, garlic, lemon juice, parsley, paprika, and lemon peel in a 1-cup glass measuring cup or microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 minutes or until heated through. Set aside.

Rinse fish, pat dry, and cut into serving-size pieces. Place in a 7- by 11-inch microwave-safe baking dish, positioning thickest parts toward outside of dish. Pour butter mixture over fish and turn to coat all sides. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes. Cover and let stand for 3 minutes. Fish should be just slightly translucent; cut in thickest part to test.

Arrange fish on a platter. Pour juices remaining in baking dish over fish; sprinkle with almonds and garnish with lemon wedges. Makes 3 servings.