User manual MAGIC CHEF MCD990SC

[. . . ] MCD990SC(¿ )-864H7A02 02. 5. 223:11PM `3 0. 9 cu. Stainless Steel Microwave Oven MCD990SC Instruction Manual and Cooking Guide So Right at Home. Before operating this oven, please read these instructions completely. MCD990SC(¿ )-864H7A02 02. 5. 223:11PM `1 PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY (a) Do not attempt to operate this oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. [. . . ] Arrange stuffed potatoes in a circle on a serving platter. Sprinkle with paprika 4 servings SPINACH AND ARTICHOKE DIP 2 1 1 1 1 1 1 1 1/4 tablespoons chopped onion medium red bell pepper, chopped (about 1 cup) clove garlic, minced package (10 oz. ) frozen chopped spinach, defrosted can (14 oz. ) artichoke hearts, drained and chopped package (8 oz. ) cream cheese, softened tablespoon lemon juice teaspoon seasoned salt teaspoon hot pepper sauce 1. In a 2-quart casserole, combine onion, bell pepper, and garlic. Cook, uncovered, on P-HI for 3 minutes or until red pepper is crisp-tender; drain spinach and squeeze dry. Add spinach, artichokes hearts, cream cheese, lemon juice, salt and hot pepper sauce to red pepper mixture; stir to mix well. 3 cups 18 MCD990SC(¿ )-864H7A02 02. 5. 223:11PM ` 19 BROCCOLI AND CAULIFLOWER SALAD 1 cup broccoli florets 1 cup cauliflower florets 1/2 cup mayonnaise 1 to 2 teaspoons prepared mustard 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1. In a 2-quart glass casserole, combine broccoli and cauliflower 2. Cook on P-HI for 3 to 4 minutes or until vegetables are tendercrisp; cool. In a small bowl, combine mayonnaise, mustard, basil and salt. Pour over vegetables; toss gently to mix. 4 servings HOT JALAPENO SALAD 11/2 cups shredded cabbage 1/2 cup shredded carrots 1/4 cup medium green bell pepper, cut into 1-inch long thin strips 1/2 cup sliced cherry tomatoes 1/4 cup sliced green onion 2 tablespoons fresh, chopped cilantro 1/4 cup Monterey Jack jalapeno cheese, cut into 1 inch cubes 3 oz. cream cheese, softened 1 tablespoon white wine vinegar 1. In a 1/2-quart glass casserole, combine cabbage, carrots, bell pepper, tomatoes, green onion and cilantro. In a 4-cup glass measure, combine cheese cubes, creamed cheese and vinegar; blend well. Cook, uncovered, for 4 minutes; stir twice during cooking. Continue cooking on P-HI for 1 minute; stir. Let stand for 2 minutes; stir until smooth. Pour cheese over vegetable mixture; toss gently to mix. Cook on P-HI for about 3 minutes or until mixture is heated thoroughly; stir once during cooking. 4 servings CHINESE STIR-FRY 2 1 1 1/4 4 1/2 1 1 2 1 tablespoons vegetable oil clove garlic, minced teaspoon fresh ginger cup sliced green onion medium (or 12 small) carrots, peeled and sliced cup green bell pepper, cut into strips package (6 oz. ) frozen pea pods cup fresh bean sprouts tablespoons soy sauce cup sliced mushrooms 1. In a 2-quart glass casserole, combine oil, garlic, ginger and onion. Add pea pods, bean sprouts and soy sauce, stirring to mix; cover. [. . . ] Enter by completing this porduct registration card or a 3" x 5" card with you name, address, city, state, ZIP code, and the words "$100, 000 Give Away lll, Dept. Mechanically reproduced entries not acceptable. Sweepstakes begins May 20, 1999, and ends December 31, 2001. Entries are limited to one per household. [. . . ]