| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat, Microwave |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Red potatoes; peeled and cut into 1/4" slices |
| 1/4 |
c |
Water |
| 1 |
lb |
Franks; the large 1/4 Lb. each size |
| 1 |
tb |
Cooking oil |
| 1 |
c |
Finely chopped celery |
| 1/2 |
c |
Finely chopped green bell pepper |
| 1/2 |
c |
Finely chopped onion |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Flour |
| 1 |
c |
Hot water |
| 3 |
tb |
Vinegar |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pn |
Black pepper |
INSTRUCTIONS
Place potato slices and water in a 2 quart casserole. Cover. Microwave at
high (100%) until done, but firm, 10 minutes, stirring after half the
cooking time. Drain. While potatoes are cooking cut franks into thin
slices. Place franks in a 1 quart casserole. Cover. Microwave at high
(100%), stirring once, 4 minutes. Combine franks and potatoes. Place
chopped vegetables in a 1 quart casserole. Spoon oil over vegetables Toss
to coat. Cover. Microwave at high (100%) 4 minutes. Place butter or
margarine in a small bowl, or 2 cup measure. Microwave at high (100%) until
melted, 1 minute. Stir in flour. Blend in water, vinegar, sugar, salt and
pepper. Microwave at high (100%) until thickened, 3 minutes, stirring once
during cooking. Add vegetables to franks and potatoes. Mix well. Add sauce
and mix again, until all is blended. Cover with wax paper. Microwave at
high (100%) until heated through, 4 to 5 minutes. Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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