Settings: HIGH/DEFROST
1. Combine water, salt and butter in 11/2-quart glass casserole; cover.
2. MICROWAVE on HIGH for 3 to 4 MINUTES or until mixture bubbles. Stir in milk and potato flakes. Blend in sour cream, onion salt and egg. Mix well. Sprinkle with cheese. Recover.
3. MICROWAVE on DEFROST for 8 to 10 MINUTES or until hot. Let stand, covered, 3 minutes before serving.
4 to 5 Servings
TIPS To make ahead, prepare as directed in steps 1 and 2. Cover with plastic wrap and refrigerate. At serving time, MICROWAVE on DEFROST for 15 to 16 MINUTES or until hot.
• MICROWAVE on MEDIUM for 6 to 8 MINUTES in step 3.

Setting: HIGH
1. Cut tops off tomatoes; hollow out inside. Save tomato pulp for soup. Place tomatoes on glass serv¬ing platter. Sprinkle with salt. Combine butter, onion and green pepper in 4-cup glass measure.
2. MICROWAVE for 4 to 5 MINUTES or until butter is melted. Stir in corn and crushed potato chips. Spoon crumb mixture into tomatoes. Sprinkle with Parme¬san cheese.
3. MICROWAVE for 6 to 7 MINUTES or until heated through. Let stand 3 minutes before serving. 6 Servings

Setting: HIGH
1. Prick potatoes before cooking. Place in oven.
2. MICROWAVE for 10 to 11 MINUTES or until potatoes are fork-tender. Set aside. Combine peas and water in 2-quart glass casserole; cover.
3. MICROWAVE for 6 MINUTES or until peas are tender-crisp. Set aside. Combine butter and onion in 4-cup glass measure.
4. MICROWAVE for about 1 MINUTE or until melted. Blend in flour, salt, dill and pepper. Stir in milk.
5. MICROWAVE for 4 to 5 MINUTES or until mixture thickens. Peel potatoes and add to peas in cas¬serole. Pour hot cream sauce over vegetables; stir gently to thoroughly coat vegetables. Return to oven and MICROWAVE for 2 to 3 MINUTES or until piping hot. Let stand 3 minutes before serving.
4 to 5 Servings

Settings: HIGH/DEFROST
4 Servings 1. Place frozen spinach, icy side up, in 2-quart glass casserole; cover.
2. MICROWAVE on HIGH for 8 to 10 MINUTES. Drain well through sieve. Stir in butter until melted. Add rice and cheese. Combine milk and eggs in 4-cup glass measure. Blend in remaining ingre¬dients. Stir into spinach mixture until well blended. Cover with glass lid or plastic wrap.
3. MICROWAVE on DEFROST for 30 to 35 MIN-UTES or until knife inserted near center comes out clean. Let stand, covered, 5 minutes before serving.
6 to 8 Servings
TIP MICROWAVE on MEDIUM for 25 to 30 MINUTES.

Setting: HIGH
1. Combine almonds and butter in small glass bowl.
2. MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until almonds are light brown. Set aside.
3. Place frozen broccoli in 2-quart glass casserole; cover.
5. MICROWAVE for 6 MINUTES. Rearrange broc-coli; cover, and MICROWAVE for 6 to 7 MINUTES or until tender-crisp. Let stand, covered.
6. Place cream cheese in 2-cup glass measure. MICROWAVE for 30 SECONDS or until softened. Cream until smooth. Stir in remaining ingredients.
7. MICROWAVE for 2 to 3 MINUTES or until hot. Place broccoli spears on serving platter and pour sauce over. Sprinkle with almonds and serve.
6 to 8 Servings

Setting: HIGH
1. Place butter in 2-cup glass measure.
2. MICROWAVE for about 1 MINUTE or until melted. Blend in flour, salt and milk.
3. MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until mixture thickens. Stir in cheese until melted. Place broccoli, icy side up, on glass serving platter; cover.
4. MICROWAVE for 6 MINUTES. Rearrange spears and MICROWAVE for 6 to 8 MINUTES or until broc¬coli is tender-crisp. Drain well. Top with cheese sauce and garnish with tomato slices.
5. MICROWAVE for 2 to 3 MINUTES until hot. 6 to 8 Servings
TIP Substitute fresh broccoli. See vegetable chart for cooking directions.

Setting: HIGH
1. Prick potatoes and place in oven.
2. MICROWAVE for 10 to 12 MINUTES or until fork-tender. Cut potatoes in half. Carefully scoop cooked potato out of shells and into mixing bowl. Add butter, milk, salt and pepper to taste; mash until lump-free. Fill potato shells; top with cheese and place on glass serving platter. MICROWAVE for 4 to 5 MINUTES or until hot. Let stand 3 minutes before serving.

Setting: HIGH
1. Pierce whole squash and place in oven.
2. MICROWAVE for 10 to 12 MINUTES, or until squash feels soft to touch. Let stand 5 MINUTES. Cut in half; remove seeds. Place, cut side up, in 2-quart (12 x 7) glass baking dish. Fill centers of squash with apples. Top each with 2 tablespoons brown sugar, 1 tablespoon butter and dash of cinnamon; cover. MICROWAVE for 6 to 7 MINUTES or until apples are tender. Let stand, covered, 2 to 3 minutes before serving.
4 Servings
TIP Substitute prepared apple pie filling mix for fresh apples and butter. Reduce final cooking time about 4 minutes.

Setting: HIGH
1. Combine eggplant, onion, green pepper, mush¬room, garlic and oil in 2-quart glass casserole; mix well. Cover with glass lid.
2.    MICROWAVE for 8 MINUTES. Stir in remaining ingredients. Recover.
3.    MICROWAVE for 10 to 12 MINUTES or until eggplant is tender-crisp. Serve hot over fluffy white rice, green noodles, or cold as an appetizer with corn chips.
4 Servings
TIP MICROWAVE on MEDIUM for 10 MINUTES in step 2 and 15 to 18 MINUTES in step 3.

Setting: HIGH
1.    Place cauliflower in 11/2-quart glass casserole. Add water; cover.
2.    MICROWAVE for 8 to 9 MINUTES or until tender-crisp. Combine mayonnaise, onion and mustard in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.
3.    MICROWAVE for 11/2 to 2 MINUTES to heat top-ping and melt cheese. Let stand 2 minutes before serving.
6 to 8 Servings
TIP The topping can be spooned over cooked cauli¬flower floweretes. For 10-oz. package, use half the topping amounts.