In a small bowl, combine the bread crumbs, butter, and parsley. Set this aside. Place the scallops and mushrooms in a pie plate. Then, combine the wine, or broth, lemon juice, and seasonings. Pour this over the scallop mixture. Cover and microwave for two minutes. Then drain it. Sprinkle with the crumb mixture. Cover it again and microwave for another 4 minutes. Make sure the scallops are opaque. Now you’re finished!

In a bowl, combine the eggs, sugar, and water. Then, microwave it uncovered on high for one minute. Stir in the vinegar and cook for another 1 to 1-1/2 minutes. In another bold, combine the greens, onion, bacon, tomato, and cucumber. Drizzle the greens with the warm dressing and toss it well.

In a dish, combine the onion, celery, green pepper, and butter. Microwave this on high for 3-5 minutes uncovered. Be sure the vegetables are crisp-tender. Stir in the remaining ingredients and cook for another 12-14 minutes or until the rice is tender. Enjoy!

Put 1/2 tablespoons of butter in a pan and set it aside. Combine the cracker crumbs and pepper. Then, dip the chicken in the remaining butter and spread with the sour cream. Roll this in the crumb mixture. Then, place it in a covered dish and microwave it on high for 6-7 minutes or until the chicken juices run clear. Be sure to let it stand for 5-10 minutes before you serve it.

Place the butter in a microwavable bowl and heat at 50% power for 30-45 seconds. Add the brown sugar and stir it until it is creamy. Add the flour, oats, vanilla, salt, and baking soda. Mix these ingredients well. Pat half of the mixture into a greased pan or dish. Microwave, uncovered, on 70% power for about 5-6 minutes. It should seem to set. Rotate the dish a half turn after three minutes. Spread the jam over the dish. Sprinkle with the remaining dough and press down lightly. Cook this for another 4-5 minutes. Serve this warm, maybe with some ice cream, and I think you will really enjoy it!

1 egg, beaten
1 can tomato sauce
1/2 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1-1 1/2 pounds ground beef
1/2 cup shredded mozzarella cheese
2 tablespoons parmesan cheese

In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 teaspoon oregano, salt and pepper. Add the beef and mix it well. On a large piece of heavy-duty foil, pat meat mixture into a rectangle (14 in. x 8 in). Sprinkle cheeses to within 1/2 inches of the edges. Roll it up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal the seam and ends. Transfer this to a loaf pan. Microwave, uncovered, at 50% power for 12 minutes. Rotate it a half turn during cooking. Drain this. Continue cooking on 50% power for 20 minutes until the meat is no longer pink. Rotate the dish at about ten minutes. In a bowl, combine the remaining tomato sauce and oregano. Pour this over the meat loaf. Microwave it on high for two minutes. Then, cover it loosely with foil and let it sit for five minutes before serving.

2 cups water
2 cubes chicken bouillon
1/2 cup butter
1 tablespoon dried Italian seasoning (optional)
1/2 teaspoon dried dill weed (optional)
1 teaspoon garlic salt, or to taste
4 skinless, boneless chicken breast halves

Pour the water into a casserole dish, and heat it until it is boiling. It should be about two minutes. Stir in the bouillon cubes, butter, italian seasoning, dill and garlic salt. Pierce the chicken on one side with a fork and lay it pierced side down into the mixture. Cover this and cook it for about ten minutes. The chicken should be no longer pink. Juices should run clear. Sit back and enjoy!