Sweet and Sour Lamb Chops -

2 lb Shoulder lamb chops

Salt and pepper 8 oz Pineapple chunks in unsweet-

Ened juice, undrained 1/4 c Firm packed dark brown sugar

1/4 c White vinegar

1 T Cornstarch

1/2 t Brown bouquet sauce

2 Carrots, peeled and -thinly sliced 1 lg Green pepper, cut into 1-inch squares I. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit. When butter is hot, sear lamb chops on both sides until lightly browned. Sprinkle with salt and pepper to taste. Or use the "browner" for 4 to 5 minutes per side.

2. While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice. Stir to combine.

3. Heat pineapple juice mixture, uncovered,

2 minutes in Micro- wave Oven or until thickened and clear.

4. Pour thickened sauce over browned lamb chops.

5. Add carrot slices and heat, covered,

5 minutes in Microwave Oven. Add pineapple chunks and heat, covered,

2 1/2 minutes in Microwave Oven. Add green pepper squares and heat, un- covered, in Microwave Oven

2 1/2 minutes, or until lamb and vegetables are tender. Variations: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp. Pork chops will require an extra

2 minutes in Step

5, as pork should always be cooked to well-done. Chicken should be cooked for only

4 minutes in Step

5 and shrimp

3 minutes.