IRISH CREME FUDGE  Amount Ingredients 1 sm Potato (about 5 oz) 3 lb Irish Cream liqueur 2 Squares (2oz) unsweetened chocolate 3 Tb Margarine/Butter 1 Tb Powdered Sugar. unsifted (about 3-1/4 Cup) 36 Walnut Pieces Fudge gets texture from potato: potatoes cooked in the microwave oven give this fudge its unbelievably creamy, fudgey texture.  The mellow flavor comes from Irish Cream liqueur, used in both the fudge and the icing. Use a pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. The added bonux is that this fudge is low in fat. Line an 8x8x2-inch pan with foil. extending foil over the edges of the pan. Butter foil; set the pan aside. Prick potato 2 or 3 times witha fork. Cook on 100% power (High) for 4-5 minute sor until tender, turning over once. Cool and peel.  Mash potato (you should have 1/3 cup).  Add liqueur, stir until smooth.  Set aside. In a 2-quart microwave-safe casserole combine chocolate and margarine; cook, uncovered, on High for 1-2 minutes or until almost melted, stirring once. Stir until smooth. Stir potato mixture into chocolate mixture.  Slowly stir in powdered sugar. Stir or knead until smooth. Press into the foil-lined pan. Score into thirty-six 1-1/4-inch squares.  Press a walnut piece into each square. Cover and chill until firm.  Holding foil at edges, remove the fudge from the pan; cut into squares.  Drizzle Designer icing over fudge. Designer Icing In a small microwave-save bowl, cook 1 Tbsp margarine/butter on High for 45 seconds or until melted. Beat in 1/3 cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to ake an icing of piping or drizzling consistency. Makes 36 pieces. German Potato Salad 2 lbs red potatoes -- cooked and sliced 3 hard-cooked eggs -- chopped 1/2 Cup onion -- chopped 1/2 Cup celery -- chopped 6 bacon strips -- diced 2 Tb Sugar 4 tsp All-purpose Flour 2 Tb Vinegar 1/2 tsp Salt 1/8 tsp Pepper 2/3 Cup Milk In a large bowl, combine potatoes, eggs, onion and celery; set aside. Place bacon in a microwave-safe bowl; cover with a paper towel and microwave on high for 2 minutes.  Stir.  Microwave 3-4 minutes longer or until the bacon is crisp, stirring after each minute.  Remove bacon to paper towel to drain; reserve 2 tablespoons drippings.  Stir sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk.  Microwave on high for 5-6 minutes, stirring every 2 minutes until thickened.  Pour over potato mixture; toss.  Top with bacon.  Serve immediately.  Yield:  8 servings. Editor's note:  This recipe was tested in a 700-watt microwave. Pot Roast Amount Ingredient 2-1/2 - 3 lb beef chuck roast MICRO-SHAKE in natural meat-flavor 4 Carrots. cut into 1-1/2 inch strips 2 Lg Potatoes, peeled and cut-into quarters 3 Onions, cut into eighths 1 Cup Water, wine or broth FROM:   Anchor-Hocking advertisement Moisten both sides of the meat with water and sprinkle generously with MicroShake.  Pierce meat with a fork  at 1/2 inch intervals. Place meat in a 3-qt casserole with desired liquid. Cover with plastic wrap or glass lid. Microwave on HIGH for 5 minutes.  Reduce power to MEDIUM and continue to microwave for 25 minutes. Turn meat over and arrange vegetables around meat. Recover with lid. Microwave on MEDIUM for an additional 25-35 minutes, or until meat and vegetables are fork tender. Allow meat and vegetables to stand, covered, 5-10 minutes while making gravy, if desired. Serves 4. Basic Meatloaf This is a basic meatloaf; add your own favorite ingredients. Amount Ingredients 1-1/2 lbs Ground Beef 3/4 Cup Chopped Onion 1/2 Cup Bread Crumbs 1 Lg Egg 2 Tb Ketchup 2/3 Cup Milk 1/8 tsp Paprika To Taste Salt To Taste Pepper 1. Mix together the beef, onion, bread crumbs, beaten egg, ketchup,  milk and seasonings. Press mixture into a 9-inch pie plate or similar  microwave-safe dish. 2. Spread about 2 tablespoons ketchup or chili sauce evenly over top  of meat. If your microwave has a temperature probe, insert it so tip is in  center of food. Cover tightly with plastic wrap, arranging loosely around  probe to vent. If not using a probe, cover tightly and then vent 1 edge  slightly 3. Microwave on medium high for 26-28 minutes, or until probe reaches  170 degrees. Let meat loaf stand for 10 minutes before serving. Shrimp Scampi Amount Ingredients 24 Medium Shrimp 1/2 Cup Margarine 1/2 Lemon 1 Garlic Clove 1 Green Onion Melt butter in microwave dish.  Mince garlic and finely chopped onion. Microwave butter, garlic and onion on High for 1/2 minute. Let stand 1 minute. Add shrimp and juice from lemon.  Microwave on High for 4 minutes, turning and stirring shrimp a couple of times. Serve with rice pilaf.