Well, you got a microwave oven for Christmas! Lucky you, for this appliance is a real boon. One of the best labour and time-saving devices in your kitchen, it is quick, clean, cool and efficient to operate -- and extremely versatile.

So if you're still using it as a defroster, get moving. It's the age if discovery! Here are some delicious recipes from microwave expert Emily Bright's cookbook, Bright Ideas, to help you get started.

SPICY LAMB KABOBS 2 tbsp. oil 1 tbsp. lemon juice 1 garlic clove, crushed 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. gravy browning sauce 1 tsp. cayenne 1 tsp. salt 1 lb. lamb, cut into 1 1 '' cubes 1 leek, (white part only) cut into 1'' chunks 4 medium mushrooms 4 cherry tomatoes 1 green pepper, sliced into 1'' squares COMBINE the first 8 ingredients to make a marinade. Add lamb cubes, turning to coat evenly. Marinate the lamb for 1 hour in the refrigerator. Thread the meat and vegetables onto wooden skewers alternating the lamb, leek, mushrooms, cherry tomatoes and green pepper. Do not pack too tightly. Place the kabobs on a microwave-safe roasting rack and microwave on 70% power for approximately 6-8 minutes, turning and basting frequently, until cooked to desired doneness.

Put remaining marinade into a smaller dish and microwave on 100% power for 2 to 3 minutes until syrupy. Serve over a bed of rice. Pour sauce over cooked kabobs.

HUNGARIAN GOULASH MEATBALLS 2 lbs. lean ground beef 2 eggs 1 large onion, finely chopped 1 cup unseasoned bread crumbs 1 cup ketchup 1 1 tsp. salt 1 tsp. pepper 1 tbsp. vegetable oil 2 tbsp. butter or margarine 2 small green peppers, cored, seeded and chopped 1 cup dry red wine or water 2 tbsp. paprika COMBINE beef, eggs, half of the onions, bread crumbs, 2 tbsp. tomato ketchup, 1 tsp. salt and pepper, in a large bowl. Mix well and shape into 40 small meatballs. If very soft add more bread crumbs for firmness. In a 3-quart 9'' x 13'' shallow glass baking dish, microwave oil and butter on 100% power for 45 to 60 seconds, or until butter melts. Add green peppers and remaining onions.

Microwave on 100% power for 3 minutes, stirring after 1 1 minutes. Stir in remaining tomato ketchup, wine, 1 teaspoon salt, and paprika. Microwave on 100% power for 10 minutes, stirring at half time. Add meatballs; cover with wax paper. Microwave on 100% power for 15 minutes stirring or moving meatballs from centre to outside with tongs. Remove from oven. Cover tightly with foil for 10 minutes standing time. Serve with buttered noodles and Parmesan cheese.

CHEESE FONDUE 1 cup white wine 2 cups grated Emmenthal cheese 2 cups grated Gruyere cheese 1 tsp. nutmeg 2 tbsp. flour 1 tsp. kirsch (optional) IN a large microwave-safe bowl, microwave the white wine on 100% power for 1 minute. Blend in all the remaining ingredients, except kirsch. Microwave on 70% power until cheese melts. Stir and cook 1 minute more and stir to combine the cheese. Add kirsch and stir until blended. Serve with toasted bagel cubes, French bread or with your favourite fresh vegetables.

Tip: Add extra white wine if mixture gets too thick and microwave on 70% power, stirring to combine.

GOURMET ROAST BEEF Total Cooking time: 30 to 40 minutes Yield: 4 to 6 servings 1 cup butter 2 lb. roast of beef, (a tender cut) 1 cup prepared mustard ground black pepper 1 onion, thinly sliced PRE-HEAT a microwave browning dish on 100% power for 5 minutes. Add the butter and brown the roast on all sides. Cover with mustard and sprinkle with black pepper. Transfer the roast to a micro-proof meat rack. Arrange the onion slices on top and underneath the roast. Cook uncovered on Micro-Convection (Combination) 350 degrees F and 1 1 Microwave for 9 to 12 minutes per pound.

Turn the roast halfway through cooking time. Let stand 5 minutes while you prepare your favourite sauce.

GLAZED CHICKEN PIECES Oven Temp. 350 degrees F. and 1 Microwave Total Cooking Time: 30 to 35 minutes Yield: 6 servings Serve the chicken pieces with rice, chutney, coconut, banana slices and other garnishes.

1 onion, chopped 1 garlic clove, chopped 2 tbsp. lemon juice 1 tbsp. curry power 1 tsp. cinnamon 1 tsp. salt 1 tsp. paprika 1 cup plain yogurt 6 chicken quarters COMBINE all ingredients, except chicken pieces, in a large bowl. Add the chicken pieces and cover with the marinade mixture. Refrigerate several hours or preferably overnight.

When ready to cook chicken pieces, remove from the marinade and place them in a shallow, large, micro-proof, heat-proof dish, skin-side down. Brush liberally with remaining marinade. Cook, uncovered, on Micro-Convection (Combination) 350 degrees F. and 1 Microwave for 15 minutes. Turn chicken pieces over and brush them with more sauce. Cook on Micro-Convection (Combination) 350 degrees F and 1 Microwave for a further 15 to 20 minutes, or until chicken is tender. Juices should run clear and meat should not be pink.

Let stand, covered, 5 to 10 minutes.

VEAL ITALIANO Total Cooking Time: 22 to 20 minutes Yield: 4 servings 1 onion, chopped 2 tbsp. butter 8 oz. tomato sauce 1 tsp. sugar 1 tsp. pepper 1 tsp. oregano 1 cup grated Parmesan cheese 1 cup cereal crumbs 1 egg, beaten 1 tsp. salt 1 lb. veal scallopini 1 '' thick 2 tbsp. butter, melted 1 cup grated mozzarella cheese 2 tbsp. grated Parmesan cheese 2 tbsp. chopped parsley COMBINE onion and butter in a covered micro-proof casserole. Microwave on 100% power for 2 minutes. Add tomato sauce, sugar, pepper and oregano. Stir. Microwave on 70% power for 4 to 5 minutes, or until slightly thickened, stirring once.

Combine Parmesan cheese and crumbs in a bowl. Mix egg and salt in another bowl. Dip veal in egg mixture and then roll in crumb mixture.

Melt 2 tbsp. butter in a 10-inch dish. Place the veal in the dish, with the thicker pieces toward the outer edge. Cook on Micro-Convection (Combination) 350 degrees F and 1 Microwave, 10 minutes. Re-arrange the meat. Pour the sauce over the meat. Sprinkle with the grated cheeses and parsley. Cook on Micro-Convection (Combination) 350 degrees F and 1 Microwave, 8 to 10 minutes longer, or until the veal is tender. Let stand 5 minutes before serving.

WINE 'N' GARLIC POT ROAST Total Cooking Time: Until desired internal temperature is reached Yield: 4 to 6 servings 1 cup red wine 3 tbsp. oil 1 garlic clove, chopped 1 tsp. dry mustard 3-4 lbs. sirloin tip or eye of round roast, 4'' in diameter 1-2 tbsp. coarsely ground black pepper IN a large, non-metal bowl, combine the wine, oil, garlic and mustard. Add the meat and turn to coat all sides with marinade. Cover and refrigerate for 2 to 4 hours or overnight, turning several times. Remove meat and reserve marinade for a basting sauce. Dry meat with a paper towel and press pepper into all sides of it.

Place roast on a micro-proof, heat-proof roasting rack and insert a micro-proof temperature probe into the centre of it. Cook on Micro-Convection 350 degrees F and 1 Microwave until the internal temperature reaches 170 degrees F., or desired doneness. Baste the roast with the reserved marinade 2 or 3 times. Remove meat from oven and tent loosely with foil. Let stand 15 minutes before carving.

DEEP DISH PIZZA CASSEROLE Total Cooking Time: 34 to 38 minutes Yield: 6 servings 1 1 lbs. lean, ground beef 1 cup chopped onion 7 1 oz. pizza sauce 2 tbsp. grated Parmesan cheese 1 1 tsp. oregano 1 tsp. salt 1 tsp. pepper 8 oz. can buttermilk or sweet milk biscuits 1 cup sliced mushrooms 1 tomato, sliced 1 cup grated mozzarella cheese 4-5 green pepper rings 3-4 pitted black olives, sliced COMBINE ground beef and onion in a large micro-proof casserole. Cover and microwave on 100% power for 5 to 6 minutes, or until browned. Drain meat. Stir in pizza sauce, 1 tbsp. of the grated Parmesan cheese, oregano, salt and pepper. Cover and microwave on 50% power for 6 to 7 minutes, or until heated thoroughly. Keep covered and set aside. Grease a 9'' micro-proof, heat-proof pan. Separate the biscuit dough into 10 biscuits. Arrange the biscuits in the prepared pan and press over bottom and sides to form a crust. Bake on Convection at 400 degrees F. for 7 to 9 minutes, or until lightly browned.

Spoon the hot meat mixture onto the crust. Arrange sliced mushrooms and tomatoes over the meat and top with mozzarella cheese. Arrange the green pepper rings and olives over the cheese and sprinkle with the remaining Parmesan cheese. Cook on Micro-Convection (Combination) 350 degrees F. and 1 Microwave for 8 to 12 minutes, or until crust is golden brown. Let stand for 4 minutes before serving. Serve with a green salad.

RASPBERRY PUDDING Total Cooking Time: 20 to 25 minutes Yield: 6 servings This delicious dessert may also be prepared with strawberries. Serve a scoop of vanilla ice cream with each serving.

2 cups raspberries 1 cup water 3 cup sugar 2 tbsp. cornstarch 2 eggs, separated 1 cup sugar 3 cup milk 1 cup butter, softened 2 cups flour 3 tsp. baking powder 1 tsp. salt IN an 8-cup casserole, microwave the berries, water, sugar and cornstarch on 100% power for 3 to 4 minutes, or until boiling.

In a separate bowl, beat egg yolks with sugar. Add 3 tbsp. milk and the butter. Mix several minutes.

In another bowl, beat egg whites until firm. Fold into the egg yolk mixture.

Sift flour, baking powder and salt in a bowl. Add egg mixture and milk alternately. Pour the batter over the berries. Cook, uncovered, on Micro-Convection (Combination) 350 degrees F. and 1 Microwave, 15 to 20 minutes, or until the cake is cooked. Let stand, uncovered, for 5 to 10 minutes before serving.

GRANOLA PEACH CRISP Total Cooking Time: 15 to 20 minutes Yield: 4 to 6 servings This recipe may be prepared with canned pears, pineapple chunks and other fruits. You can devise lots of variations using ingredients already on hand.

28 oz. canned peaches, drained 1 cup orange juice 1 tbsp. lemon juice 1 cup whole-wheat flour 1 cup granola cereal 1 cup brown sugar, packed 11 tsp. nutmeg 1 tsp. salt 3 tbsp. butter GRANOLA PEACH CRISP PLACE drained peaches, orange juice and lemon juice in a micro-proof, heat-proof round dish.

Topping: Combine flour, granola, brown sugar, nutmeg, salt and butter, in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs.

Place topping over the peaches. Cook on Micro-Convection (Combination) 350 degrees F. and 1 Microwave for 15 to 20 minutes, or until heated through and slightly bubbling. Let stand, uncovered, for 5 minutes before serving.

Tip: Fresh fruit can be used. Additional cooking time may be required.

CHOCOLATE CHIP BROWNIES Total Cooking time: 8 to 10 minutes Yield: 16 squares 2 tsp. hot water 2 oz. unsweetened chocolate (2 squares) 1 cup butter 1 cup sugar 1 tsp. instant coffee 2 eggs 3 cup all-purpose flour 1 tsp. baking power 1 tsp. salt 1 cup chopped pecans 1 cup chocolate chips PUT hot water into a microwave-safe bowl. Add unsweetened chocolate, butter, sugar and coffee. Microwave on 50% power for 3 to 4 minutes, or until chocolate melts and sugar dissolves.

Beat in eggs and combined flour, baking powder and salt. Stir well to blend the mixture. Spread into an 8'' square dish. Cover corners of dish with foil and elevate the dish on a micro-proof rack.

Microwave on 100% power for 5 minutes turning dish once or twice. Sprinkle with chips and nuts and remove the foil. Microwave another 2 minutes. Cool on a flat surface and cut into even squares while slightly warm. Allow to cool completely before removing from the dish.

Note: Never use more foil than food. Keep foil at least 1 inch away from the oven walls.

FAST FOOD -- If your microwave use is limited to defrosting, or heating the morning coffee, check out some of the recipes at left, from the book pictured above.