Sharp Carousel II R-1450 Manuel de cuisine - Page 16
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Sensor Cook Recipes i
Cranberry
Fluff
2
cups fresh cranberries
1
cup water
3/4 cup sugar
1
carton (3 ounces) orange flavored gelatin
1/2
pint whipping cream, whipped or
1
carton (8 ounces) non-dairy whipped topping
Makes 6 to 8 servings
1. Combine cranberries, water and sugar in a 2-quart casseroIe_ Cover with wax paper. Microwave using SENSOR REHEAT
Less_ Drain cranberries and reserve liquid.
2. Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax
paper, Microwave using SENSOR REHEAT Less.
3_ Add berries and coot. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into serving
dishes and garnish with extra whipped cream. Refrigerate until ready to serve.
Curry Vegetable Chowder
6
slices bacon
3/4
teaspoon sail
1
can (tO 3/4 ounces) chicken broth
1/2
teaspoon curry powder
3
medium potatoes, finely diced (about 2 cups)
1/8
teaspoon pepper
2
carrots, shredded (about 1 cup)
1
can (12 ounces) evaporated milk
1
small onion, chopped (about 1,2 cup)
2
tablespoons chopped fresh parsley
Makes 4 servings
1. Layer 2 paper towels on a microwave-safe plate. Arrange bacon on the towels. Cover with another paper towel Microwave
using SENSOR COOK 4 for bacon. Crumble and reserve bacon.
2. Combine chicken broth, vegetables and seasonings in 4-quart casseroieo Cover with vented plastic wrap° Microwave using
Instant Sensor BAKED POTATOES. Vegetables should be tender.
3. Stir in evaporated milko Re-cover with vented plastic wrap Microwave using SENSOR REHEAT. Stir in parsley_ Let
stand, covered, 5 minutes°
4. Top each serving with crumbled bacon.
Glazed Apple Slices
1/4
cup packed brown sugar
3
tablespoons
margarine or butter
2
tablespoons
apricot preserves
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
1/2
cup sugar
3/4
cup orange juice
I
tablespoon cornstamh
4
baking apples (about 1 t/2 pounds), peeled and sliced
into 8 pieces each
3
tablespoons chopped green pistachios
Makes 6 to 8 servings
1. Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until margarine melts
and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch.
Microwave at
HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
2o Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic
wrap_'Microwave
using SENSOR COOK I for fresh vegetables, soft. Allow to cool 5 minutes before serving.
3. Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
Crab Stuffed Zucchini
2
pounds medium zucchini, cut into 314-inch
thick slices
garlic salt
112 pound lump crabmeat, shredded
3
tablespoons mayonnaise
3
tablespoons finely chopped pecans
1
can (8 ounces) crushed pineapple packed in juice, drained
1/8 teaspoon curry powder
Makes about 20 zucchini slices
1. Scoop out zucchini slices with melon bailer, leaving a 1/4-inch shell. Sprinkle inside with garlic salt. Set aside..
2. Mix crabmeat, mayonnaise,
pecans, crushed pineapple and curry powder in medium bow!. Fill each zucchini slice with 1
tablespoon of mixture.
3 Place on paper towel on a glass pie plate_ Cover with wax paper,. Microwave using SENSOR COOK I for fresh vegetables,
soft.
4_ Stand, covered, 5 minutes,.
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