Sharp Carousel R-319F Bedieningshandleiding - Pagina 15

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S P E C I A L F E A T U R E S

SENSOR COOK RECIPES (continued)

CONFETTI SOUP

tablespoons butter or margarine

cup cubed carrots, 1/4-inch cubes

cup rutabaga, 1/4-inch cubes

small zucchini, 1/4-inch cubes

1/2 cup chopped onion

1/2 cup chopped celery

cup fresh broccoli flowerets or cauliflowerets

1/4 cup all-purpose flour

1 Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart, covered casserole.

2 Microwave using FRESH VEGETABLES: Soft. Stir well.

3 Stir in flour, salt, pepper, sugar, milk, cheese, corn, ham and peas.

4 Microwave using REHEAT SENSOR. Stir well and serve with croutons.

MIXED COMPANY VEGETABLES

green onions, diagonally cut into 1-inch pieces

teaspoon minced garlic

1/4 teaspoon crushed red pepper

tablespoons olive oil

tablespoons teriyaki sauce

1 In a small, microwave-safe bowl, combine green onions, garlic, crushed red pepper and oil. Microwave on HIGH

(100%) for 2 minutes. Stir in teriyaki sauce.

2 In a 3-quart casserole, place carrots, broccoli, red peppers and mushrooms. Cover with plastic wrap.

3 Microwave using FRESH VEGETABLES: Soft for tender crisp or FRESH VEGETABLES: Hard for softer vegetables.

4 Remove from oven and drain. Add green onion mixture and stir to combine. Serve immediately.

CREAMED SPINACH

packages (10 ounces each) frozen

chopped spinach

1/2 onion, chopped

1 In a 2-quart, covered casserole, microwave spinach using FROZEN VEGETABLES.

2 Drain and set aside.

3 Place onion and margarine in 1-quart casserole. Microwave on HIGH (100%) for 2 minutes or until onion is

tender.

4 Add cheese and milk. Stir well.

5 Pour cheese-onion and milk mixture on top of cooked spinach.

6 Cover and microwave using REHEAT SENSOR.

teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon sugar

cups milk

cup shredded Cheddar cheese

cup frozen corn, thawed

1/2 cup cooked ham, 1/4-inch cubes

1/2 cup frozen peas, thawed

3/4 pound carrots, cut into 1/4-inch thick slices

bunch of broccoli, cut into 2-inch by 1-inch pieces

medium red pepper, sliced into matchstick-

thin strips

1/2 pound medium mushrooms, sliced

tablespoons butter or margarine

ounces of Boursin or soft garlic and herb cheese

1/3 cup of milk

Makes 6 servings

Makes 8 servings