Sensor Recipes, French Onion Soup 4 servings

Cooking Instructions

Sensor Recipes

French Onion Soup (4 servings)

3 tablespoons butter or margarine

3 cups ( about 3 medium ) sliced onions

3 cups beef broth

1 cup water

1 teaspoon Worcestershire sauce

Salt, pepper, croutons, grated parmesan cheese to taste

2 tablespoons brandy (optional)

1.1 Combine butter and onions in 3-quart casserole. Cover with lid. Microwave at HIGH (0) for 8 to 9 minutes or use Sensor Fresh Vegetable.

2.Stir in broth, water, Worcestershire sauce, salt and pepper ; cover. Microwave at HIGH (0) for 5 minutes, and at MEDIUM (5) for 5 minutes or use Sensor Reheat. Stir in brandy. Let stand, covered, for 5 minutes before serving. Serve with croutons and cheese.

Snap Crackle Popcorn Balls (10 to 15 balls)

30 square caramel candies

1 1 / 2 tablespoons water

1 teaspoon butter or magarine

1 pkg.( 3.5 oz.) microwave popcorn

1.1 Combine caramel, water and butter in 4 cup glass bowl. Microwave at HIGH (0) for 2 to 3 minutes until melted. Stir until smooth. Set aside.

2.Place popcorn on turntable. Microwave at HIGH (0) for 2 to 3 minutes or use Sensor Popcorn.

3.Place popcorn in bowl. Pour caramel mixture over popcorn ; toss until completely coated and cool enough to handle. Using buttered hands, form into 3-inch balls.

4.Cool on waxed paper. Serve immediately.

Peas With Lettuce (4 servings)

2 cups fresh shelled green peas

1/3 cup thinly sliced celery

2 tablespoons water

3 cups shredded head lettuce

1 tablespoon butter or magarine

1 tablespoon all-purpose flour

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup whipping cream

Dash pepper to taste

1.In 1 1 / 2 -quart casserole combine peas, cel-ery and water ; cover.

2.Microwave at HIGH (0) for 5 to 7 1 / 2 minutes or use Sensor Fresh Vegetable. Stir in lettuce ; recover.

3.In small dish combine butter, flour, sugar, salt and pepper. Blend in cream. Microwave at HIGH (0) for 1 to 2 minutes or use Sensor Reheat. Stir until smooth.

4.Drain vegetables. Add sauce to vegetables ; toss to coat.

Stuffed Potatoes (4 servings)

4 medium potatoes, scrubbed

1/2 cup dairy sour cream

1/3 cup milk

2 tablespoons grated parmesan cheese

1 teaspoon chopped chives or parsley flakes

Salt, pepper, paprika to taste

1.1 Prick potatoes twice with a fork. Arrange potatoes at least 1 inch apart on paper towel placed on turntable. Microwave at HIGH (0) for 10 to 12 minutes or use Sensor Potato. Let stand 5 minutes.

2.2 Slice top from each potato ; scoop out center. Mash with sour cream, milk, cheese, chives, salt and pepper. Spoon into shells.

3.3 Sprinkle with paprika. Place on plate or on paper towel in oven. Microwave at HIGH (0) for 2 to 4 minutes or use Sensor Reheat.