Amana RW635T, RL635T, RBG635T manual Hollandaise Sauce, Quick and Easy Grape Jelly

Hollandaise Sauce

Yield: 1/2 cup

1/3 cup butter or margarine

1 to 2 tablespoons lemon juice

2 egg yolks

1/4 teaspoon salt

1/4 teaspoon dry mustard Dash hot pepper sauce

Applesauce Yield: 3 to 4 cups

6 cups pared, cored, and quartered cooking apples

2 to 3 cinnamon sticks 1/4 to 1/2 cup sugar

Quick and Easy Grape Jelly

Yield: 5 cups

3 cups unsweetened grape juice

1 (1 3/4 oz.) box powdered fruit pectin

3 1/2 cups sugar

Spiced Pears Yield: 1 1/2 quarts

2 cups boiling water 2/3 cup white vinegar 2 cups sugar

2 to 3 (2-inch) cinnamon sticks

2 (29 oz. each) cans Bartlett pears, drained

1.Place butter in 1-quart casserole. Heat on Full Power for 15 to 45 seconds, or until melted.

2.Stir in remaining ingredients. Beat with spoon or wire whisk until well-mixed.

3.Cook, covered, on Full power for 30 to 60 seconds, or until thickened. Stir halfway through cooking time.

1.Combine apples and cinnamon sticks in 1 1/2- quart casserole.

2.Cook, covered, on Full power for 5 to 8 minutes, or until apples are tender. Stir halfway through cooking time. Remove cinnamon sticks. Mash or put through sieve, if desired. Stir in sugar.

1.Combine grape juice and pectin in 5-quart casserole. Cook, covered, on Full power for 6 to 10 minutes, or until boiling. Stir 2 to 3 times during cooking time.

2.Stir sugar into grape mixture. Cook on Full power for 6 to 9 minutes, or until mixture has boiled hard for 1 minute. Stir 2 to 3 times during cooking time. Pour into jars. Seal with paraffin and refrigerate.

1.Combine water, vinegar, sugar, and cinnamon sticks in 3-quart casserole. Cook, covered, on Full power for 4 to 7 minutes, or until mixture boils and sugar is dissolved. Stir halfway through cooking time.

2.Add pears. Heat, covered, on Full power for 1 to 3 minutes, or until warmed. Pack into jars. Add one stick cinnamon to each jar. Pour syrup over pears. Refrigerate for 1 week before using.

Micro-tip: Add red or green food coloring to syrup before pouring over fruit, if desired.

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