SENSOR COOKING RECIPES
BAKED POTATO RECIPE
4baking potatoes (6 oz - 170 g each) 1/z cup (125 mL) butter or margarine 1/2 cup (125 mL) dairy sour cream 1/2 tsp. (2 mL) salt
Dash pepper Paprika
Cooking Time: About 14- 17 minutes I
I
Pierce potatoes with a fork several
times. Place in oven
Let stand several minutes,
When potatoes can be handled, remove
4 servings | 1/4inch (0.6 cm) horizontal | slice from top | ||
| of each potato. |
|
|
|
| Carefully scoop out | pulp, | keeping | skins |
| intact, Blend butter, | sour | cream, | salt, |
and pepper into potato pulp. Beat vigorously until smooth.
Spoon pulp mixture into potato shells, or pipe in with pastry bag and star tip. Place filled shells in a ring along edge of
FRESH VEGETABLE RECIPES
Cookin Tim : About 5 - 8 minutes
Asparaguswith Orange-BalsamicVinaigrette
1Ib (450 g) asparagus, washed and trimmed
2tbsp. (30 mL) water
2tsp. (10 mL) finely grated orange peel
1/4 cup (50 mL) orange juice
2tbsp. (30 mL) olive oil or vegetable oil
1 tbsp. (15 mL) balsamic or red wine vinegar
1/2 tsp. (2 mL) Dijon mustard Salt and pepper to taste
Trim asparagus sothatstemswill lieflat in
Cover with dish lid or plastic wrap. Place in oven. Cook on FRESH
VEGETABLE. Stir vegetables if
Reminder Beeps sound.
When done, drain, cover and set aside. Meanwhile, combine orange peel,
orange juice, oil, vinegar and mustard in a
Pour over asparagus and toss lightly to
coat asparagus. Cover, and cook on P100, 1 to 1 1/zminutes or until heated
4 servings
Carrot and Basil Bake
1Ib (450 g) carrots, peeled and shredded
1 small onion, minced
2tbsp. (30 mL) butter or margarine
2tbsp. (30 mL) water
1 tsp. (5 mL) parsley flakes
1/2 tsp. (2 mL) basil
1/2 tsp. (2 mL) salt
6 servings
through.
Cooking Time: About 5 8 minutes
Combine all ingredients in 2 quart (2 litre)
Cover with casserole lid. Cook on FRESH VEGETABLE.
Stir vegetables if Reminder Beeps sound.
Let stand 3 minutes before serving.
26
