Samsung MS8899S manual Sensor Recipes French Onion Soup 4 servings, Peas With Lettuce 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)

1Combine butter and onions in 3-quart casserole.

Cover with lid. Microwave at HIGH (10) for 8 to 9 minutes or use Sensor Fresh Vegetable.

2Stir in broth, water, Worcestershire sauce, salt and pepper ; cover.

Microwave at HIGH (10) 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

1Combine caramel, water and butter in 4 cup glass bowl.

Microwave at HIGH (10) for 2 to 3 minutes until melted.

Stir until smooth. Set aside.

2Place popcorn on turntable. Microwave at HIGH (10) for 2 to 3 minutes or use Sensor Popcorn.

3Place 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.

4Cool 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

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

Microwave at HIGH (10) for 5 to 7 1/2 minutes or use Sensor Fresh Vegetable.

Stir in lettuce ; re-cover.

2In small dish combine butter, flour, sugar, salt and pepper. Blend in cream. Microwave at HIGH (10) for 1 to 2 minutes or use Sensor Reheat. Stir until smooth.

3Drain 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

4 slices bacon, cooked and crumbled

Salt, pepper, to taste.

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

2Slice top from each potato ; scoop out center. Mash with sour cream, milk, cheese, chives, salt and pepper. Spoon into shells.

3Sprinkle with bacon. Place on plate or on paper towel in oven. Microwave at HIGH (10) for 2 to 4 minutes or use Sensor Reheat.

COOKING INSTRUCTIONS 23