Sharp R-1612, R-1611 Sensor Cooking Recipes Continued, Shrimp Pasta Sauce, Glazed Apple Slices

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

SENSOR COOKING RECIPES (CONTINUED)

Shrimp Pasta Sauce			Makes 4 servings
1	pound of shrimp, peeled and deveined	1	cup thinly sliced scallions (about 2 bunches)
2	cups canned tomato puree	1	clove of garlic, minced
1	tablespoon tomato paste		salt and pepper to taste
1/2 cup thinly sliced fresh basil leaves			Parmesan cheese
1/2	teaspoon oregano

1Place shrimp in 2-quart, covered casserole.

2Microwave using Fish/seafood. Drain and set aside.

3Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.

4Microwave using Sensor reheat.

5Combine sauce with cooked shrimp.

6Serve sauce over cooked pasta. Garnish with Parmesan cheese.

Glazed Apple Slices			Makes 6 to 8 servings
1/4	cup brown sugar	3/4	cup orange juice
3	tablespoons margarine or butter	1	tablespoon cornstarch
2	tablespoons apricot preserves	4	baking apples (about 11/2 pounds), peeled and
1/2	teaspoon ground nutmeg		sliced into 8 pieces each
1/4	teaspoon salt	3	tablespoons chopped green pistachios
1/2	cup sugar

1 Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until margarine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.

2Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic wrap. Microwave using Fresh vegetables: Soft. Allow to cool 5 minutes before serving.

3Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.

Cranberry Fluff		Makes 6 to 8 servings
2	cups fresh cranberries	1 carton (3 ounces) orange flavored gelatin
1	cup water	1/2 pint whipping cream, whipped or 1 carton
3/4	cup sugar	(8 ounces) non-dairy whipped topping

1Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using Sensor reheat Less. Drain cranberries and reserve liquid.

2Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using Sensor reheat Less.

3Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.

15