Sharp R-520D, R-420D operation manual Sensor Cook Recipes

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

SENSOR COOK RECIPES (continued)

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 1 1/2 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.

Confetti Soup			Makes 6 servings
3	tablespoons butter or margarine	1	teaspoon salt
1	cup cubed carrots, 1/4-inch cubes	1/2	teaspoon pepper
1	cup rutabaga, 1/4-inch cubes	1/4	teaspoon sugar
1	small zucchini, 1/4-inch cubes	4	cups milk
1/2	cup chopped onion	1	cup shredded Cheddar cheese
1/2	cup chopped celery	1	cup frozen corn, thawed
1	cup fresh broccoli flowerets or cauliflowerets	1/2	cup cooked ham, 1/4-inch cubes
1/4	cup all-purpose flour	1/2	cup frozen peas, thawed

1Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart, covered casserole.

2Microwave using FRESH VEGETABLES: Soft. Stir well.

3Stir in flour, salt, pepper, sugar, milk, cheese, corn, ham and peas.

4Microwave using SENSOR REHEAT. Stir well and serve with croutons.

Mixed Company Vegetables			Makes 8 servings
3	green onions, diagonally cut into 1-inch pieces	3/4	pound carrots, cut into 1/4-inch thick slices
1	teaspoon minced garlic	1	bunch of broccoli, cut into 2-inch by 1-inch pieces
1/4	teaspoon crushed red pepper	1	medium red pepper, sliced into matchstick-
2	tablespoons olive oil		thin strips
2	tablespoons teriyaki sauce	1/2	pound medium mushrooms, sliced

1In a small, microwave-safe bowl, combine green onions, garlic, crushed red pepper and oil. Microwave on HIGH (100%) for 2 minutes. Stir in teriyaki sauce.

2In a 3-quart casserole, place carrots, broccoli, red peppers and mushrooms. Cover with plastic wrap.

3Microwave using FRESH VEGETABLES: Soft for tender crisp or FRESH VEGETABLES: Hard for softer vegetables.

4Remove from oven and drain. Add green onion mixture and stir to combine. Serve immediately.

13