Sharp R-426L, R-426LS SENSOR COOK RECIPES (CONTINUED), CONFETTI SOUP, MIXED COMPANY VEGETABLES, MEXICAN SEASONED POTATOES, SENSOR REHEAT, FRESH VEGETABLES, FRESH VEGETABLES

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

SENSOR COOK RECIPES (CONTINUED)

CONFETTI SOUP				Makes 6 servings
3	tablespoons butter or margarine	50 ml	1	teaspoon salt	5 ml
1	cup cubed carrots, 1/4-inch/0.5 cm	250 ml	1/2	teaspoon pepper	2 ml
	cubes		1/4	teaspoon sugar	1 ml
1	cup rutabaga, 1/4-inch/0.5 cm cubes	250 ml	4	cups milk	1 I
1	small zucchini, 1/4-inch/0.5 cm cubes	1	1	cup shredded Cheddar cheese	250 ml
1/2	cup chopped onion	125 ml	1	cup frozen corn, thawed	250 ml
1/2	cup chopped celery	125 ml	1/2	cup cooked ham, 1/4-inch/0.5 cm cubes	125 ml
1	cup fresh broccoli ﬂowerets or	250 ml	1/2	cup frozen peas, thawed	125 ml
	cauliﬂowerets
1/4	cup all-purpose ﬂour	50 ml

1Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart/3 l, 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

3	green onions, diagonally cut into 1-inch	3
	pieces
1	teaspoon minced garlic	5 ml
1/4	teaspoon crushed red pepper	1 ml
2	tablespoons olive oil	30 ml
2	tablespoons teriyaki sauce	30 ml

	Makes 8 servings
3/4	pound carrots, cut into 1/4-inch/0.5 cm	375 g
	thick slices
1	bunch of broccoli, cut into 2-inch/5 cm by	1
	1-inch/2.5 cm pieces
1	medium red pepper, sliced into	1
	matchstick-thin strips
1/2 pound medium mushrooms, sliced		250 g

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/3 I 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.

MEXICAN SEASONED POTATOES				Makes 6 to 8 servings
4	medium baking potatoes	4	1/2 teaspoon	chili powder	2 ml
	(8 ounces/230 g each)		1/2 teaspoon	oregano leaves	2 ml
1/4 cup	olive oil	50 ml	1/4 teaspoon	ground cumin	1 ml
1 tablespoon	instant minced onion	50 ml	1/2 teaspoon	salt	2 ml

1Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch/25 cm square casserole. Toss potatoes with oil to coat well.

2In small bowl, combine remaining ingredients. Sprinkle over potatoes.

3Cover potatoes with wax paper. Microwave using BAKED POTATOES. Rearrange potatoes when time appears on display. Let stand, covered, 5 minutes.