14
SPECIAL FEATURES
SENSOR COOKING RECIPES (CONTINUED)

Shrimp Pasta Sauce

Makes 4 servings
1pound of shrimp, peeled and deveined
2cups canned tomato puree
1tablespoon tomato paste
1/2cup thinly sliced fresh basil leaves
1/2teaspoon oregano
1
Place shrimp in 2-quart, covered casserole.
2
Microwave using Fish/seafood. Drain and set aside.
3
Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.
4
Microwave using Sensor reheat.
5
Combine sauce with cooked shrimp.
6
Serve sauce over cooked pasta. Garnish with Parmesan cheese.

Glazed Apple Slices

Makes 6 to 8 servings
1/4cup brown sugar 3/4cup orange juice
3tablespoons margarine or butter 1 tablespoon cornstarch
2tablespoons apricot preserves 4 baking apples (about 11/2 pounds), peeled and
1/2teaspoon ground nutmeg sliced into 8 pieces each
1/4teaspoon salt 3 tablespoons chopped green pistachios
1/2cup 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.
2
Arrange 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.
3
Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.

Cranberry Fluff

Makes 6 to 8 servings
2cups fresh cranberries 1/2pint whipping cream, whipped or
1cup water 1 carton (8 ounces) non-dairy whipped topping
3/4cup sugar
1carton (3 ounces) orange flavored gelatin
1
Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using Sensor
reheat Less. Drain cranberries and reserve liquid.
2
Add 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.
3
Add 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.
1cup thinly sliced scallions (about 2 bunches)
1clove of garlic, minced
salt and pepper to taste
Parmesan cheese