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

SENSOR COOK RECIPES

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

3tablespoons butter or margarine

1cup cubed carrots, 1/4-inch cubes

1cup rutabaga, 1/4-inch cubes

1small zucchini, 1/4-inch cubes 1/2 cup chopped onion

1/2 cup chopped celery

1cup fresh broccoli flowerets or cauliflowerets 1/4 cup all-purpose flour

Makes 6 servings

1teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon sugar

4cups milk

1cup shredded Cheddar cheese

1cup frozen corn, thawed

1/2 cup cooked ham, 1/4-inch cubes 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-thin

2

tablespoons olive oil

 

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.

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