Sharp R9H94B, R9H66 manual Slices bacon, V2 teaspoon curry powder Teaspoon pepper, Small onion

SENSOR COOK RECIPES

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

1..Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper.. Microwave using Sensor Cook for Soup, Clear° 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 Cook for Soup, Clear.

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..

Curry Vegetable Chowder

6slices bacon

t can (10 3/4ounces) chicken broth

3 medium potatoes, finely diced (about 2 cups)

2 carrots, shredded (about 1 cup)

t small onion, chopped (about _/_cup)

314teaspoon salt

V2 teaspoon curry powder

%teaspoon pepper

1can (12 ounces) evaporated milk

2 tablespoons chopped fresh parsley

Makes 4 servings

1_ Layer 2 paper towels on a microwave safe paper plate. Arrange bacon on the towels. Cover with another paper towel. Place

an overturned paper plate on turntable and put plate of bacon on top of it. Microwave using Sensor Cook for Bacon. Crumble and reserve bacon.

2_ Combine chicken broth, vegetables and seasonings in 4.quart casserole. Cover with vented plastic wrap.. Microwave using Sensor Cook for Baked Potatoes. Vegetables should be tender.

3.Stir in evaporated milk._ Recover with vented plastic wrap° Microwave using Sensor Cook for Soup, Cream, Stir in parsley. Let stand covered, 5 minutes_

4.Top each serving with crumbled bacon_

Flounder Fillet with Vegetables

1.

2_

_/2 green pepper, diced		t	pound flounder		fillet, fresh or frozen, thawed
!	small onion	V,	teaspoon	pepper
1	medium potato, peeled and diced	_/a teaspoon		paprika
1	clove garlic, minced	V4	teaspoon	salt
2	tablespoons margarine or butter	V4	teaspoon	thyme	leaves
1	medium tomato, chopped		parsley flakes

Makes 4 servings

Combine green pepper, onion, potato, garlic and margarine in 2-cup measuring cup, Cover with vented plastic wrap_ Microwave using Sensor Cook for Fresh Vegetables, Soft. Stir in tomato_

Arrange fish in a ring around the outside of a 12-inch round glass utility dish_ Pour vegetables over fish,. Sprinkle with pepper, paprika, salt and thyme.. Cover well with vented plastic wrap.. Microwave using Sensor Cook for Fish and Seafood. Let stand 2 minutes. Top with parsley and serve.,

Glazed Apple Sfices

V4 cup packed brown sugar

3 tablespoons margarine or butter

2 tablespoons apricot preserves _/2 teaspoon ground nutmeg

V4 teaspoon salt 1/2 cup sugar

3/4 cup orange juice

1 tablespoon comstarch

4 baking apples (about i _t2pounds), peeled and sliced into 8 pieces each

3 tablespoons chopped green pistachios

Makes 6 to 8 servings

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 I minutes_ Stir in nutmeg, salt, sugar, orange juice and comstarch 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 Sensor Cook for Fresh Vegetables, Soft. Allow to cool 5 minutes before serving,.

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

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