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SPECIAL FEATURES
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.
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.
Confetti Soup
Makes 6 servings
3 tablespoons butter or margarine
1 cup cubed carrots, 1/4-inch cubes
1 cup rutabaga, 1/4-inch cubes
1 small zucchini, 1/4-inch cubes
1/2 cup chopped onion
1/2 cup chopped celery
1 cup fresh broccoli flowerets or cauliflowerets
1/4 cup all-purpose flour
1
Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart, covered casserole.
2
Microwave using FRESH VEGETABLES: Soft. Stir well.
3
Stir in flour, salt, pepper, sugar, milk, cheese, corn, ham and peas.
4
Microwave using SENSOR REHEAT. Stir well and serve with croutons.
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
4 cups milk
1 cup shredded Cheddar cheese
1 cup frozen corn, thawed
1/2 cup cooked ham, 1/4-inch cubes
1/2 cup frozen peas, thawed
SENSOR COOK RECIPES
Mixed Company Vegetables
Makes 8 servings
3 green onions, diagonally cut into 1-inch pieces
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
2 tablespoons teriyaki sauce
1
In 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.
2
In a 3-quart casserole, place carrots, broccoli, red peppers and mushrooms. Cover with plastic wrap.
3
Microwave using FRESH VEGETABLES: Soft for tender crisp or FRESH VEGETABLES: Hard for softer
vegetables.
4
Remove from oven and drain. Add green onion mixture and stir to combine. Serve immediately.
3/4 pound carrots, cut into 1/4-inch thick slices
1 bunch of broccoli, cut into 2-inch by 1-inch pieces
1 medium red pepper, sliced into matchstick-
thin strips
1/2 pound medium mushrooms, sliced
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