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SPECIAL FEATURES
SENSOR COOKING RECIPES (CONTINUED)
Shrimp Pasta Sauce
Makes 4 servings
1 pound of shrimp, peeled and deveined
2 cups canned tomato puree
1 tablespoon tomato paste
1
/2 cup thinly sliced fresh basil leaves
1
/2 teaspoon 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
/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.
Cranberry Fluff
Makes 6 to 8 servings
2 cups fresh cranberries
1
/2 pint whipping cream, whipped or
1 cup water 1 carton (8 ounces) non-dairy whipped topping
3
/4 cup sugar
1 carton (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.
1 cup thinly sliced scallions (about 2 bunches)
1 clove of garlic, minced
salt and pepper to taste
Parmesan cheese