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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-flavored gelatin
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 toreserved liquid to make 2 cups_Stir the gelatin into hot liquid untilitdissolves..Cover withwax 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
6 slices 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
1 can (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 ofit. 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
_/2 green pepper, diced
! small onion
1 medium potato, peeled and diced
1 clove garlic, minced
2 tablespoons margarine or butter
1 medium tomato, chopped
1.
2_
t pound flounder fillet, fresh or frozen, thawed
V, teaspoon pepper
_/a teaspoon paprika
V4 teaspoon salt
V4 teaspoon thyme leaves
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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