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TINSEB008WRRZ-D31 SEC R-930AK/AW/CS
Sensor Cook Recipes
Cranberry Fluff
2 cups fresh cranberries
1 cup water
3
/
4
cup sugar
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 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
/
2
pint whipping cream, whipped or
1 package (8 ounces) non-dairy whipped topping
Makes 6 to 8 servings
Curry Vegetable Chowder
6 slices bacon
1 can (10
3
/
4
ounces) chicken broth
3 medium potatoes, finely diced (about 2 cups)
2 carrots, shredded (about 1 cup)
1 small onion, chopped (about
1
/
2
cup)
3
/
4
teaspoon salt
1
/
2
teaspoon curry powder
1
/
8
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 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 Reheat, Less. Stir in
parsley. Let stand covered, 5 minutes.
4. Top each serving with crumbled bacon.
Flounder Fillet with Vegetables
1
/
2
green pepper, diced
1 small onion
1 medium potato, peeled and diced
1 clove garlic, minced
2 tablespoons margarine or butter
1 medium tomato, chopped
1 pound flounder fillet, fresh or frozen, thawed
1
/
8
teaspoon pepper
1
/
8
teaspoon paprika
1
/
4
teaspoon salt
1
/
4
teaspoon thyme leaves
parsley flakes
Makes 4 servings
1. 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.
2. 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 Slices
1
/
4
cup packed brown sugar
3 tablespoons margarine or butter
2 tablespoons apricot preserves
1
/
2
teaspoon ground nutmeg
1
/
4
teaspoon salt
1
/
2
cup sugar
3
/
4
cup orange juice
1 tablespoon cornstarch
4 baking apples (about 1
1
/
2
pounds), 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 1 minutes. 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 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.
P.12-P.21 03.5.12, 5:32 PM20