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M I C R O W A v E F E A T U R E S
SENSOR COOK RECIPES
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
Cook for Fresh Vegetables-soft. 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.
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
Makes 4 servings
6 slices bacon 3/4 teaspoon salt
1 can (10 3/4 ounces) chicken broth 1/2 teaspoon curry powder
3 medium potatoes, finely diced (about 2 cup) 1/8 teaspoon pepper
2 carrots, shredded (about 1 cup) 1 can (12 ounces) evaporated milk
1 small onion, chopped (about 1/2 cup) 2 tablespoons chopped fresh parsley
1
Layer 2 paper towels on a microwave-safe plate. Arrange bacon on the towels. Cover with another paper towel.
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. Re-cover with vented plastic wrap. Microwave using Sensor Reheat Less. Stir in parsley.
Let stand, covered, 5 minutes.
4
Top each serving with crumbled bacon.
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 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.