Sharp R-430CS ユーザーズマニュアル

S P E C I A L   F E A T U R E S

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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

Place shrimp in 2-quart, covered casserole.

Microwave using Fish/seafood. Drain and set aside.

Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.

Microwave using Sensor reheat.

Combine sauce with cooked shrimp.

Serve sauce over cooked pasta. Garnish with Parmesan cheese.

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

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.

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.

Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.

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

Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using Sensor
reheat Less. Drain cranberries and reserve liquid.

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.

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