Справочник Пользователя для Sharp R1880LSRT

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.

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.

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.