OTR111SU User Manual

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E 18

MICROWAVE FEATURES

SENSOR COOK RECIPES

CRANBERRY FLUFF

Makes 6 to 8 servings

2 cups fresh cranberries

1 cup water

3/4 cup sugar

 1 carton(3ounces)orangeavoredgelatin

1/2 pint whipping cream, whipped or

1 carton (8 ounces) non-dairy whipped topping

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

1 can (10 3/4 ounces) chicken broth

 3 mediumpotatoes,nelydiced(about2cup)

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

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 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

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.

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User Manual - Page 18