13
S P E C I A L F E A T U R E S
SENSOR COOK RECIPES (continued)
CONFETTI SOUP
Makes 6 servings
3
tablespoons butter or margarine
1
cup cubed carrots, 1/4-inch cubes
1
cup rutabaga, 1/4-inch cubes
1
small zucchini, 1/4-inch cubes
1/2 cup chopped onion
1/2 cup chopped celery
1
cup fresh broccoli flowerets or cauliflowerets
1/4 cup all-purpose flour
1
Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart, covered casserole.
2
Microwave using
FRESH VEGETABLES
: Soft. Stir well.
3
Stir in flour, salt, pepper, sugar, milk, cheese, corn, ham and peas.
4
Microwave using
REHEAT SENSOR
. Stir well and serve with croutons.
1
teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
4
cups milk
1
cup shredded Cheddar cheese
1
cup frozen corn, thawed
1/2 cup cooked ham, 1/4-inch cubes
1/2 cup frozen peas, thawed
MIXED COMPANY VEGETABLES
Makes 8 servings
3
green onions, diagonally cut into 1-inch pieces
1
teaspoon minced garlic
1/4 teaspoon crushed red pepper
2
tablespoons olive oil
2
tablespoons teriyaki sauce
1
In a small, microwave-safe bowl, combine green onions, garlic, crushed red pepper and oil. Microwave on HIGH
(100%) for 2 minutes. Stir in teriyaki sauce.
2
In a 3-quart casserole, place carrots, broccoli, red peppers and mushrooms. Cover with plastic wrap.
3
Microwave using
FRESH VEGETABLES
: Soft for tender crisp or
FRESH VEGETABLES
: Hard for softer vegetables.
4
Remove from oven and drain. Add green onion mixture and stir to combine. Serve immediately.
CREAMED SPINACH
Makes 8 servings
2
packages (10 ounces each) frozen
chopped spinach
1/2 onion, chopped
1
In a 2-quart, covered casserole, microwave spinach using
FROZEN VEGETABLES
.
2
Drain and set aside.
3
Place onion and margarine in 1-quart casserole. Microwave on HIGH (100%) for 2 minutes or until onion is
tender.
4
Add cheese and milk. Stir well.
5
Pour cheese-onion and milk mixture on top of cooked spinach.
6
Cover and microwave using
REHEAT SENSOR
.
3/4 pound carrots, cut into 1/4-inch thick slices
1
bunch of broccoli, cut into 2-inch by 1-inch pieces
1
medium red pepper, sliced into matchstick-
thin strips
1/2 pound medium mushrooms, sliced
2
tablespoons butter or margarine
6
ounces of Boursin or soft garlic and herb cheese
1/3 cup of milk
