15
S P E C I A L F E A T U R E S
CONFETTI SOUP
Makes 6 servings
3
tablespoons butter or margarine
1
cup cubed carrots, 1/4-inch/0.5 cm
cubes
1
cup rutabaga, 1/4-inch/0.5 cm cubes
1
small zucchini, 1/4-inch/0.5 cm cubes
1/2 cup chopped onion
1/2 cup chopped celery
1
cup fresh broccoli
fl
owerets or
cauli
fl
owerets
1/4 cup all-purpose
fl
our
50 ml
250 ml
250 ml
1
125 ml
125 ml
250 ml
50 ml
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/0.5 cm cubes
1/2 cup frozen peas, thawed
5 ml
2 ml
1 ml
1 I
250 ml
250 ml
125 ml
125 ml
1
Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart/3 l, covered casserole.
2
Microwave using
FRESH VEGETABLES
: Soft. Stir well.
3
Stir in
fl
our, salt, pepper, sugar, milk, cheese, corn, ham and peas.
4
Microwave using
SENSOR REHEAT
. Stir well and serve with croutons.
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
3
5 ml
1 ml
30 ml
30 ml
3/4 pound carrots, cut into 1/4-inch/0.5 cm
thick slices
1 bunch of broccoli, cut into 2-inch/5 cm by
1-inch/2.5 cm pieces
1 m e d i u m r e d p e p p e r, s l i c e d i n t o
matchstick-thin strips
1/2 pound medium mushrooms, sliced
375 g
1
1
250 g
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/3 I 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.
MEXICAN SEASONED POTATOES
Makes 6 to 8 servings
4
medium baking potatoes
(8 ounces/230 g each)
1/4 cup
olive oil
1 tablespoon instant minced onion
4
50 ml
50 ml
1/2 teaspoon chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1/2 teaspoon salt
2 ml
2 ml
1 ml
2 ml
1
Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch/25 cm square casserole.
Toss potatoes with oil to coat well.
2
In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3
Cover potatoes with wax paper. Microwave using BAKED POTATOES. Rearrange potatoes when time appears
on display. Let stand, covered, 5 minutes.
SENSOR COOK RECIPES (CONTINUED)
