Sharp R426LS R-426L Microwave Operation Manual - Page 15

SPECIAL FEATURES SENSOR COOK RECIPES (CONTINUED) CONFETTI SOUP 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 flowerets or cauliflowerets 1/4 cup all-purpose flour 50 ml 250 ml 250 ml 1 125 ml 125 ml 250 ml 50 ml Makes 6 servings 1 teaspoon salt 5 ml 1/2 teaspoon pepper 2 ml 1/4 teaspoon sugar 1 ml 4 cups milk 1 I 1 cup shredded Cheddar cheese 250 ml 1 cup frozen corn, thawed 250 ml 1/2 cup cooked ham, 1/4-inch/0.5 cm cubes 125 ml 1/2 cup frozen peas, thawed 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 flour, salt, pepper, sugar, milk, cheese, corn, ham and peas. 4 Microwave using SENSOR REHEAT. Stir well and serve with croutons. MIXED COMPANY VEGETABLES 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 Makes 8 servings 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 medium red pepper, sliced into 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 4 1/4 cup 1 tablespoon medium baking potatoes (8 ounces/230 g each) olive oil instant minced onion 4 50 ml 50 ml Makes 6 to 8 servings 1/2 teaspoon chili powder 2 ml 1/2 teaspoon oregano leaves 2 ml 1/4 teaspoon ground cumin 1 ml 1/2 teaspoon salt 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. 15