- 10 -
CRANBERRY SAUCE
1 lb fresh cranberries 500 g
1 cup sugar 250 ml
grated rind of 1 orange
1
⁄3 cup orange juice 80 ml
To Microwave: Combine all ingredients in a large
bowl. Cook at P7 4 - 5 minutes, or until berries are
soft. If desired, mash berries. Serve cold.
Makes: 3 servings
BASIC WHITE SAUCE
2 tbsp butter or margarine, 30 ml
melted
2 tbsp flour 30 ml
1
⁄4 tsp salt, optional 1 ml
dash of white pepper,
optional
1 cup milk 250 ml
To Microwave: In a 4-cup (1 L) bowl, combine
melted butter, flour, salt and pepper. Gradually add
milk; stir until smooth. Cook at P6 4 - 5 minutes, or
until sauce is thickened. Stir occasionally.
Makes: 1 cup (250 ml)
Variations:
Cheese Sauce: Stir in
1
⁄2 -
3
⁄4 cup (125 - 180 ml)
shredded cheese. Cook at P4 1 minute, if necessary,
to melt cheese completely.
Velouté Sauce: Use chicken broth in place of half of
the milk.
Cream Soup Base: Add 1 cup (250 ml) chicken
broth, 1 cup (250 ml) puréed vegetables and
seasonings.
CARAMEL SAUCE
1 cup water 250 ml
1
⁄2 cup brown sugar 125 ml
2 tbsp cornstarch 30 ml
1 tbsp butter 15 ml
1 tsp salt 5 ml
1 tsp vanilla extract 5 ml
To Microwave: Combine all of the ingredients in a
large bowl. Cook at P7 3 - 5 minutes, stirring twice.
Should be thick and translucent.
Makes: 1 cup (250 ml)
SAUCES
HOLLANDAISE SAUCE
1
⁄2 cup butter or margarine 125 ml
1
⁄4 cup lemon juice 60 ml
4 egg yolks 4
salt and pepper to
taste
To Microwave: In a medium bowl or cup, melt butter
at P7 50 - 60 seconds. Combine lemon juice with
egg yolks. Vigorously stir into butter with a fork or
whisk. Cook at P4 50 - 60 seconds, stirring several
times. Season to taste. May be reheated at P4
30 - 40 seconds, stirring twice.
Makes:
3
⁄4 cup (180 ml)
SPAGHETTI SAUCE
2 tbsp oil 30 ml
3
⁄4 cup chopped onion 180 ml
2 cloves garlic, finely 2
chopped
1 can of whole tomatoes, 1
(28 oz) chopped (840 g)
1 can of tomato paste 1
(
2
⁄3 cup) (165 ml)
1
⁄2 cup water 125 ml
1 bay leaf 1
1
⁄2 tsp salt 2 ml
1
⁄4 tsp basil 1 ml
1
⁄4 tsp oregano 1 ml
To Microwave: In a 2-quart (2 L) dish, combine oil,
onion and garlic. Cook at P7 1
1
⁄2 - 2 minutes. Add
remaining ingredients. Cook, covered with wax
paper, at P7 6 - 7 minutes and at P1 1 hour; stir
occasionally. Remove bay leaf before serving.
Makes: 6 cups (1.5 L)
GRAVY
1 - 2 15 -
tbsp butter or margarine 30 ml
2 tbsp flour 30 ml
salt and pepper to
taste
few drops of browning
sauce, optional
1 cup roast drippings* 250 ml
To Microwave: Heat butter in a small glass bowl at
P7 30 - 45 seconds, or until melted. Stir in flour, salt,
pepper and browning sauce. Gradually add
drippings. Stir until smooth. Cook at P7
2
1
⁄2 - 4 minutes, or until gravy is thickened; stir twice.
Makes: 1 cup (250 ml)
* If necessary, add broth, milk or water to roast
drippings to equal 1 cup (250 ml). If using milk,
cook at P4 3 - 5 minutes.
To Next Page
Loading...
