Sensor Cooking Guide – Vegetable (Cent’d)
SAVOVRY CAULIFLOWER
Cooking Time: about 8 to 9 minutes
1 head cauliflower (600g), cored
1/4 cup water
1/2 cup mayonnaise
1 tablespoon instant minced onion
1/2 teaspoon dry mustard
1/4 teaspoon salt
4 slices (30g each) Cheddar cheese
Paprika
Place cauliflower in l-1/2 -litre microproof casserole.
Add water. Cover with casserole lid.
Place in oven.
Cook on VEGETABLE (C3).
Drain cauliflower. Combine mayonnaise, onion,
mustard, and salt.
Spoon over cauliflower. Place cheese slices on top. Do
not cover.
Cook on 80, 1 minute.
Sprinkle with paprika.
Let stand 2 minutes before serving.
6 servings
It really doesn’t matter what size cauliflower you use. The
oven will automatically adjust the cooking time.
CARR~ AND BASIL BAKE
Cooking Time: 15 to 17 minutes
450g carrots, peeled and shredded
1 small onion, minced
2 tablespoons butter or margarine
2 tablespoons water
1 teaspoon parsley flakes
1/2 teaspoon basil
1/2 teaspoon salt
Combine all ingredients in 2-litre microproof casserole.
Cover with casserole lid.
JELLIED CARR01!3
Cooking Time: about 13 minutes
450g carrots, thinly sliced
2 tablespoons water
1/4 cup butter or margarine
1/4 cup jellied cranberry sauce
Salt to taste
Place carrots and water in 1-1/2 to 2-litre microproof
casserole. Cover with casserole lid.
Place in oven.
Cook on VEGETABLE (C3).
Drain carrots.
Stir in butter and cranberry sauce. Season with salt.
Cover.
Cook on 80, 3 minutes, stirring once during cooking
time.
4 servings
CREAMY CABBAGE
Cooking Time: about 11 minutes
1/2 medium head cabbage, shredded
1/4 cup water
1 package (80g) cream cheese, cut into cubes
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Chopped parsley
Place cabbage and water in 3-litre microproof casserole.
Cover with casserole lid.
Place in oven.
Cook on VEGETABLE (C3).
Add remaining ingredients except parsley. Stir. Cover.
Cook on HI, 6 minutes.
Let stand 2 minutes.
Stir and sprinkle with parsley before servings.
5 to 6 servings
Place in oven.
Cook on VEGETABLE (C3).
6 servings
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