Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 94

Mushroom Sauce
1
Makes: 1 / cups (375 ml)
2
Ingredients:
3 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon soy sauce
3
/ cups cream
4
salt and pepper taste
1
/ teaspoon curry powder
2
1 can (190 g) drained
champignons
(mushrooms), sliced
Method:
Place butter or margarine in a 4-cup (1 litre) glass
jug. Cook on HIGH for 40 seconds. Add flour and
soy sauce. Blend to a smooth paste. Add cream and
stir until smooth. Add seasonings and mushrooms.
Cook on HIGH for 2 to 3 minutes, stirring every
1 minute. Serve on toast or as accompaniment to
meats. Sauce can be reheated on HIGH for 30 to 60
seconds.
Chinese Sweet & Sour Sauce
Makes: 4 cups (1 litre)
Ingredients:
1
/ cup cucumber
2
1
/ cup cornflour
2
1
/ cup brown sugar
2
1 cup chicken stock
1
/ cup dry sherry
2
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons tomato paste
1 can (450 g) pineapple pieces 1 can (450 g)
and juice
1
/ red capsicum (pepper),
2
diagonally sliced
1 stick celery, diagonally
sliced
Method:
Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornflower and sugar in a 2-litre casserole dish.
Gradually stir in stock, sherry, vinegar, soy sauce,
tomato paste, pineapple pieces and juice, capsicum
and celery. Cook on HIGH for 10 to 12 minutes,
stirring every 2 minutes. Serve with ham steaks,
pork chops or chicken.
Micro - Made Extras
Mint Sauce
Makes: Approximately
Ingredients:
45 ml 1 tablespoons
30 ml 1 tablespoons
5 ml 2 tablespoons
190 ml 2 tablespoons
2 ml Method:
1 can (190 g) Combine all ingredients in a 1-cup (250 ml) jug.
Cook on HIGH for 30 to 60 seconds. Stir well and
serve with Roast Lamb.
Hollandaise Sauce
Makes:
Ingredients:
60 g
2 tablespoons
2
1
/ cup
4
1
/ teaspoon
2
1
/ teaspoon
4
Method:
Place butter in a 2-cup (500 ml) jug, cook on HIGH
for 40 seconds. Add lemon juice, egg yolks and
cream, mix well. Cook on MEDIUM for 60 to
1
/
2
90 seconds. Add mustard and salt, mix until smooth.
125 ml
Serve with eggs, vegetables or fish dishes.
125 ml
250 ml
125 ml
Rhubarb and Apple Conserve
30 ml
30 ml
Make: 2 cups (500 ml)
30 ml
Ingredients:
350 g
3
1
/
2
2 tablespoon
1
1 cup
2 tablespoon
Method:
Place rhubarb, apple and water in a 3-litre casserole
dish, cover and cook on HIGH for 6 to 8 minutes,
stirring once during cooking. Stir in sugar and lemon
juice and cook uncovered on HIGH for 15 minutes
stirring after every 5 minutes. Pour into hot sterilised
jars, when cool, seal.
94
1
/ cup (85 ml)
3
water
sugar
brown vinegar
mint, finely chopped
3
/ cups (190 ml)
4
butter
lemon juice
egg yolks
cream
mustard
salt
rhubarb, chopped
medium sized apples,
grated
water
caster sugar
lemon juice
15 ml
15 ml
30 ml
30 ml
60 g
30 ml
2
60 ml
2 ml
1 ml
350 g
3
30 ml
250 ml
30 ml