Bedienungsanleitung Cuisinart CMW-55 (Seite 20 von 41) (Englisch)

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Cheddar Cheese Sauce

Delicious served over microwaved

broccoli and cauliflower.

Makes 1 cup

1 cup reduced fat milk

2 tablespoons unsalted butter

2 tablespoons unbleached all-pur-

pose flour

¼ teaspoon kosher salt

¼ teaspoon dry mustard

dash Tabasco

or other hot

sauce to taste

¾ cup (3 ounces) shredded sharp

Cheddar*

Place milk in a 1-cup glass measuring cup or

other microwave-safe cup and place in the

Cuisinart

Compact Microwave. Microwave for

1½ minutes on high (PL 10); reserve.

Place butter in a 4 -cup glass measuring cup or

other deep 4-cup microwave-safe bowl with a

handle. Cover with a sheet of waxed paper and

microwave for 1 minute on high or until melted.

Add flour and stir with a whisk until smooth.

Microwave on high for 2 minutes until foamy,

stirring with a whisk after 45 seconds and again

after 1½ minutes of cooking. Add warm milk,

salt, mustard, and hot sauce; whisk until

smooth. Microwave on medium-high, uncov-

ered for 3 minutes, stirring after 1 minute, and

then every 45 seconds, until the sauce boils

and thickens. At this point, you have a medium

white sauce.

Add cheese and stir until smooth. Microwave,

uncovered, on medium-high (PL 7) for 3 min-

utes, whisking after 1 minute, after 2 minutes,

and again when done. Serve hot.

If not using immediately, cover with a round of

waxed paper directly on the sauce to prevent a

skin from forming. To reheat after standing for a

short time (10 to 15 minutes), microwave on

medium (PL 5) for 1½ minutes, stirring after 45

seconds.

*May use grated Reggiano Parmigiano or

Asiago in place of Cheddar.

Nutritional information per serving (2 tablespoons):

Calories 90 (69% from fat) • carb. 3g • pro. 4g

• fat 7g • sat. fat 4g • chol. 21mg • sod. 126mg

• calc. 114mg • fiber 0g

Strawberry Pomegranate

Jam

Making jam in the microwave couldn’t

be simpler, and the result here is

this delightful ruby red jam.

Makes about 1¾ cups

1 pound strawberries, stemmed

and quartered

¾ cup plus 1 tablespoon granulated

sugar

¾ ounce powdered fruit pectin for

low sugar recipes

2 tablespoons pomegranate juice

Place all ingredients in a 1½-quart microwave-

safe bowl or casserole that is at least 4 inches

deep. Stir to combine. Cover loosely with a

sheet of waxed paper cut just slightly larger

than the bowl/casserole.

Place in the Cuisinart

Compact Microwave

and microwave on high (PL 10) for 5 minutes.

Stir using a heatproof spatula or wooden

spoon; be sure to scrape the bottom of the

bowl. Microwave uncovered on high for 5 min-

utes. Stir well. Microwave, uncovered, on high

for 2 minutes. Stir well. Microwave on high for 2

more minutes – jam will be boiling. Remove

from Microwave and carefully skim off and dis-

card any foam that has accumulated on the top.

Stir and allow to cool for at least 20 minutes

before using – jam will thicken as it cools.

Transfer to containers with non-metallic covers

and refrigerate. Keeps about 10 days in the

refrigerator.

Nutritional information per serving (2 tablespoons):

Calories 65 (0% from fat) • carb. 17g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg

• calc. 5mg • fiber 1g

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