Apples ‘n dumplings

Item required
1 can (8 oz.) refrigerated biscuits
4 medium cooking apples, peeled and sliced
1/2 cup raisins, if desired
1/2 cup chopped nuts, if desired
1/2 cup water
1/2 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter or margarine

Setting: HIGH
1.Separate biscuits and cut each in half. Arrange in 2-quart (12 x 7) glass baking dish. Top with apples, raisins and nuts.
2.In 2-cup glass measure, combine water, corn syrup, brown sugar and butter.
3.MICROWAVE for 2 to 3 MINUTES, or until mixture boils. Pour over apples, coating most of apples. Cover with wax paper.
4.MICROWAVE for 8 to 9 MINUTES or until apples are tender. Serve warm with cream or ice cream. 6 to 8 Servings
TIP This dish freezes well. Thaw and reheat to serve.

Center rib pork roast with cherry sauce

Item required
4 to 5-lb. pork loin center rib roast
Cherry Sauce
1/2 cup cherry preserves 1/4 cup dark corn syrup 2 tablespoons vinegar
1/s teaspoon salt
% teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves Dash pepper

Settings: HIGH/DEFROST
1. Place roast, fat side down on microwave roasting rack, in 2-quart (12 x 7) glass baking dish.
2. MICROWAVE on HIGH for 27 MINUTES. Turn fat side up.
3. MICROWAVE on DEFROST for 22 to 26 MIN-UTES or until microwave meat thermometer inserted in center of meat reaches 160°F. Let stand, covered with foil, 15 minutes before serving or until internal temperature reaches 170°F. Slash pork roast be¬tween ribs; place on serving platter. Pour hot Cherry Sauce over meat.
4. Cherry Sauce: Combine all ingredients in 2-cup glass measure.
5. MICROWAVE on HIGH for 3to 4 MINUTES or until bubbly.
6 to 8 Servings
TIPS BONELESS PORK ROAST: Use same technique as above. See meat roasting chart, page 73, for time and doneness tests.
• MICROWAVE on MEDIUM for 20to 24 MINUTES in step 3.