Semolina pudding

Pudding is a sweet item, usually containing flour or a cereal product, that has been boiled, steamed, or baked.

Item required
60 g butter
15 g flaked almonds
3/, cup (125 g) semolina
31A cups (875 ml) milk
1/2 cup (125 g) caster sugar
1 teaspoon vanilla essence
15 g currants
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
Preparation method
1 Melt butter in a frying pan, saute almonds until lightly browned, remove from
pan, set aside.
2 Add semolina to butter in pan, saute for
2 minutes.
3 Combine milk and sugar in a saucepan,
bring to the boil.
4 Add semolina to milk, stir over heat until
mixture has thickened, Stir in vanilla, cool.
5 Spoon into serving dishes, sprinkle with
almonds, currants, cardamom and nutmeg.
SERVES 8 TO 10

Bananas royale

Item required
6 tablespoons butter or margarine 6 tablespoons packed brown sugar 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup light cream
4 medium bananas, peeled
1/4 cup brandy, rum or flavored liqueur Vanilla

Setting: HIGH
1.Place butter in 9-inch round glass baking dish.
2.MICROWAVE for 1 MINUTE or until melted. Stir in brown sugar, cinnamon, nutmeg and cream. Slice bananas once lengthwise, then once crosswise, into butter mixture. Stir to coat.
3.MICROWAVE for about 3 MINUTES or until bub-bly. Measure 1/4 to 1/2 cup brandy into 1-cup glass measure.
4.MICROWAVE for 15 to 20 SECONDS or until warm. Pour over dessert and ignite. Serve immediately over ice cream.
4 to 8 servings
TIP When serving as dessert immediately follow-ing a meal, you can prepare it in advance through the step of coating the bananas and have ice cream spooned into serving dishes in freezer. Then, while clearing dishes, cook mixture and flame brandy, if desired.

Pears a la creme

Item required
2 tablespoons butter or margarine 1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
21/2 cups (1 lb. 13-oz. can) drained pear halves
Vanilla ice cream

Setting: HIGH
1.In 2-quart glass casserole or shallow glass bak-ing dish, combine butter, brown sugar and spices.
2.MICROWAVE for 11/2 to 2 MINUTES, stirring once. Add pears; cover.
3.MICROWAVE for 4 to 5 MINUTES. Serve a hot pear half, cut-side down, over a scoop of ice cream, spooning the glaze over pears.
6 to 8 Servings
TIP Serve this hot over ice cream. Easy to make it pears are on hand; no other special ingredients are necessary.

Pumpkin bread with pumpkin topping

Item required
11/2 cups unsifted all-purpose flour 11/2 cups sugar
1 teaspoon soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup mashed cooked pumpkin 1/2 cup cooking oil
1/3 cup water
2 eggs
1/2 cup chopped walnuts
1/2 cup chopped pitted dates
Pumpkin Topping
1 cup whipping cream 1/4 cup powdered sugar 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon
3/4 cup mashed cooked pumpkin

Settings: DEFROST/HIGH
1. Combine all bread ingredients, except walnuts and dates, in large mixer bowl. Beat at medium speed about 1 minute. Fold in walnuts and dates. Pour batter into 2-quart (9 x 5) glass loaf dish.
2. MICROWAVE on DEFROST for 20 MINUTES.
3. MICROWAVE on HIGH for 5 to 6 MINUTES or until toothpick inserted near center comes out clean. Let stand 2 minutes; unmold. Serve with Pumpkin Topping.
4. Pumpkin Topping: Whip cream with powdered sugar and spices. Fold in pumpkin.
1 Loaf Bread
TIP 1 can (116 oz.) pumpkin is enough for both bread and topping.

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.

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