Preparation method
1.In a large mixing bowl micro-cook strawberries, uncovered, on 100% (HIGH) 7 to 8 1/2 minutes or until thawed and juicy, stirring once or twice.
2.Drain strawberries thoroughly, reserving 1/2 cup juice. Drain cherries, reserving 3/4 cup juice.
3.For sauce, in another large mixing bowl combine reserved cherry syrup and reserved strawberry juice.
4.Combine sugar, cornstarch, and cinnamon; stir into juice mixture. Stir in lemon juice.
5.Micro-cook, uncovered, on 100% (HIGH) 4 1/2 to 5 1/2 minutes or until very thick, stirring 2 or 3 times. Cool 5 minutes. Stirring occasionally.
6.Add Cherries to strawberries in mixing bowl. Drain off any excess juice. Add sauce.
7.Stir to coat fruit. Pour into pastry shell. Chill thoroughly.Top with whipped cream before serving.

Preparation method
1.In a 1-quart casserole mix granulated sugar and cornstarch;gradually blend in 3 tablespoons cold water.Stir in berries.
2.Micro-cook, covered, till berries pop, about 3 minutes, stirring once.
3.Stir in apples and extract. Turn into two 1-cup glass baking dishes.
4.In mixing bowl combine oats, brown sugar, flour, and cinnamon.
5.Cut in butter till crumbly.Sprinkle crumb mixture atop fruit in baking dishes.
6.Micro-cook, uncovered, till apples are tender, about 3 1/2 minutes, turning dishes twice.Serve warm.
Makes 2 Servings.

Settings: DEFROST/HIGH
1.In mixing bowl, combine flour, sugar, baking powder, salt, milk, oil and egg. Mix until smooth. Pour into unlined 2-quart (12 x 7) glass baking dish. Top with rhubarb; sprinkle evenly with gelatin.
2.Topping: combine ingredients and cut in butter. Sprinkle over gelatin.
3.MICROWAVE on DEFROST for 15 MINUTES .
4.MICROWAVE on HIGH for 5to 6 MINUTES or until cake is no longer doughy under rhubarb. Serve warm or cool.

Settings: HIGH/DEFROST
1.Place bread in 1 -quart shallow glass casserole.
2.MICROWAVE on HIGH for 2 MINUTES to dry bread. Measure milk into 4-cup glass measure.
3.MICROWAVE for 3 to 31/2 MINUTES, or until hot. Combine remaining ingredients except cinnamon. Mix in hot milk. Add to bread in casserole, mixing well. Sprinkle with cinnamon.
4.Set in baking dish with about 1 inch hot water.
5.MICROWAVE on HIGH for 2 MINUTES.
6.MICROWAVE on DEFROST for 8 MINUTES. Stir and MICROWAVE on DEFROST for 8 to 10 MIN¬UTES, or until knife inserted near center comes out clean.
5 to 6 Servings

Settings: HIGH/DEFROST
1.Measure milk into 4-cup glass measure.
2.MICROWAVE on HIGH for 3 to 31/2 MINUTES or until hot.
3.In 11/2-quart glass casserole, combine eggs, sugar, vanilla and cinnamon, mixing well. Mix in rice, raisins and hot milk. Set in baking dish with about 1 inch hot water.
4.MICROWAVE on HIGH for 2 MINUTES.
5.MICROWAVE on DEFROST for 8 MINUTES. Stir to move cooked portion to center and MICROWAVE on DEFROST for 8 to 10 MINUTES, or until knife inserted near center comes out clean.
5 to 6 Servings

Setting: HIGH
1.Place apple slices in 2-quart (8 x glass baking dish. Combine flour, oats, sugar and cinnamon in medium mixing bowl. Cut in butter until crumbly. Sprinkle evenly over apples.
2.MICROWAVE for 14 to 16 MINUTES or until ap¬ples are tender.
5 to 6 Servings
TIP In late winter, apples tend to be less juicy so you may want to add 1 to 2 tablespoons water to apples before adding topping.

Setting: HIGH
1.In 2-quart glass casserole, beat eggs. Stir in re-maining ingredients except nuts, mixing until well combined. Sprinkle nuts over top.
2.MICROWAVE for 10 to 12 MINUTES or until tooth¬pick comes out clean and apples are tender. Serve spooned into dishes and topped with ice cream, whipped cream or Nutmeg Sauce, page 135.
6 to 8 Servings
TIPS If desired, use 11/4 teaspoons apple pie spice for cinnamon and nutmeg.
• Substitute chopped fresh peaches for apples.

Preparation method
1 Combine two sliced onions in a blender or food processor with garlic, cardamom, cloves, peppercorns, chilli, cinnamon, cumin, turmeric, mustard, ginger, and vinegar. Blend to a smooth paste.
2 Combine meat in a bowl with a quarter of the paste. Stand at least 4 hours, preferably overnight.
3 Heat oil in a saucepan and saute remaining onion until tender and light brown.
4 Add the rest of the spice paste, stir over low heat for 3 minutes. Add the pork mixture, cover, simmer over low heat for about 1 hour or till the meat is tender.
SERVES 6 TO 8

Preparation method
1 Heat the ghee and saute the onions until they are a crisp, golden brown. Remove onions and set ghee aside.
2 Combine onions in a blender or food processor with coconut, garlic, poppy seeds, ginger, chilli, coriander, cinnamon, cloves and cumin, and blend until smooth.
3 Add spice mixture to the reserved ghee. Cook over low heat for 5 minutes.
4 Add meat and yoghurt. Bring to the boil, simmer over low heat for 1 hour or until meat is tender.
5 Remove from the heat, add the lemon juice and fresh coriander.
SERVES 4

1 Combine lamb, chopped onion, garlic and eggs and roll into walnut-sized balls or `koftas’.
2 Heat oil in a frying pan, saute sliced onion until tender. Add tomatoes and ginger, saute until liquid evaporates.
3 Add turmeric, cumin, coriander, cinnamon, pepper and chilli. Saute.
4 Add vinegar and water, bring to the boil. Gently drop the koftas into the curry, cover and simmer 20 minutes without stirring.
5 Stir in yoghurt, coconut milk and peas. Simmer for a further 10 minutes.
SERVES 6 To 8