Preparation method
1.For filling, in a 2-quart casserole combine sugar, cornstarch, and salt. Stir in water, lemon peel, and juice.
2.Micro-cook, uncovered, on 100% (HIGH) 5 to 7 minutes or until very thick, stirring every 2 minutes. Stir a small amount of hot mixture into egg yolks, then return to hot mixture; blend well.
3.Micro-cook, uncovered, on 50% (MEDIUM) 1 to 2 minutes to cook yolk. Stir in butter until melted. Cool slightly. Pour filling into shell, chill thoroughly. Spread whipped cream over top. Makes one 9-inch pie.

Preparation method
1.In an 8 X 1 1/2- or 9 X 1 1/2-inch round baking dish micro-cook butter or margarine, uncovered, on 100% (HIGH) 50 seconds to 1 1/2 minutes or until melted. Stir in crushed graham crackers and 3 tablespoons sugar until well moistened.
2.Press firmly against bottom and sides of dish. Micro-cook on 100% (HIGH) 1 to 3 minutes or until set, rotating once or twice. Set aside.
3.In a large bowl micro-cook blurberries, uncovered, on 100% (HIGH) 2 to 3 minutes or until thawed and juicy .
4.Stir together 2 tablespoons sugar and the cornstarch, stir in corn syrup, water, and lemon juice.
5.Mix into blueberries. Micro-cook, uncovered, on 100% (HIGH) 2 to 4 minutes or until thick, stirring twice. Set aside to cool.
6.In a small mixer bowl micro-cook cream cheese, uncovered on 100% (HIGH) 30 seconds to minute or until softened.
7.Add milk, 1/4 cup sugar, and eggs; beat at high speed of electric mixer until smooth. Pour cheese mixture evenly over crust.
8.Micro-cook, uncovered, on 50% (MEDIUM) 12 to 16 minutes or till center is almost set, rotating pan a quarter-turn every 4 minutes.
9.Remove from oven. Cool. Spoon cooled bluebeery mixture over cheesecake.
10.Refrigerate until set.
Makes 10 servings.

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.Thaw fish, if frozen; cut into 4 serving-size pieces.
2.In a 1-qt casserole combine brown sugar and cornstarch.
3.Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture.
4.Stir in green pepper, vinegar, soy sauce, chives, and garlic powder.
5.Micro-cook, uncovered, on 100% (HIGH) 2 1/2 to 4 1/2 minutes or until thickened, stirring every minute.
6.Stir in pineapple chunks, set aside.
7.In a 2-qt casserole arrange fish, placing thicker portions toward outside of casserole; cover with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 5 minutes or until fish flakes easily when tested with a fork, rotating dish a half-turn after half cooking time.
9.Drain well. Remove fish to a serving platter. Spoon pineapple mixture over fish.
10.Sprinkle with toasted almonds.
Makes 4 servings.

Preparation method
1.Cut frankfurters diagonally into 1 1/2-inch pieces. Set aside.
2.In a large bowl blend vinegar and cornstarch.
3.Add soy sauce, water, brown sugar, honey, ginger, garlic powder, cayenne, and cloves; mix well.
4.Micro-cook, uncovered, on 100% (high) 4-6 minutes or until slightly thickened, stirring every 2 minutes.
5.Stir frankfurters into hot sauce. Micro-cook, uncovered, on 50% (medium) 7-10 minutes or until frankfurters are thoroughly heated; stir once.
Makes 40.

Setting : High
1.In mixing bowl, combine 3/4 cup sugar with cornstarch. Stir in water, lemon peel and juice.
2.Separate eggs, placing whites in small mixer bowl and yolks in measuring cup or small bowl. Beat egg yolks slightly and add to lemon mixture, stirring to combine.
3.Microwave for 4 to 5 minutes or until mixture starts to bubble, stirring occasionally during last half of cooking time.
4.Add cream cheese and allow to soften; mix well. Cook mixture until it begins to thicken. Beat egg whites until foamy.
5.Gradually beat in 1/4 cup sugar, beating until mixture forms stiff peaks. Fold into lemon mixture. Pour into pastry shell.
6.Refrigerate at least 2 hours or until served.

Preparation method
1.In 2-quart casserole micro-melt the butter 30 to 40 seconds; add pork, celery, and onion.
2.Micro-cook, uncovered, till meat is cooked and vegetables are tender, about 12 minutes, stirring every 2 minutes.
3.Stir in both and mosalasses.
4.Stir soy into cornstarch; blend into pork mixture.
5.Cook, uncovered, till thickened and bubbly, about 2 1/2 to 3 minutes, stirring after each minute.
6.Stir in sprouts.Cook, uncovered, till hot, about 1 1/2 minutes, stirring twice.Serve over noodles.
Serves 4.

Preparation method
1.In a 1-quart casserole place sliced carrots and water.Micro-cook carrots, covered, till tender, 9-10 minutes. Drain well.
2.Stir together brown sugar and cornstarch; blend in orange juice, butter, salt, ginger and cloves.
3.Stir mixture into carrots, Micro-cook, uncovered, 2 minutes; stir cook, uncovered, 1 to 1 1/2 minutes longer.
Serves 4.

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.

Setting: HIGH
1.Combine all ingredients, except vanilla, in 2-cup glass measure. Beat well with rotary beater.
2.MICROWAVE for 3 MINUTES. Stir and MICROWAVE for 2 to 21/2 MINUTES or until thickened.
Stir in vanilla; beat until smooth. Cool and spread on cake.
2 Cups Filling
TIP MICROWAVE on MEDIUM for 4 MINUTES, and then 3 to 31/2 MINUTES in step 2.