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.

Prepartion method
1.For cake, in a mixer bowl combine flour, granulated sugar, baking powder,salt, and vanilla.
2.Add eggs,milk, and shortening. Beat at low speed of electric mixer till mixed; beat at medium speed 2 minutes, scraping bowl occasionally.
3.Spread batter in an 8 X 1 1/2 inch waxed-paper-lined round cake dish.
4.Micro-cook,uncovered, on 50% (MEDIUM) 6 minutes, rotating a quarter-turn every 2 minutes.
5.Increase power to 100% (HIGH). Micro-cook, uncovered, 1 1/2 to 5 minutes or until done.
6.Cool on a wire rack 5 to 10 minutes. Remove from pan; cool thoroughly on rack.
7.Slice cooled cake horizontally to make two thin layer on erving plate. Set aside.
8.For topping, beat whipping cream, powdered sugar, and almond or rum extract until stiff peaks form. In a 1 cup measure combine preserves and lemon juice. Spread on bottom cake layer.
9.Top with 1/3 of whipped cream mixture. Spread remainder of whipped cream on sides. Sprinkle with coconut. Refrigerate until served.
Making 8 servings.

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 Peel prawns leaving tail intact, remov, back vein.
2 Heat oil in a frying pan, saute onions.
garlic and chillies for 3 minutes. Add pep and turmeric, saute 1 minute.
3 Add vinegar and water and half the coconut milk. Simmer uncovered, over moderate heat for 10 minutes.
4 Add prawns, simmer further 10 minutes.Shake pan occasionally to prevent sticking
5 Add remaining coconut milk. Pour 1n eggs, shake the pan gently, cook further 5 minutes until the eggs are cooked.
SERVES 4 To 6

Setting: HIGH
1.Beat egg yolks in large glass mixing bowl. Add water, lime juice, 3/4 cup sugar and gelatin; mix well.
2.MICROWAVE for 2 MINUTES. Beat mixture smooth with spoon and MICROWAVE for 11/2 to 2 MINUTES or until mixture begins to bubble. Stir in food coloring and lime peel. Cool until consistency of unbeaten egg whites. Beat egg whites in small mixer bowl until frothy. Gradually beat in 2 table¬spoons sugar, beating until mixture holds stiff peaks. Fold egg whites and whipped cream into gelatin. Pour into Baked Pastry Shell. Refrigerate at least 4 hours before serving.9-Inch Pie

TIPS If gelatin-egg mixture should curdle, beat well with rotary beater until smooth.
*Substitute 1 package (41/2 oz.) frozen whipped topping for whipping cream. A crumb crust or coconut crust can also be used for pie.If you need a little extra lime juice, just use the bottled juice or add lemon juice.

Setting: DEFROST
1.Place butter in medium glass mixing bowl.
2.MICROWAVE for about 2 MINUTES or until melted. Stir in remaining ingredients, except Baked Pastry Shell; mix well; pour filling in shell.
3.MICROWAVE for 20 to 25 MINUTES or until knife inserted near center comes out clean. Cool. 9-Inch Pie

Setting: HIGH
1.Combine milk, eggs, sugar and butter in 4-cup glass measure. Beat well with rotary beater.
2.MICROWAVE for 3 MINUTES. Beat with rotary beater and MICROWAVE for 2 to 3 MINUTES or until mixture boils. Stir in remaining ingredients; beat well.
Frost 13 x 9-Inch or Two 9-Inch Layers
TIP MICROWAVE on MEDIUM for 5 MINUTES and then 2 to 3 MINUTES in step 2.

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.Combine all crust ingredients in 9-inch glass pie plate. Press mixture over bottom and up sides of pie plate. Chill.
2.Sprinkle lemon juice with unflavored gelatin. Let stand until softened. Combine egg yolks with 1/2 cup sugar, salt, and lemon rind in medium glass mixing bowl.
3.MICROWAVE on HIGH for 30 SECONDS. Stir in softened gelatin.
4.MICROWAVE on DEFROST for about 4 to 5 MIN-UTES until slightly thickened, stirring once during cooking. Blend in Tequilla and Triple Sec. Chill until mixture is cold, but not thickened.
5.Beat egg whites until foamy. Gradually beat in remaining 1/2 cup sugar until soft peaks form. Gently fold whites into cooked mixture. Swirl into a pie shell. Chill until set.
1 (9-inch) Pie
TIPGarnish with whipped cream and sliced almonds.

Settings: HIGH/DEFROST
1.In large mixing bowl, MICROWAVE on HIGH butter for 30 SECONDS. Beat in sugar and eggs. Add flour, cocoa, soda, salt, vanilla, water and dates. Stir until combined. Spread in ungreased 2-quart (12 x 7) glass baking dish. Sprinkle with chocolate pieces and nuts.
2.MICROWAVE on DEFROST for 8 MINUTES.
3.MICROWAVE on HIGH for 7 MINUTES, or until toothpick inserted in center comes out clean.