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.

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.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.

Preparation method
1 Peel prawns leaving tail intact, remove back vein.
2 Combine prawns in a bowl with garlic, sugar, soy sauce, sesame oil and 1 tablespoon of the cornflour. Mix well, stand 10 minutes.
3 Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove.
4 Combine remaining 1 tablespoon cornflour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce.
5 Heat remaining 1 tablespoon oil in a saucepan, saute onion and capsicum for 2 minutes.
6 Add prawns and cornflour mixture, stir over heat 5 minutes or until sauce has thickened. Add spring onions.
SERVES 6 TO 8

Item required
2 cups (250 g) plain flour, sifted
1/4 cup (45 g) semolina
1 cup (250 g) sugar
V. teaspoon bicarbonate of soda
150 g ghee, melted
Preparation method
1 In a bowl, mix flour, semolina, sugar and bicarbonate of soda. Add ghee a little at a time, kneading the mixture to a soft dough.
2 Form into balls the size of a large marble flatten and place them on baking trays, leaving 4 cm space between them.
3 Bake in moderate oven for about 20 minutes. Cookies will not brown, but should move freely on the tray when cooked.
4 Remove from oven and allow to cool on the trays.
MAKES 40

Item required
4 cups (1 litre) milk
Y4 cup (60 g) sugar
1A teaspoon cardamom seeds
20 g pistachio nuts
20 g slivered almonds
Preparation method
1 Place milk in a saucepan and bring to the boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge-like consistency, stirring frequently.
2 Add sugar, stir over heat until dissolved. Add cardamom, pistachios and almonds.
3 Pour into a greased lamington pan and cool. Cut into diamonds to serve.
SERVES 6 To 8

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.