Microwave Sauces & Dessert Toppings

 1 8-ounce jar process cheese spead

1 2 1/2-ounce jar sliced mushrooms, plus their liquid

1 tablespoon finely minced green onion

1 teaspoon lemon juice

big pinch cayenne pepper

1.  Combine all ingredients in a 4-cup glass measure.  Beat to blend well.

2.  Microwave, uncovered, at cook cycle 1 (power level 7) for 5 to 6 minutes. or until hot, stirring once.

Makes about 1 1/4 cups

 1/2 cup finely chopped onion

1/4 cup finely chopped green pepper

1/4 cup finely chopped celery

2 tablespoons oil, preferably olive oil

2 cloves garlic, pressed or finely chopped

1/4 to 1/2 teaspoon chili powder

1 15-ounce can tomato sauce

1.  Combine all ingredients, except tomato sauce, in a 1 1/2-quart glass bowl.  Cover. Microwave at cook cycle 1 (power level 10) for 3 minutes, stiring once.

2.  Stir in tomato sauce.  Cover. Set microwave oven at cook cycle 1 (power level 10) for 5 minutes, and then cook cycle 2 (power level 4) for 9 minutes.  Stir once after 5 minutes. 

Makes about 2 1/2 cups

 3/4 cup heavy cream

2/3 cup white corn syrup

1 1/4 cups packed dark brown sugar

1/2 teaspoon vanilla

1.  Combine all ingredients in a 1-quart bowl.

2.  Microwave, uncovered, at cook cycle 1 (power level 7) for 10 minutes, or until hot, stirring twice.  Beat until smooth.

Makes about 1 1/2 cups

 1/2 cup sugar

1 1/2 tablespoons cornstarch

1/4 cup brandy

1 tablespoon lemon juice (optional)

1 1-pound can pitted cherries in heavy syrup

1.  Combine sugar and cornstarch in a 1-quart glass bowl.  Gradually add brandy, stirring to make a smooth past.  Add lemon juice and cherries.  Stir to blend well.

2.  Cover bowl and microwave at cook cycle 1 (power level 10) for 8 to 10 mintues, or until sauce is hot and thickened, stirring twice.  Serve warm over ice cream or cake.

Makes about 2 1/2 cups