Pierce potatoes with a fork. Arrange in a circle on paper towels in microwave oven. Microwave at HIGH 12 to 14 minutes, rearranging potatoes a quarter-turn every three minutes. Let stand 10 minutes. Carefully peel potatoes, and cut into 1/2-inch-thick slices. Cut bananas into 1/2-inch-thick slices. Arrange potato and banana slices alternately in the bottom of an 11- x 7 x 2-inch baking dish, overlapping slices; set aside. Combine cranberries and next 5 ingredients in a bowl; spoon over the potato mixture. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 4 minutes or until cranberries are tender. Let stand, covered, 2 minutes. Serve immediately. Yield: 8 servings (serving size: 1/2 cup). 150 calories (16% from fat), 2.6 grams fat, 0 mg cholesterol and 11 mg sodium.

Recipe By : From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip