Cooking With A Microwave

Creole Cocktail Tidbits

2005-12-09T11:08:00.000-05:00

Servings: 4 cups

Ingredients:
60 Cocktail Meatballs, made with sauce and/or cooked, shelled shrimp
2 tablespoons olive oil
1/2 cup chopped green onion
1/2 cup chopped celery
2 large garlic cloves, minced
2(14 oz) cans Italian plum tomatoes, drained, chopped
1(16 oz) can tomato sauce
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf rosemany
1/2 teaspoon dried leaf savory
2 teaspoons sugar
1/4 to 1/2 teaspoon cayene pepper
1/2 cup grated Parmesan cheese
1/4 cup snipped Italian parsley

1. Prepare Cocktail Meatballs with bulk pork sausage instead of ground beef.
2. In a deep 3 quart casserole dish, combine olive oil, green onion, celery and garlic.
3. Microwave, uncovered, on HIGH for 4:00-4:30 or until tender, stirring once.
4. Stir in tomatoes, tomato sauce, basil, oregano, rosemary, savory, sugar and cayenne pepper.
5. Mix well.
6. Cover loosely with waxed paper and microwave on HIGH for 22:00-24:00 or until thickened, stirring three times.
7. Stir in meatballs and/or shrimp, Parmesan cheese and parsley.
8. Cover and microwave on HIGH for 8:00-9:00 or until heated through, stirring once.
9 Serve with cocktail picks.

Spicy Orange Sauce

2005-11-14T22:24:00.000-05:00

Servings: 2/3 cup

Ingredients:
1/2 cup orange marmalade
2 tablespoons dry sherry
1/4 teaspoon ground ginger

1. In a 1 cup measuring cup, combine orange marmalade, sherry and ginger.
2. Mix well.
3. Microwave on HIGH for 1:00 or until warm, stirring once.
4. Serve with roast duckling, other roast poultry or turkey ham slices.

Cherry Glaze

2005-11-14T22:20:00.000-05:00

Servings: 1 1/4 cups(for 3, 4, or 5 pound ham)

Ingredients:
2 tablespoons golden raisins
2 tablespoons dry white wine or pan juices
1 cup cherry pie filling
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves

1. Combine golden raisins and wine and let stand 15:00-30:00 minutes, if time permits, otherwise skip on to #2.
2. In a medium bowl, combine raisins, wine or pan juices, cherry pie filling, cinnamon and cloves.
3. Mix well.
4. When ham is done, drain liquid from casserole.
5. Spread glaze over ham.
6. Cover and microwave on MEDIUM LOW for 5:00.
7. Let ham stand, covered for 10:00 before slicing.

Pot Roast Gravy

2005-11-14T22:15:00.000-05:00

Servings: 2 3/4 cups

Ingredients:

2 cups pan juices

1/3 cup all purpose flour

2/3 cup cold water

1 teaspoon Kitchen Bouquet

1. Keep meat closely covered with plastic wrap while making gravy.

2. Measure pan juices into a 4 cup glass measuring cup.

3. In a screw top jar, shake together flour and cold water.

4. Stir flour mixture and Kitchen Bouquet into meat juices.

5. Microwave on HIGH for 3:00 or until thickened and bubbly, whisking three times.

Scrambled Eggs

2005-10-16T17:44:00.000-04:00

Servings: 4

Ingredients:

4 eggs

1/4 cup milk

2 teaspoons butter or margarine

salt

pepper

1. In a deep 1 quart bowl, whisk together eggs, milk, salt and pepper.

2. Add butter or margarine.

3. Cover with vented plastic wrap.

4. Microwave on MEDIUM HIGH for 2:30 or until about half set.

5. Stir.

6. Microwave on MEDIUM HIGH for 1:15-1:30 or until almost set.

7. Stir.

8. Let stand, covered, for 1:00 before serving.

Shrimp Kabobs

2005-10-16T17:40:00.000-04:00

Servings: 4-6

Ingredients:

2 pounds shrimp, cooked, shelled

12 lemon wedges

12 fresh mushroom caps

2(14 1/2 oz) cans artichoke hearts, drained

1 avocado, peeled, seeded, cut in wedges, brushed with lemon

1/2 cup bottled seafood cocktail sauce

1. Thread shrimp, lemon wedges, mushroom caps, artichokes and avocado alternatively on 12 inch bamboo skewers.

2. Place skewers in 12 inch square microwave baking dish, alternating tips and ends of skewers.

3. Brush skewers with cocktail sauce.

4. Cover with vented plastic wrap.

5. Microwave on HIGH for 5:00-6:00 or until heated through, giving dish half turn once.

6. Serve with additional cocktail sauce for dipping, if desired.

Turkey Cassoulet

2005-10-16T17:33:00.000-04:00

Servings: 6

Ingredients:

1 pound uncooked turkey sausage

1/2 cup chopped green onion

1/2 cup chopped carrot

2(15 oz) cans garbanzo bens, drained, rinsed

1 cup cubed cooked turkey ham

1 teaspoon dried leaf parsley

1(12 oz) can beer

1. Crumble turkey sausage into a deep 3 quart casserole dish.

2. Add green onion and carrot.

3. Cover and microwave on HIGH for 7:00 or unil sausage is done and vegetables are tender, stirring and breaking up turkey sausage twice.

4. Drain.

5. Stir in garbanzo beans, turkey ham and parsley.

6. Mix well.

7. Stir in beer.

8. Cover and microwave on HIGH for 12:00-14:00 or until heated through, stirring once.

Soy Glaze

2005-10-16T17:29:00.000-04:00

Servings: about one cup

Ingredients:

2 teaspoons cornstarch

1/4 cup soy sauce

2/3 cup water

1. Combine cornstarch and soy sauce in a small bowl.

2. Stir until blended.

3. Stir in water.

4. Microwave on HIGH for 2:30-3:00 or until thickened, stirring three times.

5. Brush soy glaze on poultry.

6. Grease waxed paper.

7. Place waxed paper, greased side down, over glazed poultry, forming a tent.

Plum Good Glaze

2005-10-16T17:26:00.000-04:00

Servings: 1 cup

Ingredients:

1(7 3/4 oz) jar plum with tapioca baby food

3 tablespoons corn syrup

2 teaspoons lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon dried ground lemon peel

1. In a small bowl, combine plum baby food, corn syrup, lemon juice, cinnamon and lemon peel.

2. Mix well.

3. Microwave on HIGH for 2:00-2:30 or until warm, stirring once.

4. Brush glaze on poultry.

5. Grease waxed paper.

6. Place waxed paper, greased side down, over glazed poultry, forming a tent.

Canadian Style Bacon

2005-10-16T17:21:00.000-04:00

Servings: 3

Ingredients:

6 slices Canadian style bacon, 1/4 inch thick

1. Line paper plate with white paper towel.

2. Place Canadian style bacon on paper plate.

3. Cover with another white paper towel.

4. Microwave on HIGH for 2:00 or until heated through.

5. Remove cooked bacon from towel immediately to prevent sticking.

Quick Tacos

2005-10-16T17:18:00.000-04:00

Servings: 4

Ingredients:

1 pound ground beef chuck

2/3 cup chopped onion

1(10 oz) can tomatoes and green chilies, cut up

1 envelope taco seasoning mix

8 taco shells

shredded lettuce, chopped tomato, shredded Cheddar cheese, sliced olives, chopped green chilies to garnish

1. Crumble meat into a deep 2 quart casserole dish.

2. Add onion.

3. Cover with waxed paper and microwave on HIGH for 5:00 or until meat is brown, stirring twice.

4. Pour off juices.

5. Stir in tomatoes, chilies and taco seasoning mix.

6. Microwave, uncovered on HIGH for 5:00-6:00 or until mixture boils and thickens, stirring twice.

7. Spoon into taco shells, using about 1/3 cup for each.

8. Top with lettuce, tomato, cheese, olives and chilies.

Applesauce

2005-10-16T16:01:00.000-04:00

Servings: 6(3 1/4 cups)

Ingredients:

6 cups(2 pounds, 10 medium apples) pared, quartered, cooking apples

1/2 cup apple juice

1/3 cup sugar

1. In a 2 quart casserole dish, combine apples, spple juice and sugar.

2. Mix well.

3. Cover and microwave on HIGH for 10:00-12:00 or until apples are tender, stirring once.

4. Mash apples to desired consistency by hand or process in a food processor fitted with the steel blade.

Barbecued Beef Sandwiches

2005-10-16T15:58:00.000-04:00

Servings: 4

Ingredients:

1/2 cup chili sauce

2 tablespoons packed brown sugar

1 teaspoons instant minced onion

2 teaspoons steak sauce

2 teaspoons vinegar

1 teaspoons Worcestershire sauce

1 teaspoons prepared mustard

1/2 pound cooked beef, cut in strips

4 hamburger buns, split

1/2 cup(2 oz) shredded Cheddar cheese

1. In a 1 1/2 quart casserole dish, thoroughly mix chili sauce, brown sugar, steak sauce, vinegar, Worcestershire sauce and mustard.

2. Cover and microwave on HIGH for 1:00.

3. Stir in beef and cover.

4. Microwave on MEDIUM HIGH for 4:00 or until heated through, stirring once.

5. Serve on hamburgers buns topped with shredded cheese.

Herbed Chicken Cutlets

2005-10-16T15:51:00.000-04:00

Servings: 4

Ingredients:

2(1 pound after boning) whole chicken breasts, skinned, boned, split lengthwise

2 tablespoons all-purpose flour

1 egg

1 tablespoon milk

1/2 cup seasoned fine dry bread crumbs

2 teaspoons paprika

1 teaspoon dried leaf thyme

1 teaspoon dried leaf rosemary

3 tablespoons vegetable oil

1. Preheat a 10-inch microwave browning skillet, uncovered on HIGH for 5:00.

2. Spoon flour onto a piece of waxed paper.

3. In a pie plate, whisk together egg and milk.

4. On another piece of waxed paper, combine bread crumbs, paprika, thyme and rosemary.

5. Mix well.

6. Coat chicken pieces with flour.

7. Dip in egg mixture, then in bread crumb mixture.

8. Add oil to how browning skillet.

9. Using a hot pad, tilt skillet to coat evenly with oil.

10. Quickly add chicken with thicker portions toward outside of skillet.

11. Microwave on HIGH for 6:00.

12. Turn chicken over and rearrange.

13. Microwave on HIGH for 5:00 or until tender and juices run clear when chicken is pierced with a fork.

Creamy Caper Sauce

2005-09-26T21:04:00.000-04:00

Servings: 1 1/3 cups

Ingredients:

1/2 cup mayonnaise or mayonnaise style salad dressing

1/2 cup dairy sour cream

2 teaspoons lemon juice

2 teaspoons Dijon-style mustard

1/4 cup finely chopped celery

2 tablespoons drained capers

2 tablespoons chopped pimiento

2 tablespoons snipped parsley

1 tablespoon snipped chives

1. In a medium bowl, combine mayonnaise or salad dressing, sour cream, lemon juice, and mustard.

2. Mix well.

3. Fold in celery, capers, pimiento, parsley and chives.

4. Cover and refrigerate until serving time.

5. Serve with hot or cold fish dishes.

Poached Scallops

2005-09-26T19:48:00.000-04:00

Servings: 2

Ingredients:
Poaching Liquid for Fish
1 pound scallops

1. Prepare Poaching Liquid for Fish.
2. Add scallops to hot poaching liquid.
3. Push scallops under liquid as much as possible.
4. Cover and microwave on HIGH for 5:00 or until scallops are opaque and firm, stirring three times.
5. Let stand, covered, 3:00.
6. Remove scallops with a slotted spoon.
7. Serve with Tangy Tartar Sauce or Creamy Caper Sauce or use as cooked scallops in recipes.
8. Strain poaching liquid through cheesecloth to use as stock.

Poached Whole Trout

2005-09-26T19:45:00.000-04:00

Servings: 2

Ingredients:
Poaching Liquid for Fish
2(12 oz) cleaned whole trout

1. Prepare Poaching Liquid for Fish using a deep 4 qurt casserole dish.
2. Wrap each trout in cheesecloth, leaving enough cheesecloth at each end of trout to use to lift trout in and out of the casserole.
3. Lower trout into hot poaching liquid.
4. Cover and microwave on HIGH for 8:00 or until center of fish is beginning to flake when tested with a fork.
5. Turn fish over once during cooking time.
6. Let stand, covered, for 5:00.
7. Lift fish from poaching liquid using ends of cheesecloth.
8. Remove cheesecloth.
9. Serve with Tangy Tartar Sauce or Creamy Caper Sauce.
10. Strain poaching liquid through cheesecloth to use as stock.

Poaching Liquid for Fish

2005-09-26T08:35:00.000-04:00

Servings: 1 2/3 cups

Ingredients:
1 cup water
1/2 cup dry white wine
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
3 sprigs parsley
2 lemon slices
1 small bay leaf
8 peppercorns
1/2 teaspoon salt

1. In a deep 3 or 4 quart casserole dish, combine water, wine, carrot, celery, onion, parsley, lemon, bat leaf, peppercorns and salt.
2. Cover and microwave on HIGH for 8:00-10:00 or until boiling.
3. Use poaching liquid in recipes for Poached Fish Fillets, Poached Whole Trout and Poached Scallops.

Poached Fish Fillets

2005-09-26T08:21:00.000-04:00

Servings: 3-4

Ingredients:
Poaching Liquid for Fish
4(4 oz) fish fillets, 1/4-1/2 inch thick

1. Prepare Poaching Liquid for Fish.
2. Add fillets or steaks to hot poaching liquid.
3. Cover and microwave on HIGH for 2:30-3:00 or until center of fish is beginning to flake when tested with a fork.
4. Give dish a half turn once during the cooking time.
5. Let stand, covered for 5:00.
6. Remove fish from liquid with a slotted spoon.
7. Serve poached fish with Tangy Tartar Sauce or Creamy Caper Sauce.
8. You can also use this as cooked fish in recipes.
9. Strain poaching liquid through cheesecloth to use as stock

Tangy Tartar Sauce

2005-09-26T08:17:00.000-04:00

Servings: 1 1/2 cups

Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise or mayonnaise style salad dressing
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives
1/4 teaspoon onion powder
1/4 teaspoon freshly ground pepper

1. In a medium sized bowl, combine all ingredients.
2. Mix well.
3. Cover and refrigerate until serving time.
4. Serve with hot or cold fish dishes, ie Poached Fish Fillets.

Lemon Butter Log

2005-09-26T08:14:00.000-04:00

Servings: 1/2 cup

Ingredients:

1/2 cup butter or margarine

2 teaspoons lemon juice

2 teaspoons Dijon-style mustard

2 teaspoons white wine Worcestershire sauce

1/8 teaspoon white pepper

2 teaspoons shredded lemon peel

2 teaspoons dried chives

2 teaspoons dried parsley flakes

1 teaspoon celery seed

1. Place butter or margarine in a small mixer bowl.

2. Microwave on LOW for 1:30-3:00 or until softened.

3. Add lemon juice, mustard, white wine Worcestershire sauce and white pepper.

4. Beat with an eletric mixer on high speed until blended.

5. Add lemon peel, chives, parsley flakes and celery seed.

6. Beat on low speed until just combined.

7. On a piece of plastic wrap, shape butter mixture into a stick.

8. Wrap in plastic wrap.

9. Refrigerate at least 60:00 or up to three weeks.

10. Serve in slices with fish.

Smoky Orange Roughy

2005-09-26T08:09:00.000-04:00

Servings: 4

Ingredients:
1 medium(1 cup) chopped tomato
2 oz(1/4 cup) smoked salmon, flaked
2 tablespoons snipped parsley
2 teaspoons snipped chives
1/2 teaspoon dried leaf chervil
4(5 oz) orange roughy fillets, 1/4-1/2 inch thick
4 slices Lemon Butter Log

1. In a small bowl, gently toss together tomato, smoked salmon, parsley, chives and chervil.
2. Arrange fillets flat in a 12" x 7" baking dish.
3. Cover with vented plastic wrap
4. Microwave on HIGH for 5:00, giving dish a half turn once.
5. Spoon tomato mixture atop the fillets.
6. Cover with vented plastic wrap.
7. Microwave on HIGH for 1:00-2:00 or until center of fish flakes when tested with a fork.
8. Serve fillets topped with a slice of Lemon Butter Log.

Italian Omelet Filling

2005-09-22T22:32:00.000-04:00

Servings: 2/3 cup

Ingredients:

2 teaspoons olive oil

1/2 cup chopped, drained, canned artichoke hearts

2 tablespoons chopped onion

1 tablespoon chopped, drained, sun-dried tomatoes(oil pack)

1 tablespoon slice ripe olives

1 medium garlic glove, minced

1/4 teaspoon dried leaf oregano

2 teaspoons pine nuts

pepperoncinis

1. In a 1 quart casserole dish, combine olive oil, artichokes, onion, sun-dried tomatoes, olives, garlic and oregano.

2. Microwave, uncovered on HIGH for 2:30-3:00 or until onion is tender, stirring once.

3. Cover and keep warm.

4. Stir in pine nuts just efore using as filling for French Omelet

5. Garnish with pepperoncinis.

Sunny Side Omelet Filling

2005-09-22T22:28:00.000-04:00

Servings: 2/3 cup

Ingredients:

2 teaspoons butter or margarine

1/2 cup chopped zucchini

2 tablespoons shredded carrot

2 tablespoons chopped green onion

1/4 teaspoon dried leaf basil

6 cherry tomatoes, halved

2 teaspoons sunflower kernels

1. In a 1 quart casserole dish, combine butter or margarine, zucchini, carrot, green onion and basil.

2. Microwave, uncovered, on HIGH for 2:30-3:00 or until vegetables are tendet, stirring once.

3. Add tomatoes.

4. Microwave on HIGH for 0:45-1:00 or until heated through.

5. Stir in sunflower kernels.

6. Reserve 1 to 2 tablespoons mixture for topping each omelet; user remaining mixture as filling for French Omelet.

French Omelet

2005-09-22T22:23:00.000-04:00

Servings: 2

Ingredients:

2/3 cup Italian Omelet Filling or Sunny Side Omelet Filling

1 tablespoon butter or margarine

3 eggs

3 tablespoons milk

pepper

1. Prepare filling for omelet and set aside.

2. Place butter or margarine in a 9 inch pie plate.

3. Microwave on HIGH for 0:30 or until melted.

4. Beat together eggs, milk and pepper.

5. Add to pie plate.

6. Cover completely with plastic wrap; do not vent.

7. Microwave on MEDIUM HIGH for 1:30.

8. Gently lift cooked egg edges, allowing uncooked egg to flow underneath.

9. Cover completely with unvented plastic wrap.

10. Microwave on MEDIUM HIGH for 1:15-1:45 or until set.

11. Let stand, covered, 1:00.

12. Fill with prepared filling.

13. Fold over and serve immediately.

14. Garnish according to filling recipe.

Low Cholesterol Quiche

2005-09-22T22:18:00.000-04:00

Servings: 6

Ingredients:

9 inch unpricked baked oil pastry shell

1 tablespoon margarine

1/4 cup chopped onion

1/4 cup chopped green pepper

1 1/2 cups(6 oz) shredded pasteurized process filled cheese food made with corn oil

1/4 cup imitation bacon bits

1 cup canned, skimmed evaporated milk

3/4 cup frozen egg substitute, thawed

1. Prepare oil apstry shell in a 9 inch pie plate and set aside.

2. In a 2 cup bowl, combine margarine, onion and green pepper.

3. Microwave on HIGH 2:00-3:00 or until vegetables are tender, stirring once.

4. Drain.

5. Sprinkle half the cheese in baked pastry shell.

6. Layer drained begetables and bacon bits over cheese in pastry shell.

7. Sprinkle with remaining cheese.

8. In a small bowl, combine evaporated milk and egg substitute; mix well.

9. Pour over cheese in pastry shell.

10. Microwave on MEDIUM for 17:00-20:00 or until set, giving the dish a quarter turn twice.

11. Do not rely on testing for doneness with a knife becausee the consistency of the cheese will prevent the knife from coming out clean.

12. Let stand 10:00.

Raspberry Tarragon Beets

2005-09-22T22:12:00.000-04:00

Servings: 6

Ingredients:

2 tablespoons butter or margarine

1/4 cup chopped green onions

1/4 cup raspberry vinegar

1 teaspoon dried leaf tarragon

6 servings hot cooked beets, drained

1. In a 2 cup glass measuring cup, combine butter or margarine and green onion.

2. Microwave on HIGH for 3:00-4:00 or until tender.

3. Stir in raspberry vinegar and tarragon.

4. Mix well.

5. Pour over hot cooked beets, tossing to coat.

Poached Turkey Giblets

2005-09-15T10:33:00.001-04:00

Servings: from one turkey

Ingredients:

8 oz giblets from 1(6-7 lb) turkey including neck

1 stalk celery, cut up

1 medium carrot, cut up

1 small onion, cut up

2 sprigs fresh parsley

about 1 1/2 cups water or chicken broth

1. Remove skin from necks.

2. Slash giblets thoroughly on each side with a sharp knife.

3. Set live aside.

4. Place neck, heart and gizzard in a 1 quart casserole.

5. Add celery, carrot, onion and parsley.

6. Add water or broth to cover.

7. Cover and microwave on HIGH for 7:00-8:00 or until boiling.

8. Stir and cover.

9. Microwave on MEDIUM LOW for 60:00 or until tender.

10. Add liver during last minutes of cooking time.

11. Chop and add to stuffing or gravy.

Poached Chicken Giblets

2005-09-15T10:33:00.000-04:00

Servings: from one chicken

Ingredients:

5 oz giblets from 1(3 lb) chicken including neck

1 stalk celery, cut up

1 medium carrot, cut up

1 small onion, cut up

2 sprigs fresh parsley

about 1 1/2 cups water or chicken broth

1. Remove skin from necks.

2. Slash giblets thoroughly on each side with a sharp knife.

3. Set live aside.

4. Place neck, heart and gizzard in a 1 quart casserole.

5. Add celery, carrot, onion and parsley.

6. Add water or broth to cover.

7. Cover and microwave on HIGH for 5:00-6:00 or until boiling.

8. Stir and cover.

9. Microwave on MEDIUM LOW for 30:00-35:00 or until tender.

10. Add liver during last minutes of cooking time.

11. Chop and add to stuffing or gravy.

Chicken & Rice Dinner

2005-09-14T11:43:00.000-04:00

Servings: 4

Ingredients:

1 cup uncooked Minute rice

1/2 cup chopped carrot

1/4 cup raisins

1/4 cup chopped onion

1/2 teaspoon ground cinnamon

2(1 lb after boning) whole chicken breasts, skinned, boned, split lengthwise

1 cup water

1/2 teaspoon sugar-free orange breakfast drink crystals

4 orange slices

1. In a small bowl, combine rice, carrot, raisins, onion and cinnamon.

2. Mix well.

3. Place 1 chicken piece in center of each or four 2 cup casseroles.

4. Spoon 1/2 cup rice mixture around each chicken piece.

5. In a measuring cup, combine water and orange drink crystals.

6. Pour 1/2 cup juice mixture over rive in each casserole.

7. Top each casserole with one orange slice

8. Cover anf microwave on HIGH for 13:00-15:00 or until chicken and rice are tender.

9. Rearrange casseroles once during cooking.

10. Let stand, covered 2:00.

Tuna Vegetable Treats

2005-09-14T11:35:00.000-04:00

Servings: 24

Ingredients:

1/2 cup ricotta cheese

2 teaspoons skim milk

2 tablespoons snipped parslet

2 teaspoons snipped chives

2 teaspoons lemon juice

1 teaspoon shredded lemon peel

1 (6 1/2 oz) can no-salt-add water-packed tuna, drained, flaked

12 slices zucchini, cut in 1/2 inch bias-cut slices

12 triangles red or yellow pepper, cut in 1 1/2 inch triangles

paprika

1. In a medium bowl, combine ricotta cheese, milk, parsley, chives, lemon juice and lemon peel.

2. Mix well.

3. Stir in tuna.

4. Arrange zucchini slices and red or yellow pepper triangles on a 12 inch microwavable plate.

5. Spoon about 2 teaspoons tuna mixture atop each vegetable piece.

6. Sprinkle with paprika.

7. Microwave on MEDIUM LOW for 4:00-5:00 or until tina mixture in just warm, giving plate a half turn once.

Rum Hard Sauce

2005-09-14T11:14:00.000-04:00

Servings: 1 cup

Ingredients:

1/2 cup butter or margarine

1 cup powdered sugar

2 tablespoons rum

1. In a 1 1/2 quart bowl, microwave butter or margarine on LOW for 1:30 or until softened.

2. Beat in powdered sugar with eletric mixer on high until fluffy.

3. Beat in rum.

4. Store in refrigerator.

5. Serve at room temperature.

Velvet Fudge Sauce

2005-09-14T10:56:00.000-04:00

Servings: 4 1/2 cups

Ingredients:

1(12 oz) package/2 cups semisweet chocolate pieces

1(13 oz) can/1 2/3 cups evaporated milk

1(7 oz) jar marshallow creme

1. In a 2 quart bowl, combine chocolate pieces and evaporated milk.

2. Microwave on HIGH for 2:00-3:00 or until chocolate pieces are almost melted, stirring twice.

3. Stir until smooth.

4. Add marshallow creme in spoonfuls.

5. Microwave on HIGH for 1:00 or until marshallow creme softens.

6. Stir vigorously until blended.

7. Serve warm.

8. Refrigerate remaining sauce.

Herbed Corn Muffins

2005-09-14T10:40:00.000-04:00

Servings: 4

Ingredients:

1/4 cup all-purpose flour

1/4 cup yellow cornmeal

2 tablespoons shredded Cheddar cheese

1 tablespoon sugar

1 teaspoon baking poder

1 teaspoon dried parsley flakes

1/8 teaspoon salt

1/8 teaspoon dried thyme leaf

1/8 teaspoon dried basil leaf

1 egg yolk

1/3 cup milk

4 teaspoons vegetable oil

1. In a medium bowl, combine fglour, cornmeal, Cheddar cheese, sugar, baking powder, parsley flakes, salt, thyme and basil.

2. Mix well.

3. Make a well in the center of dry ingredients.

4. Add egg or egg yolk, milk and oil to well.

5. Stir with a fork to misten then stir vigorously 30 seconds just until blended.

6. Do not overbeat.

7. Batter may be slightly lumpy.

8. Fill paper bake cups in 4 6ounce custard cups 2/3 full.

9. Arrange cups in a ring in microwave and microwave up to four at a time on HIGH for 2:00 or until a wooden pick inserted in the center comes out clean.

10. Rearrange cups once.

11. Remove from cups.

Cheese Stuffing

2005-09-13T16:40:00.003-04:00

Servings: 1 1/2 cups

Ingredients:
1/2 cup herb-seasoned stuffing mix
1/2 cup shredded Swiss cheese
1/4 cup snipped parsley
1/4 cup finely chopped water chestnuts
2 tablespoons chopped pimiento
3 tablespoons water
1/2 teaspoon chicken bouillon granules
pimiento strips

1. In a medium bowl, combine stuffing mix, Swiss cheese, parsley, water chestnuts and chopped pimiento.
2. In a 1 cup measuring cup, combine water and chicken bouillon granules.
3. Microwave on HIGH for 0:30 or until water boils and granules have dissolved, stirring once.
4. Add bouillon to stuffing nixture.
5. Toss with a fork until mixed well.
6. Use as directed in Stuffed Mushrooms or Stuffed Oysters.
7. Garnish with pimiento strips

Spinach Stuffing

2005-09-13T16:40:00.002-04:00

Servings: 1 cups

Ingredients:
1/2(12 oz) pkg frozen spinach souffle
3 tablespoons seasoned dry bread crumbs
3 tablespoons grated Parmesan cheese
pimiento strips

1. Remove frozen souffle from package.
2. If necessary, cut amount to be used with a sharp knife.
3. Return any remaining souffle to the freezer.
4. Place frozen souffle in a 1 quart bowl.
5. Microwave on MEDIUM LOW for 3:00 or until thawed, breaking up with a fork once.
6. Let stand 3:00.
7. Stir bread crumbs and Parmesan cheese into souffle.
8. Use as directed in Stuffed Mushrooms or Stuffed Oysters.
9. Garnish with pimiento strips

Stuffed Oysters

2005-09-13T16:40:00.001-04:00

Servings: 4

Ingredients:
Cheese Stuffing or Spinach Stuffing
8 fresh shucked oysters, drained
2 tablespoons butter or margarine
1 teaspoon lemon juice

1. Prepare stuffing and set aside.
2. Pat oysters dry on a paper towel.
3. Pierce with a large fork.
4. Place butter or margarine in a custard cup.
5. Microwave on HIGH for 0:45 or until melted.
6. Stir in lemon juice.
7. Dip oysters in butter mixture.
8. Place oysters in 8 shells.
9. Arrange shells in a circle in a 12" round platter baking dish.
10. Top oysters with stuffing.
11. Garnish as directed in appropriate stuffing recipe.
12. Microwave oysters on MEDIUM for 4:00-5:00 or until heated through and oysters are tender, giving the dish a half turn once.
13. Let spinach stuffed appetizers stand 1:00 before serving.

Stuffed Mushrooms

2005-09-13T16:40:00.000-04:00

Servings: 4

Ingredients:
Cheese Stuffing or Spinach Stuffing
12 fresh mushrooms, 1 1/2 inches in diameter
2 tablespoons butter or margarine
1 teaspoon lemon juice

1. Prepare stuffing and set aside.
2. Remove stems from mushrooms and reserve for another use.
3. Wash mushrooms and pay dry on paper towel.
4. Place butter or margarine in a custard cup.
5. Microwave on HIGH for 0:45 or until melted.
6. Stir in lemon juice.
7. Dip mushrooms in butter mixture.
8. Arrange mushrooms in a circle in a 12" round platter baking dish.
9. Top mushrooms with stuffing.
10. Garnish as directed in appropriate stuffing recipe.
11. Microwave mushrooms on HIGH for 4:00-5:00 or until heated through, giving the dish a half turn once.
12. Remove any smaller mushrooms as soon as they are cooked and continue microwaving remaining mushrooms.
13. Let spinach stuffed appetizers stand 1:00 before servinig.

Glazed Beets

2005-09-11T19:57:00.000-04:00

Servings: 6

Ingredients:

2(16 oz) cans whole tiny beets, drained

2 tablespoons packed brown sugar

2 teaspoons cornstarch

2/3 cup cranberry juice cocktail

2 tablespoons white vinegar

1 teaspoon prepared horseradish

1/4 cup cranberry orange relish

1. Place beets in a 2 quart casserole dish, set aside.

2. In a 2 cup glass measuring cup, mix brown sugar, and cornstarch until well combined.

3. Stir in cranberry juice cocktail, vinegar and horseradish.

4. Microwave on HIGH for 2:00-2:30 or until mixture thickens and bubbles, stirring twice.

5. Stir in cranberry orange relish.

6. Gently mix sauce into beets.

7. Cover and microwave on HIGH for 7:00 or until heated through.

Sherried Prunes

2005-09-11T19:50:00.000-04:00

Servings: 2 1/2 cups

Ingredients:

2 cups(12 oz) pitted dried prunes

1/4 cup raisins

1/2 lemon, thinly sliced

3/4 cup cream sherry

3/4 cup apple juice

1. Combine prunes and raisins in a 1 quart jar.

2. Halve lemon slices, add to fruit and mix gently.

3. In a 2 cup glass measuring cup, combine sherry and apple juice.

4. Microwave on HIGH for 2:30-3:00

5. Pour over fruit.

6. Cover jar and shake.

7. Let stand overnight.

8. Store in the refrigerator up to one month.

9. Remove lemon slices before serving prunes as a meat accompaniment, relish or fruit salad.

Honey Corn Relish

2005-09-11T19:44:00.000-04:00

Servings: 4 cups

Ingredients:

2 tablespoons sugar

2 teaspoons cornstarch

1 teaspoon dry mustard

1/2 teaspoon celery seed

1/2 teaspoon turmeric

1/2 cup vinegar

1/4 cup water

1/4 cup honey

3 cups frozen whole kernel corn

1 1/3 cups chopped red pepper

2/3 cup chopped celery

2/3 cup chopped onion

1. In a deep, 2 quart casserole dish, combine sugar, cornstrach, mustard, celery seed and turmeric.

2. Mix well.

3. Stir in vinegar, water and honey.

4. Stir in frozen corn, red pepper, celery and onion.

5. Mix well.

6. Microwave on HIGH for 12:00 or until vegetables are crisp-tender, stirring twice.

7. Cool.

8. Store in covered container in refrigerator up to one month.

9. Stir before serving with fish, poultry or pork dishes.

Unflavored Gelatin-Salad Mold

2005-09-11T19:13:00.000-04:00

Servings: 4

Ingredients:

1 envelope unflavored gelatin

1/4 cup cold water

1/2 cup hot water

1 1/4 cups cold juice, broth, carbonated beverage or other liquid

up to 1 1/2 cups drained fruit, chopped vegetables, nuts, coconut, marshallows

1. In a 2 quart bowl, soften gelatin with cold wtaer.

2. Stir in hot water.

3. Microwave on HIGH for 1:30-2:00 or until gelatin has dissolved, stirring three times.

4. Stir in additional cold liquid.

5. Refrigerate until almost set.

6. Fold in fruit or other ingredients, if desired.

7. Turn into a lightly oiled 6-8 cup mold, or flat baking dish.

8. Refrigerate until firm

White Sauce - Medium

2005-09-11T19:08:00.001-04:00

Servings: 2 1/3 cups

Ingredients:

1/4 cup butter or margarine

1/2 cup all-purpose flour

1/8 teaspoon pepper

2 cups milk

1. Place butter or margarine in a 4 cup glass measuring cup.

2. Microwave on HIGH for 0:45 or until melted.

3. Blend in flour and pepper to a smooth paster.

4. Microwave on HIGH for 0:30.

5. Whisk in milk.

6. Microwave on HIGH for 3:00-3:30 or until thickened and bubbly, whisking three times.

7. Sauce should be thickened and smooth.

White Sauce - Thin

2005-09-11T19:08:00.000-04:00

Servings: 2 cups

Ingredients:

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/8 teaspoon pepper

2 cups milk

1. Place butter or margarine in a 4 cup glass measuring cup.

2. Microwave on HIGH for 0:45 or until melted.

3. Blend in flour and pepper to a smooth paster.

4. Microwave on HIGH for 0:30.

5. Whisk in milk.

6. Microwave on HIGH for 5:30-6:00 or until thickened and bubbly, whisking three times.

7. Sauce should be thickened and smooth.

White Sauce - Thick

2005-09-11T19:07:00.000-04:00

Servings: 2 1/2 cups

Ingredients:

1/2 cup butter or margarine

1/2 cup all-purpose flour

1/8 teaspoon pepper

2 cups milk

1. Place butter or margarine in a 4 cup glass measuring cup.

2. Microwave on HIGH for 1:00 or until melted.

3. Blend in flour and pepper to a smooth paster.

4. Microwave on HIGH for 0:30.

5. Whisk in milk.

6. Microwave on HIGH for 5:00-6:00 or until thickened and bubbly, whisking three times.

7. Sauce should be thickened and smooth.

Vegetable Vinaigrette

2005-09-11T18:59:00.000-04:00

Servings: 1 cup

Ingredients:

3/4 cup vegetable oil

1/3 cup Homemade Herb Vinegar

1 teaspoon dry mustard

1/8 teaspoon white pepper

1. In a screw top jar, mix all ingredients.

2. Cover and shake well.

3. Use 1/4 cup marinade for each 1 cup vegetables.

4. Toss to coat.

5. Cover and refrigerate three hours, stirring once.

Homemade Herb Vinegar

2005-09-11T18:57:00.000-04:00

Servings: 5 cups

Ingredients:

1 (750 ml) bottle of Sauvignon Blanc

2 cups white vinegar

1/2 cup fresh herb leaves, lightly packed(thyme, tarragon, oregano, dill)

2 cloves garlic, halved

4 whole allspice

herb sprigs

1. In a deep, 2 quart casserole dish, combine wine, vinegar, herb leaves, garlic and allspice.

2. Microwave, uncovered, on HIGH for 10:00 or until boiling.

3. Strain into hot clean jars.

4. Refrigerate until cold.

5. Add an herb sprig in each for garnish.

6. Seal with corks or screw caps.

7. Store in the refrigerator.

8. Use to make Vegetable Vinaigrette or to flavor vegetables or salad dressings.

Easy Onion Soup

2005-09-11T18:50:00.000-04:00

Servings: 4

Ingredients:

2(10 1/2 oz) cans condensed onion soup

1 1/2 soup cans of water

1/2 soup can of dry white wine

2 teaspoons Worcestershire sauce

1 teaspoon sugar

4 plain rusks

1 cup(4 oz) shredded mozzarella cheese

1. In a deep, 3 quart casserole dish, combine soup, water, wine, Worcestershire sauce and sugar.

2. Mix well.

3. Cover and microwave on HIGH for 8:00-10:00 or until boiling, stirring once.

4. Ladle into four soup bowls.

5. Top with rusks.

6. Sprinkle with cheese.

7. Microwave on HIGH for 3:00 to melt.

Raspberry Cream Cups

2005-09-11T10:53:00.000-04:00

Servings: 6

Ingredients:
1 cup peach yogurt
Pastry Cream
Raspberry Glaze
fresh raspberies
mint sprigs

1. Gently whisk peach yogurt into cooled or chilled Pasty Cream.
2. Reserve 1 tablesppon yogurt mixture for each serving.
3. Spoon about 1/2 cup yogurt mixture into 8(10-ounce) wine glasses.
4. Smooth the tops.
5. Cover and refrigerate.
6. Up to two hours before serving, spoon Raspberry Glaze over cream layer in glasses.
7. Tilt glasses to coat cream evenly with glaze.
8. Refrigerate until serving time.
9. Garnish with dollops of reserved yogurt mixture, fresh raspberries and mint sprigs.

Marinated Turkey Tenderloins

2005-09-11T10:31:00.000-04:00

Servings: 4

Ingredients:

4(4 oz) fresh turkey breast tenderloin steaks

2/3 cup vegetable oil

1/4 cup Balsamic vinegar

2 tablespoons Dijon-style mustard

1 teaspoon dried leaf thyme

1/4 teaspoon garlic powder

watercress

1. Place turkey pieces flat in a heavy plastic bag set in a 12" x 7" baking dish.

2. In screw-top jar, combine oil, vinegar, mustard, thyme and garlic powder.

3. Cover and shake well.

4. Pour into bag and tie the bag closed.

5. Marinate at room temperature 30:00.

6. Drain turkey and discard marinade and bag.

7. Arrange turkey pieces around outside edge of same baking dish with thicker portions toward outside of dish.

8. Microwave, uncovered, on HIGH for 8:00-9:00 or until turkey is done in center.

9. Garnish with watercress.

Sweet & Sour Greens

2005-09-11T10:24:00.000-04:00

Servings: 6

Ingredients:

1 medium red onion, sliced, separated in rings

1/2 cup salad dressing with garlic and herbs

1/2 cup small cooked ham cubed

2 1/2 to 3 cups hot, cooked drained greens

1. Mix onion rings and salad dressing in a 1 quart casserole dish.

2. Microwave on HIGH for 4:00-5:00 or until tender, stirring once.

3. Stir in ham cubes.

4. Toss cooked, drained greens with dressing mixture.

5. Cover and microwave on HIGH for 3:00 or until heated through, stirring once.

Homemade Granola

2005-09-11T10:20:00.000-04:00

Servings: 3 cups

Ingredients:

1 cup old fashioned rolled oats

1/4 cup flaked coconut

1/4 cup chopped pecans

2 tablespoons sunflower kernels

2 tablespoons wheat germ

2 tablespoons nonfat dry milk powder

3 tablespoons honey

1 tablespoon cooking oil

1/4 cup raisins

1/4 cup snipped dried figs

1. In a 10" x 6" baking dish, combine oats, coconut, pecans, sunflower kernels, wheat germ and dry milk powder.

2. Toss to mix well.

3. Drizzle honey and oil over cereal mixture, tossing until well coated.

4. Microwave, uncovered, on HIGH for 4:00-5:00, stirring four times.

5. Stir in raisins and figs.

6. Cool, stirring occasionally.

7. Store in airtight containers.

Vegetarian Pita Sandwiches

2005-09-11T10:16:00.000-04:00

Servings: 4

Ingredients:

1/2 cup alfalfa sprouts

1/2 cup shredded carrot

1/2 cup chopped zucchini or cucumber

1/4 cup sunflower kernels

2 tablespoons creamy onion salad dressing

4 Cheddar cheese slices

2 pita bread, about 6 inches in diameter, halved crosswise

4 brick cheese slices

1. In a small bowl, combine alfalfa sprouts, carrot, zucchini or cucumber, sunflower kernels, and onion dressing.

2. Mix well.

3. Place Cheddar cheese slices inside pita bread pockets, resting on flatter side of pocket.

4. Top with sprout mixture, then brick cheese slice.

5. Place sandwiches on a paper towel lined plate.

6. Microwave on HIGH for 1:45-2:00 or until cheese begins to melt.

Brandy Baked Fruit

2005-09-11T10:11:00.000-04:00

Servings: 4

Ingredients:

4 fresh peaches, peeled, pitted, quartered OR

4 fresh pears, peeled, cored, quartered OR

4 fresh plums, pitted, quartered

2 tablespoons fruit flavored brandy

2 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon ground allspice

1. Arrange fruit spoke-fashion in a 10 inch pie plate.

2. Drizzle with brandy.

3. In a small bowl, combine sugar, cinnamon, cardamom and allspice.

4. Mix Well.

5. Sprinkle over fruit.

6. Cover with vented plastic wrap and microwave on HIGH for 3:00-5:00 or until barelt tender., giving dish a half turn once.

7. Serve warm with ice cream or fruit-flavored yogurt.

Powdered Sugar Glaze

2005-09-11T10:06:00.000-04:00

Servings: 3/4 cup

Ingredients:

1/4 cup butter or margarine

2 cups powdered sugar

1 teaspoon vanilla extract

2 to 4 tablespoons milke or fruit juice

1/2 teaspoon grated orange or lemon peel, if desired

1. Place butter or margarine in a 1 1/2 quart bowl.

2. Microwave on HIGH for 1:00 or until melted.

3. Stir in powdered sugar and vanilla.

4. Mix well.

5. Gradually stir in enough milk or juice to give mixture a drizzling consistency.

6. Stir in peel, if desired.

Chocolate Glaze

2005-09-11T10:03:00.000-04:00

Servings: 1 cup

Ingredients:

2 oz(2 squares) unsweetened chocolate squares

1/4 cup butter or margarine

2 cups powdered sugar

1/2 teaspoon vanilla extract

2 to 4 tablespoons milk

1. Place chocolate and butter or margarine in a 1 1/2 quart bowl.

2. Microwave on HIGH for 1:00-1:30 or until butter or margarine is melted.

3. Stir until chocolate is melted and mixture is smooth.

4. Stir in powdered sugar and vanilla.

5. Mix well.

6. Gradually stir in enough milk to give mixture a drizzling consistency.

Raspberry Glaze

2005-09-11T09:59:00.000-04:00

Servings: 1 cup

Ingredients:
1(10 oz) pkg frozen raspberries in syrup, thawed
4 teaspoons cornstarch
2 tablespoons kirsh or creme de cassis

1. Drain raspberries, reserving syrup.
2. Sieve raspberries, discard seeds.
3. Combine pulp and reserved syrup.
4. Measure cornstarch into a 4 cup measuring cup.
5. Whisk in a little of the raspberry mixture to form a smooth paste.
6. Whisk in remaining raspberry mixture.
7. Microwave on HIGH for 2:30-3:00 or until mixture thickens and bubbles, stirring twice.
8. Mixture should be thick and clear.
9. Stir in kirsch or creme de cassis.
10. Cover surface of hot glaze with plastic wrap or waxed paper.
11. Cool 1 1/2 hours at room temperature before using as glaze for Raspberry Cream Cups, cheesecake or glace fruit pie.

Pastry Cream

2005-09-11T09:55:00.000-04:00

Servings: 2 1/2 cups

Ingredients:
2 cups milk
2/3 cup sugar
6 egg yolks
4 tablespoons cornstarch
2 teaspoons vanilla extract

1. Pour milk into a 4-cup glass measuring cup.
2. Microwave on HIGH for 4:30-5:00 or until boiling.
3. Cover with foil to keep warm.
4. In a 3 quart mixer bowl, beat sugar, and egg yolks at high speed until very thick and lemon colored, about 5:00, scraping sides occasionally.
5. Stir in cornstarch.
6. While beating constantly at medium speed, slowly pour in hot milk.
7. Microwave on HIGH for 5:00-5:30 or until bubbly and very thick, whisking till smooth every 30 seconds.(Mixture will become very thick before it bubbles.)
8. Stir in vanilla extract.
9. Cover surface of pudding with plastic wrap or waxed paper.
10. Cool to room temperature, then cover and refrigerate.
11. Stir before using as a filling for pies and pastries or Raspberry Cream Cups.

Curried Tuna Pilaf

2005-09-11T09:44:00.000-04:00

Servings: 4

Ingredients:

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped green pepper

1 1/2 cup how water

2 teaspoons no-salt-added chicken bouillon granules

1 teaspoon curry powder

1(6 1/2 oz) can no-salt-added water-pack tuna, drained, broken in large pieces

2/3 cup uncooked long-coking rice

2 cups chopped apple

1/4 cup raisins

1. In a deep, 2 quart casserole dish, combine carrot, celery, onion, and green pepper.

2. Cover and microwave on HIGH for 4:00-5:00 or until tender, stirring once.

3. Stir in hot water, bouillon granules and curry powder.

4. Cover and microwave on HIGH for 3:00-4:00 or until boiling.

5. Stir in tuna, rice, apple and raisins.

6. Cover and microwave on MEDIUM LOW for 28:00-30:00 or until rice is tendet, stirring twice.

7. Let stand, covered, 5:00.

8. Fluff with a fork.

Homemade Mustard

2005-09-11T09:39:00.000-04:00

Servings: 1 cup

Ingredients:

1/4 cup dry mustard

2 teaspoons cornstarch

1/4 teapsoon onion powder

1/8 teaspoon garlic powder

2/3 cup water

2 tablespoons white-wine vinegar

1. In a 2 cup glass measuring cup, combine mustard, cornstarch, onion powder and garlic powder.

2. Mix well.

3. Slowly stir in water and vinegar, mixing until smooth.

4. Microwave on HIGH for 2:00-2:30 or until thickened and bubbly, whisking three times.

5. Mixture should be thickened and smooth.

6. Cool.

7. Cover and refrigerate up to a month.

Coffee Angel Squares

2005-09-11T09:36:00.000-04:00

Servings: 8

Ingredients:

1(4-serving) envelope low calorie non-instant vanilla pudding mix

2 tablespoons sugar free Swiss style instant coffee crystals

1 1/2 cups skim milk

2 packets(4 tsp sugar) low calorie powdered sweetener

1 cup plain low fat yogurt

5 cups(1/2 of a 9-inch cake) 1/2 inch angel food cake cubes

1. In a 1 1/2 quart bowl, combine pudding mix and instant coffee crystals, mix well.

2. Gradually whick in milk until mixture is smooth.

3. Microwave, uncovered, on HIGH for 2:30.

4. Whisk well.

5. Microwave, on HIGH for 2:30 or until mixture comes to a full boil, whisking twice.

6. Stir in powered sweetener.

7. Refrigerate for only one hour.

8. Fold in yogurt.

9. Place cake cubes in a large bowl.

10. Pour pudding mixture over cake cubes.

11. Stir gently to coat cake cubes.

12. Spread evenly in a 10" x 6" baking dish.

12. Cover and refrigerate eight hours or until set, or as long as overnight.

13. Cut into squares and serve.

Bean Dip

2005-09-11T09:20:00.000-04:00

Servings: 2 2/3 cup

Ingredients:

1(11 1/2 oz)can condensed bean with bacon soup

1(5 oz)jar process cheese spread with bacon

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

2 teaspoons instant minced onion

1/4 teaspoon bottled hot pepper sauce

1 cup dairy sour cream

1. In a deep 1 quart casserole dish, combine soup, cheese, brown sugar, Worcestershire sauce, mustard, onion and hot pepper sauce.

2. Cover and microwave on HIGH for 4:00-5:00 or until cheese melts, stirring twice.

3. Stir 1/2 cup bean mixture into sour cream.

4. Stir sour cream mixture into bean mixture in casserole.

5. Cover and microwave on MEDIUM LOW for 2:00 or until heated through, stirring once.

6. Serve hot with vegetable dippers and chips.

I Need A Break Mix

2005-09-11T09:12:00.000-04:00

Servings: 9 cups

Ingredients:

6 cups nonfat dry milk powder

2 1/2 cups instant presweetened cocoa powder

1 1/2 cups powdered sugar

1/2 cup instant coffee crystals

1/2 cup orange breakfast drink crystals

1 tablespoon ground cinnamon

2 teaspoons ground cardamom

1 teaspoon ground cloves

1. Combine all ingredients and mix well.

2. For each serving measure 1/3 cup dry mixture into mug.

3. In a glass, measure, microwave 2/3 cup water on HIGH for 2:00.

4. Pour into mug and stir well.

5. Store mix in covered container.

Ham Balls

2005-09-11T09:07:00.000-04:00

Servings: 4-6

Ingredients:

8 oz ground pork

8 oz ground ham

1/4 cup quick-cooking oats

2 tablespoons ketchup

1 egg

2 teaspoons instant minced onion

1 teaspoon dried prsley

1 teaspoon dry mustard

1. In a medium bowl, thoroughly mix pork, ham, oats, ketchup, egg, onion, parsley and mustard.

2. Shape into 24 balls.

3. Place in a 12" x 7" baking dish

4. Cover with vented plastic wrap and microwave on HIGH for 5:00, giving dish half turn once.

5. Turn meatballs over and rearrange meatballs in center of dish to outside edge.

6. Cover with vented plastic wrap and microwave on MEDIUM LOW for 5:00-6:00 or until meat is done when cut in center, giving dish half turn once.

7. Drain.

Sweet & Sour Ham Balls

2005-09-11T09:03:00.000-04:00

Servings: 4-6

Ingredients:
1(8 oz) can tomato sauce
1/2 cup packed brown sugar
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons cornstarch
2 tablespoons cold water
1(8 oz) can pineapple chunks, drained
24 chilled, cooked Ham Balls
rice noodles or hot cooked rice

1. In a deep, 2 quart casserole dish mix tomato sauce, brown sugar wine vinegar, onion, and green pepper.
2. Cover and microwave on HIGH for 5:00, stirring once.
3. Stir together cornstarch and cold water.
4. Stir into casserole.
5. Microwave, uncovered, on HIGH for 3:00 or until thickened and bubbly, stirring three times.
6. Stir in pineapple and ham balls.
7. Cover and microwave on MEDIUM LOW for 10:00 or until heated through, stirring once.
8. Serve over rice noodles or hot cooked rice.

Mandarin Lime Grouper

2005-09-04T11:32:00.000-04:00

Servings: 4

Ingredients:

4(5 oz) grouper fillets, 1/2 inch thick

2 tablespoons orange juice

2 teaspoons lime juice

2 tablespoons butter or margarine

2 kiwi, peeled, sliced

12 segments drained mandarin orange segments

1/4 cup orange marmalade

4 teaspoons white port wine

1/8 teaspoon ground mace

1. Place fish fillets flat in a 12" x 7" baking dish.

2. Drizzle with orange juice, then lime juice.

3. Dot with butter or margarine.

4. Cover with vented plastic wrap and microwave on HIGH for 5:00-6:00 or until center of fish flakes when tested with a fork.

5. Give dish a half turn once during the cooking time.

6. Garnish with kiwi slices and mandarin oranges.

7. In a small bowl, combine marmalade, port wine and mace.

8. Mix well.

9. Spoon over fruit.

10. Microwave, uncovered on MEDIUM LOW for 2:00-2:30 or until warmed through.

Nacho Fish Stew

2005-09-04T11:26:00.000-04:00

Servings: 6

Ingredients:

2(11 oz) cans condensed nacho cheese soup

2 soup cans milk

1/4 cup chopped, drained sun dried tomatoes(oil pack)

1(16 oz)(4 cups) bag loose-pack frozen broccoli, corn and red peppers

2(6.5 oz) cans tuna, drained, broken in chunks

shredded Cheddar cheese

chopped canned green chilies

tortilla chips

1. In a 3 quart casserole dish stir soup to soften.

2. Whisk in milk until smooth.

3. Stir in sun dried tomatoes.

4. Add in frozen vegetables.

5. Mix well.

6. Cover and microwave on HIGH for 20:00-22:00 or until vegetables are tender and stew in hot, stirring twice.

7. Fold in tuna.

8. Cover and microwave on HIGH for 3:00-4:00 or until heated through.

9. Serve in bowls with shredded Cheddar cheese, chopped chilies and tortilla chips.

Salmon Stuffed Avocados

2005-09-04T11:21:00.000-04:00

Servings: 4

Ingredients:

4 avocados, peeled, seeded, halved

2 tablespoons lemon juice

1(7.75 oz) can salmon, drained, flaked, bones removed

1 cup(4 oz) shredded Cheddar cheese

1/2 cup chopped tomato

1/2 cup chopped cucumber

2 tablespoons snipped parsley

4 teaspoons snipped chives

2 tablespoons capers

1/4 teaspoon dried dillweed

1. Coat avocado halves with lemon juice.

2. Place cut side up in a 12" x 7" baking dish.

3. In medium bowl, combine salmon, cheese, tomatoes, cucumber, parsley, chives, capers and dillweed.

4. Toss to combine.

5. Lightly pack salmon mixture in 1/4 cup measure.

6. Invert atop avocado half.

7. Repeat with remaining salmon stuffing and avocados.

8. Cover with vented plastic and microwave on HIGH for 3:00-4:00 or until just warm, giving dish a half turn once.

Feta Bean Casserole

2005-09-04T11:15:00.000-04:00

Servings: 4

Ingredients:

2(15 oz) cans red beans, drained, rinsed

1 cup chopped tomatoes

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped zucchini

1/4 cup sliced ripe olives

1 teaspoon dried leaf basil

1 teaspoon dired leaf oregano

1/2 teaspoon coarsley ground pepper

1 cup(5 oz) crumbled feta cheese

1/4 snipped parsley

1. In a 2 quart casserole dish, combine beans, tomato, green pepper, onion, zucchini, olives, basil, oregano and pepper.

2. Mix well.

3. Cover and microwave on HIGH for 6:00-7:00 or until hot, stirring once.

4. Drain.

5. Fold in feta cheese and parsley.

6. Cover and microwave on HIGH for 1:00 or until warmed through.

Honey-Glazed Carrots

2005-09-04T11:10:00.000-04:00

Servings: 4

Ingredients:

1 pound(3 cups, sliced) carrots

1/4 cup water

1 tablespoon butter or margarine

1 tablespoon honey

2 tablespoons chopped pecans

dash of ground cinnamon

1. Wash, trim and pare carrots.

2. Slice carrots 1/2 inch thick.

3. In a 1 quart casserole dish, combine carrots and water.

4. Cover and microwave on HIGH for 10:00-12:00 or until tender, stirring once.

5. Lete stand, covered for 2:00.

6. Drain carrots and return to casserole.

7. Stir in butter or margarine and cinnamon.

8. Drizzle with honey.

9. Mix gently.

10. Cover and microwave on HIGH for 0:30.

11. Sprinkle with pecans.

Pepper Saute

2005-09-04T11:07:00.000-04:00

Servings: 4

Ingredients:

2 tablespoons olive oil

1 medium red pepper, cut in strips

1 medium green pepper, cut in strips

1 medium onion, sliced, separated in rings

1 teaspoon dried leaf oregano

1 teaspoon dried lead basil

2 medium oranges, sectioned

1/4 cup snipped parsley

1/4 cup toasted walnut halves

1. In a 2 quart casserole dish, combine oil red pepper, green pepper, onion, oregano and basil, tossing to mix.

2. Cover and microwave on HIGH for 6:00-7:00 or until the vegetable are tender.

3. Add oranges, parsley and walnuts.

4. Let stand, covered for 2:00.

5. Drain.

6. Toss gently to mix.

Fresh Turnip Greens

2005-09-04T11:03:00.000-04:00

Servings: 4

Ingredients:

2 pounds(as purchased) turnip greens OR

15 oz.(16 cups)(after trimming) turnip greens

4 cups water

1. Wash greens and remove stems.

2. Tear green directly into a 4 quart casserole dish.

3. Add water.

4. Cover and microwave on HIGH for 50:00-55:00 or until tender, stirring often to keep greens on top of casserole frim turning brown.

5. Drain.

Hot Sweet-Sour Dressing

2005-09-04T11:00:00.000-04:00

Servings: 1 1/2 cups

Ingredients:

1/4 cup finely chopped onion

2 teaspoons all-purpose flour

1/4 cup vegetable oil

1/2 cup pineapple juice

1/4 cup lemon juice

1/4 cup honey

1 teaspoon paprika

1 teaspoon shredded lemon peel

1/2 cup toasted cashews

1. In a 4 cup measuring cup, mix together onion and flour.

2. Stir in oil.

3. Microwave on HIGH for 1:00.

4. Whisk in pineapple juice, lemon juice, honey, paprika and lemon peel.

5. Microwave on HIGH for 2:30-3:00 or until boiling, whisking twice.

6. Stir in cashews.

7. Whisk well and pour over torn leaf lettuce in a salad bowl.

8. Toss and serve at once.

Clam Chowder

2005-09-04T10:56:00.000-04:00

Servings: 3-4

Ingredients:

1(10.75 oz) can condensed tomato soup

1/2 soup can hot water

1(8 oz) can stewed tomatoes

1(6.5 oz) can mined clams

1(8 oz) can mixed vegetables

1/2 teaspoon instant minced onion

1. In a 2 quart casserole dish, combine tomato soup, water and tomatoes.

2. Mix well.

3. Stir in clams with liquid, mixed vegetable with liquid and onion.

4. Cover and microwave on HIGH for 18:00-20:00 or until hot, stirring once.

Shrimp Bisque

2005-09-04T10:53:00.000-04:00

Servings: 4

Ingredients:

2(10.75 oz) cans cream of shrimp soup

2 soup cans milk

1 cup cut up, cooked, shelled shrimp

1 cup fresh mushroom slices

2 tablespoons grated Parmesan cheese

2 tablespoons dry sherry

1 teaspoon dried leaf chervil

1 teaspoon dried chives

1 teaspoon dried parsley

avocado slices

parsley sprigs

1. In a 3 quart casserole dish, combine soup and milk.

2. Whisk until smooth.

3. Stir in shrimp, mushrooms, Parmesan cheese, dry sherry, chervil, chives and dried parsley.

4. Mix well.

5. Cover and microwave on HIGH for 12:00-14:00 or until heated through, stirring twice.

6. Garnish with avocado slices and parsley sprigs.

Greek Lemon Soup

2005-09-04T10:49:00.000-04:00

Servings: 4

Ingredients:

2(14.5 oz) cans chicken broth

1/3 cup uncooked minute rice

1/2 teaspoon dried grted lemon peel

2 egg yolks

2 tablespoons lemon juice

1. In a 2 quart casserole dish, combine chicken broth, rice and lemon peel.

2. Cover and microwave on HIGH for 12:00-13:00 or until rice is tender.

3. In a small bowl, beat together egg yolks and lemon juice until frothy.

4. Whisk in 1/2 cup hot broth.

5. Add egg yolk mixture to hot broth in casserole, whisking constantly.

6. Microwave, uncovered on MEDIUM LOW for 3:00-4:00 or until mixture is heated through, whisking 4 times.

7. Do not boil.

Snack Sandwiches

2005-09-04T10:45:00.000-04:00

Servings: 5 or 6

Ingredients:
Curried Chicken Filling or Tuna Salad Filling
5-6(4-inch diameter) pita bread, split crosswise OR
12-14 slices party rye bread or Melba toast

1. Prepare the filling.
2. Spoon into pita brea halves or spread on party rye bread or Melba toast.
3. Place on a paper towel-lined 12" plate.
4. Microwave on HIGH for 2:30-3:00 or until filling is heated through, giving plate a half turn once.
5. For garnishing you can use apple slices with the Curried Chicken Filling or chopped hard-cooked egg and avocado slices on the Tuna Salad Filling.

Curried Chicken Filling

2005-09-04T10:40:00.000-04:00

Servings: 2 cups

Ingredients:
1 cup finely diced cooked chicken
1/2 cup finely chopped apple
1/4 cup raisins
2 tablespoons chopped celery
2 tablespoons chopped green onion
2 tablespoons chopped peanuts
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 teaspoon curry powder

1. In a medium bowl, combine chicken, chopped apple, raisins, celery, green onion and peanuts.
2. In a small bowl, combine mayonnaise, yogurt and curry powder.
3. Combine chicken mixture to mayonnaise mixture.
4. Toss lightly to mix well.
5. Use as a filling for sandwiches such as Snack Sandwiches.

Tuna Salad Filling

2005-09-04T10:37:00.000-04:00

Servings: 2 cups

Ingredients:
1(8 oz) can crushed pineapple
1 tablespoon pineapple jiuce
1(7 oz) can tuna, drained, flaked
1 cup shredded cabbage
2 tablespoons chopped green onion
2 tablespoons chopped pimiento-stuffed green olives
3 tablespoons mayonnaise
a dash of pepper

1. Drain pineapple, reserving the 1 tablespoon of pineapple juice.
2. In a medium bowl, combine the tuna, cabbage, green onion, olives, and pineapple.
3. In a small bowl, combine mayonnaise, pineapple juice, and pepper.
4. Mix well.
5. Combine tuna mixture and mayonnaise mixture.
6. Toss lightly to mix well.
7. Use as filling for sandwiches such as Snack Sandwiches.

Fruit & Nut Crispy Bars

2005-09-04T10:30:00.000-04:00

Servings: 48 bars

Ingredients:

4 cups crisp rice cereal

1/2 cup chopped dried apricots

1/2 cup chopped candied cherries

1/2 cup chopped nuts

1/4 cup butter or margarine, cut up

30 large marshmallows

1. Measure cereal, apricots, cherries and nuts; set aside.

2. Butter a 12" x 7" baking dish.

3. Place butter or margarine and marshmallows in a 4 quart bowl.

4. Microwave on HIGH for 1:30 or until melted.

5. Stir to blend.

6. Quickly stir in cereal, fruits and nuts.

7. With buttered fingers, press gently into bakish dish.

8. Cool completely before cutting into bars.

Meatballs Supreme

2005-09-04T10:26:00.000-04:00

Servings: 4(8 meatballs)

Ingredients:

1 pound lean ground beef

1/4 cup quick-cooking oats

1/4 cup skim milk

2 teaspoons instant minced onion

1 teaspoon dried leaf basil

1 cup chopped celery

1 cup chopped carrot

1 cup frozen whole kern corn

1/2 cup water

1 cup tomato sauce with no salt added

1 teaspoon chili powder

1. In a medium bowl, thoroughly mixed meat, oats, milk, onion, and basil.

2. Shape into 8 meatballs.

3. Place in a baking 12" x 7" baking dish.

4. Cover with vented plastic wrap and microwave on HIGH for 6:00 or until meat is done, giving the dish a half turn once.

5. Drain.

6. In a 2 quart casserole dish combine celery, carrot, frozen corn and water.

7. Cover and microwave on HIGH for 6:00-7:00 or until tender, stirring once

8. Do not drain.

9. Stir in tomato sauce and chili powder.

10. Gently fold in meatballs

11. Cover and microwave on HIGH for 3:00-5:00.

Creamy Seafood Sauce

2005-09-03T15:09:00.001-04:00

Servings: 2/3 cup

Ingredients:
1/2 cup plain low-fat yogurt
1/2 teaspoon powdered horseradish
1/8 teaspoon dried dillweed
1/4 cup peeled, seeded , finely chopped drained cucumber
2 tablespoons chopped green onion

1. In a small bowl, combine the yogurt, horseradish, and dillweed.
2. Mix well.
3. Fold in cucumber and green onion.
4. Cover and refrigerate until ready to serve.
5. Serve with hot or cold seafood dishes or use for Orange Roughy Treat

Orange Roughy Treat

2005-09-03T15:09:00.000-04:00

Servings: 4

Ingredients:
1/2 cup Creamy Seafood Sauce
1 teaspoon paprika
1/2 teaspoon dried ground lemon peel
4(4 oz) orange roughy fillets, 1/4 to 1/2 inch thick

1. Prepare Creamy Seafood Sauce and set aside.
2. On a piece of waxed paper, mix paprika and lemon peel.
3. Dip 1 side of each fillet in paprika mixture.
4. Arrange fillets, coated-side up, flat in a 12" x 7" baking dish.
5. Cover with vented plastic wrap and microwave on HIGH for 5:00-6:00 or until center of fish in beginning to flake when tested with a fork.
6. Give dish a half turn once during cooking time.
7. Spoon 2 tablespoons Creamy Seafood Sauce over each fillet..
8. Microwave, uncovered on MEDIUM LOW for 1:00-1:30 or until topping is just warm.

Stuffed Artichokes

2005-09-03T14:59:00.000-04:00

Servings: 6

Ingredients:

2(10 oz) artichokes

4 oz. lean ground beef

2 tablespoons finely chopped onion

1 small clove

1/2 cup garlic, minced

2 tablespoons snipped parsley

1 tablespoon water-pack green peppercorns, drained

1 tablespoon grated Parmesan cheese

1/4 teaspoon dried leaf tarragon

lemon wedges(for garnishing)

1. Prepare the artichokes.

2. Remove and discard chokes.

3. Set artichokes aside.

4. Crumble meat into a 2 cup casserole dish.

5. Add onion and garlic.

6. Cover with waxed paper and microwave on HIGH for 2:00-2:30 or until the meat is browned, stirring twice.

7. Drain well.

8. Stir in tomatoes, parsley, peppercorns, Parmesan cheese and tarragon.

9. Spoon some of the meat mixture behind each artichoke leaf, using about 2/3 cup stuffing for each artichoke.

10. Place stuffed artichokes in a 10" x 6" baking dish.

11. Cover with waxed paper and microwave on HIGH for 2:00-3:00 or until heated through.

12. Garnish with lemon wedges.

Lemon Cake Filling

2005-09-03T14:52:00.000-04:00

Servings: 2 cups

Ingredients:

1 cup sugar

2 tablespoons cornstarch

1 teaspoon shredded lemon peel

1/2 cup water

3 tablespoons lemon juice

1. In a 4-cup measuring cup, combine the sugar, cornstarch and lemon peel.

2. Stir in water.

3. Microwave on HIGH for 3:30-4:30 or until mixture thickens and boils, stirring 3 times.

4. Stir in lemon juice.

5. Mix well.

6. Cover surface of hot fillinf with plastic wrap or waxed paper.

7. Cool at room temperature.

8. Use as a filling for cake or as a lemon sauce on cake slices.

Snowfall Frosting

2005-09-03T14:49:00.000-04:00

Servings: 2 cups

NOTE: Be careful as this frosting will keep no longer than one day.

Ingredients:

1/2 cup sugar

3 tablespoons water

1/8 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1 egg white

1. In a 2 cup measuring cup, combine the sugar, water and cream of tartar.

2. Microwave on HIGH for 1:00-1:15 or until mixture boils and sugar dissolves, stirring 3 times.

3. With an electric mixer on high speed, slowly add hot syrup and vanilla to egg whites in a 1-1/2 quart bowl.

4. Continue beating at high speed until stiff peaks form, 3-5 minutes.

Cranberry Sauce

2005-09-03T13:27:00.000-04:00

Servings: 2 cups

Ingredients:

1 cup sugar

1/2 cup water

1/2 cup cranberry liqueur

2 cups fresh or thawed frozen cranberries

1. In a deep 2 quart casserole dish, combine sugar, water and cranberry liqueur.

2. Microwave, uncovered, on HIGH for 4:00-5:00 or until boiling, stirring once or twice to dissolve sugar.

3. Syrup should be clear.

4. Stir in cranberries.

5. Cover loosely with waxed paper and microwave on HIGH for 5:00 or until skins on cranberries pop, stirring once.

6. Uncover and microwave on MEDIUM HIGH for 15:00 or until thickened or desired consistency, stirring once.

7. Cover and refrigerate.

Lazy Day Chili

2005-09-03T13:21:00.000-04:00

Servings: 4

Ingredients:

1 pound ground beef chuck

1(16 oz) jar spaghetti sauce with mushrooms

1(12 oz) can beer

1/2 to 1(4 oz) can chopped, canned green chilies, drained

4 teaspoons instant minced onion

2 teaspoons chili powder

1 large bay leaf

1(16 oz) can kidney beans, drained, rinsed

1 cup cubed smoked sausage

corn chips(for garnish)

1 Crumble ground meat into a deep 3 quart casserole dish.

2. Cover with wax paper and microwave on HIGH for 5:00 or until meat is brown, stirring twice.

3. Pour off juices

4. Stir in spaghetti sauce, beer, chilies, instant minced onion, chili powder and bay leaf.

5. Mix well.

6. Gently fold in beans and sausage.

7. Cover and microwave at HIGH for 7:00 or until boiling.

8. Stir well.

9. Cover and microwave on MEDIUM HIGH for 30:00 or until flavors blend., stirring once.

10. Serve topped with corn chips.

Baked Beans & Ham

2005-09-03T13:19:00.000-04:00

Servings: 4

Ingredients:

2(21 oz) jars of baked beans in brown sugar sauce

2 teaspoons Worcestshire sauce

1 teaspoon instant minced onion

4(2 oz) cooked ham slices

4 tablespoons bottled barbecue sauce

4 tablespoons packed brown sugar

8 orange slices

You will also need 4 (2-cup) casserole dishes

1. Into each 2 cup casserole dish combine 1 cup baked beans, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon instant minced onion.

2. Mix well.

3. Arrange ham slices over bean mixture.

4. Spread each ham slice with 1 tablesoon barbecue sauce, then sprinkle with 1 tablespoon brown sugar.

5. Top each with 2 orange slices.

6. Cover and microwave on HIGH for 10:00, giving the casseroles a half turn once.

7. Rearrange casseroles.

8. Microwave on MEDIUM LOW for 10:00 or until heated through and flavors blend.

Beef Cubed Steaks

2005-09-03T13:18:00.000-04:00

Servings: 4

Ingredients:

2 tablespoons vegetable oil

4(4- 5 oz) steaks

4 teaspoons butter or margarine

1. Preheat a 10-inch browning skillet, uncovered, on HIGH for 6 minutes.

2. Add oil to the hot skillet.

3. Using hot pads, tilt skillet to coat evenly with oil.

4. Quickly add steaks and microwave on HIGH for 2:00.

5. Pour off the juices.

6. Turn the steaks.

7. Top each steak with butter or margarine.

8. Microwave on HIGH for 0:30 or until done to your liking.

Meat Loaf

2005-09-03T13:17:00.000-04:00

Servings: 4

Ingredients:

1 pound ground beef chuck

1 egg

1/4 cup quick-cooking oats

2 tablespoons chopped onion

1 (8-oz) can tomato sauce

1/4 teaspoon dried leaf thyme

1/4 teaspoon dried leaf marjoram

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

1. In a medium bowl, thoroughly combine meat, eggs, oats, onion, half the tomato sauce, thyme, and marjoram.

2. Shape into a loaf in a loaf dish 9" x 5".

3. Shape load so the sides do not touchthe sides of the dish.

4. Cover with wax paper and microwave on HIGH for 5:00.

5. Pour off the juices.

6. Stir in brown sugar, Worcestershire sauce and mustard into the remaining tomato sauce.

7. Spoon the mix over the load, coating entire top and sides.

8. Give the dish a half turn.

9. Cover with wax paper and microwave at MEDIUM LOW for 8:00 to 9:00 or until the microwave meat thermometer inserted into the center of the loaf registers 170 degrees F.

10. Cover with foil and let stand for 5:00.

11. The temperature should rise about 10 degrees F during the standing time.

Chicken Cacciatore

2005-09-03T13:14:00.000-04:00

Servings: 3-4

Ingredients:

2 tablespoons butter or margarine

1 medium onion, sliced, separated in rings

1 medium garlic clove, minced

1 teaspoon dried leaf oregano

1(3 pound) chicken, broiler-fryer chicken cut up, not using the backs

1(16 oz) jar bottled spaghetti sauce

hot cooked spaghetti

grated Parmesan cheese

1. In a baking 12" x 7" baking dish combine the butter or margarine, onion, garlic and oregano.

2. Cover with vented plastic wrap and microwave on HIGH for 5:00 or until tender, stirring once.

3. Turn chicken pieces over in butter or margarine mixture to coat.

4. Arrange chicken skin side down with meaty pieces toward outside of dish.

5. Spoon spaghetti sauce over chicken, coating completely.

6. Cover with vented plastic wrap and microwave on HIGH for 12:00.

7. Turn chicken skin side up.

8. Spoon sauce over chicken.

9. Cover with vented plastic wrap and microwave on HIGH for 12:00-14:00 or until tender.

10. Let stand, covered, 5:00.

11. Serve chicken and sauce over spaghetti.

12. Sprinkle with cheese.

Seafood Sticks

2005-09-03T11:02:00.000-04:00

Servings: 4

Ingredients:

4 oz. medium shrimp, cooked, shelled

4 oz. imitation crab leg, quartered

6 medium whole fresh strawberries

6 1-inch green pepper squares

6 1-inch pineapple or kiwi chunks

6 1-inch celery pieces

2 tablespoons sugar

1 tablespoon cornstarch

1/2 cup berry wine cooler

1/4 cup red wine vinegar

2 teaspoons prepared horseradish

1. Thread shrimp, crab, strawberries, green pepper, pineapple or kiwi and celery onto wooden picks, using a piece of seafood and 1 or 2 other items for each pick.

2. Arrange on a 10-inch serving plate with strawberries in the center and set it aside.

3. In a 2 cup measuring cup combine the sugar and cornstarch.

4. Mix well.

5. Add wine cooler, wine vinegar and horseradish.

6. Mix well.

7. Microwave on HIGH for 1:30 to 2:00 minutes or until thickened and bubbly, stirring 3 times.

8. Generously brush sauce over kabobs.

9. Keep the remaining sauce warm.

10. Microwave the kabobs, uncovered on HIGH for 2:30 to 3:00 minutes or until warm, giving the plate a half turn once.

11. Serve with the remaining sauce for dipping.

Note On Cooking With The Blog

2005-09-03T10:18:00.000-04:00

All recipes found on this blog have been made with microwaves that are in the 650-700 watt range. If your microwave of a different power rating you will need to make adjustments to the recipes called for on this blog.

First, check the owners manual and see if it tells you how much the power rating on your microwave is. If so remember/write this down so you won't forget. If you are lucky enough to own one that is within the 650-700 watt range than you are set golden.

If you can't find your owners manual or it doesn't indicate the output rating of the microwave than you'll need to perform the following test to find out the power rating:

1. Fill a cup with 1 liter(34 ounces) of cool water.
2. Record the temperature of the water.
3. Place the water in the center of the microwave or offcenter in a turntable oven.
4. Microwave on HIGH for 2 minutes.
5. Immediately stir the water with the thermometer and record the temperature again.
6. Subtract the starting temperature from the heated temperature.
7. Multiply the answer by 19.5 if using Fahrenheit or 35 if using Celsius.

Doing this will give you your approximate power output for your microwave oven at full power.

To figure out the output of your microwave at other settings then you'll need to multiply your HIGH setting by the percentage listed below to gi

Level Power Setting Numerical Setting Percentage of HIGH
HIGH 650 watts 10 100%
MEDIUM HIGH 455 watts 7 70%
MEDIUM 325 watts 5 50%
MEDIUM LOW 195 watts 3 30%
LOW 65 watts 1 10%

If you find that your microwave is a 500 watt no variable power microwave then use the following steps as a guideline to get you started in the right direction toward following along our recipes.

HIGH Add 10 seconds for each 30 seconds the recipes calls for
MEDIUM HIGH Use the same time as the recipe
MEDIUM Decrease time by 1/3
MEDIUM LOW Not suitable to be used
LOW Not suitable to be used

If you find that your microwave is a 400 watt no variable power microwave then use the following steps as a guideline to get you started in the right direction toward following along our recipes.

HIGH Add 20 seconds for each 30 seconds the recipes calls for

MEDIUM HIGH Use the same time as the recipe

MEDIUM Decrease time by 1/5

MEDIUM LOW Not suitable to be used

LOW Not suitable to be used