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Using your microwave allows you to prepare more exciting meals in less time. And give more time for other things in your life with the same great taste!
Page Last Updated: 02/16/2006 04:02 AM 3 tablespoons oil 1 to 1-1/4 pound boneless, skinless chicken breasts, thinly sliced Garlic powder, to taste 2 tablespoons soy sauce 1 tablespoons sherry 1 tablespoons corn starch 1/4 teaspoon ginger 1 medium green or red pepper, cut into small chunks 1/2 cup cashew halves
In an oblong microwave safe baking dish, heat oil on HIGH for 2-1/2 to 3 minutes. Add the chicken, garlic, soy, sherry, corn starch and ginger to oil. Cook on HIGH for 2-1/2 to 3-1/2 minutes or until tender. Stirring once during cooking. The cooking times will vary with different makes and models of microwaves. Let stand 3 minutes before serving. Serves 4 2 (10-ounce) frozen broccoli spears 6 to 8 slices turkey, cooked 1-1/2 cups American cheese, shredded 1 (10-1/2 ounce) can cream of chicken soup 1 (3-1/2 ounce) can French-fried onion rings
Place the broccoli in a 2-quart glass casserole dish. Cover and Microwave on High for 10 to 12 minutes. Place the turkey and cheese on top. Spoon the soup over the top of the cheese. Cover. Microwave for an additional 10 minutes on High. Place the onion rings over the top and Microwave on High for another 1 to 2 minutes or until the onion rings are heated through. Yields: 4 to 6 servings.
1/4 cup margarine 1-1/2 cup herb-seasoned stuffing mix, crushed Salt and pepper, to taste 1 (2-1/2 to 3-pound) frying chicken, cut up
Place the margarine in a glass bowl. Microwave on High for 1 minute or until margarine is melted. Combine the stuffing mix, salt and pepper. Roll the chicken pieces in margarine and the roll in the stuffing mix. Place the chicken skin side down, in a 12 x 7-inch glass baking dish. Microwave on High for 10 to 12 minutes; turn the chicken. Microwave on High for 10 to 12 minutes longer or until chicken test done.
Cheezy Broccoli-Rice Casserole 1 tablespoon dried onion flakes 1 cup cooked rice 1 can cream of mushroom soup 1 package broccoli, frozen and chopped Salt and pepper, to taste 1 (8-ounce) jar Cheez Whiz
In a large saucepan cook the rice and onion flakes. Remove from heat and drain. Add the soup to the cook rice. Mix well. Microwave broccoli on High for 6 minutes. Add the broccoli to the rice mixture. Season with salt and pepper to taste. Place in a 2-quart glass casserole dish and top with Cheez Whiz. Cover the casserole dish. Microwave on High for 10 minutes or until the cheese bubbles. Serves: 6.
1/2 pound lean ground beef 1/2 teaspoon salt 1/2 pound bacon, cut up 1 onion, chopped 1 can butter beans, drained 1 can lima beans, drained 1 can kidney beans, drained 1 large can pork and beans 1/2 cup brown sugar 1/2 teaspoon mustard 2 tablespoons molasses 1/4 cup white sugar 1/4 cup catsup
In a 2-1/2 quart casserole dish brown the ground beef, onion, and bacon. Remove and drain excess fat. Add the remaining ingredients and mix well. Microwave on High for 10 to 15 minutes or until mixture boils. Microwave on Simmer and cook for 30 to 40 minutes. Serves: 6
2 (10-ounce) packages frozen broccoli spears 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt Dash of pepper 1 cup milk 1 cup (4 ounces) Cheddar cheese, shredded
Remove wrappers from the boxes; place the boxes in a flat baking dish and pierce the boxes with a fork. Microwave at HIGH for 10 to 12 minutes or until done, rearrange the boxes once. Drain the broccoli, and set aside. Place the butter in a 4-cup glass measuring cup. Microwave on High for 20 seconds or until the butter is melted. Stir in the flour, salt, and pepper. Mix until smooth. Gradually mix in the milk. Stir to mix well. Microwave on High for 1-1/2 to 2-1/2 minutes; stirring at 1 minute intervals until the mixture is thick and bubbly. Add the cheese, stirring until melted. Arrange the broccoli on a warm serving platter. Spoon the sauce over the broccoli. Serve at once. Serves: 4 to 6.
6 wieners, cut into 1-inch pieces 1-1/2 cups rice, cooked 1 (8-ounce) can tomato sauce 1 (10-ounce) package frozen mixed vegetables 1/4 cup onion, chopped 1 teaspoon salt Dash of chili sauce Green pepper strips
In a 2-quart casserole dish, combine the wieners, rice, tomato sauce, mixed vegetables, onion, salt, and chili sauce. Mix well. Microwave on High for 10 to 15 minutes. Top with green pepper strips. Microwave on High for 2 to 3 minutes longer.
1 (2-1/2 to 3 pound) frying chicken, cut up 1/3 cup orange juice 2 tablespoons cornstarch 2 tablespoons lemon juice 1-1/2 teaspoon salt 1/2 teaspoon pepper Garlic, to taste
Place the chicken in a 2-quart glass baking dish. Combine the remaining ingredients into a small bowl and mix well. Pour over the chicken. Cover. Microwave on High for 10 to 12 minutes. Turn the chicken pieces over and cover. Microwave on High for 10 to 12 minutes longer or until chicken is cooked through.
Baked Orange Roughy with Parsley Sauce – Thanks Cindy 1 pound Orange Roughy fillets 1 tablespoon butter 1/2 cup mayo 2 to 3 tablespoons chopped parsley 2 green onions, chopped 1/4 teaspoons dill 1 teaspoon lemon juice
Combine mayo, chopped parsley, green onion, dill and lemon juice. Set aside. Arrange fish in Pyrex baking dish. Dot with butter. Cover with plastic wrap and microwave HIGH for 4 min. Spread parsley topping over fish. Cover with plastic wrap and microwave HIGH for 3 min. Let sit for 5 min. before serving. Serves 4.
Orange Roughy Sunshine– Thanks Cindy 1 pound Orange Roughy fillets 2 tablespoons butter, melted 2 tablespoons orange juice 1/2 teaspoons grated orange peel 1/4 teaspoons nutmeg Salt and peppers to taste
In shallow microwave dish, place fillets with thickest parts to outside edge of dish. Combine remaining ingredients and brush over fillets. Cover dish with plastic wrap turned back at one corner for venting. Cook 4 to 5 min. on HIGH (100 %), rotating dish 1/4 turn halfway through cooking time. Let stand 2 min.
1 (1 pound 3-ounce) package spice cake mix 1 (22-ounce) can apple pie filling 1/2 cup sour cream 2 eggs 1/2 cup raisins
In a large bowl, combine all of the ingredients and blend well. Spoon the batter into paper-lined microwave safe muffin cups, filling ½ full. Microwave 6 at a time on High for 2 to 3 minutes or until toothpick inserted in center comes out clean.
1 flour tortilla cut in half 3 tablespoons cheese, grated 1 teaspoon green chilies
Place a tortilla half on a microwave safe plate. Sprinkle one side of flour tortilla with cheese. Place the green chilies on top of cheese. Place the other tortilla half on top. Warm in microwave oven until cheese melts. Serves: 1.
3 tablespoons margarine 1 medium onion, sliced 1/4 cup green pepper, chopped 1 (10-1/2 ounce) can mushroom soup 1/2 cup milk 1-1/2 cup chicken, cubed cooked 1 (10-ounce) package frozen green peas 8 ounce can refrigerator biscuits Parsley flakes
In a 2-quart, glass casserole bowl, combine the margarine onion and green pepper. Microwave on High for 2 minutes. Add the soup, milk and chicken; cover. Microwave on High for 5 to 6 minutes, stirring once, Add the green peas; cover, Microwave on High for 5 to 6 minutes, stirring once. Arrange the biscuits in a ring around the edge of casserole; sprinkle with the parsley. Microwave on High for 3 to 4 minutes, turning once.
2 cups flour 1 cup sugar 5 teaspoons baking powder 1-1/2 teaspoon salt 2 cups whole bran cereal 1 cup nuts, chopped 2 eggs, beaten 1-1/2 cups milk 1/2 cup cooking oil 1/4 cup bran cereal, crushed
In a large mixing bowl, combine the flour, sugar, baking powder, salt, whole bran cereal and nuts; mix well. In another bowl, combine the eggs, milk and oil; mix well. Stir into the dry mixture just until all flour is moistened. Line microwave muffin cups with paper liners. Fill the muffin cups 1/2 full. Sprinkle with the crushed bran cereal. Microwave 6 muffins at a time on Medium for 3-1/2 to 5-1/2 minutes or until a toothpick inserted in the center comes out clean, rotating muffin pan once halfway through cooking time.
1 zucchini, sliced 12 mushrooms, sliced 1 cup green peppers, sliced 1 pound spinach, cooked, drained well and chopped 4 eggs, beaten 3/4 cup Cheddar cheese, grated 1 cup Mozzarella cheese, grated 1/2 cup cream 1 tablespoon flour 1 tablespoon oil 2 teaspoon dill, chopped 1/4 cup butter Paprika
In an 8-cup casserole, combine vegetables and butter. Cover and cook on High for 5 to 7 minutes, stirring once halfway through cooking. Add spinach and set aside. In another bowl, combine the egg, flour, cream, oil, salt, pepper and cheddar cheese. Mix well. Pour the mixture over the vegetables, cover with Mozzarella cheese, and sprinkle with paprika. Put on a raised rack in microwave and cook at Medium - High for 15 to 17 minutes. Let stand 5 minutes. Serves: 4.
4 ounces dried beef, cut into small pieces 1 medium onion, chopped 2 cups uncooked noodles 1 can cream of mushroom soup 1/2 cup milk 1 teaspoon parsley flakes 1-1/2 cups Cheddar cheese, shredded
Place the dried beef and 1-cup water in a 2-quart glass casserole dish. Microwave on High for 2 to 3 minutes or until the water comes to a boil. Remove from Microwave and drain. Stir in the onion, noodles, soup, milk, 1-cup water, and parsley flakes. Cover. Microwave on High for 5 to 6 minutes longer or until the noodles are tender. Stir in the cheese and cover. Microwave on High for 2 to 3 minutes or until cheese is melted. Let stand for 5 minutes. Serves: 5 to 6.
1 (3-pound) corned beef brisket 1 bay leaf 1 medium onion, thinly sliced 1 teaspoon freshly ground pepper 3 medium potatoes, peeled and cubed 4 medium carrots, sliced diagonally 1 medium cabbage, cut in wedges
Place the brisket, bay leaf, onion and pepper in a 3-quart glass casserole; add 3-1/2 cups water. Cover. Microwave on High for 30 minutes. Turn dish 1/4 turn. Microwave on High for 30 minutes longer. Turn the brisket over. Add the potatoes and carrots; cover. Microwave on High for 10 minutes. Rotate dish 1/4 turn. Microwave on High for 5 to 10 minutes longer. Add the cabbage; mix well. Cover. Microwave on High for 12 to 15 minutes. Let stand for 15 minutes. Test for doneness. Microwave on High for 5 to 10 minutes longer if needed. Do not overcook. Serves: 6
2-3/4 cups flour 2 tablespoons sugar 1/2 teaspoon salt 1/2 cup butter 1 package dry yeast 1 cup milk 1 egg, beaten 1 package dry onion soup mix 1 cup Cheddar cheese, shredded
In a large bowl, combine the flour, sugar, salt and butter. Cut through mixture with pastry blender until the mixture resembles coarse meal. In a small bowl, dissolve the yeast in 1/4-cup warm water. Add the dissolved yeast, milk and egg to crumbly mixture. Beat with a spoon until well blended. Combine 2 tablespoons soup mix and 1/4-cup cheese; mix well. Set aside. Add the remaining soup mix and cheese to the batter; stir well. Pour batter into 2 greased 8 x 4 x 5-inch glass loaf pans. Sprinkle with the reserved soup mix mixture. Cover lightly. Let rise in a warm, draft-free place for 1-1/2 to 2 hours or until dough slightly puffy. Microwave 1 loaf at a time on Low for 10 to 12 minutes, rotating the dish 1/2 turn after 5 minutes. Let stand 5 minutes. Place on a wire rack to cool.
1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1/2 cup drained canned whole kernel corn 1/4 cup chopped green pepper 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk 1 egg, beaten 1/4 cup vegetable oil
In a large mixing bowl, combine all of the ingredients; mix just until the dry ingredients are moistened. Place paper liners in four 6-ounce glass custard cups; fill half full with batter. Arrange the cups in a ring on a glass plate. Microwave at HIGH for 1-1/2 to 2 minutes or until surface is almost dry, rotating plate after half the time. Let stand on a wire rack 2 minutes. Repeat procedure with remaining batter. Yield: 8 muffins.
4 teaspoon cornstarch 1 teaspoon instant chicken bouillon granules Dash of ground ginger 1/4 teaspoon salt (optional) 1 teaspoon brown sugar 1-1/2 tablespoon soy sauce 1 tablespoon vinegar 1 (6-ounce) package frozen pea pods 2 tablespoons water 1 small onion, thinly sliced 1/4 cup green pepper, chopped 1 large stalk celery, sliced diagonally 1 cup turkey, cooked & cubed 1 (15-1/2 ounce) can pineapple chunks packed in own juice (juice reserved)
Place the pea pods and water in a 2-quart casserole dish; cover. Microwave at High for 2 to 3 minutes or until defrosted. Break apart and drain. Stir in onion, green pepper, celery, turkey, and pineapple chunks; set aside. In a 4-cup measure, combine cornstarch, bouillon, ginger, salt, and brown sugar. Stir in the soy sauce, vinegar, and pineapple juice. Microwave at High for 2 to 3-1/2 minutes or until sauce is clear and thickened, stirring every minute. Fold sauce into the turkey mixture; cover. Microwave on High for 4 to 6 minutes or until heated through. Serves: 4 at 188 calories. Exchange Values: 1 vegetable + 2 fruit + 1-1/2 lowfat meat.
Cinnamon Raisin English Muffin Bread 5 cups flour 1/2 cup raisins 2 packages yeast 1 tablespoon sugar 1 teaspoon salt 1 1/3 teaspoon Cinnamon 1/4 teaspoon baking soda 2 cups milk (2% or less) 1/2 cups water Cornmeal
In a large bowl, combine 3 cups flour, raisins, yeast, sugar, salt, cinnamon and soda. In a saucepan or microwave safe bowl, combine milk and water and heat until very warm (120 to 130 degrees). Gradually add liquid to dry ingredients and beat well. Stir in the remaining 2-cups flour to make a stiff batter. Spoon into 2 - 9 x 3 x 5-inch glass loaf pans which have been greased and coated with cornmeal. Sprinkle top. Cover; let rise in warm, draft-free place 45 minutes. Microwave on High (1 loaf at a time) 6-1/2 minutes. Surface will be flat and pale. Allow to rest 5 minutes before removing from pan. Slice and toast.
1 (8-ounce) can tomato sauce 1 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1/2 cup cornflake crumbs 1/4 cup grated Parmesan cheese 1 teaspoon dried parsley flakes 6 boneless, skinless chicken breast halves 1 egg, beaten 2/3 cup Mozzarella cheese, shredded
In a glass or microwave-safe bowl, combine the tomato sauce, Italian seasoning and garlic powder. Mix well. Cover and microwave on High for 2 minutes; stir. Cook at Medium power for 3 to 5 minutes or until the mixture simmers, stirring once; set aside. In another bowl or plate, combine the crumbs, Parmesan and parsley. Dip the chicken into the egg, and then roll in crumb mixture. Place in a lightly greased shallow 3 quart glass casserole dish. Cover and microwave on High for 10 to 12 minutes, rotating a half turn after 5 minutes. Pour the tomato mixture over chicken; sprinkle with Mozzarella cheese. Cook, uncovered, at Medium power for 3 to 5 minutes or until meat juices run clear.
4 slices, rye bread, toasted 1/2 pound corned beef, sliced 1/2 cup sauerkraut, drained 1/4 cup Thousand Island dressing 4 slices, Swiss cheese
Place the rye bread on a paper towel-lined glass platter. Layer with the beef, sauerkraut and dressing. Top with cheese slice. Cover. Microwave on High for 1 to 2 minutes or until the cheese melts. Let stand for 2 minutes prior to serving.
2 cups (8-ounce) frozen southern-style hash brown potatoes 1/2 cup fresh mushrooms, sliced 1/4 cup sweet red pepper, chopped 1/4 cup green onions with tops, chopped 4 eggs 1/4 cup skim or low-fat milk 1/2 teaspoon garlic salt 1/8 teaspoon ground red pepper 1/4 cup Monterey Jack cheese (or your favorite cheese)
Evenly spray a 9-inch pie plate with cooking spay. Add the potatoes, mushrooms, peppers, and onions. Mix well. Cover with plastic wrap. Cook on full power until the pepper is crisp-tender. This should take about 3 to 4 minutes. In another bowl beat the eggs together with the milk, garlic salt and red pepper until well blended. Stir into the vegetables. Cover and cook on full power for 2-1/2 to 3 minutes. Stir to move cooked portions at edges to the center. Continue cooking covered, on full power until the eggs are almost set, approximately 2 minutes. Sprinkle with cheese if desired. Cover. Let stand until eggs are thickened and no visible liquid egg remains, this should take about 1 to 2 minutes. Serves: 4.
1 (10-1/2 ounce) can condensed chicken broth 1 teaspoon soy sauce 1/3 cup onion, finely chopped 1 cup quick cooking rice 1 cup chicken, cubed & cooked 1 (7-ounce) can cut green beans, drained 1 (5-ounce) can water chestnuts, drained and sliced
In a 2-quart glass casserole dish combine all of the ingredients and mix well. Cover and microwave on High for 8 to 10 minutes or until heated through. Let stand, covered, for 5 minutes before serving. Serves: 4.
1/2 French bread loaf, un-sliced Salami slices Ham slices Bologna slices 2 tablespoons Italian salad dressing Swiss cheese slices Mozzarella cheese slices
Cut the bread in half lengthwise. Place the meat slices on the bottom half of the bread. Sprinkle with the salad dressing. Top with the cheese slices and top half of bread. Secure with toothpicks. Wrap in paper towels. Microwave on Low for 2 to 3 minutes or until hot. Let stand for 2 to 3 minutes before serving. Cut into 4 sandwiches. Yield: 4 servings.
1/2 cup slivered almonds 2 cup quick-cooking brown rice 1 (9-ounce) package frozen artichokes, thawed 1 cup chicken broth 1/4 cup dry white wine 2 tablespoons instant minced onion 1 teaspoon salt 1/2 teaspoon grated lemon rind 1/2 teaspoon oregano 1 (2-1/2 to 3-pound) frying chicken, cut up Paprika
Place the almonds in a shallow glass baking dish. Microwave on High for 2 to 3 minutes or until lightly browned. Remove from baking dish; set aside. In a shallow baking dish combine the rice, artichokes, broth, wine, onion, salt, lemon rind and oregano; mix well. Wash and pat dry the chicken pieces. Arrange the chicken pieces, skin side up, in a single layer over the rice mixture. Sprinkle with paprika; cover. Microwave on High for 18 to 22 minutes or until the chicken is done, turning dish every 5 minutes. Let stand, covered, for 5 minutes. Sprinkle with toasted almonds. Serves: 4 to 6.
8 ounces Canadian-style bacon, cut into 12 slices & cooked 12 medium shrimp, shelled and deveined 1 medium red bell pepper, seeded and cut into 12 strips 1 tablespoon plus 1-1/2 teaspoons teriyaki sauce 1 tablespoon plus 1-1/2 teaspoons salt Chili sauce 1 tablespoon hoisin sauce
Place the bacon on a microwave safe rack; cover with paper towel. Microwave on High for 1 minute; pat dry on paper towel. Let cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden toothpick. Place in 11 x 7-inch microwave safe baking dish. Repeat with the remaining bacon, shrimp and bell pepper. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 tablespoons water; mix well and pour over the shrimp. Cover and let marinate in the refrigerator for 2 hours, turning once. Uncover and microwave on High for 3 to 4 minutes, or until the shrimp are cooked through. Let stand 5 minutes before serving. Serves: 4.
1 (2-pound) round steak, cut into serving pieces 1/2 cup onion, minced 1/2 cup celery, minced 2 teaspoons garlic salt 1 (10-1/2 ounce) can tomato soup 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice 2 teaspoon prepared mustard 1 teaspoon Tabasco sauce
Place the steak pieces into a 3-quart glass casserole dish. In a small bowl combine the remaining ingredients and mix well. Pour the mixture over the steak. Cover and refrigerate for several hours. Cover and microwave on simmer for 40 to 50 minutes.
1 (2 pound) round steak 1 (10-1/2 ounce) can mushroom soup 1 (3-1/2 ounce) jar cocktail onions, drained 1 tablespoon parsley, snipped
Cut the steak into serving-sized pieced. In a 3-quart glass casserole dish combine the steak, soup, onions, parsley, and 1/4-cup water. Mix well. Refrigerate overnight. Microwave on Simmer for 40 to 50 minutes.
1 (2-1/2 to 3 pound) frying chicken, cut up 1 (10-1/2 ounce) can golden mushroom soup 1 (10-1/2 ounce) can tomato soup Garlic powder, to taste 1 (1 pound) can pearl onions, drained 2 tablespoons cornstarch
Combine chicken, soups, garlic powder and onions in a 3-quart glass casserole dish. Cover and microwave on High for 28 to 30 minutes. Stir once during the cooking. Thicken the sauce with cornstarch dissolved in 2-tablespoons water. Microwave on High for 1 to 2 minutes longer. Yield: 4 to 6 servings.
1 pound ham, ground cooked 1 egg, slightly beaten 1/4 cup dry bread crumbs 2 tablespoons onion, finely chopped 2 tablespoon milk 2 teaspoon parsley flakes 1 teaspoon prepared mustard 2 tablespoon brown sugar 2 tablespoon honey 1 teaspoon vinegar Dash of ground cloves 2 tablespoons orange juice
In a large bowl combine the ham, egg, bread crumbs, onion, milk, parsley flakes and mustard; mix well. Shape into 4 large patties. Place in square glass baking dish; set aside. In a small bowl combine the brown sugar, honey, vinegar and cloves; mix well. Spread half the brown sugar mixture over patties. Stir orange juice into remaining brown sugar mixture; set aside. Cover patties loosely. Microwave on High for 4 minutes; rotate dish. Microwave on High for 3 to 4 minutes or until patties are firm in center. Cover with reserved brown sugar glaze. Yield: 4 servings
1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup water 1/4 teaspoon vanilla 2 cup pretzel sticks or knots 1/2 cup Spanish peanuts (other nuts can be substituted)
In a 3-quart microwave container (preferably not glass), combine the sugars and water. Cover and microwave on HIGH for 3 minutes; stir to mix well. Microwave uncovered for 5 to 8 minutes, stirring every 2 to 3 minutes, or until firm ball forms (drop a small amount in cold water and it should form a firm ball). Watch the mixture carefully, as it burns quickly after passing the point of being done. Stir in the vanilla, pretzels and peanuts until the mixture sugars. Spread on wax paper. Let stand until firm. Store in airtight container.
1 to 1-1/2 pounds boneless pork, cut into 1-inch cubes 1 can Cheddar cheese soup 4 medium carrots, peeled and shredded 2 teaspoons brown sugar 1 teaspoon salt 1/4 teaspoon caraway seed Dash of pepper 1 teaspoon vinegar 5 cups cabbage, shredded
Place the pork chops in a 2-1/2 quart glass casserole dish. Cover and Microwave on High for 8 to 10 minutes or until the chops are no longer pink. Combine the soup, carrots, brown sugar, salt, caraway seed, pepper and vinegar with the chops. Mix well. Cover and Microwave on High for 5 to 6 minutes or until bubbling. Add the cabbage; cover and Microwave an additional 12 to 15 minutes or until the meat and cabbage is tender. Stir about every 5 minutes.
1 cup Brown Sugar 1/2 teaspoon Salt 1/2 cup Butter 1/2 teaspoon Baking Soda 1/4 cup White Corn Syrup 3 to 4 quarts Popped Pop Corn
In a large glass bowl combine the brown Sugar, butter, white corn syrup and salt. Bring the ingredients to a boil in microwave and cook on High for 2 minutes. Remove from microwave and mix in baking soda. Put popped corn into a brown paper bag and pour mixture over pop corn in bag and shake well. Place the bag with pop corn into the microwave and cook on High for 1-1/2 minutes, remove from microwave and shake the bag. Place the bag back into the microwave and cook on High for an additional 1-1/2 minutes, take out and shake. Pour caramel corn onto a cookie sheet or waxed paper to cool. Enjoy!
1 (16-ounce) can tomatoes 1 medium onion, sliced 1/2 cup celery, chopped 1/4 cup green pepper, chopped 1-1/2 teaspoons chili powder 1 teaspoon salt 1/4 teaspoon pepper 4 pork chops
In a 3-quart glass casserole dish combine the tomatoes, onion, celery, green pepper, chili powder, salt, and pepper. Mix well. Arrange the chops on top. Cover. Microwave on the setting that you use for roasting or Medium power. Roast for 13 minutes and turn the chops. Microwave at the same setting again for an additional 13 minutes or until chops are done. Serves: 4.
1 pound lean ground beef 1/4 cup milk 1 tablespoon instant minced onions 1/2 teaspoon salt 1/2 cup catsup 1/4 cup brown sugar, packed 2 tablespoon soy sauce
In a large bowl combine the beef, bread crumbs, milk, onion, and salt. Mix well, shape into 15 meatballs, 1-1/2 inches in size. Arrange in microwave safe pie plate. In a small bowl combine the catsup, brown sugar, and soy sauce. Spoon over the meatballs. Cover with wax paper. Microwave on high 6 to 7 minutes. Serves about 5.
1/4 cup quick cooking rice 1/4 cup water 1 teaspoon margarine 1/2 teaspoon instant chicken bouillon granules 1 cup of coarsely chopped broccoli 2 tablespoons of chopped green or sweet red pepper, optional
Combine the rice, water, margarine and bouillon granules in a 1-quart microwave safe casserole dish. Add the broccoli and green or sweet red pepper, if desired. Cook, covered on High for 3 to 5 minutes or until the broccoli is crisp tender. Let stand, covered, for 3 to 5 minutes or until the liquid is absorbed. Stir before servings. Serves 2.
4 cup peeled cubed potatoes 1/3 cup water 1 cup Miracle Whip 1/2 cup chopped onion 1/2 cup celery, sliced fine 1/2 teaspoon salt 1/2 cup sweet pickle, chopped 1/2 cup green pepper or pimento 1/2 teaspoon celery seed
In a 2-quart glass casserole dish combine potatoes and water. Cover and microwave on High for 12 minutes or until tender. Stir at 6 minutes to redistribute. Make dressing from last 7 ingredients while potatoes cook. Drain potatoes after cooking. Pour dressing on immediately. Chill. 1 can (11-ounces) Campbell's Condensed Zesty Tomato Soup/Sauce 1/2 cup orange marmalade or apricot preserves 2 tablespoons vinegar 1 teaspoon dry mustard 1 pound tiny smoked sausage links or kielbasa, cut into bite-size pieces
In 2-quart microwave-safe casserole dish, combine the soup, marmalade, vinegar and mustard. Stir until well blended. Stir in the sausages. Cover with lid; microwave on HIGH 7 minutes or until hot and bubbling, stirring once during cooking. To serve, spear with cocktail picks. Makes about 30 appetizers.
2 cup prepared chili mix 1 (8-ounce) jar pasteurized process cheese spread 1 (8-ounce) package tortilla chips 2 cup lettuce, shredded 1 cup tomatoes, chopped 1/2 cup sour cream
In a microwave safe bowl microwave the chili and process cheese spread on High for 5 minutes or until thoroughly heated, stirring every 2 minutes. Layer half of the chips, half of chili mixture, remaining chips and remaining chili mixture on a large serving platter. Top with the remaining ingredients and serve.
1 cup milk 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 teaspoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon white pepper 3 medium potatoes, peeled and thinly sliced (about 1-1/2 cups) 1/2 cups cooked diced ham 1 teaspoon minced onion 1/4 cup Cheddar cheese, shredded
Pour the milk into a 2-cup glass measure. Cook on HIGH for 2 minutes; set aside. Place butter in a 2-cup glass measure. Cook on HIGH for 1 minute. Stir in flour. Cook on HIGH for 1 minute. Briskly stir hot milk, prepared mustard, salt, and pepper into butter. Set aside. Place potatoes in 1-1/2-quart microwave safe casserole dish. Add ham and onion. Pour white sauce over ham and potatoes mixture; stir to combine. Cover with waxed paper. Cook on HIGH for 20 to 22 minutes, stirring twice during cooking time. Sprinkle with cheese. Cover and let stand 10 minutes, or until cheese is melted.
1 (2-1/2 to 3 pound) frying chicken, cut up 1 cup canned peas 1 (16-ounce) can tomatoes, drained 1/2 cup onion, finely chopped 1/2 cup green peppers, finely chopped 1 clove garlic, minced 1/4 cup pimento, chopped 1 cup green olives, chopped 1/2 teaspoon oregano 1 teaspoon salt 1/2 teaspoon pepper
Wash and pat dry the chicken pieces. Arrange the chicken pieces on a microwave safe 12 x 7-inch glass baking dish. Microwave on HIGH for 10 to 12 minutes. Turn the chicken pieces. Microwave on HIGH for an additional 10 to 12 minutes. In a small bowl combine the remaining ingredients and mix well. Add to the chicken. Cover. Microwave on HIGH for an additional 7 to 8 minutes.
1-1/2 pounds zucchini, thinly sliced 2 cups of stewed tomatoes 1 teaspoon of salt 2 cups Mozzarella cheese, shredded
Combine the zucchini and salt in 1-1/2 quart casserole dish. Cover and microwave for 7 minutes, stirring once. Remove half of zucchini from the casserole dish. Layer half of the tomatoes and cheese on top of the zucchini. Repeat layers. Cover. Microwave until the cheese is melted, approximately 3 to 5 minutes. Serves: 4 to 6.
2 quarts popcorn, popped 1/2 cup brown sugar 1/4 cup butter 2 tablespoons corn syrup 1/2 teaspoon baking soda
Place the popped corn in a paper bag or large microwave safe bowl. In a microwave safe bowl bring the brown sugar, butter and corn syrup to a boil. Stir in the baking soda. Immediately pour over the popcorn and shake or stir vigorously to coat. Place bag in the microwave and heat on HIGH for 50 seconds. Caution: It will be VERY HOT! Pour the mixture out onto waxed paper and allow to cool.
Marinated Sweet and Sour Wings 2 pounds chicken wings, remove & discard wing tips and excess skin 1/2 cup brown sugar 1/4 cup cider vinegar 2 tablespoons soy sauce 2 tablespoons catsup
Cut the wings in half at joint. Place in an 8 x 8-inch microwave safe baking dish. In a small bowl combine the sugar, vinegar, soy sauce and catsup. Mix well. Pour the mixture over the wings. Marinate for 3 to 4 hours, or overnight in refrigerator, stirring once or twice to coat. After marinated, microwave at HIGH for 11 to 22 minutes, or until fork tender, checking in several places, pushing center portions to outside of the dish after half the cooking time. Makes approximately 15 to 20 wings.
4 center loin pork chops (about 1/4-inch thick) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 can (11-ounces) mandarin oranges, drained, liquid reserved 1/2 cup chutney, chopped 2 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon cornstarch
Arrange the pork chops in an 8-inch round microwave safe baking dish placing the thickest portions toward the outside of the dish. Sprinkle with the salt and pepper. Cover with waxed paper. Cook on HIGH for 13 minutes; drain; turn the chops over. Mix 1/3-cup reserved orange liquid with chutney, lemon juice, and sugar. Arrange the orange sections over the pork chops. Top with the chutney mixture. Cover. Cook on HIGH for 9 to 10 minutes, or until thoroughly done. Remove the chops to a warmed serving platter. Cover to keep warm. Combine the cornstarch and 2 tablespoons orange liquid. Stir into juices in dish. Cook on HIGH for 3 to 4 minutes, or until thickened and smooth, stirring twice during cooking. Spoon over chops. Serves: 4.
1 pound ground beef 1 small onion, chopped 1/2 cup celery, chopped 1 can condensed beef broth 1/4 cup water 1 tablespoon dried parsley flakes 1/4 teaspoon salt 1/4 teaspoon ground pepper 1 (4-ounce) can mushroom pieces and liquid 4 cups noodles (about 5-ounce), uncooked 1 heaping teaspoon prepared mustard 8 ounce sour cream
Crumble the ground beef into hard plastic colander and sprinkle the onion and celery on top. Place the colander in a 2-quart rectangular microwave safe baking dish. Cook for 6 to 7 minutes on HIGH, stirring midway through the cooking time. Drain fat and combine the remaining ingredients except for the mustard and sour cream in a microwave safe 2-quart dish. Cover with wax paper and cook for 12 to 14 minutes on HIGH until the noodles are almost tender. Stir two times during cooking. In a small bowl combine the mustard and sour cream, blend well. Stir into the beef-noodle mixture. Cover and heat 2 to 2-1/2 minutes at MEDIUM power. Let stand for 5 to 7 minutes before serving. Serves 6.
2 large tomatoes, halved 2 teaspoons instant minced onion 2 teaspoons sugar 2 teaspoons sweet basil 1 teaspoon salt Dash of pepper 4 tablespoons potato chips, crushed
Place the tomato halves in a 2-quart glass casserole dish. In a bowl combine the remaining ingredients; mix well. Sprinkle over the tomato halves Microwave on High for 1-1/2 to 2 minutes; rotate dish 1/2 turn. Microwave 1-1/2 to 2 minutes longer or until heated through.
3 pounds country spare ribs 1 medium jar barbecue sauce 2 tablespoon Worcestershire sauce
Place the ribs in a square, microwave safe 9-inch x 13-inch glass baking dish. Cover. Microwave on Roast for 15 to 20 minutes. Remove from the microwave and drain excess juices. Turn the ribs over. In a small bowl combine the barbecue sauce and Worcestershire sauce, cover the ribs with the sauce mixture. Re-cover and continue cooking on Roast for an additional 20 to 25 minutes or until tender. Let stand covered for 5 minutes before serving.
3 small (6-inch long) zucchini, halved lengthwise 1 tablespoon of water 1 (10-ounce) package of Green Giant frozen Garden Gourmet asparagus pilaf 1/2 cup Swiss cheese, shredded 2 tablespoons herb flavored croutons, crushed
In a 9-inch microwave-safe casserole dish, combine the zucchini and Water and cover. Microwave on high for 4 to 6 minutes or until crisp-tender; drain. Remove and discard seeds and pulp, leaving a 1/4-inch shell. Microwave the Garden Gourmet according to package directions. Stir the rice mixture; spoon into zucchini shells. Sprinkle with the cheese. Microwave on high for 1 to 1-1/2 minutes or until the cheese is melted. Top with crushed croutons. Serves: 6.
Five Minute Chocolate Fudge microwave safe bowl. Stir to mix together. Add the vanilla and pecans or
walnuts. Pour the mixture into a buttered 8 x 8-inch square pan. Cool and cut
into squares.
Back to Top safe casserole dish. Microwave on high for 8 to 9 minutes, stirring once or twice until the pink color is gone. Layer with the carrots, onions, celery and potatoes. In a 2-cup glass measure, combine the tomato soup, water, sugar, salt, pepper and tapioca. Stir to blend. Pour the mixture over the vegetables to cover. Microwave on medium-low for 90 minutes.
Don't lift the lid. Don't stir. Don't peek. Serves 6 to 8.
and corn syrup. Microwave on High for 13 minutes. Stir in the butter until well blended. Continue to stir until the mixture begins to cool and get creamy. Stir in the chopped nuts. Drop by tablespoonfuls onto wax paper to cool. Makes 3 dozen.
High for 8 minutes, stirring after 4 minutes. Add the butter. Microwave on High for 2 minutes. You do not want the brittle to be brown. Stir in the vanilla and baking soda until light and foamy. Spread on a buttered baking sheet as thinly as possible. Cool. Break into pieces.
High for 1 minute, pat dry on paper towel. Let cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon, secure with a wooden pick. Place in a microwave safe 11 x 7-inch baking dish. In a small bowl, combine the teriyaki, chili and hoisin sauces with 2-tablespoons water, pour over the shrimp. Cover and refrigerate 2 hours, turning once. Uncover and microwave on for High 3 to 4 minutes, or until the shrimp is cooked through. Let stand 5 minutes before serving.
Back to Top reserving juices. Arrange the fruit over the ham slice. Cover with waxed paper. Microwave on High for 10 to 15 minutes. In a bowl combine the reserved juices, brown sugar, cornstarch and cloves; mix well. Pour the mixture over the ham slice. Rotate baking dish 1/2 turn. Cover with waxed paper. Microwave on High for 8 to 12 minutes or until heated through. Spoon the
juice over ham. Serve. Serves: 4 to 6. Cover and cook on high for 9 to 10 minutes. Add the tomatoes and flour; stir until smooth. Stir in all remaining ingredients (except for the chicken and spaghetti or rice). Cover and cook on high for 5 minutes. Add the chicken, immersing in the sauce. Cover and cook on high for 25 to 30 minutes or until the chicken is tender. Stir once during the cooking process. Allow to stand for 5 minutes, covered, before serving with hot spaghetti or rice. Makes 6 servings. Calories 308 (10.2% from fat); Fat 3.5g (sat 1.5g, mono .8g, poly .7g); Protein 15g; Carbs 53g; Fiber 5g; Chol 19mg; Iron 2.3mg; Sodium 614mg; Calc 68mg
1 bag tortilla chips 1 pound ground beef 1 pound cheese, grated
In a skillet brown the ground beef. Remove from heat and drain. Divide the chips into single microwave safe serving bowls. Put ground beef over the chips. Top with the grated cheese. Place in microwave and cook on High for 1 minute. If desired, top with sour cream.
Chocolate Peppermint One-Bowl Brownies 2 (1-ounce) squares unsweetened chocolate 1/4 cup margarine or butter 1 cup sugar 2 eggs 1 teaspoon vanilla 3/4 cup flour 1/2 teaspoon each: baking powder and salt 1/3 cup pecans or walnuts, chopped 2 (1-ounce) squares premium white baking chocolate 2 tablespoons crushed peppermint candies
Spray an 8-inch square glass dish with nonstick spray; set aside. Place chocolate and butter in a 4-cup glass measure or glass bowl. Microwave on high 2 minutes; stir until chocolate melts. Beat in sugar, then eggs and vanilla. Add flour, baking powder and salt; stir until smooth. Fold in pecans and pour batter into prepared dish. Rotating dish twice during baking, microwave on medium-high 7 to 9 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Let cool completely, about 1 hour. Place white chocolate in a freezer-weight zip-locking plastic bag. Microwave on medium-high 30 seconds. Knead bag to determine if chocolate has melted. If not, microwave on high 10 seconds at a time, kneading bag after each 10 seconds. Do not microwave too long because chocolate will "seize" and become crumbly. Cut a tiny corner off one end of bag. Squeeze chocolate from bag to decorate brownies. Sprinkle candies over the top. Conventional oven directions: Bake at 325 degr! ees for 25 to 30 minutes, or until brownies test done. Makes 20 brownies, each: 133 calories, 2 grams protein, 7 grams fat, 16 grams carbohydrates, .7 gram fiber, 21 milligrams cholesterol, 75 milligrams sodium.
2 cups un-sifted all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter 1/2 cup milk 1 egg Sweetened fruit Whipped cream
In a medium-sized mixing bowl combine the flour, sugar, baking powder and salt. Cut in the butter until crumbly. Measure the milk into a small bowl and beat in the egg; stir into the flour mixture. Shape into 5 or 6 balls; place in individual 6-ounce microwave safe glass custard cups. Microwave for 3 minutes on Medium. Microwave for 4 to 5 minutes on High or until the cake is no longer doughy. Remove the individual cakes from the oven as they finish cooking. Serve warm, topped with sweetened fruit and whipped cream. Serves: 6
1 can refried beans 1 package taco seasoning 5 scallions, chopped 2 cups Monterey jack cheese 1 can chiles, chopped 20 drops Tabasco sauce 1 (8-ounce) package cream cheese, softened 1 cup Cheddar cheese, shredded
Combine all of the ingredients in a microwave-safe serving dish and mix well. Microwave for 7 to 8 minutes, or until heated through. Mix well before serving. Serve with dip-sized corn chips.
3 tablespoons butter 3 eggs, slightly beaten 1 cup dark corn syrup 1/4 cup packed brown sugar 1-1/2 teaspoon all-purpose flour 1 teaspoon vanilla 1-1/2 cups pecan halves 1 (9-inch) baked pastry shell in glass pie plate
Place the butter in medium microwave safe glass mixing bowl. Microwave for approximately 1 minute on High or until melted. Stir in the remaining ingredients; mix well; pour the filling into pie shell. Microwave for 10 minutes on Medium. Rotate the dish 1/2 turn and continue the cooking process for 8 to 12 minutes on Medium or until almost set in the center. Let cool and set before serving.
1/2 cup butter or margarine 5 cups miniature or 40 large marshmallows 5 cups crispy rice cereal
Place butter in a 8 x 8-inch glass baking dish. Microwave for approximately 1-1/2 to 2 minutes on High or until melted. Stir in the marshmallows. Microwave for 1 minute on High. Stir and continue cooking for approximately 1-1/2 to 2 minutes on High or until the marshmallows are softened. Stir until smooth. Mix in the cereal. Press into the baking dish. Cool until set. Cut into squares. Variation: For mint chocolate Krispie Treats, stir 1/4-teaspoon peppermint extract into melted marshmallows. Increase cereal to 5-1/2 cups. Add 1 package (6-ounce) real chocolate chips to cereal when mixing into marshmallows. Yields: 24 to 30 Krispie Squares
5 cups popcorn, air-popped 1/2 cup candy coated pieces 1/3 cup unsalted peanuts 2 tablespoons margarine, melted 3 cups miniature marshmallows, melted
In a prepared mixing bowl, combine popcorn, candy coated pieces, and peanuts. Place margarine and marshmallows in a 4-cup microwave-safe measuring cup. Microwave on high for 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour over popcorn mixture; stir quickly to coat. With buttered hands, quickly shape mixture into balls. Place on waxed paper. Let stand at room temperature 1 hour.
2 (6-ounce) packages white baking chocolate squares 1/2 cup toasted almonds or pistachio nuts, chopped 1/2 cup dried cranberries
Line a baking sheet with wax paper; set aside. Place the white chocolate in a microwave-safe 2-quart glass measure. Microwave on High for 3 minutes or until the chocolate melts, stirring midway through the cooking process. Stir in the almonds and cranberries. Spread the mixture on a prepared baking sheet. Refrigerate for 1 hour or until firm. Break into pieces. Makes about 32 pieces, each: 81 calories, 1 gram protein, 5 grams fat, 8 grams carbohydrates, gram fiber, no cholesterol, 10 milligrams sodium.
1 cup (8-ounce) tomato sauce 1/4 cup brown sugar 1 teaspoon mustard 2 pounds ground beef 2 eggs 1 medium onion, chopped 1/4 cup cracker crumbs 1-1/2 teaspoons salt & pepper
In a small bowl, combine the tomato sauce, brown sugar and mustard. Mix well. Set aside. In a large mixing bowl combine the eggs, onion, crackers, ground beef, salt and pepper. Add 1/2-cup of the tomato mixture and stir to mix well. Place the meat mixture in a microwave safe casserole dish. Pour the remaining tomato mixture over the meat. Cook uncovered on High for 15 to 18 minutes. Let stand covered 5 to 10 minutes before serving.
1 pound lean ground beef 1 small onion, chopped (1/4-cup) 2 cans (15 ounces each) beef ravioli 1 cup shredded mozzarella or Cheddar cheese (4 ounces)
Crumble beef into 2-quart microwavable casserole. Add onion. Cover loosely and microwave on High 5 to 6 minutes, stirring after 3 minutes, until beef is no longer pink; drain. Stir in ravioli. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted. Serves 6.
1 pound shrimp in shell 2 tablespoons butter or margarine 1/4 cup fine chopped celery 1 small onion, chopped 3 tablespoons butter or margarine, melted 1/2 cup bread crumbs 1/4 teaspoon basil 1/4 teaspoon garlic salt 1/2 teaspoon parsley
Peel the shrimp leaving the shell on the tail only. Lay on back, split almost through 1/2-inch below tail (de-vein under water). In a buttered, 1-quart microwave safe bowl combine the celery, onion and butter. Microwave for 3 minutes on High. Brush the shrimp with melted butter. Spoon 1 tablespoon of mixture into buttered area of shrimp. Place in an 8-inch round microwave safe cake dish with tails up. Microwave for 3 to 6 minutes on Medium-High.
1 pound thin sole or other whitefish fillets 1/8 teaspoon cayenne pepper, or to taste 1/2 teaspoon salt, or to taste 2 tablespoons dry white wine 1/2 cup red or green grapes, halved 1 tablespoon lime or lemon juice 1 teaspoon lime zest (thinnest colored part of the peel only) 2 teaspoons chervil or parsley, finely chopped
Place the fillets in a single layer in a microwave safe glass baking dish. Sprinkle the fillets with the desired amount of cayenne and salt. Pour the wine around the edges of the dish; cover with wax paper. Microwave on high for 3 to 4 minutes, or until the fish is opaque. Pour the excess liquid from the baking dish into a 2-cup microwave safe glass measure; add the grapes, lime juice, zest and chervil. Microwave on high for 3 minutes, or until grapes are heated through. Pour the mixture over the fillets and serve at once. Serves: 4, each: 125 calories, 23 grams protein, 1 gram fat (8% of total calories), 4 grams carbohydrates, trace of dietary fiber, 55 milligrams cholesterol, 360 milligrams sodium.
1 large package frozen chopped broccoli (approximately 24-ounce) 3 cups chicken broth 2 to 3-cups water 5 tablespoons butter 1 large onion, finely chopped 1 large stalk celery, finely chopped 1 cup flour 3 tablespoons chicken soup base 2 cups half & half 1 teaspoon pepper 1 teaspoon thyme 1 (8-ounce) package grated cheddar cheese
Put the broccoli in a covered microwave safe bowl. Add the 2 or 3 cups of water. Cook in the microwave according to the package directions. (approximately 8 minutes on High) Drain and reserve the liquid. If the broccoli pieces are too large, chop them up a bit; set aside. Add 1-cup of the reserved "broccoli water" to the chicken broth to make 4-cups of liquid. Meanwhile, in a heavy large size saucepan, sauté the onion and celery in the butter until tender but not browned. Using a wire whisk, stir in flour into the butter mixture. Cook, stirring constantly, for about 2 minutes or until mixture has thickened. Using a wire whisk, slowly add the 4-cups of liquid to the butter mixture, bring to a slow boil, stirring constantly, until mixture is slightly thickened. Add the chicken soup base and the seasonings. Reduce the heat to medium-low; simmer, stirring occasionally, until thickened to personal references. Stir in the half & half and the chopped broccoli and heat through. Add ! the grated cheese, stir until melted and well blended. Adjust the seasonings to taste. Serve hot.
1 package (8 ounces) spaghetti, cooked 1 egg, slightly beaten 1/3 cup grated Parmesan cheese 1 tablespoon butter or margarine 1 tablespoon parsley flakes 3/4 pound lean ground beef 1 onion, finely chopped 1 clove garlic, minced 1 can (8 ounces) whole tomatoes, drained and cut in pieces, liquid reserved 1 can (6 ounces) tomato paste 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup Ricotta cheese 1/2 cup Monterey Jack or Mozzarella cheese, shredded
In a large mixing bowl, combine the spaghetti, egg, Parmesan cheese, butter, and parsley; stir until the butter is melted. Turn into 10-inch microwave safe pie plate; press the mixture evenly onto bottom and sides. Cook on High for 2 minutes, rotating after 1 minute; set aside. Combine ground beef, onion, and garlic in 2-quart microwave safe bowl; break up beef with fork. Cook on High for 8 to 9 minutes, or until the beef is no longer red; drain of excess fat. Add the tomatoes, tomato paste, oregano, salt, and pepper. Cook on High for 4 minutes. Spread the Ricotta cheese over the spaghetti; pour the meat mixture over Ricotta cheese. Cover with waxed paper. Cook on High for 7 to 8 minutes, or until heated through. Sprinkle with shredded cheese. Cover and let stand for 3 minutes until cheese is melted. Serve hot. Serves: 6.
2 small potatoes, 1-1/2 tablespoons butter or margarine 1-1/2 teaspoons grated Parmesan cheese 1/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon paprika 1/8 teaspoon pepper
Cleaned the potatoes and cut into 1/4-inch crosswise slices. Place the potatoes on paper towels to drain. Place a 10-inch browning skillet in the microwave; preheat, uncovered a High for 8 minutes. Add the butter to the hot skillet, tilting to coat the surface. Place the potatoes in the skillet. Microwave at High, for 5 to 6 minutes. Turn the potatoes over and microwave for 2 to 3 minutes or until tender. Drain the potatoes on paper towels. In a small bowl combine the remaining ingredients. Stir to mix well; sprinkle over the potatoes. Serves: 2.
1 pound lean ground beef 2 teaspoons dried parsley flakes 2 teaspoon salt 1/4 teaspoon onion salt 1/8 teaspoon pepper 1 tablespoon catsup 1 teaspoon butter or margarine
In a large bowl combine the first 6 ingredients, mixing well; shape into 4 patties. Set aside. Place a browning grill in microwave oven; preheat at HIGH for 6 minutes. Add the butter to hot grill, tilting to coat the surface. Place the patties on grill; microwave at High for 3 minutes. Turn the patties over; microwave at High for 1-1/2 to 2-1/2 minutes or until browned. Serves: 4.
3 tablespoons butter 3 tablespoons milk 1 box creamy white frosting mix Food coloring 1/2 teaspoon peppermint extract
Combine the butter and milk in a 2-quart microwave-safe bowl. Cook on High for 45 seconds, or until the butter melts. Stir in the frosting mix. Cook on High for 1-1/2 to 2 minutes or until the mixture is bubbly, stirring twice during cooking time. Remove from the microwave and stir in the food coloring and extract. Drop the mixture by teaspoonfuls onto wax paper to cool. Store in an airtight container.
1 can (16-ounces) chop suey vegetables, drained 1 can (10-3/4 ounces) condensed cream of mushroom soup 3/4 cup quick-cooking rice can 1 can (5.3 ounces) evaporated milk 1 can (4-ounces) mushroom pieces, undrained 1/4 cup onion, minced 2 whole chicken breasts, boned and halved Paprika
In 3-quart microwave safe casserole dish, blend the vegetables, soup, rice, milk, mushrooms with liquid, and onion. Cover. Cook on High for 6 minutes, stirring halfway through the cooking process. Arrange the chicken breasts on top of casserole, placing the thickest parts toward the outside of casserole. Cover. Cook on High for 20 minutes, or until tender. Sprinkle with paprika. Let stand, covered, 5 minutes before serving. Serves: 4.
Swiss Chicken and Ham Roll-Ups 1/2 cups chicken, cooked and coarsely ground 1 can (10-3/4 ounces) condensed cream of chicken soup, divided 1 green onion, thinly sliced 6 slices boiled ham 2 cups rice, cooked 1/4 cup dairy sour cream or yogurt 1/4 cup milk 1/2 cup Swiss cheese, shredded Paprika
In mixing bowl, combine the chicken, 1/3-cup soup, and onion. Mix well. Spoon 1/4-cup chicken mixture on each ham slice and roll up. Secure with wooden toothpick. Spread the rice in a shallow 1-1/2-quart microwave safe casserole dish. Place the roll-ups on top of the rice. In a small bowl combine the remaining soup with sour cream and milk. Mix well. Pour over the ham rolls. Cook on High for 12 to 14 minutes. Sprinkle with the cheese and paprika. Cover and let stand 5 minutes before serving. Serves: 6
1 can (10-3/4 ounces) condensed cream of mushroom soup 3/4 cup milk 3 cups noodles, cooked 1 can (6-1/2 ounces) tuna, drained and flaked 1/2 cup celery, diced 1/2 cup salted cashew nuts, broken 1 tablespoon instant minced onion 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper 1/4 cup soda crackers, crushed
Blend soup and milk in 2-quart microwave safe casserole dish. Add the remaining ingredients, except crackers; blend well. Cook on High for 8 to 10 minutes: stir. Top with the cracker crumbs. Cook on High for 4 to 6 minutes or until hot in the center. Serves: 5 to 6.
1 tablespoon soy sauce 1/2 teaspoon sugar 1 (6-ounce) package frozen Chinese pea pods, thawed and drained 1 cup sliced fresh mushrooms 1/2 cup fresh bean sprouts 1/4 cup sliced water chestnuts 2 tablespoons butter or margarine
In a small bowl combine the soy sauce and sugar, stirring to mix well; set aside. In another bowl combine the next 4 ingredients, tossing gently; set aside. Place a 10-inch browning skillet in microwave oven; preheat, uncovered, at High for 3 minutes. Add the butter to hot skillet, tilting to coat surface. Place the vegetable mixture in skillet; cover with skillet top. Microwave at High for 2 minutes. Remove the skillet cover, and add soy sauce mixture; stir well. Cover and microwave at High 1-1/2 to 2-1/2 minutes. Serves: 4.
1 (2-1/2 to 3-pound) frying chicken, cut up 1/4 cup flour 1/4 cup salad oil 1 small package spaghetti-sauce mix 1/2 cup dry white wine 3 tomatoes, quartered 1/4 pound mushrooms, halved
Wash and pat dry the chicken pieces. Coat the chicken with flour. Roll in the salad oil. Place the chicken, skin side up, in a glass baking dish. Cover with waxed paper. Microwave on High for 8 minutes. In a bowl, combine the spaghetti-sauce mix, wine and tomatoes; mix well. Pour the mixture over the chicken; cover. Microwave on High for 8 minutes longer. Add the mushrooms; cover. Microwave on High for 1 minute. Yield: 4 servings.
Glazed Franks With Parsleyed Rice 1 cup orange juice 1/3 cup honey 2 tablespoon prepared mustard 1/4 teaspoon oregano 2 tablespoons Sherry 1 pound frankfurters, cut with diagonal slits 3 cups hot cooked rice 3 tablespoons butter, melted 3 tablespoons parsley, chopped
In a glass casserole dish, combine the orange juice, honey, mustard and oregano; mix well. Microwave on High for 1 to 2 minutes or until mixture is hot and bubbly. Add the Sherry and frankfurters, stirring to coat frankfurters. Microwave on High for 7 to 8 minutes or until heated through. In a serving bowl toss the rice with butter and parsley. Serve glazed frankfurters over rice. Serves: 6.
2 small onions, sliced 1-1/2 pounds smoked Polish sausage, cut into 1-1/2 inch pieces 2 cans (16-ounce) Navy or small white beans, rinsed & drained 1/2 pound fully cooked ham, cut into 3/4 inch cubes 1 can (8-ounce) tomato sauce 1/2 cup ketchup 1/4 cup chicken broth 1/4 cup packed brown sugar 3/4 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon pepper
Place the onions in 3-quart microwave safe casserole dish. Microwave at high for 3 to 4 minutes or until tender, stir once during cooking process. Stir in the remaining ingredients, cover. Microwave at high for 5 minutes. Stir, re-cover. Reduce the temperature for an additional 10 to 15 minutes or until flavors are blended, stir.
Sweet & Sour Cocktail Weiner's 1 (10-ounce) jar grape jelly 1/2 cup mustard 1 pound hot dogs, cut
Microwave the jelly until thin, approximately 30 seconds. Stir in the mustard and weiners. Microwave on high for 3 to 4 minutes or until heated through.
8 ounce fresh mushrooms (about 12, 1-1/2 inch mushrooms) 3 slices bacon, chopped 1/3 cups finely chopped green onions 1/2 teaspoon salt 1/4 teaspoon pepper 2-4 drops Tabasco sauce (optional) 1/4 cup cream (milk can be substituted for lower calories) 1 tablespoon flour 2 tablespoons Cheddar, shredded
Wash the mushrooms. Remove the stems and chop fine. Place the caps on paper towel on a microwave safe plate. Microwave at Medium-High for 1 minute. Drain; set aside. Place the bacon in a microwave safe medium bowl. Microwave on High until crisp; approximately 2-1/2 to 3 minutes. Drain. Add the mushroom stems, onion, salt, pepper, and Tabasco sauce. Microwave at High until the mushrooms are tender, approximately 2 to 3-1/2 minutes. Blend in the flour and cream, stir until smooth. Reduce the power to Medium-High. Microwave until thickened, approximately 2 to 3 minutes, stirring once or twice during cooking process. Stir in the cheese. Fill each mushroom cap with the bacon mixture. Place around the edge of a microwave safe dinner plate. Microwave at High until the cheese melts, approximately 1 to 1-1/2 minutes. Turn the plate 1/2 turn after half of the cooking time. Makes about 12.
1 cup sugar 1/2 cup flour 1 teaspoon vanilla 3 tablespoons cocoa 1 stick margarine 2 eggs
Combine all of the ingredients together and mix well. Pour into a microwave safe pie plate that has been sprayed with non-stick spray. Place the pie pan on an inverted saucer. Microwave for 8 to 12 minutes at 60% power. Serve in slices, hot, with ice cream.
4 cups (about 1-pound) zucchini, sliced 1 small onion, chopped 2 tablespoons butter 10-3/4 ounce Cream of Chicken Soup 2 cups water 1 teaspoon salt 1/2 teaspoon dried basil leaves 1/8 teaspoon pepper
In a 2-quart microwave safe casserole dish combine the zucchini, onion, and margarine, microwave on High until the vegetables are tender, approximately 9 to 11 minutes. Place the soup, 1 cup of the water and the zucchini mixture in a blender container. Cover and blend on medium-high speed until smooth, approximately 1 minute. Return the mixture to the casserole dish. Stir in the remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on High until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) Servings: 4.
1 cup Blueberries 1/4 cup Apricot preserves 1 pint Yogurt, frozen, vanilla 4 tablespoons Almonds, slivered (optional)
In a small microwave safe bowl, combine the blueberries and preserves. Place in the microwave, cook on High for 3-3-1/2 minutes, stirring twice, until blueberries are softened. Cover and refrigerate until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. Servings: 4
1 pound eggplant; cut in 1/2-inch thick pieces 15 ounce can tomato sauce 1 garlic clove, minced| 1/2 teaspoon basil 1/2 cup Mozzarella cheese, shredded
Arrange the eggplant slices in a single layer in an 11 x 7-inch microwave-safe dish. In a small bowl, combine the tomato sauce, garlic and basil. Mix well. Pour over the eggplant. Cover tightly. Microwave on High for 8 to 10 minutes or until the eggplant is tender. Sprinkle with the cheese. Let stand for 5 minutes. If necessary, microwave High for 1 minute to melt cheese. Servings: 6
1 stick margarine 1/2 cup flour, sifted 3 cups light cream 2 tablespoons dry Sherry 1/4 teaspoon dry mustard Dash of cayenne pepper 1 (8-ounce) can mushrooms, sliced 3 cups lobster, cooked & cubed Parmesan cheese Paprika
Place margarine in 4-cup glass measure. Microwave on High for 1 minute or until melted. Stir in the flour; blend well. Microwave on High for 1 minute. Add the cream slowly; blend well. Microwave on High for 6 to 8 minutes, stirring occasionally until thickened. Add the Sherry, mustard, pepper, mushrooms, lobster and 1/4-cup Parmesan cheese. Microwave on High for and additional 6 minutes. Sprinkle with paprika and additional cheese on top before serving. Serve over rice in patty shells. Serves: 4.
2 medium zucchinis, sliced thin 2 medium yellow squash, sliced thin 1 green pepper, sliced thin 1 sweet red pepper, sliced thin 1 can diced tomatoes, drained or 2 medium tomatoes 1 small eggplant, sliced thin 1 medium onion, sliced thin 2 cloves garlic 1 teaspoon parsley 1 teaspoon basil 1/8 cup olive oil 1/4 cup Parmesan cheese
In a bowl combine the onions, olive oil, garlic, and herbs. Mix well. Spread half of the mixture in shallow microwave-safe casserole dish. Layer 1/2 of veggies on top of onion mixture. Sprinkle 1/2 of Parmesan cheese on top. Repeat layering, using the other half of the ingredients. Microwave loosely covered for 10 to 15 minutes, then check for doneness. If required, microwave more. As an alternative you can use an oven-safe dish and bake at 350 degrees for 25 to 35 minutes.
1 pound ground cooked ham 1 pound ground fresh lean pork 2 eggs, slightly beaten 1 cup cracker crumbs 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon seasoned pepper 1/4 cup firmly packed brown sugar 1 teaspoon dry mustard 1-1/2 tablespoons vinegar 1 (8-ounce) can whole-berry cranberry sauce Fresh parsley sprigs
In a bowl combine the first 7 ingredients, mix well; press the mixture into a 10-inch pie plate, cover with waxed paper. Microwave at Medium High for 6 minutes. Rotate the dish one half-turn; microwave at Medium High for 6 minutes. Drain well. In a small bowl combine the brown sugar, mustard, and vinegar; mix well, and spoon over the meat loaf. Cover and microwave at Medium High for 6 to 8 minutes or until loaf is firm to the touch. Drain off excess drippings. Top the loaf with cranberry sauce, and microwave at Medium High for 2 to 3 minutes. Let stand 5 minutes before serving. Garnish with parsley. Cut into wedges to serve. Serves: 6 to 8.
Poached Salmon with Sour Cream Sauce 1-1/2 cups hot water 1/3 cup dry white wine 2 peppercorns 1 lemon, thinly sliced 1 bay leaf 1 teaspoon instant minced onion 1 teaspoon salt 4 small salmon steaks or 2 large steaks Sauce: 1/2 cup dairy sour cream 1 tablespoon minced parsley 1 teaspoon lemon juice 1/2 teaspoon dill weed Pinch white pepper
Pour the water and wine in a microwave safe oval baking dish. Add the peppercorns, lemon, bay leaf, onion, and salt. Cook on High for 5 minutes, or until it reaches a full boil. Carefully place the salmon steaks in the hot liquid. Cook, covered, on High for 2 to 3 minutes, or until the fish becomes opaque. Let stand for 5 minutes to finish the cooking. To prepare the sauce, combine all of the sauce ingredients in a microwave safe 2-cup glass measure. Cook on Simmer for 3 to 4 minutes, or until hot. Drain the salmon and serve with the heated sauce. 4 servings.
1 medium bunch of broccoli flowerets 2 tablespoons soy sauce 1 tablespoon vegetable oil 1 teaspoon lime peel, grated 1 tablespoon Cilantro, chopped Radishes, sliced
Combine the broccoli, soy sauce, vegetable oil and lime peel in a microwave safe casserole dish. Cook, covered on High for 7 to 10 minutes or until tender; stirring halfway through the cooking process. Stir in the chopped Cilantro. Sprinkle with the sliced radishes. Serve.
3 English muffins, split and toasted 3 tablespoons butter or margarine 1 large tomato, cut in 6 slices 1 can (6-1/2 ounces) tuna, drained and flaked 2 tablespoons mayonnaise 3 slices Cheddar or Swiss cheese
Spread the toasted muffins with butter. Arrange the muffins in a circle on a large paper towel-lined microwave safe plate. Place the tomato slice on each muffin. In a small bowl combine the tuna and mayonnaise. Mix well. Divide and spoon the tuna mixture over the tomato slices. Cut the cheese diagonally in half to form triangles. Place 1 triangle of cheese on each muffin. Cook on HIGH for 2 to 3-1/2 minutes, or until the cheese melts and the muffin topping is warm. Let stand 2 minutes before serving.
1/4 cup butter or margarine 1 medium-size green pepper, chopped 1 tablespoon all-purpose flour 1 cup milk 1-1/2 cups ham, diced cooked 1 (10-3/4 ounce) can cream of mushroom soup, undiluted 1 (2-ounce) jar diced pimiento, un-drained 1 small clove garlic, minced 1/4 cup dry sherry 1 (4-1/2 ounce) jar sliced mushrooms, drained 1/3 cup grated Parmesan cheese 3 cups (12-ounces) shredded process American cheese, divided 1 (12-ounce) package spaghetti, cooked and drained 1/2 cup sliced almonds
Place the butter in a 2-quart glass mixing bowl. Microwave on High for 30 seconds or until melted. Add the green pepper, cover and microwave on High for 2 minutes or until crisp tender. Add the flour and stir until smooth. Gradually stir in the milk. Mix well. Microwave on High for 2 minutes. Stir until smooth. Microwave on High for 1 to 2-1/2 minutes stirring at 1 minute intervals, until thickened. Add the next 7 ingredients and mix well. Add 2-cups cheese to the mixture and stir to mix well. Cover and microwave on High for 4 minutes or until hot. Mix well. Spread half of the spaghetti in a lightly greased 12 x 8 x 2-inch microwave safe casserole dish. Spread with half of the ham mixture. Repeat layers and top with the remaining cheese. Sprinkle almonds on top. Cover and Microwave at Medium -High for 6 to 8 minutes or until heat through, giving the dish one half turn after 4 minutes. Let stand before serving. Serves: 6 to 8.
Oriental Sausage and Rice Casserole 1 pound bulk pork sausage 1 medium onion, chopped 1 medium-size green pepper, chopped 1 (6-ounce) package long grain and wild rice mix 1 (8-ounce) can sliced water chestnuts, drained 2 (4-ounce) cans sliced mushrooms, drained 3 cups chicken broth 1 tablespoon soy sauce
Crumble the sausage into a 2-quart casserole; add the onion and green pepper. Cover with waxed paper; microwave at High for 5 to 7 minutes or until the sausage is done and the vegetables are tender, stirring once. Remove the sausage mixture from the casserole, and drain on paper towels; set mixture aside. Combine the remaining ingredients in casserole; cover and microwave at HIGH for 6 to 7 minutes. Stir well; cover and microwave at MEDIUM for 30 to 35 minutes. Stir in the sausage mixture; cover and microwave at MEDIUM for 15 to 20 minutes or until rice is tender and all liquid is absorbed. Serves: 6 to 8.
1 bag chocolate chips 1 bag butterscotch chips 1 cup peanut butter chips 1 bag marshmallows 1 pound bag salted peanuts
In a microwave safe bowl melt the chocolate chips, butterscotch chips, and peanut butter. Add the peanuts and marshmallows. Spread the mixture in a large pan. Cool and cut.
1 pound cod fillets 2 tablespoons butter or margarine 2 tablespoons lemon juice 1/2 teaspoon lemon pepper 1/2 teaspoon salt Paprika
Arrange the fillets in shallow 1-1/2-quart oval microwave safe casserole or glass pie plate. Dot with the butter. Sprinkle with the remaining ingredients. Cover. Cook on High for 8-1/2 to 10-1/2 minutes, or until fish flakes easily and is opaque. Let stand 2 minutes before serving. Serves: 4.
1/4 of a 3-pound boneless beef chuck pot roast (cut 2-inch thick) 1/2 cup water 2 teaspoon Worcestershire sauce 1 teaspoon instant beef bouillon granules 1/4 teaspoon crushed dried basil or dried marjoram Dash black pepper 6 baby carrots, cut into halves 1 medium potato, peeled and quartered 1 medium onion, cut into eighths 2 tablespoons water 1 tablespoon flour 1 small clove garlic, minced
Trim the excess fat from the roast. In a 1-quart microwave safe casserole dish, stir together the water, Worcestershire sauce, bouillon granules, basil or marjoram, pepper and garlic. Add the roast. Cook covered on High, 3 minutes or until the liquid is boiling. Cook covered on medium for an additional 20 minutes. Turn the roast over. Add the carrots, potato and onion. Cook covered, on medium, for 10 to 20 minutes or until the meat is done and the vegetables are tender, spooning the liquid over the meat and vegetables once or twice during the cooking process. Remove the meat and vegetables from the casserole leaving just the juice. Keep the meat and vegetables warm. To prepare the Gravy: Pour the juice into a one cup measure; skim off the excess fat. Add water to make 1/2-cup total and return to the casserole. Stir in 2-tablespoons flour and water microwave on High for 1 to 2 minutes. Thinly slice meat. Spoon the gravy over meat and vegetables on a platter.
2 cups chocolate chips 1 can (14-ounce) sweetened condensed milk 1 teaspoon vanilla extract 3 cups jet-puffed mini-marshmallows 1 1/2 cups coarsely chopped walnuts
Line a 13 X 9 inch baking pan with foil; grease lightly. In a large microwave safe bowl heat the chocolate chips and sweetened condensed milk on High power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in the vanilla extract. Fold in the marshmallows and nuts. Press the mixture into the prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil, cut into pieces
1/2 pound Velveeta cheese, cut up 1/2 cup Thick and Chunky salsa
Microwave the cheese and salsa in 1-1/2 quart microwave safe bowl on high for 3-4 minutes or until cheese is melted, stirring after 2 minutes. Serve at once. Makes: 1-1/2 cups
1 pound Velveeta Cheese 1 (6 to 8 ounce) can diced tomatoes 1/2 cup milk 1/4 cup New Mexico hot green chile, chopped 1/4 cup onions, chopped
In a glass microwave safe dish, cube the cheese into bite-size pieces. Add the remaining ingredients on top of the cheese. Microwave on High for 4 minutes. Stir until mixed. Return to microwave at 1 minute intervals, stirring in between until all cheese has melted.
1-1/2 cups Minute Brown Rice uncooked 1-1/4 cups of chicken broth 1 medium onion, chopped 1 tablespoon lemon juice 1 tablespoon margarine or butter 2 teaspoons chopped fresh dill or 1/2 teaspoon dill weed 1 clove of garlic 1 cup frozen cut green beans, thawed 2 tablespoons toasted sliced almonds
In a 2-quart microwave safe casserole dish combine the rice, broth, onion, lemon juice, margarine, dill and garlic. Cover. Microwave on high for 5 minutes. Stir in the beans. Cover. Microwave for 5 minutes. Let stand for 5 minutes. Stir in the almonds.
4 small-medium carrots cut diagonally into 1/4-inch slices 2 teaspoons honey 2 teaspoon water 1 tablespoon slivered almonds 1/8 teaspoon dried basil flakes 1/8 teaspoon pepper
In a microwave-safe bowl, combine the carrots, honey, water, basil, and pepper. Cover and microwave on High for 10 minutes, turning the bowl after 5 minutes. Sprinkle with almonds before serving. Serves: 2.
12 Triscuits 6 pepperoni, cut in half 2 ounce Mozzarella cheese, grated 3 tablespoons pizza sauce
Place 1-teaspoon of the pizza sauce on each Triscuit. Add grated cheese on top of the sauce. Top with a pepperoni slice. Arrange the pizzas on a microwave safe plate. Cover with paper towel. Microwave for 30 to 60 seconds or until cheese melts.
8 ounces Velveeta cheese, cut up 1 cup (1/2 of 15-ounce can) Hormel Chili
Microwave chili and cheese in 1-1/2 quart microwave safe bowl on high for 3 minutes or until cheese is melted, stirring after two minutes. Serve at once. Makes: 1-1/2 cups
2 egg yolks 1 tablespoon lemon juice 1 stick butter
Combine all of the ingredients in a microwave safe bowl. Microwave for approximately 1 minute, stirring at 15 second intervals.
16 squares graham crackers finely crushed. (about 1-cup) 1/3 cup margarine or butter, melted 1/4 cup sugar 3 cups miniature marshmallows 1/2 cup milk 1 tub (8-ounce) Cool Whip, thawed 4 bars (1.5 ounce each) milk chocolate candy, chopped, divided
In a bowl combine the Graham Cracker crumbs, margarine and sugar; press on the bottom and sides of a 9-inch pie plate. In a large microwave safe bowl. Combine the marshmallows and milk. Microwave on high for 2 to 2-1/2 minutes or until melted and smooth, stirring after one minute. Refrigerate for 40 minutes or until the mixture is completely cooled. Gently stir the whipped topping into the marshmallow mixture; fold in 3 bars chopped chocolate. Spread the mixture in the crust; top with the remaining chopped chocolate. Refrigerate 3 hours or until firm.
24 medium shrimp 1/3 cup margarine 1/2 lemon 1 garlic clove, minced 1 green onion, finely chopped
Melt the butter in a microwave safe dish. Add the garlic and onion to the butter and microwave on High for 1/2 minute. Let stand for 1 minute. Add the shrimp and juice from the lemon. Microwave on High for 4 minutes, turning and stirring shrimp a couple of times. Serve with rice pilaf. Serves: 2
1 large baking potato 1/4 pound ground beef 1 tablespoon onion, chopped 1/4 cup salsa 1/4 teaspoon Worcestershire sauce 2 tablespoons Cheddar cheese, shredded Sour cream
Scrub and pierce the potato; place on a microwave-safe plate. Microwave, uncovered, on high for 4 to 5 minutes or until tender; turning once Let stand while preparing topping. Crumble meat into a shallow microwave-safe bowl; add the onion. Cover and microwave on high for 2 to 2-1/2 minutes or until the meat is no longer pink, stirring once; drain off excess fat. Stir in the salsa and Worcestershire sauce. Cut the potato in half lengthwise; fluff the pulp with a fork. Top each half with the meat mixture, cheese and sour cream.
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