OK..... For all of you stuck in the frozen north and wearing out your Dutch Ovens cooking in that cold weather here is a back up plan of cooking for you or in case a heat wave comes thru and you want to keep the house nice and cool with good food but no heat from the cooking.
Jean at http://www.adventurefoods.com/ sent this out to us.
Chuck.
**********************************************************
MICROWAVE RISOTTO PRIMAVERA
Serves 4 as main course, 8 as side dish
2 tbsp. butter or margarine
2 tbsp. olive oil
Salt and pepper
1 1/2 c. Arborio rice
3 1/4 c. vegetable or chicken broth
3/4 c. white wine
1 leek, sliced in thin discs
1 carrot, 1/4 inch dice
1 c. asparagus tips, blanched and cooled
1 c. sugar snap peas, string and stems removed, blanched and cooled
3/4 c. Ricotta
1 c. spinach, rinsed and cut into thin strips
2 tbsp. minced parsley
1 tbsp. minced chives
All heating is done at 100%, uncovered. Heat butter and oil in casserole,the shallower the better, for 2 minutes. Add leeks, salt and pepper. Heat for 2 minutes. Stir in rice and broth. Cook for 13 minutes. Add wine, stir well, cook for 6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If rice is still hard, cook another couple of minutes. Remove from microwave, add zucchini, asparagus and sugar snaps. Stir well. Adjust seasoning. Let stand 5 minutes, stirring several times. Beat in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of Ricotta and sprinkled with chives and parsley.
MICROWAVE CHILE
Makes 2 quarts
1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes.
Stirring twice.
FISH CREOLE
1/2 c. sliced celery
1/2 c. chopped green pepper
1 sm. onion, sliced thin
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1 lb. fish fillets
Combine celery, green pepper, and onion in 8-inch square microwavesafe baking dish. Cover with plastic wrap. Microwave (high) 2 1/2 to 3 minutesor until just about tender. Add remaining ingredients except fillets. Cover. Microwave (high) 2 to 3 minutes or until mixture boils and flavors are blended. Push vegetables to side of dish; arrange fillets in dish. Spoon
vegetables and sauce over fish. Cover. Microwave (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish once.
MICROWAVE PINEAPPLE DESSERT
16 oz. can crushed pineapple
1 1/2 c. miniature marshmallows
1/2 box of Yellow cake mix dry
- or -
1 box Jiffy Yellow cake mix
1/4 c. melted butter
1/2 c. coconut
1/2 c. pecans
Layer as written, cook in microwave 12 minutes full power. Can be served
warm or cold. Serve plain or with ice cream or Cool Whip.
CRAB-STUFFED CHICKEN BREASTS
Serves 6
1 (6 1/2 oz.) can crabmeat, drained
1 tbsp. chopped chives
1 egg
3 whole chicken breasts, split (about
3 lbs.)
2 tbsp. margarine
2 tbsp. soy sauce
1/4 tsp. Worcestershire sauce
Salt
Flake crabmeat, removing any shell. Mix in chives and egg with fork. Make a pocket in each chicken breast half by lifting skin just enough to insert 1 rounded tablespoonful of crab mixture. Fasten loose skin with toothpick.
Arrange skin side up in 12 x 8 inch microwave safe baking dish, overlapping as necessary. Microwave (high) margarine in small glass dish 30 to 45 seconds or until melted. Stir in soy and Worcestershire sauce. Drizzle mixture over chicken breasts; sprinkle with salt. Cover with waxed paper.
Microwave (high) 25 to 30 minutes or until tender. Remove toothpicks. If
desired, place under broiler a few minutes to crisp skin.
MICROWAVE FUDGE
1 lb. powdered sugar
1 stick butter
1/4 c. milk
1/2 c. cocoa
1 tsp. vanilla
1 c. chopped nuts
Pour sugar into large bowl, add butter, milk and cocoa. Do not stir. Place
in microwave for 2 1/2 minutes on high, or until butter melts. Take bowl out and add nuts and vanilla. Stir well. Pour in buttered dish. Place in freezer for 10 to 15 minutes.
BASIC WHITE SAUCE
1 tbsp. butter or margarine
1/2 tsp. salt
1 tbsp. flour
1 c. milk
1. To melt butter in a 1 quart glass bowl or casserole, microwave at High
for 30 seconds.
2. Stir in flour and salt to make a smooth paste. Blend in milk gradually.
3. Microwave on High for 3 minutes, stirring every 30 seconds.
Makes 1 cup of creamy white sauce (thin).
FOR VARIATIONS:
MEDIUM: Use 2 tablespoons butter and flour for each cup of milk.
THICK: Use 4 tablespoons of butter and flour for each cup of milk.
CHEESE SAUCE: Add 1/2 cup shredded cheddar or Swiss cheese to the Basic White Sauce.
MICROWAVE LECHE QUEMADA
(Oh, but this is good stuff!)
2 c. pecans (broken)
1/2 c. sweet butter (not margarine)
2/3 c. brown sugar
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
Place pecans on large glass plate and microwave at high for 8 minutes,
stirring at 2-minute intervals. Set aside. In 8-cup measure, microwave
butter on high for 1 minute. Stir in brown sugar and milk until blended.
Microwave on high for 7 minutes, stirring at 2-minute intervals. Beat with
wooded spoon until stiff, about 5 minutes. Stir in vanilla and roasted pecans. Spread in lightly buttered 8-inch square dish. Chill until firm. Cut
into squares. Yields: 1 to 1/2 pounds.
CHEESY BROCCOLI CASSEROLE
1/2 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
1 (8 oz.) jar pasteurized processed cheese
2 (10 oz.) pkgs. frozen, chopped broccoli, thawed
2 cans cream of celery soup
2 c. quick cooking rice, uncooked
In 2 quart casserole combine margarine, celery and onions. Cover. Microwave at 100% (High) 3 to 3 1/2 minutes, or until tender, stirring once. Add all remaining ingredients to casserole, blending well. Cover. Sit casserole on inverted dish in oven and microwave at High for 10 minutes. Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.
OVERNIGHT TUNA CASSEROLE
1 (10 3/4 oz.) can cream of celery soup
1 c. milk
1 (6 1/2oz.) can water-packed tuna, drained and flaked with fork
1 c. uncooked elbow macaroni
1 c. frozen green peas
1/2 c. chopped onion
1 c. coarsely shredded Cheddar cheese (reserve 1/4 c.)
Whisk soup and milk in a 2 quart microwave-safe bowl until blended. Stir in remaining ingredients except reserved cheese. Cover and refrigerate at least 12 hours or overnight. Cover with lid or vented plastic wrap. Microwave on high 15-17 minutes until bubbly. Sprinkle with reserved cheese. Let stand uncovered 5-7 minutes until cheese melts.
MICROWAVE BREAKFAST BAKE
Yield: 6 servings
4 eggs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
1 1/2 c. shredded peeled potatoes
1 c. shredded Mozzarella cheese
4 slices bacon, cooked and crumbled
1/2 c. sliced green onions
1 tbsp. all-purpose flour
In large bowl, beat eggs until foamy. Gradually stir in soup and milk. Stir
in potatoes, cheese, bacon, green onions and flour. Pour into greased 9-inch microwave safe pie plate. Microwave, uncovered, at 50% power 22 minutes or until center is nearly set, rotate plate 3 times during cooking. Let stand 10 minutes.
NO CRUST CRAB-VEGETABLE QUICHE
1 c. zucchini, sliced
1 c. mushrooms, sliced
4 eggs, beaten, or 8 oz. of egg substitute
1 c. evaporated skim milk
1/4 tsp. dry mustard
Dash of red pepper
Dash of paprika
6 to 8 oz. fresh, frozen or canned crabmeat
1/2 c. low-fat Cheddar cheese, shredded
2 scallions with tops, chopped
MICROWAVE DIRECTIONS:
Combine zucchini and mushrooms in glass bowl. Microwave 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minutes on HIGH or until heated through, stirring twice. Pour into 8 inch round microwave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and
scallions. Cover. Let stand 5 minutes before serving.
CONVENTIONAL DIRECTIONS:
Preheat oven to 350 degrees. Sauté zucchini and mushrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
MICROWAVE LONG GRAIN RICE
Makes 6 servings.
1 1/2 c. uncooked long grain rice
3 c. hot water
1 1/2 tbsp. margarine or butter
1 1/2 tsp. salt
Combine all ingredients in a 2-quart casserole dish. Cover. Microwave at
full power for 5 minutes. Reduce power to 70%, uncovered for 15 minutes.
Fluff with fork.
EASY NUT BALLS
Makes 36 cookies.
1 c. butter
1/2 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/4 c. flour
2/3 c. chopped pecans or walnuts
In large bowl cream butter, powdered sugar and salt together. Add vanilla.
Blend in flour 1/3 at a time. Stir in nuts. Shape into 1 inch balls and
place in rows, 2 inches apart on wax paper covered cardboard sheet or
microwave safe plastic baking tray. Microwave at medium high 3 to 4 minutes.
Remove cookies from oven on wax paper and sprinkle tops with additional powdered sugar. Cool.
BROWN BETTY
3 c. peeled and coarsely chopped cooking apples
4 slices bread, shredded and torn
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon juice
Mix apples with lemon juice, toss gently with bread pieces. Mix dry
ingredients and toss again with apple mixture. Add 2 tablespoons water or
juice if apples are dry. Place in microwave dish and cover. Microwave on
high 8-10 minutes and allow to sit 5 more minutes, covered. Serve warm or chilled with hard sauce or whipped cream.
MAUI* ONION SOUP
5 lg. Maui* onions, peeled & sliced thinly
3 cans beef broth
1 tbsp. Worcestershire sauce
1 tbsp. shoyu
1/4 c. butter or margarine
1/4 tsp. salt
1/8 tsp. pepper
Italian or French bread, sliced thickly
8 mozzarella cheese slices
Microwave-proof serving bowls
*You can use Vidalia onions if you can't find Maui onions.
Combine onion slices and butter in a 3-quart casserole. Microwave on high 10-12 minutes, until onion is soft. Stir, and add broth and seasonings.
Cover with lid or a tight seal of plastic wrap. Microwave on high 12 minutes or so, until soup boils. Fill each serving bowl. Top with slice of bread and slice of mozzarella cheese on top. Microwave 2-4 bowls at a time on high 30-45 seconds to melt cheese. Serve.
MICROWAVE PRALINES
1 1/2 c. light brown sugar, packed
2/3 c. half & half cream
1/8 tsp. salt
2 tbsp. butter
1 1/2 c. pecan halves
Mix first three ingredients and then stir in butter. Microwave on high for 9
minutes, stirring only once. Remove and stir in pecans. Cool for 1 minute;
then beat by hand about 3 minutes or until smooth and creamy. Drop quickly by tablespoon on wax paper.
Heart Healthy...
MICROWAVE ZUCCHINI ONE-DISH MEAL
1 tbsp. salad oil
1 1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
3 potatoes, peeled and quartered
1 lg. onion, cut in wedges
3 zucchini, about 8 oz. each, sliced thin
1 green pepper, cut in wedges
1 red pepper, cut in wedges
8 oz. Mozzarella cheese (about 2 c.)
1. In shallow 3 quart casserole mix, oil, and next 3 ingredients; add
potatoes, onions, and zucchini, turning to coat all sides.
2. Cook, covered on high 12 minutes until potatoes are tender, stir often.
3. Add peppers, cook covered on high for 10 minutes more.
4. When vegetables are all done, sprinkle with shredded cheese and cook 1 minute more until melted.
Makes 4 servings. About 370 calories per serving.
For Two...
TONY'S EASY CARAMEL APPLES
Wash an apple of your choice. Cut into 8 pieces and then cut those 8 pieces in half. Put into a bowl; pour caramel topping over the cut up apple. Zap in microwave for 15 seconds.
CREAMY CHICKEN BREASTS, MICROWAVED
2 tbsp. (1/4 stick) margarine
3 green onions, sliced
1/2 lb. asparagus, trimmed and cut in 1-inch pieces
2 whole lg. chicken breasts, skinned, boned, and cut in half
2 tbsp. flour
1/4 tsp. mild curry powder
Salt and pepper to taste
1 c. heavy or whipping cream
In 8x12 inch microwave baking dish, place margarine. Heat covered with paper towels on high for 45 seconds. Stir in green onions and asparagus. Place chicken breasts on top with thicker parts toward outside edge of dish. Cook on high 5-7 minutes until chicken turns opaque. Remove chicken to plate, cover and keep warm. In small bowl, combine flour, curry powder, salt and pepper. Add to vegetables; stir until blended. Cook on high 1 minute.
Gradually stir in cream until smooth. Cook on high 4-5 minutes until sauce
thickens. Return chicken to dish. Spoon sauce over. Cook on high 1-2 minutes until juices are clear.
Jean at http://www.adventurefoods.com/ sent this out to us.
Chuck.
**********************************************************
MICROWAVE RISOTTO PRIMAVERA
Serves 4 as main course, 8 as side dish
2 tbsp. butter or margarine
2 tbsp. olive oil
Salt and pepper
1 1/2 c. Arborio rice
3 1/4 c. vegetable or chicken broth
3/4 c. white wine
1 leek, sliced in thin discs
1 carrot, 1/4 inch dice
1 c. asparagus tips, blanched and cooled
1 c. sugar snap peas, string and stems removed, blanched and cooled
3/4 c. Ricotta
1 c. spinach, rinsed and cut into thin strips
2 tbsp. minced parsley
1 tbsp. minced chives
All heating is done at 100%, uncovered. Heat butter and oil in casserole,the shallower the better, for 2 minutes. Add leeks, salt and pepper. Heat for 2 minutes. Stir in rice and broth. Cook for 13 minutes. Add wine, stir well, cook for 6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If rice is still hard, cook another couple of minutes. Remove from microwave, add zucchini, asparagus and sugar snaps. Stir well. Adjust seasoning. Let stand 5 minutes, stirring several times. Beat in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of Ricotta and sprinkled with chives and parsley.
MICROWAVE CHILE
Makes 2 quarts
1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes.
Stirring twice.
FISH CREOLE
1/2 c. sliced celery
1/2 c. chopped green pepper
1 sm. onion, sliced thin
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1 lb. fish fillets
Combine celery, green pepper, and onion in 8-inch square microwavesafe baking dish. Cover with plastic wrap. Microwave (high) 2 1/2 to 3 minutesor until just about tender. Add remaining ingredients except fillets. Cover. Microwave (high) 2 to 3 minutes or until mixture boils and flavors are blended. Push vegetables to side of dish; arrange fillets in dish. Spoon
vegetables and sauce over fish. Cover. Microwave (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish once.
MICROWAVE PINEAPPLE DESSERT
16 oz. can crushed pineapple
1 1/2 c. miniature marshmallows
1/2 box of Yellow cake mix dry
- or -
1 box Jiffy Yellow cake mix
1/4 c. melted butter
1/2 c. coconut
1/2 c. pecans
Layer as written, cook in microwave 12 minutes full power. Can be served
warm or cold. Serve plain or with ice cream or Cool Whip.
CRAB-STUFFED CHICKEN BREASTS
Serves 6
1 (6 1/2 oz.) can crabmeat, drained
1 tbsp. chopped chives
1 egg
3 whole chicken breasts, split (about
3 lbs.)
2 tbsp. margarine
2 tbsp. soy sauce
1/4 tsp. Worcestershire sauce
Salt
Flake crabmeat, removing any shell. Mix in chives and egg with fork. Make a pocket in each chicken breast half by lifting skin just enough to insert 1 rounded tablespoonful of crab mixture. Fasten loose skin with toothpick.
Arrange skin side up in 12 x 8 inch microwave safe baking dish, overlapping as necessary. Microwave (high) margarine in small glass dish 30 to 45 seconds or until melted. Stir in soy and Worcestershire sauce. Drizzle mixture over chicken breasts; sprinkle with salt. Cover with waxed paper.
Microwave (high) 25 to 30 minutes or until tender. Remove toothpicks. If
desired, place under broiler a few minutes to crisp skin.
MICROWAVE FUDGE
1 lb. powdered sugar
1 stick butter
1/4 c. milk
1/2 c. cocoa
1 tsp. vanilla
1 c. chopped nuts
Pour sugar into large bowl, add butter, milk and cocoa. Do not stir. Place
in microwave for 2 1/2 minutes on high, or until butter melts. Take bowl out and add nuts and vanilla. Stir well. Pour in buttered dish. Place in freezer for 10 to 15 minutes.
BASIC WHITE SAUCE
1 tbsp. butter or margarine
1/2 tsp. salt
1 tbsp. flour
1 c. milk
1. To melt butter in a 1 quart glass bowl or casserole, microwave at High
for 30 seconds.
2. Stir in flour and salt to make a smooth paste. Blend in milk gradually.
3. Microwave on High for 3 minutes, stirring every 30 seconds.
Makes 1 cup of creamy white sauce (thin).
FOR VARIATIONS:
MEDIUM: Use 2 tablespoons butter and flour for each cup of milk.
THICK: Use 4 tablespoons of butter and flour for each cup of milk.
CHEESE SAUCE: Add 1/2 cup shredded cheddar or Swiss cheese to the Basic White Sauce.
MICROWAVE LECHE QUEMADA
(Oh, but this is good stuff!)
2 c. pecans (broken)
1/2 c. sweet butter (not margarine)
2/3 c. brown sugar
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
Place pecans on large glass plate and microwave at high for 8 minutes,
stirring at 2-minute intervals. Set aside. In 8-cup measure, microwave
butter on high for 1 minute. Stir in brown sugar and milk until blended.
Microwave on high for 7 minutes, stirring at 2-minute intervals. Beat with
wooded spoon until stiff, about 5 minutes. Stir in vanilla and roasted pecans. Spread in lightly buttered 8-inch square dish. Chill until firm. Cut
into squares. Yields: 1 to 1/2 pounds.
CHEESY BROCCOLI CASSEROLE
1/2 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
1 (8 oz.) jar pasteurized processed cheese
2 (10 oz.) pkgs. frozen, chopped broccoli, thawed
2 cans cream of celery soup
2 c. quick cooking rice, uncooked
In 2 quart casserole combine margarine, celery and onions. Cover. Microwave at 100% (High) 3 to 3 1/2 minutes, or until tender, stirring once. Add all remaining ingredients to casserole, blending well. Cover. Sit casserole on inverted dish in oven and microwave at High for 10 minutes. Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.
OVERNIGHT TUNA CASSEROLE
1 (10 3/4 oz.) can cream of celery soup
1 c. milk
1 (6 1/2oz.) can water-packed tuna, drained and flaked with fork
1 c. uncooked elbow macaroni
1 c. frozen green peas
1/2 c. chopped onion
1 c. coarsely shredded Cheddar cheese (reserve 1/4 c.)
Whisk soup and milk in a 2 quart microwave-safe bowl until blended. Stir in remaining ingredients except reserved cheese. Cover and refrigerate at least 12 hours or overnight. Cover with lid or vented plastic wrap. Microwave on high 15-17 minutes until bubbly. Sprinkle with reserved cheese. Let stand uncovered 5-7 minutes until cheese melts.
MICROWAVE BREAKFAST BAKE
Yield: 6 servings
4 eggs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
1 1/2 c. shredded peeled potatoes
1 c. shredded Mozzarella cheese
4 slices bacon, cooked and crumbled
1/2 c. sliced green onions
1 tbsp. all-purpose flour
In large bowl, beat eggs until foamy. Gradually stir in soup and milk. Stir
in potatoes, cheese, bacon, green onions and flour. Pour into greased 9-inch microwave safe pie plate. Microwave, uncovered, at 50% power 22 minutes or until center is nearly set, rotate plate 3 times during cooking. Let stand 10 minutes.
NO CRUST CRAB-VEGETABLE QUICHE
1 c. zucchini, sliced
1 c. mushrooms, sliced
4 eggs, beaten, or 8 oz. of egg substitute
1 c. evaporated skim milk
1/4 tsp. dry mustard
Dash of red pepper
Dash of paprika
6 to 8 oz. fresh, frozen or canned crabmeat
1/2 c. low-fat Cheddar cheese, shredded
2 scallions with tops, chopped
MICROWAVE DIRECTIONS:
Combine zucchini and mushrooms in glass bowl. Microwave 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minutes on HIGH or until heated through, stirring twice. Pour into 8 inch round microwave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and
scallions. Cover. Let stand 5 minutes before serving.
CONVENTIONAL DIRECTIONS:
Preheat oven to 350 degrees. Sauté zucchini and mushrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
MICROWAVE LONG GRAIN RICE
Makes 6 servings.
1 1/2 c. uncooked long grain rice
3 c. hot water
1 1/2 tbsp. margarine or butter
1 1/2 tsp. salt
Combine all ingredients in a 2-quart casserole dish. Cover. Microwave at
full power for 5 minutes. Reduce power to 70%, uncovered for 15 minutes.
Fluff with fork.
EASY NUT BALLS
Makes 36 cookies.
1 c. butter
1/2 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/4 c. flour
2/3 c. chopped pecans or walnuts
In large bowl cream butter, powdered sugar and salt together. Add vanilla.
Blend in flour 1/3 at a time. Stir in nuts. Shape into 1 inch balls and
place in rows, 2 inches apart on wax paper covered cardboard sheet or
microwave safe plastic baking tray. Microwave at medium high 3 to 4 minutes.
Remove cookies from oven on wax paper and sprinkle tops with additional powdered sugar. Cool.
BROWN BETTY
3 c. peeled and coarsely chopped cooking apples
4 slices bread, shredded and torn
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon juice
Mix apples with lemon juice, toss gently with bread pieces. Mix dry
ingredients and toss again with apple mixture. Add 2 tablespoons water or
juice if apples are dry. Place in microwave dish and cover. Microwave on
high 8-10 minutes and allow to sit 5 more minutes, covered. Serve warm or chilled with hard sauce or whipped cream.
MAUI* ONION SOUP
5 lg. Maui* onions, peeled & sliced thinly
3 cans beef broth
1 tbsp. Worcestershire sauce
1 tbsp. shoyu
1/4 c. butter or margarine
1/4 tsp. salt
1/8 tsp. pepper
Italian or French bread, sliced thickly
8 mozzarella cheese slices
Microwave-proof serving bowls
*You can use Vidalia onions if you can't find Maui onions.
Combine onion slices and butter in a 3-quart casserole. Microwave on high 10-12 minutes, until onion is soft. Stir, and add broth and seasonings.
Cover with lid or a tight seal of plastic wrap. Microwave on high 12 minutes or so, until soup boils. Fill each serving bowl. Top with slice of bread and slice of mozzarella cheese on top. Microwave 2-4 bowls at a time on high 30-45 seconds to melt cheese. Serve.
MICROWAVE PRALINES
1 1/2 c. light brown sugar, packed
2/3 c. half & half cream
1/8 tsp. salt
2 tbsp. butter
1 1/2 c. pecan halves
Mix first three ingredients and then stir in butter. Microwave on high for 9
minutes, stirring only once. Remove and stir in pecans. Cool for 1 minute;
then beat by hand about 3 minutes or until smooth and creamy. Drop quickly by tablespoon on wax paper.
Heart Healthy...
MICROWAVE ZUCCHINI ONE-DISH MEAL
1 tbsp. salad oil
1 1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
3 potatoes, peeled and quartered
1 lg. onion, cut in wedges
3 zucchini, about 8 oz. each, sliced thin
1 green pepper, cut in wedges
1 red pepper, cut in wedges
8 oz. Mozzarella cheese (about 2 c.)
1. In shallow 3 quart casserole mix, oil, and next 3 ingredients; add
potatoes, onions, and zucchini, turning to coat all sides.
2. Cook, covered on high 12 minutes until potatoes are tender, stir often.
3. Add peppers, cook covered on high for 10 minutes more.
4. When vegetables are all done, sprinkle with shredded cheese and cook 1 minute more until melted.
Makes 4 servings. About 370 calories per serving.
For Two...
TONY'S EASY CARAMEL APPLES
Wash an apple of your choice. Cut into 8 pieces and then cut those 8 pieces in half. Put into a bowl; pour caramel topping over the cut up apple. Zap in microwave for 15 seconds.
CREAMY CHICKEN BREASTS, MICROWAVED
2 tbsp. (1/4 stick) margarine
3 green onions, sliced
1/2 lb. asparagus, trimmed and cut in 1-inch pieces
2 whole lg. chicken breasts, skinned, boned, and cut in half
2 tbsp. flour
1/4 tsp. mild curry powder
Salt and pepper to taste
1 c. heavy or whipping cream
In 8x12 inch microwave baking dish, place margarine. Heat covered with paper towels on high for 45 seconds. Stir in green onions and asparagus. Place chicken breasts on top with thicker parts toward outside edge of dish. Cook on high 5-7 minutes until chicken turns opaque. Remove chicken to plate, cover and keep warm. In small bowl, combine flour, curry powder, salt and pepper. Add to vegetables; stir until blended. Cook on high 1 minute.
Gradually stir in cream until smooth. Cook on high 4-5 minutes until sauce
thickens. Return chicken to dish. Spoon sauce over. Cook on high 1-2 minutes until juices are clear.