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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
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