Famous Microwave Fudge
Nutty Chocolate Delight
Microwave Corned Beef and Cabbage
Microwave Pecan Brittle
Rice Pudding (Microwave)
Microwave poached pears
Microwave Roasted Garlic
Beef Stroganoff
Pantry Stoganoff
Apricot Puddings with Lemon Cream Sauce
Microwave Lunch Recipes
Basic White Sauce
Coffee Cake Muffins
Balsamic Glazed Chicken
Thoroughly Modern Meatloaf
Herbed Mini Meat Loaves
Lighthearted Lasagna
Microwave/Barbecued Turkey
Acorn Squash With Spiced Apples
Creamy Microwave Icing
Chicken Noodle Casserole
Ye Olde Tuna Casserole
Beef Stew
South Of The Border Casserole
Cod and Shrimp Supper Dish
Crispy Topping
Sweet and Sour Pork
Shrimp Creole

Betsy, NY (9:09:57 pm) :
From: Murph (pmurph@epix.net)
Newsgroups: rec.food.recipes

Famous Microwave Fudge

1 box confectioners sugar
1/2 cup cocoa or peanut butter
1/4 cup milk
1 tablespoon vanilla
1 stick (8 Tablespoons) butter, melted

Mix all ingredients in a shallow microwave bowl. Microwave on high for
two minutes. Stir again refrigerate. Ready in 30 minutes!

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Betsy, NY (9:12:43 pm) :
From: ynnuf@clear.net.nz (Doreen Randal)
Newsgroups: rec.food.cooking

I made this sweet tonight. Very nice, easy.

NUTTY CHOCOLATE DELIGHT (700 watts)
Source:-Reader's Digest Microwave Cookbook

2/3 cup sugar
1/4 cup flour
1/4 tsp salt
1/4 tsp cinnamon
2 cups milk
60g butter
90g cooking chocolate, chopped
1 egg
1 tsp vanilla
1/2 cup chopped nuts (your choice)
1/2 cup cream
cinnamon for garnish

Combine sugar, flour, salt and cinnamon in glass jug.
Stir in milk until blended. Add butter and chocolate.
Cook on HIGH for 5-7 minutes, until mixture bubbles
and has thickened slightly, stirring occasionally.
Beat the egg in a small bowl. Stir in a small amount
of hot chocolate mixture into beaten egg.
Slowly pour egg mixture back into chocolate mixture,
beating rapidly to prevent lumping.
Cook on MEDIUM for 2-3 minutes, until thickened,
stirring frequently. Do not boil or mixture will curdle.
Stir in vanilla and chopped nuts.
Pour an equal amount into 6 glasses or dessert bowls.
(I put it all in a glass bowl, Maurie has enough for
tomorrow :-)).
Lightly Press plastic wrap or dampened greaseproof
paper on to the hot surface to prevent a skin forming.
Refrigerate for about 2 hours or until set.
Beat the cream to soft peaks. Remove plastic wrap from
the desserts. Top each with whipped cream; sprinkle
with cinnamon. Serve chilled.

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Betsy, NY (9:17:59 pm) :
From: G Thurman (gthurman@startext.net)
Newsgroups: rec.food.recipes

Microwave Corned Beef and Cabbage

2.5 to 3 LB corned beef brisket with seasonings
1.5 cups water
one garlic clove
4 whole black peppercorns
one bay leaf
1/4 teaspoon mustard seed
2 medium onions, quartered
3 carrots, sliced
3 potatoes, quartered
1 cabbage, cut into 8 wedges
Serves about 6.

Place brisket fat side up in 3 quart glass casserole; add water. Sprinkle
seasonings over meat. Cover with glass lid or plastic wrap. Microwave on
high for 10 to 12 minutes or until boiling. Turn meat over. Microwave on
simmer for about 1.5 hours or until meat is tender. Turn meat over; add
remaining ingredients; recover. Microwave for 30 to 45 minutes or until
vegetables are tender. Let stand, covered, for 5 minutes.

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Betsy, NY (9:20:31 pm) :
Title: Microwave Pecan Brittle
Categories: Candies, Microwave, Christmas, Holidays
Yield: 6 servings

1 c Pecan halves
1 c Sugar
1/2 c Light corn syrup
1/8 ts Salt
1 ts Butter
1 ts Vanilla
1 ts Baking soda

Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl.
Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end
of 8 minutes, add butter and vanilla. Blend well. Return to microwave and
cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently
stir until mixture is light and foamy. Pour onto lightly greased cookie
sheet and let cool 30 minutes to 1 hour. Break into pieces and store in
airtight container.

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Betsy, NY (9:23:00 pm) :
Rice Pudding (Microwave)**

Recipe By : The New Magic of Microwave Cookbook

2 cups rice -- cooked
1 1/4 cups milk
2 large eggs -- beaten
1/2 cup sugar
1/8 teaspoon salt
1/2 cup raisins
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Measure milk in 1-quart measure. Microwave 3 minutes on high, stir,
microwave 3 minutes on high, or until almost boiling. Combine eggs, sugar,
and salt in 2-quart casserole. Stir in scalded milk. Mix in rice,
raisins, cinnamon, and vanilla thoroughly. Microwave 3 minutes on high,
stir. Microwave on high 3 minutes, stir again. Let stand 5 - 10 minutes
until set.
- - - - - - - - - - - - - - - - - -
Vicki Oseland
Oseland's Country Gourmet
Gourmet foods, gift baskets and more!
http://countrygourmet.com

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Betsy, NY (9:25:37 pm) :
From: litman@mindspring.com (Jessica Litman)
Newsgroups: rec.food.cooking

Microwave poached pears
.
Peel, core and halve 4 to 6 pears, and put in microwave-safe dish.

Using a zester or sharp knife, cut strips of zest from two lemons
--Meyer lemons work especially well if you can get them. Add zest to
pears, juice one of the lemons and add it to the pears. (If the lemon
isn't very juicy; juice both of them). Cover.

Microwave on high for 4 o 5 minutes. Let cool before uncovering.

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Betsy, NY (9:26:20 pm) :
Subject: Re: Roasted garlic in the microwave?
From: Ruth Heiges (heiges@ccsg.tau.ac.il)
Newsgroups: rec.food.cooking

I looked up what Barbara Kafka recommends in "Microwave Gourmet." This is
her recipe for "roasted garlic."

4 heads garlic tips cut (illustration looks like the head of garlic is
cut down about 1/4, to reveal the cut cloves)
1/3 cup chicken broth
3 Tablespons olive oil

1. Place all ingredients in a 4-cup glass measure. Cover tightly with
microwave plastic wrap. Cook at 100% for 6 to 8 minutes, cooking longer if
bulbs are large. [Note: Her instructions are for a 700W oven.]

2. Remove from oven. Let stand, covered, for 10 minutes.

This serves 4 as a side dish.

To serve 2: Combine 2 heads garlic, 1/4 cup broth and 2 Tablespoons oil in
a 4-cup glass measure. Cook, covered, for 5 minutes. Let stand for 5 to 10
minutes.

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Betsy, NY (9:28:53 pm) :
Title: Beef Stroganoff
Categories: Microwave, Main dish, Meats, Beef
Yield: 3 servings

1 Large onion, coarsely choppd
1 Large garlic clove, crushed
2 ts Butter
1 lb Tender beef, such as Tenderloin, eye of round, Or sirloin
1/2 c All-purpose flour
10 oz Beef broth or
2 Bouillion cubes disolved in
1 1/4 c Boiling water
1/4 c Dry sherry or
2 t Brandy
1 ts Worcestershire sauce
2 c Sliced fresh mushrooms
1/4 ts Ground black pepper
1/2 c Regular sour cream

Place onion, garlic and butter in a microwave safe casserole dish. Cover
with another casserole dish of equal size.

Microwave on high for 2 min. Meanwhile, slice beef into 1/4 in. strips and
toss with flour. Stir coated beef and any remaining flour into onion.

Microwave, uncovered on high for 2 min., stirring after 1 min. Stir in
all remaining ingredients, except sour cream.

Microwave covered, on high for 10 min., stirring after 5 min. Stir in
sour cream and serve over noodles

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Betsy, NY (9:35:23 pm) :
Title: Pantry Stoganoff
Categories: Main dish, Microwave, Poultry, Beef
Yield: 3 servings

1 lb Ground beef, or
Chicken
1 ts Worcestershire Sauce
10 oz Can cream of mushroom soup
1/2 c Tomato sauce or
3 1/2 oz Can tomatoe sauce
1/2 ts Paprika
2 c Sliced fresh mushrooms
Pinches of salt
Pinch of Ground Black Pepper

Crumble meat into a microwave-safe pot. Add Worcestershire. Cover and
mircowave on high for 4 minutes.
Stir with a fork after 2 minutes.
Stir in remaining ingredients. Cover and microwave on high for 6 minutes.
Stir after 3 minutes

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Betsy, NY (9:35:51 pm) :
From: ynnuf@clear.net.nz (Doreen Randal)
Newsgroups: rec.food.cooking

I made this tonight they are so easy.
As there is only two of us, I've put
two in the freezer, I used all the
sauce though so will have to make more
when I haul them out.

APRICOT PUDDINGS WITH LEMON CREAM SAUCE
(Microwave 700 watts)
Source:-A.W.W. Microwave Cookbook 2

2/3 cup chopped dried apricots
1 cup hot water
60g butter
1 cup S.R. flour
1/4 tsp baking soda
1/2 cup castor sugar
2 Tbs water, extra
1 egg, lightly beaten
1 tsp grated lemon rind

LEMON CREAM SAUCE
3 tsp cornflour
1/2 cup water
1/3 cup sugar
1 tsp grated lemon rind
1 Tbs lemon juice

Grease 4 dishes (3/4 cup capacity)
Combine apricots and water in a bowl, cover, cook
on HIGH for 4 minutes; drain. Melt butter in a bowl
on HIGH for 1 minute. Add sifted flour and soda, apricots,
castor sugar, extra water, egg and lemon rind, mix well.
Spoon mixture evenly into prepared dishes, cover,
cook on MEDIUM for about 6 minutes or until set.
Stand puddings, covered, 5 minutes before turning
onto serving dishes. Serve with sauce.
To Make The Sauce:-
Combine blended cornflour and water with remaining
ingredients in a bowl, cook on HIGH for about 3 minutes
or until sauce boils and thickens, stir twice during cooking.
Serves 4.

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Velma TN (9:44:31 pm) :
Date: Fri, 09 Sep 94 13:45:01 PDT From: vmh@intellicorp.com

Microwave Lunch Ideas

Tomatoes and Broccoli

--------------- 1 Bunch of Broccoli 1 dozen Cherry Tomatoes 3 T minced
Parsley 2 T chopped Chives Salt Into a lunch box put as follows: Clean and
cut up the Broccoli until the box is almost full. Quarter the Cherry
Tomatoes and put on top. Add Parsley and Chives and Salt to Taste. Do not
mix! At work, mix, then nuke for 8 minutes for soft Broccoli, or 6 minutes
for crunchier Broccoli. kwvegan vegan

Date: Wed, 23 Feb 94 17:08:00 PST From: vmh@IntelliCorp.COM

Corn Pasta on Mushroom-Tomato Sauce (MV Lunch)
---------------------------------------------- Here is another one of my
Microwave lunches: At home, pre-cook one to two cups of corn pasta. (I
discovered it in my local HFS). Note, that corn pasta needs to cook longer
and with more water than regular pasta. Put pasta into lunch container. Add:
1-2 cups of chopped Roma tomatoes and spices, especially salt and pepper,
oregano, parsley, and chives or green onions. (You can use canned tomatoes
instead of fresh ones). Add: as many chopped mushrooms as you want. I
usually do 6-12, depending on my mood for the day. kwvegan vegan

Date: Tue, 13 Sep 94 14:34:38 PDT From: vmh@intellicorp.com This is a bit
strange, but I liked it: Potato/Cabbage Box ------------------ 1/2 cabbage
chopped coarsly 2 small potatoes 1 dozen or more mushrooms 2 T minced chives
salt black pepper paprika Layer into lunch box in this order. Do not mix.
Mix at work and nuke for 10 minutes on high. Option: I would think this
would be good with some caraway seed or Oregano added. I could also imagine
using 2 teaspoons of sweet curry instead of the pepper and paprika. kwvegan
vegan
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Annie, TX (9:46:50 pm) : My very favorite recipe made in the microwave-

Basic White Sauce

2 T. butter or margarine
2 T. flour
1/4 t. salt
1/8 t. pepper
1 c. milk

Melt butter in a 4-cup measure at High for 30-50 seconds. Stir in flour and
seasonings until smooth. Blend milk into flour-butter mixture. Microwave 6-8
,minutes until thickened, stirring every minute. I add about 1/2 c. shredded
cheese into white sauce and stir for cheese sauce on veggies.

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Brenda, Md. (9:49:13 pm) : Coffee Cake Muffins

Topping (recipe follows)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, melted
1 egg
1/3 cup milk
Icing (recipe follows)

Line 6 microwavable muffin cups with double paper liners. Prepare Topping,
set aside.
Combine flour, granulated sugar, baking powder and salt in large bowl. Pour
in butter, add egg and milk. Stir until ingredients are blended. (Batter
will be soft.) Spoon 1 tablespoon batter into each muffin cup. Sprinkle 1
tsp. topping evenly over batter. Spoon 1 tablespoon batter over topping,
filling about 1/2 full. Sprinkle 1 tsp. topping evenly over batter, press
lightly into batter.
Microwave at high 2 1/2 to 4 1/2 min. or until wooden pick inserted in
center comes out clean. Rotate dish 1/2 turn halfway through cooking. Let
stand 5 min. Remove from pan. Repeat procedure using remaining batter and
topping. Prepare icing and drizzle over warm muffins. Makes 10 muffins.
Topping: Combine 1/4 cup packed brown sugar, 1/4 cup chopped walnuts, 3
tablespoons flour and 1 tsp. cinnamon in small bowl. Add 1 tablespoon melted
butter, stirring until mixture resembles moist crumbs.
Icing: Combine 1/2 cup powdered sugar, 1 Tablespoon milk and 1 tsp. vanilla
in small bowl, stirring until smooth.

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Betsy, NY (9:49:18 pm) :
From: jcs@mindspring.com (Judith Sobel)
Newsgroups: rec.food.cuisine.jewish

This recipe appeared in our local Jewish Times. It is easy to do and
delicious. Instead of baking it in the oven, I cooked it for 6
minutes in the microwave and finished it on the grill.

Judy Sobel

Balsamic Glazed Chicken

Recipe By : Ethel Hofman

3 TBS balsamic vinegar
3 TBS orange marmalade
2 TBS olive oil
6 chicken breast halves
1 tsp lemon-pepper seasoning
garnish parsley, black olives, orange wedges

Preheat oven to 375 degrees. Mix vinegar, marmalade and oil and zap
in microwave 1 minute. Place chicken breasts in baking dish and brush
with mixture. Sprinkle with lemon-pepper. Bake 20 minutes. Baste
again and bake additional 20 minutes. Serve with garnish if desired.

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Betsy, NY (9:58:11 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes

Title: THOROUGHLY MODERN MEATLOAF
Categories: Beef, Microwave
Yield: 6 servings

1 lb Ground beef; (more or less)
3 sl Bread, to 4 sliced
1 Onion; peeled & quartered
2 T Parsley, dried
1 ts Spearmint, dried
1 Garlic clove
1/4 ts Olive oil; for flavor
Salt & pepper; to taste
2 T Feta; crumbled (more or less to taste, opt)
1 Egg; (optional, use less bread if omitting)

Tear the bread into a food processor bowl. Pulse until it becomes
crumbs. Toss in the onion, garlic, oil and spices. Pulse to blend and
chop. Add the meat and cheese as small hunks. Process until it forms a
ball that rolls around in the processor bowl. If using the egg, add it
along with the meat or after processing the meat a bit, but before it
forms a ball. Place the meat into a microwave loaf pan. (I use a pan
made for the purpose that has a shelf which holds the meat up out of the
fat.) Micro-cook at 70% for 10 to 15 minutes. Check for doneness with the
instant thermometer (160 F.). I use a turntable. If you don't have one,
you will need to rotate the pan two or three times during cooking. Slice
thin, and serve with yogurt cucumber dressing (tzatziki), though my
husband prefers catsup.

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Betsy, NY (9:59:21 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes

Title: HERBED MINI MEAT LOAVES
Categories: Beef, Microwave
Yield: 6 servings

1 lb Ground beef, lean
1 c Bread crumbs, soft
1 ea Egg
1 ea Garlic clove; minced
1/4 c Parsley; chopped
1/2 ts Oregano, dried
1/2 ts Basil, dried
1/4 ts Pepper, black
8 oz Tomato sauce

Use half of the tomato sauce and add all the other ingredients. Mix
well, and form into six balls. Place the balls in a microwave-safe
muffin pan. Micro-cook at 70% (MEDIUM-HIGH) for 11 to 13 minutes,
rotating the pan every four minutes. Drizzle with the remaining tomato
sauce. Let stand for five to ten minutes before serving.

Serve with mashed potatoes, carrots and spinach.

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Betsy, NY (10:01:57 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes

Title: LIGHTHEARTED LASAGNA
Categories: Pasta, Italian, Turkey, Microwave
Yield: 4 Servings

8 oz Mozzarella, low-fat
1 lb Turkey breast, ground
32 oz Spaghetti sauce (your choice)
1/4 c Water
1/4 ts Garlic powder
16 oz Cottage cheese, low-fat
1/3 c Parmesan
1/2 ts Basil, dried
1 T Parsley
4 oz Olive, black; chopped
8 Lasagna noodles; uncooked

Crumble the turkey into a two-quart bowl, and stir in half a cup of
the spaghetti sauce. Microcook on HIGH for two minutes, stir, the
microcook three minutes longer. Add the rest of the sauce, rinse the
jar with water, and add to the mixture. Stir in the garlic powder.
Cover and microcook on high for seven to eight minutes.

Combine the cottage cheese, parmesan cheese, basil and parsley.

Pour half of the turkey sauce into a two-quart rectangular glass dish.
Arrange four noodles over the sauce. Spread half the cottage cheese
mixture over the noodles, and top with half the mozzerella. Top with
half the remaining sauce. Arrange the remaining noodles over the
sauce, and top with the cottage cheese mixture, mozzarella, then the
rest of the sauce mixture. Sprinkle ripe olives over all.

Cover with a double layer of plastic wrap. Microcook on HIGH for six
minutes. Reduce to 70% power (MEDIUM-HIGH) and cook for 20 minutes.
Give a half turn every five minutes. Let stand covered for 20 to 30
minutes.

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Betsy, NY (10:07:50 pm) :
From: smile@ridgecrest.ca.us
Newsgroups: rec.food.cooking

Yes, you can microwave a turkey. I don't recommend it though. The best
method is to microwave and then conventionally cook the turkey. The
microwave speeds the cooking while the oven/bbq causes the turkey to
brown. This is a juicy turkey cooked in a short time. In fact, we just
made this for dinner the other night.

I have a full size (1.5 cubic foot) microwave oven so I can cook up to a
14 lb. turkey. Smaller ovens may only be able to cook a small turkey or
turkey breast. Just a hint.

Microwave/Barbecued Turkey
From: Microwave Times Cookbook Volume II

1) 10 to 14 lb. turkey, completely thawed

Rinse turkey and remove giblets. Toss an onion inside turkey for
flavoring. Sew shut. Wrap wing tips and leg with foil to prevent
overcooking. Place turkey breast-side down in microwave-safe roasting
pan or baking dish. Cover with wax paper.

Microwave on high, 25 to 35 minutes (2 1/2 minutes per pound), rotating
dish once. Turn turkey breast-side up; remove foil and release sting on
legs. Cover with wax paper.

Microwave on high, 25 to 35 minutes (2 1/2 minutes per pound), rotating
dish once.

Place turkey breast-side-up on covered grill (such as a Weber style
grill). Cover. Grill 45 to 60 minutes or until meat is tender and meat
registers 165 degrees F on thermometor. Turn turkey once while cooking.
Let stand 20 to 25 minutes before slicing. Serves 10 to 15.

**The turkey can also be baked in 375 degree F oven once the microwave
cooking is done. Bake 45 to 60 minutes instead of barbecuing.

Microwave Turkey
From: Kenmore Cookbook

I have never cooked a turkey this way and I do not recommend it. The
turkey will not be brown and will be moist. Nothing like a roast turkey.

1) 8 to 14 lb. turkey

Cook on high at 5 minutes per pound. Turn over and cook at 70% (Roast)
at 4 minutes per pound. Let stand 10 to 15 minutes covered with foil.
Slice and serve.

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Betsy, NY (10:11:01 pm) :
From: Janie McKinney (aquila@earthlink.net)
Newsgroups: rec.food.recipes

This is a microwave recipe.

ACORN SQUASH WITH SPICED APPLES

1 medium-size (about 1 3/4 pound) acorn squash
2 large (about 1 pound total) Granny Smith or Newton Pippin apples, peeled,
cored, and thinly sliced
1/4 cup firmly packed brown sugar
1 tablespoon lemon juice
2 teaspoons minced fresh ginger
3/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup nonfat sour cream
1 teaspoon grated lemon peel

Pierce squash in several places with a sharp knife. Cook squash in
microwave oven at full power (100%) for 6 minutes. Turn the squash over;
continue cooking at full power until squash is tender when pierced, 8 to
10 more minutes; test at 3-minute intervals. Remove from microwave oven
and set aside. Mix apples, sugar, lemon juice, ginger, cinnamon, nutmeg,
and cloves in a 1- to 1 1/2-quart microwave-safe bowl; cover with a lid or
plastic wrap. Cook at full power until apples are tender when pierced, 8
to 10 minutes; stir and test at 2- to 3-minute intervals. Cut squash in
half lengthwise; remove seeds and strings. Spoon apple mixture (with
juices) equally into squash cavities. Mix sour cream and lemon peel; add
to taste to squash and apples. Serves 2 to 4.

Per serving: 191 calories (2.3% from fat); 3.4 g protein; 0.5 g fat (0.1 g
saturated); 45 g carbohydrates; 31 mg sodium; 0 mg cholesterol.

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Dayle, B.C. (10:34:51 pm) : * Exported from MasterCook *

CREAMY MICROWAVE ICING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Frostings And Fillings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c white sugar (try brown)
14 c flour
3/4 c milk
1/2 c butter or margarine
1 tsp vanilla

In a small mixing bowl, stir together flour and sugar until very well mixed.
Stir in milk well. Cook on high in micro for 3 min., stopping to stir twice.
When ready, stir thoroughly. Place butter on top of hot mixture, then add
vanilla, DO NOT MIX! Let cool about 1/2 hour, then cover and put in fridge
until cold. When cold, beat with mixer on high speed, until light and
fluffy. Spread on a cooled cake and store in fridge.

- - - - - - - - - - - - - - - - - -

NOTES : This icing is easy to make, soft and not too sweet, allow about 2
hrs chilling time.

----------------------------------------------------------------------------
(11:36:10 pm) : From: jills@VNET.IBM.COM
Newsgroups: rec.food.recipes
Subject: COLLECTION: Microwave Recipe Collection
Message-ID: <199409091517.AA13714@UUCP-GW.CC.UH.EDU>
Date: Sat, 10 Sep 1994 20:18:06 -0400 (EDT)

Since the person requesting this is losing weight fast (not a problem
of mine!) I'm sending hearty recipes, and assume that the person has a
refrigerator to keep vegetables and leftovers.

1. MEAT BROWNING SEASONING to enhance the color of poultry and meats.

1/4 cup brown sugar
1 1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. garlic powder (optional)
1/4 tsp. thyme
1/4 tsp. marjoram

In glass cup blend all ingredients well. Pour into shaker with
semi-large holes. Sprinkle on surface of poultry, meat and fish to
improve surface browning.

2. NOODLES

1 quart (4 cups) water
1 tsp. vegetable oil
1 tsp. salt
8 oz. (4 cups) noodles

In 4-cup glass measure microwave (on high):
water, oil, and salt, 6-8 minutes or until boiling.
Places noodles in 3 qt. glass casserole.
Pour boiling water over noodles.
Microwave (on high), covered, 6-8 minutes,
stirring halfway through cooking.
Rest, covered, 10 minutes.
Drain extra liquid before serving. Serves 4-6.

3. YE OLDE TUNA CASSEROLE. If you like tuna casserole, this is a good one.

4 cups (8 oz.) noodles
1 (7 oz.) can tuna fish, drained
1 (10 1/2 oz.)can mushroom or celery soup
1/2 tsp. celery salt
1 tsp. Worcestershire sauce
1/4 cup cornflake crumbs or
buttered toast crumbs
to taste paprika and chives

Cook noodles (as recipe above).
In 1 1/2 quart glass casserole, flake tuna.
Mix with noodles, soup, celery salt, and
Worcestershire sauce.
Top with crumbs; sprinkle with paprika & chives.
Microwave (high), covered, 8-10 minutes,
rotating dish 1/4 turn halfway through cooking.
Rest 5 minutes. Serves 4-6

4. BEEF STEW. This recipe takes 5 hours in a conventional oven, but
only 90 minutes in a microwave.

1 1/2 lbs. stew meat
2 medium 1-inch-sliced carrots
2 medium sliced onions
1 cup sliced celery
4 medium cubed potatoes
1 (10 1/2 oz.) can tomato soup
1/2 cup water
1 Tbsp. sugar
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. tapioca pudding mix
MSG (but I prefer meat tenderizer instead)

In 4-quart casserole, microwave (high) stew meat
sprinkled with MSG (or meat tenderizer), 8-9 minutes,
stirring once or twice until pink color is gone.
Layer with carrots, onions, celery and potatoes.
In 2-cup glass measure combine tomato soup, water,
sugar, salt, pepper and tapioca. Stir to blend.
Pour mixture on vegetables to cover.
Microwave medium-low (30 percent) for 90 minutes.
Don't lift the lid. Don't stir. Don't peek.
Serves 6-8.

5. SOUTH OF THE BORDER CASSEROLE

2 Tbsp. butter
1 small chopped onion
1 (6 oz)pkg. corn chips (4 cups)
2 cups grated sharp Cheddar cheese
1 (1 lb)can chili without beans
1 (1 lb)can kidney beans, drained
1 (12oz)can Mexicorn, drained

In 12x8-inch glass casserole, add butter and onion.
Microwave (high) 3 minutes, stirring once.
Reserve 1 cup corn chips and 1 cup cheese.
Blend remaining chips, cheese, chili, beans,
and corn with onions.
Microwave (high), covered, 8-9 minutes,
rotating 1/4 turn halfway through cooking.
Sprinkle with reserved cheese.
Microwave (high) uncovered, 3 minutes.
"Ring" remaining corn chips around edge.
Rest 5 minutes. Serves 8.

If you'd like the name of a really good
microwave cookbook, e-mail me.

-- Jill Sauder Bldg. 861/3A09 Tie Line 791-2266

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(11:37:48 pm) : The following are imported from "Microwave Cooking" by
Beverley Piper.

I. Cod & Shrimp Supper Dish
Preparation time : 15 mins
Microwave time : 15 1/2 mins
Serves : 4 people

4 3oz frozen cod steaks, thawed
2 oz butter
salt and freshly ground black pepper to taste
1 oz flour
1/2 pint milk
3 oz grated Cheddar cheese
4 oz peeled shrimps
1 recipe Crispy Topping (see receipe)

Garnish:
Tomato wedges
Parsley

Arrange the fish steaks in a ring on a dinner plate. Divide half the
butter into 4; put a small knob onto each fish steak. Season with salt
and pepper and cover with cling wrap. Microwave on Full power for 3 1/2
minutes. Set aside.
Microwave the remaining butter in a 1 3/4 pint jug for 1 minute on Full
Power. Stir in flour and then gradually stir in the milk; season to
taste. Microwave on Full Power for 2 minutes. Beat well. Microwave on
Full Power for a further 2 minutes. Beat in the cheese. Cut the fish into
bite size pieces and arrange in a suitable dish with the shrimps. Pour
the sauce evenly over the fish. Sprinkle with the crispy crumbs.
Microwave on Power 4 for 7 minutes. Serve immediately, garnish with
tomato and parsley.

II. Crispy Topping
Preparation time : 10 minutes
Microwave time : 8 minutes

2 1/2 oz butter
4 oz fresh brown breadcrumbs
2 oz oatmeal

Put the butter into a 3 pint mixing bowl and microwave on Full Power for
1 1/2 minutes. Stir in the breadcrumbs and oatmeal. Microwave on Full
Power for 2 1/2 minutes. Stir . Microwave on Full Power for 2 minutes.
Allow to stand for 5 minutes before using.
Alternatively, the topping may be cooled and stored in an airtight
container. Serve as a crispy finish for sweet and savoury dishes.

III. Sweet and Sour Pork
Preparation time : 25 minutes
Microwave time : 29 minutes
Serves : 4 people

1 tbsp oil
1/2 red pepper, de-seeded and chopped
1 carrot, peeled and cut into strips
1 large onion, sliced
4 inch cucumber, seeded and cut into strips
1 stem celery, chopped
1 lb port fillet, cubed
14 oz can pineapple pieces in natural juice
2 tbsp soy sauce
2 tsp tomato puree
1 tbsp wine vinegar
salt and freshly ground black pepper to taste
2 tsp cornflour

Preheat the deep browning dish without the lid for 4-7 minutes according
to size on Full Power. Put the oil, red pepper, carrot, onion, cucumber
and celery into the dish. Stir well. Cover and microwave on Full Power
for 4 minutes. Stir in all the remaining ingredients, apart from the
cornflour. Cover and microwave on Full Power for 3 minutes and then on
Power 4, or simmer for 20 minutes. Cream the cornflour with a little
water and stir into the port mixture. Microwave on Full Power for 2
minutes. Stir and then serve immediately on a bed of rice.

IV. Shrimp Creole
Preparation time : 15 minutes
Microwave time : 18 minutes
Serves : 4 people

8 oz long grain rice
1 pint boiling chicken stock
2 medium size onions, chopped
1/2 red pepper, de-seeded and chopped
1/2 green pepper, de-seeded and chopped 8 oz peeled shrimps
15 oz can pineapple segments in natural juice, drained
1 oz seedless raisins
salt and freshly ground black pepper to taste

Put the rice into a 3-4 pint mixing bowl. Pour on the boiling stock.
Cover tightly with cling wrap and pierce once in the center. Microwave on
Full Power for 12 minutes. Set aside, covered with a clean tea towel.
Put the onion and peppers into a 2 pint mixing bowl. Cover with cling
wrap and pierce. Microwave on Full Power for 3 minutes. Stir. Fork up the
rice after 10 minutes standing time, add the onions, peppers, shrimps,
pineapple, raisins and salt and pepper. Cover with cling wrap and pierce.
Microwave on Full Power for 3 minutes to reheat. Serve immediately.
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