Recipe: Microwave Recipes (18) - 09-10-97 Recipe Swap (updated)

THE JOY OF MICROWAVE COOKING
Recipe Swap - September 10, 1997

18 RECIPES IN THIS FILE:
Famous Microwave Fudge
Microwave Corned Beef and Cabbage
Rice Pudding (Microwave)
Microwave Poached Pears
Microwave Roasted Garlic
Pantry Stroganoff
Microwave Lunch Recipes (3)
Basic White Sauce
Coffee Cake Muffins
Balsamic Glazed Chicken
Thoroughly Modern Meatloaf
Herbed Mini Meat Loaves
Lighthearted Lasagna
Creamy Microwave Icing
Cod and Shrimp Supper Dish with Crispy Topping
Shrimp Creole

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FAMOUS MICROWAVE FUDGE
Source: rec.food.recipes / Murph, 1990's

"Ready in 30 minutes!"

1 stick (1/2 cup) butter
1 (1 pound) box confectioners sugar
1/2 cup unsweetened cocoa powder or peanut butter
1/4 cup milk
1 tablespoon vanilla
Chopped nuts (optional)

Melt butter in a microwave-safe bowl.

Add remaining ingredients and microwave on HIGH for 2 minutes.

Stir until smooth. Stir in nuts, if using. Spread in buttered 8x8-inch pan and refrigerate.

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MICROWAVE CORNED BEEF AND CABBAGE
Source: G Thurman, 1990's
Makes about 6 servings

1 (2 1/2 to 3 lb) corned beef brisket with seasonings
1 1/2 cups water
1 garlic clove
4 whole black peppercorns
1 bay leaf
1/4 teaspoon mustard seed
2 medium onions, quartered
3 carrots, sliced
3 potatoes, quartered
1 cabbage, cut into 8 wedges

Place brisket fat side up in 3 quart glass casserole; add 1 1/2 cups 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 LOW for about 1 1/2 hours or until meat is tender, turning meat every 30 minutes.

Turn meat over; add remaining ingredients; recover. Microwave on HIGH for 30 to 45 minutes or until vegetables are tender, rearranging vegetables halfway through cooking time. Let stand, covered, for 5 minutes before serving.

NOTE: Times may vary depending on wattage of microwave.

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MICROWAVE RICE PUDDING
Source: The New Magic of Microwave Cookbook
From: Vicki Oseland, Oseland's Country Gourmet

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

To scald milk, pour milk in 1-quart measure. Microwave 3 minutes on HIGH. Stir, then microwave an additional 3 minutes on HIGH, or until almost boiling (watch closely).

Combine eggs, sugar and salt in 2-quart casserole. Stir in scalded milk. Add rice, raisins, vanilla and cinnamon; mix thoroughly.

Microwave 3 minutes on HIGH. Stir, then microwave an additional 3 minutes on HIGH; stir. Let stand 5 to 10 minutes or until set.

NOTE: Times may vary depending on wattage of microwave.

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MICROWAVE POACHED PEARS
Source: Jessica Litman

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 2 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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ROASTED GARLIC
Adapted from source: Microwave Gourmet by Barbara Kafka
From: Ruth Heiges
Serves 4 as a side dish

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 tablespoons olive oil

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.

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

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.

Note: Her instructions are for a 700W oven.

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PANTRY STROGANOFF
Makes 3 servings

1 lb ground beef or ground chicken
1 tsp Worcestershire sauce
1 (10 oz) can condensed cream of mushroom soup
1/2 cup tomato sauce (or one 3 1/2 oz can tomato sauce)
1/2 tsp paprika
2 cups 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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MICROWAVE LUNCH IDEAS
Adapted from source: kwvegan vegan, 1994
From: Velma TN

TOMATOES AND BROCCOLI

1 bunch broccoli, cut up
1 dozen cherry tomatoes, quartered
3 tbsp minced fresh parsley
2 tbsp chopped chives
Salt

Into a microwave-safe lunch container put as follows:
Broccoli until container is almost full. Put cherry tomatoes on top. Add parsley and chives and salt to taste. Do not mix!

AT WORK:
Mix, then microwave for 8 minutes for soft broccoli, or 6 minutes for crunchier broccoli.

CORN PASTA ON MUSHROOM-TOMATO SAUCE

Pre-cook one to two cups of corn pasta according to package directions. (I discovered it in my local HFS). Note, that corn pasta needs to cook longer and with more water than regular pasta. Drain.

Put pasta into microwave-safe lunch container.

ADD:
1 to 2 cups of chopped Roma tomatoes (you can use canned tomatoes instead of fresh ones)
Salt and pepper, to taste
Herbs, especially oregano and parsley
Chopped fresh chives or green onion
As many chopped mushrooms as you want (I usually do 6 to 12, depending on my mood for the day.)

AT WORK:
Microwave to heat.

POTATO-CABBAGE LUNCH
This is a bit strange, but I liked it.

Layer into microwave-safe lunch container in this order. Do not mix:
1/2 cabbage coarsely chopped
2 small potatoes
1 dozen or more small mushrooms
2 Tbsp minced fresh chives
Salt, black pepper and paprika

Mix at work and microwave for 10 minutes on high.

VARIATION:
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.

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MICROWAVE BASIC WHITE SAUCE AND CHEESE SAUCE
From: Annie, TX - 09-10-97

My very favorite recipe made in the microwave.

2 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. ground black pepper
1 cup 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.

VARIATION:

CHEESE SAUCE:
I add about 1/2 cup shredded cheese into white sauce and stir for cheese sauce on veggies.

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COFFEE CAKE MUFFINS (microwave)
Makes 10 muffins
From: Brenda, Md.

Topping (recipe follows)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon 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 teaspoon topping evenly over batter. Spoon 1 tablespoon batter over topping, filling about 1/2 full. Sprinkle 1 teaspoon topping evenly over batter, press lightly into batter.

Microwave at HIGH 2 1/2 to 4 1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure using remaining batter and topping.

Prepare Icing and drizzle over warm muffins.

TOPPING:

1/4 cup packed brown sugar
1/4 cup chopped walnuts
3 tablespoons flour
1 teaspoon ground cinnamon
1 tablespoon melted butter

Combine brown sugar, walnuts, flour and cinnamon in small bowl. Add melted butter, stirring until mixture resembles moist crumbs.

ICING

1/2 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Combine powdered sugar, milk and vanilla in small bowl, stirring until smooth.

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BALSAMIC GLAZED CHICKEN
Source: Ethel Hofman
From: Judy Sobel - 09-10-97

"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

3 TBS balsamic vinegar
3 TBS orange marmalade
2 TBS olive oil
6 chicken breast halves
1 tsp lemon-pepper seasoning
GARNISHES (optional):
Fresh parsley, black olives and/or orange wedges

Preheat oven to 375 degrees F.

Mix vinegar, marmalade and oil and microwave 1 minute.

Place chicken breasts in baking dish and brush with the marmalade mixture. Sprinkle with lemon-pepper.

Bake 20 minutes. Baste again and bake additional 20 minutes.

Serve with garnishes, if desired.

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THOROUGHLY MODERN MEATLOAF
Makes 6 servings
Source: Sam Waring, 1990's

3 to 4 slices bread
1 onion, quartered
1 garlic clove
1/4 tsp olive oil (for flavor)
2 tbsp dried parsley flakes
1 tsp dried spearmint
Salt and pepper, to taste
1 lb ground beef (more or less)
2 tbsp feta cheese, crumbled (or to taste, optional)
1 egg (optional, use less bread if omitting)
Yogurt cucumber dressing (Tzatziki), for serving (see recipe)
Tzatziki Greek Yogurt With Cucumber Garlic And Mint

Tear the bread into a food processor bowl. Pulse until it becomes crumbs. Toss in the onion, garlic, oil and herbs. Pulse to blend and chop.

Add the meat, egg (if using) and cheese as small hunks (if using). Pulse until it forms a ball that rolls around in the processor bowl.

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.) Cook in the microwave at 70% power for 10 to 15 minutes or until done. Check for doneness with the instant thermometer (160 degrees 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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HERBED MINI MEAT LOAVES
Source: Sam Waring, 1990's
Makes 6 servings

1 (8 oz) can tomato sauce, divided use
1 lb lean ground beef
1 cup soft bread crumbs
1 egg
1 garlic clove, minced
1/4 cup chopped fresh parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp ground black pepper

Set aside half of the tomato sauce. Combine the remaining sauce with all the other ingredients; mix well. Form into six balls.

Place the balls in a microwave-safe muffin pan. Cook in the microwave at 70% power (MEDIUM-HIGH) for 11 to 13 minutes or until done, rotating the pan every four minutes.

Drizzle with the reserved tomato sauce. Let stand for 5 to 10 minutes before serving.

SERVING SUGGESTION:
Serve with mashed potatoes, carrots and spinach.

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LIGHTHEARTED LASAGNA
Source: Sam Waring
Makes 4 servings

1 lb ground turkey breast
1 (32 oz) jar spaghetti sauce (your choice), divided use
1/4 cup water
1/4 tsp garlic powder
1 (16 oz) container low fat cottage cheese
1/4 cup grated parmesan cheese, or to taste
1 tbsp chopped fresh parsley
1/2 tsp dried basil
8 lasagna noodles, uncooked
8 oz low fat mozzarella cheese, shredded
1 (4 oz) can black olives, chopped

Crumble the turkey into a 2-quart bowl, and stir in half a cup of the spaghetti sauce. Microwave on HIGH for two minutes. Stir, then microwave three minutes longer.

Add the rest of the sauce, rinse the jar with 1/4 cup water and add to the turkey mixture. Stir in the garlic powder. Cover and microwave on HIGH for seven to eight minutes.

Combine the cottage cheese, parmesan cheese, parsley and basil; set aside.

Pour half of the turkey sauce into a two-quart rectangular glass dish. Arrange 4 noodles over the sauce. Spread half the cottage cheese mixture over the noodles, and top with half the mozzarella. 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. Microwave on HIGH for 6 minutes. Reduce to 70% power (MEDIUM-HIGH) and cook for 20 minutes or until noodles are done. Give a half turn every five minutes. Let stand covered for 20 to 30 minutes.

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CREAMY MICROWAVE ICING
From: Dayle, B.C. - 09-10-97

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

3/4 cup white granulated sugar (or try brown sugar)
14 cup flour
3/4 cup milk
1/2 cup butter or margarine
1 tsp vanilla

In a small mixing bowl, stir together sugar and flour until very well mixed. Stir in milk well. Cook on HIGH in microwave for 3 minutes, 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 refrigerator until cold.

When cold, beat with mixer on high speed, until light and fluffy. Spread on a cooled cake and store in fridge.

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COD AND SHRIMP SUPPER DISH (microwave)
Source: Microwave Cooking by Beverley Piper
Makes 4 servings

4 (3 oz each) frozen cod steaks, thawed
4 tbsp butter
Salt and freshly ground black pepper to taste
1 oz flour (about 1/4 cup)
2 cups milk
3 oz Cheddar cheese, shredded
4 oz peeled shrimp
1 recipe Crispy Topping (recipe follows)
GARNISHES:
Tomato wedges
Parsley

Arrange the fish steaks in a ring on a dinner plate. Divide 2 tablespoons butter into 4 pieces; 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 2 tablespoons butter in a 4 cup bowl 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 shrimp. 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.

CRISPY TOPPING

Serve as a crispy finish for sweet and savory dishes.

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

Put the butter into a 6 cup 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.

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SHRIMP CREOLE
Source: Microwave Cooking by Beverley Piper
Makes 4 servings

1 cup long grain rice
2 cups boiling chicken stock
2 medium size onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
8 oz peeled shrimp
1 (15 oz) can pineapple chunks in natural juice, drained
1/4 cup seedless raisins
Salt and freshly ground black pepper to taste

Put the rice into a 6-8 cup 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 4 cup 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, shrimp, pineapple, raisins and salt and pepper. Cover with cling wrap and pierce. Microwave on Full Power for 3 minutes to reheat. Serve immediately.