Bl4—Lancaster Farming, Saturday, Novambar 26,1983 BY KIMBERLY HERR LANCASTER Gone is the idea that microwave ovens can only be used to reheat food. Many women, especially those with busy farm schedules, are using their microwaves to cook everything from pudding to turkey dinners. “There are so many really good things you can make in a microwave with a gourmet touch,” said Audrey Hallgren, who recently started the Microwave Gourmets’ Cooking School, in cooperation with another microwaver, JoAnn Gastello. Audrey’s school is located on the second floor of the Allen G. Musser Inc. store at 101 E. Main St., Ephrata. The classes last for two hours, and best of all, the par ticipants get to eat everything they make. “We Just had a feeling that the "Got More Time For Misbehavin Since I Started Microwavin'' is the messiage written on Audrey Hallgren’s apron. Audrey recently opened a microwave cooking school in Ephrata, Lancaster County. lpa«»iW»«ißa:«K«wi«iKga:eaßat«atgat«wt«aeat««oatßatßgi 2 Microwave Christmas Treats Christmas is an excellent time to put that microwave to use as you are probably often pressed for time, but at the same time you want to have some tasty food for holiday dinners and drop-in guests. Try one of these and make your holiday recipes quick, but delicious. Cranberry Cake y< cup butter or margarine 1 cup sugar 1 cup milk 1 teaspoon vanilla 2 cups unsifted all-purpose flour Microwave (on high) butter in uncovered glass mixing bowl for 30 to 45 seconds or until melted. Blend in 1 cup sugar. Mix in milk and vanilla. (Mixture may appear curdled.) Add flour, baking powder and salt; beat until smooth. Stir in cranberries. Spread in 8-inch square glass baking dish, greased on bottom only. Combine sugar and cinnamon. Sprinkle over cake. Microwave (on medium - 50 percent) uncovered, for 18 to 20 minutes, rotating dish once or twice. Then microwave (on high) for 4 to 5 minutes or until cake springs back when touched lightly, rotating dish once. Serve warm or cool with Butter Sauce. hi cup butter % cup half and half Microwave (on high) butter in uncovered 1-quart glass mix ’n pour bowl for 7 to 9 minutes or until lightly browned, stirring 2 or 3 times. Stir in sugar. Gradually blend in half and half. Microwave (on high) uncovered I*6 to 2 minutes or until boiling, stirring once. Stir in vanilla. Serve warm over Cranberry Cake. This can also be used on ice cream or pound cake. 1 quart apple cider 1 teaspoon ground allspice hi teaspoon ground cloves V* teaspoon ground nutmeg 2 cinnamon sticks In a 3-quart casserole place cider, allspice, cloves, nutmeg, cinnamon sticks, orange juice, lemon juice, sugar and apples. Microwave at high for 15 to 18 minutes until hot. Strain and serve. I 2 SIVKVKMKMCMMIIHKIMKIWMCIMWKMdMMCBaMWWKIWMCWaWWXMMKWCCfiKaWXKaWIWIIi Be a Microwave Gourmet time was right,” said Audrey when asked why they started the school. According to Audrey, more and more women are going into the work force, which makes the need for quicker meal preparation greater. “Older homemakers have been used to the conventional way of cooking for so long, but now they are being influenced by their daughters and daughter-in-laws,” Audrey said. Audrey, who claims to love to cook, has had no problem swit ching from the conventional oven to the microwave. “I don’t know what I’d do without it,” she said. “I never worry about what I’m going to have anymore.” In addition to her cooking school, Audrey works for Amana and often goes into the homes of those who Butter Sauce Wassail have purchased a microwave in order to show them the proper way of using it. “Right now I’m really busy because of Christmas,” Audrey said, explaining that Christmas and Mother’s Day are the peak times because so many women get the ovens for gifts. JoAnn is also a representative for Amana, and this is how the two women met. Audrey’s last child - she has three - had gone to college, and she was left with time on her hands. When JoAnn called and asked her to work for Amana, she jumped at the chance, and from there the cooking school was bom, as both women recognized the need for such classes. Audrey described herself as the “lark" of the partnership, while JoAnn is the “owl.” Audrey likes to be busy in the morning, while JoAnn prefers to be busy in the evenings. This works out well, especially during this time of year when various organizations ask them to do microwave demon strations, and they have to split up in order to attend all of their engagements. One of Audrey’s favorite parts of her job is going into the homes to do demonstrations. “I love to go out in their homes,” she said. “That is my favorite. I never know what I’m going to get into.” Before she goes to the home, however, she likes the person to have had a chance to experiment with the microwave. “If they haven’t had that chance, they don’t get as much out of it (her demonstration),” she said. Audrey explained that she usually mixes up a meatloaf for the microwave owner to cook, because “that’s easy for everyone.” She also shows them how to cook by time and how to use a temperature probe. She will also show them the utensil test, which determines whether a utensil can be used in the microwave. To determine that, she fills a cup half full of water and puts it next to the container being tested. After cooking for a minute and a half, the water should be hot and the utensil being tested should remain cool. If not, the utensil should not be used in the microwave. “The people are really nice,” Audrey said. “I leam a lot from them.” 2 teaspoons baking powder 1/8 teaspoon salt 2 cups fresh cranberries 1 teaspoon sugar V* teaspoon cinnamon 1 cup sugar hi teaspoon vanilla hi cup orange juice 2 tablespoons lemon juice hi cug sugar 2 tart medium apples, unpeeled and thinly sliced Pouring over the many microwave cookbooks now on the market is one of Audrey’s pastimes. One of the most important facts that the microwave owners learn from Audrey is that microwave cooking is a moist heat, while conventional cooking is a drier heat. Because of that, Audrey learned that when making cup cakes, it is important to use two cupcake papers instead of one. Another lesson learned about cupcakes, according to Audrey, is that you only have to fill the papers half full because you get a lot more volume in the microwave. Because of that, you actually get more cupcakes from the batter, if you cook it in the microwave. Another plus is that the “microwaves make beautiful sauces. I never get lumps when I make sauces in a microwave.” According to Audrey, it is im portant that you use a pan of the Your Freezer Helps During Holidays LANCASTER Your home food freezer can be your best friend during the holidays. The freezer can hold a number of regular meals, special party foods and festive dishes. The freezer can also preserve left-overs after the holiday meal, says Greta C. Vairo, Extension home economist. In the days before the holidays, make extra quantities of casseroles and one-dish main meals as you prepare your regular meals. Line the pans with aluminum foil and allow extra foil to fold over the top. Cook the food in the usual way until almost done. Use a light touch with seasoning because some spices become stronger during freezing. After baking, cook the food quickly. Wrap it in moisture vapor-proof material, label and freeze at zero degrees Fahrenheit or below. With this method you’ll be able to use the caserole in which you froze the food while the plan ahead meal is in your freezer. When you’re ready to serve that frozen meal, lust pop it back into the dish you originally froze it in proper shape. She recommends using round or oval pans. If you use a square pan, the corners tend to get done before the center, which leads to overdone corners. “One of the best dishes is a pie plate,” she said. “There’s no reason why people can’t adapt their recipes to a microwave,” Audrey explained. “We’ve enjoyed it so, having a time saver.” “Microwave ovens will not do everything, but they will do 70 to 75 percent of whatever you have to do,” Audrey said. Audrey and JoAnn will be of fering a special Christmas demonstration from 6:30 to 8:30 p.m. on Dec. 5 at their school. The fee will be $lO. For more in formation contact JoAnn Gastello, 808 Colony Circle, Lancaster, Pa. 17601. and heat. Use containers that will hold as much food as you intend to serve at one time. When preparing special occasion foods for the freezer, remember that certain ingredients do not freeze well. Avoid freezing cooked egg white (meringues and fluffy frostings), raw vegetables and mayonnaise. Cakes may be frozen when frosted - just remember to unwrap before thawing, or freeze cake unfrosted. You can also freeze baked or unbaked pies. Rolls can be frozen partially baked, similar to commercial brown-and-serve products. Large quantities of leftovers after holiday meals or parties are better stored in the freezer than the refrigerator. Freeze leftover turkey, stuffing and gravy if they won’t be used within a day. Label foods clearly. The label should include the name of food, freezing date and number of servings in the packets. For maximum quality, use frozen foods within two or three months.