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LANI
BLOOMER *
Cold Summer Salads
When it’s just too hot to cook, use
your microwave! Cold salads are
great for summer dinners and side
dishes. Your microwave will speed
up the fixing and help keep you and
your kitchen cool!
A microwave makes cooking the
ingredients needed for cold
summer salads quick, cool and
easy. Use the following techniques
for your own favorite salads or try
the recipes below.
Cooked Potatoes
Instead of boiling potatoes in a
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big pot of hot water, steam them in
your microwave. Scrub, prick
them and put potatoes in a large
covered casserole. Add to % cup
water. Microwave on high for 7
minutes a pound. If you don’t have
a scale, a pound is roughly two
large potatoes, four medium ones,
or six small ones.
Let the potatoes stand covered
for 10 minutes, then peel, slice,
cube, etc. as desired.
Hardcooked Eggs
You can’t hardboil eggs in their
shells in your microwave unless
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you have a steamer or special
microwave egg cooker. However,
eggs can be hard cooked in a
microwave when you want them to
chop for a salad.
Break eggs into custard cups, or
use a microwave muffin pan
(without holes in the bottom).
Pierce the yolks with a knife to
prevent bursting. Cover with
plastic wrap and microwave on
high for 30 to 45 seconds per egg.
If your oven has medium power,
use this instead, cooking them for
1% to 2 minutes each on medium
(50,5). The lower power level cooks
them a little more evenly without
risking rubbery (overcooked)
white areas.
Microwaving Pasta
Large amounts of pasta are best
cooked on your range. A
microwave just takes too long to
heat quantities of water greater
than 5 to 6 cups. You can use your
microwave for pasta in smaller
quantities though.
Start with hot tap water, and
reduce the amount of water used. I
use 1 cup pasta to 2 cups water, and
about a half teaspoon salt. Com
bine pasta, salt, and water in a
large casserole.
Cover and microwave on high
until it boils (5 to 6 minures). Stir,
then reduce power to low (30,3
defrost). Microwave on low for
about as long as the directions call
for on the box, until the pasta is
tender. Drain and rinse with cold
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water immediately to prevent
stickiness.
The microwave doesn’t shorten
the cooking time, because it takes
time for the dehydrated pasta to
reabsorb water to get tender.
However, your microwave uses
less energy than a range burner on
high power.
Microwaving Poultry Parts
Chicken or turkey pieces cooked
in your microwave will be very
tender and juicy (unless you
overcook them!). Skin pieces if
desired to reduce fats.
Microwave, covered with waxed
paper, on medium high (70,7) for
10 minutes per pound. Turn meat
over halfway through the cooking
time. Let stand, covered, 5
minutes. Chop as desired.
Ham and Potato Salad
2 pounds potatoes
V* cup finely chopped onioin
2 cups cubed cooked ham
1 cup sliced celery
1 tablespoon chopped parsley
1 dove garlic, minced
*4 cup mayonnaise
% cup plain yogurt
Mi to % teaspoon dry mustard
~ 1. Scrub potatoes, pierce with a
forte and place in a 2 to 3-quart
casserole. Add V« cup water and
cover. Microwave on High for 14
minutes, rearranging the potatoes
once during the cooking time. Let
stand 5 to 10 minutes, covered,
then cool. When cool enough to
handle, peel and cut into cubes.
2. Combine potato cubes, onion,
ham, celery, and parsley in a large
bowl.
3. In a small bowl combine
remaining ingredients for the
dressing. Pour over ham and
potatoes, and mix gently. Chill
before serving. Serves 4.
Delaware Rooms Dedicated
At National 4-H Center
NEWARK, Del. - Two
bedrooms at the National 4-H
Center in Chevy Chase, Md. were
designated as Delaware rooms in a
presentation ceremony on July 8.
The rooms were dedicated in
memory of Myrna V. McElwee and
James 0. Baker.
McElwee served as volunteer
leader of the Pencader 4-H club in
Glasgow for 35 years. She died in
1971.
Baker was the Sussex County 4-H
agent from 1958 to 1960, and
Delaware State 4-H leader until his
death in 1981.
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If desired, 1 cup mayonnaise
may be used instead of half yogurt.
The yogurt makes the dressing a
little thinner, and has fewer
calories.
Using % teaspoon dry
mustard gives the dressing a sharp
“bite.” If a milder dressing is
desired, use V« teaspoon.
Cold Barley Pilaff
3 tablespoons butter or margarine
1 cup uncooked quick barley
% cup chopped red onion
1 clove garlic, minced
V* teaspoon dried thyme
2 cups chicken broth (or 2 bouillon
cubes and 2 cups water)
2 cups shredded zucchini (about 1
medium)
1 cup chopped tomato
V« cup chopped green onion
2 tablespoons parsley
% cup Italian type salad dressing
or 2 tablespoons wine vinegar and 4
tablespoons oil.
1. Combine butter, barley, onion
and garlic in a 2-quart casserole.
Leave uncovered and microwave
on high for 8 to 10 minutes, stirring
every 2 minutes, until the barley
turns golden brown.
2. Add chicken broth and
microwave on high for 4 to 5
minutes until liquid bolls. Reduce
power and microwave on medium
low (30,3, defrost) for 15 to 20
minutes until the broth is absorbed
and the barley tender. Let cool to
room temperature.
3. Stir in remaining ingredients,
toss lightly and chill before ser
ving. Serves 6.
Note; The cooking times above
are for microwaves with 600-700
watts of cooking power. For 500-600
W, add 10 seconds to each minute;
for 400-500 W, add 20 seconds to
each minute.
Copyright IMS, Lani Bloomer
In the dedication presentation
Marty Butterfield, the current
Delaware State 4-H leader,
touched on the many significant
contributions made by these
leaders. Attending the ceremony
were members and friends of the
McElwee and Baker families.
Two paintings were also
presented for the rooms. Marie
Beldyk, former leader of the
Pencader 4-H club, presented one
for the McElwee room; and Joy
Sparks, area 4-H agent, presented
the painting for the Baker room.
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