814-Lancamr Fanning, Saturday, Daoambar 12,1987
Quick microwaved meat with
tantalizing sauce is the answer to
two questions—what to make for
holiday party snacks, and what to
make for dinner.
These three easy microwave
meat ifecipes can be varied to make
nine different hearty appetizers or
main-dishes. Change the sauces to
please your own tastes. Either
sauce goes well with any of the
meats or substitute V*- cup of
your favorite barbecue sauce in
any of the recipes.
For main dishes, make larger
meatballs, cut longer beef strips or
thread more strips on wooden
kabob skewers. Use chicken
pieces instead of wings.
For the best flavor, marinate
chicken and beef at least the mini
mum time or cook meatballs ahead
and reheat Before serving, bring
toa boil any sauce that’s been used
for marinating. Recipes may be
doubled, but the chicken and beef
are best cooked in single batches.
These recipes are all from my
newsletter, A Batch of Ideas, Vol
ume 3, Number 6, December
1985-January 1986.
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MICROWAVE
MINUTES
By JOYCE BATTCHER
Jiffy Sweet-Soar
Chicken Wings
'A cup red plum jam or jelly
3 tablespoons dark soy sauce
2 tablespoons packed brown sugar
1 tablespoon lemon juice
'A teaspoon garlic powder
1 teaspoon paprika
7-8 small chicken wings (about 1
pound)
Make Sweet-Sour Sauce by stir
ring together all ingredients except
chicken wings. Set aside.
Cut tips off wings and discard.
Cut wings into 2 sections. (For best
results, trim off excess fat and skin,
especially from long edges of sec
ond wing joint) Add wings to
sauce, stirring to coat pieces even
ly. Let stand at room temperature
IS minutes. If necessary to mari
nate longer, cover and refrigerate
up to 24 hours.
Drain sauce into a microwave
safe small serving bowl. Micro
wave (High) 2to 2'A minutes, stir
ring once, until sauce boils; set
aside. Place wings on microwave
bacon/meat rack, arranging so
thickest parts are to outside edges
of rack; cover with waxed paper.
Microwave (High) 4 minutes; turn
pieces over, rearrange and baste
with sauce. Re-cover, microwave
(High) 2 to 3% minutes more. To
test doneness, cut near bone on
largest piece chicken is done if
juices are clear and meat is no lon
ger pink. Arrange on saving plate
with dish of sauce in center. Makes
about 8 appetizer servings.
For main dish: Use wings or
2'A to 3 pounds chicken pieces.
Prepare as above. (With chicken
pieces, microwave a total of 20 to
2S minutes.) Pour heated Sauce
over chicken. Serve on hot cooked
rice. Makes 3 to 5 savings.
Each serving: 422 calories, 32g
protein, lOg fat, 46g carbohydrate,
481 mg sodium, 90mg cholesterol.
Jiffy Hot And
Spicy Beef
'A cup catsup
‘A cup Worcestershire sauce
2 teaspoons chili powder
1 teaspoon onion salt or 'A teas
poon onion powder
Hot pepper sauce (optional)
1 pound beef sirloin or top round
steak, 'A inch thick, cut in X A by
3-3% -inch strips
Round wooden picks
Make Hot and Spicy Sauce by
combining all ingredients except
beef in a medium bowl. Add beef
strips, trimmed of any visible fat
and connective tissue; stir until
well coated. Let stand 13 minutes
at room temperature; or cover and
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refrigerate for up to 24 hours, stir
ring meat occasionally.
Drain sauce into a microwave
safe small serving bowl. Micro
wave (High) 2to 2'A minutes, stir
ring once, until sauce boils; set
aside. Thread beef strips loosely
on round wooden picks. Place
strips on microwave bacon/meat
rack and brush lightly with sauce.
Cover with waxed papa. Micro
wave on Medium (SO percent pow
er, 325-3 SO watts) 5 minutes; rear
range and turn strips over. Re
cover, continue microwaving on
Medium 2 to 4 minutes, cooking to
rare or medium doneness. Serve
hot, with Sauce for dipping. Makes
about SO appetizers.
For main dish; Cut beef in lon
ger strips if desired. Prepare as
above, threading on wooden skew
os, or spreading strips evenly on
microwave bacon/meat rack. Cov
er with waxed papa and micro
wave as above, rearranging and
turning over strips halfway
through cooking. (With un
skewered strips, microwaving
time will be slightly longer.) Pour
heated Sauce ova beef. Serve on
hot cooked rice, or potatoes.
Makes about 4 servings.
Each serving; 234 calories, 27g
protein, 9g fat, 7g carbohydrate,
509 mg sodium, 81mg cholesterol.
ALL
Jiffy Barbecued
Meatballs
1 pound lean ground beef
2'A -3 tablespoons dry onion soup
mix (Vi envelope)
54 - V* cup barbecue sauce
Combine beef and dry soup mix;
mix gently. Scoop up meat in a
teaspoon measure and gently form
into 36 to 40 appetizer-size meat
balls. Place in microwave-safe
BxB-inch dish; cover with waxed
paper. Microwave (High) 3
minutes; turn meatballs over and
rearrange so less-cooked ones are
to outside edges of dish. Re-cover
and continue microwaving (High)
1 to 2 minutes or until meatballs
are no longer pink.
Drain, only if there’s excess fat
Stir in barbecue sauce; cover with
waxed paper and microwave
(High) 1 to 2 minutes or until hot
For best flavor, make ahead,
refrigerate and reheat (To reheat
Cover dish with waxed paper;
microwave (High) 4 to 6 minutes,
stirring once, until hot) Makes
36-40 appetizers.
For main dish: Use a tables
poon measure to make 20 to 22
main-dish size meatballs. Micro
wave as above. Serve on hot
Cooked rice, spaghetti, noodles or
potatoes. Makes about 4 servings.
P °o£>
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name
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E-Z Sip Drinker