BlMancastar Firming, Saturday, May 7, 1988 RHHj MICROWAVE MINUTES BY JOYCE BATTCHER Becoming a microwave cook is easy. It takes a little time and effort, but it’s worth it; because then you can cook fast and get deli cious results. Before you start to cook, read the use and care book that came with your microwave. Set a glass of water in your microwave and practice setting each control. Page through your manufacturer’s cookbook to see what foods micro wave well. Learn microwave basics and practice microwaving. Read your manufacturer’s cookbook—espe cially the introduction and begin ning of each recipe section and try a few simple recipes. Clip and save this column and other “Microwave Minutes” under line the basics and hints, and try the recipes. If you have specific questions about a food, recipe or technique, write to me at the address below. You may also want to take a class where you can actu ally see foods cooked and ask questions on the spot Think “microwave” for every day cooking. When you decide to cook a certain food, ask yourself, “Could I microwave this?” Chances are if it’s a vegetable, sauce, pudding, fruit dessert or almost any hamburger or poultry recipe, it can be microwaved and will turn out excellent Follow a microwave recipe the first time you cook a particular food. Later try adapting your own favorites to microwave. Once you know how a certain microwaved food should look and taste, you’ll be able to get similar results by using the same time and tech niques and varying ingredients to suit your tastes. Undercook food. Recipe times FRUIT TREE HEADQUARTERS Stopping Into your own back yard... reaching up to pluck your own fruit... then the option of alttlng In the shade of the tree to eat It man, that's living! It's also the way to go to beat fruit market prices. Many varieties In stock from which to plckl S.K.H. Is your one-stop headquarters for fruit trees & plants. TO COMPLETE YOUR GARDEN OR FRUIT ORCHARD, • STRAWBERRY PLANTS • RHUBARB • RASPBERRY & BLUEBERRY PLANTS • GRAPE VINES - Seeded or Seedless . HARDY KIWI VINES STAUFFER’S of Kissel Hill LltitZ - 627-7654 Rohrerstown - 397-4717 Leola 656-2336 York • 848-5568 . , Harrisburg - 657-1760 By JOYCE BATTCHER are approximate and are just a guide, so you need to experiment a bit. Cook the least amount of time —or even less than the recipe says. If the food isn’t done, you can cook it more, but if it’s overcooked, it’s impossible to un-cook it Let the food “’rest” before checking for final doneness. This “standing time” is necessary to prevent overcooking. After micro waving time has ended the food continues to cook; if food is com pletely done already, it will prob ably end up dry and tough after standing time. Understanding a few other basic microwaving terms that you see in “Microwave Minutes” and other recipes will help. Practice the fol lowing techniques. They may seem like extra work at first, but once you learn to use them and see the good results, doing them becomes automatic. Cover. Use the type of cover recommended in the recipe. It does make a difference. Plastic wrap or a tight-fitting lid seals in moisture, so use these for vegetables and most casseroles. Waxed paper holds in heat without steaming. Use it for foods where a steamed effect is undesirable. Paper towels reduce spattering when microwav ing bacon and sausage, or help pre vent breads from becoming soggy. Some foods, like puddings and sauces, ate left uncovered. Arrange. When placing several small foods in at a time, arrange them in a'doughnut shape, with the thickest part to the outside edges. Rearrange. About halfway through cooking, rearrange foods so most-cooked parts are reposi tioned in dish or in oven. Turn over. Some foods must be turned over halfway through cook ing. Large meats need to be turned UR POTTED TREES iRE BETTER BECAUSE: Extra heavy premium grade trees Potted = better liveability than bare root or packaged trees GUARANTEED TO GROW! GIANT SELECTIONS - GREAT PRICES! Choose From Dwarf or Standard Sizes • APPLES • CHERRIES • NECTARINES • PEACHES •PLUMS • NUT TREES • PEARS • APRICOTS Choose From Locally Grown or Stark Bros. Varieties to prevent the top from drying out. Turning over small meats - like round steak and pork chops - keeps them from overcooking and tough ening. Turning over also speeds cooking of large vegetables, like whole squash and baked potatoes. Rotate. Rotating the dish is necessary rex' some delicate foods, micro-baking and when food can’t be stirred. About halfway through cooking, rotate the dish by turning it so the side closest to back of oven is closest to front of oven. Stir. Stir from outside to inside, so cooked edges are moved to the center of dish. Stirring promotes even and fast cooking in many foods, such as casseroles, veget ables and scrambled eggs. Some foods like sauces and puddings need stirring to thicken properly. Here are two practice recipes that use some of the techniques described above. The speedy chicken dish calls for skinned chicken and low-sodium soup to make it lower in calories and salt. Cauliflower And Peas is a beauti ful looking and delicious tasting combination. Seasonings are kept to a minimum to let the fresh quick-cooked vegetable flavors speak for themselves. New Style-Chicken Paprika 2-I'A pounds broiler-chicken E.M. 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Cover with waxed pap er. Microwave (High) 10 minutes. Turn chicken pieces over and rear range so least-cooked parts are to outside edges of casserole. Re cover with waxed paper. Micro wave (High) 7 to 10 minutes more until chicken is almost done. Sprinkle chicken lightly with paprika and stir some into sauce. Let stand, covered, 5 minutes. Test for doneness by slicing near bones in thickest pieces. If not complete ly cooked, continue microwaving for V/i minute intervals until done. Serve over rice or noodles and sprinkle with chopped fresh parsley. Makes 4 to 5 servings. Each serving - 'A of recipe with out rice or noodles: 288 calories, 43g protein, 8g fat, 4g carbohy drate, 131 mg sodium, 131 mg "V cholesterol, Note: You may substitue a can of regular condensed cream of mushroom soup. Cauliflower and Peas 1 cup frozen peas 14 medium fresh cauliflower, cut into 1-inch flowerettes 1 tablespoon butter or 2 tables poons water Dash crumbled marjoram leaves Place peas in microwave-safe 9-inch pie plate. Cover with plastic wrap. Microwave (High) 1-1/4 minutes or until thawed. Push peas to center of dish. Arrange caulif lower flowerettes around dish edges to make a border. Dot peas with butter or sprinkle with water. Sprinkle with marjoram. Cover with plastic wrap. Microwave (High) 3 to 4 minutes, rotating dish once, or until cauliflower is almost tender. Let stand, covered, 5 minutes. Makes 4 servings. Each serving: 67 calories, 4g protein, 3g fat, 7g carbohydrate, 86mg sodium, 9mg cholesterol. Joyce Battcher is an indepen dent home economist microwave specialist. She is author of “Microwave Family Favorites” and editor of “A Batch of Ideas” newsletter. © 1988 Extra Newspaper Features 24” Circular Fan '(iiii’iiXjSl Reg $139,99^^ $109.90 w/Grill Motor, BRM, 7 Switch & Plug SALE * 1 * - Available: Tenderfoot and Plastic Flooring Also Custom Sizes Available. ,1
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