820-Lancaster Farming, Saturday, July 9, 1988 t MICROWAVE MINUTES p » Your microwave and grill are a perfect pair. Precook meat or poul try in your microwave; then, brown it on the grill. The results? Cooked, tender meat or poultry with a browned look and bar becued taste. Precooking in the microwave means a very short grilling time. There’s less chance of charring the outside of meat or poultry because the inside is tender and fully done. There’s also less flare-up during Taking Care Of Perspiration Stains Summer is a wonderfully active time of the year for most Ameri cans. Everyday thousands are at the beach, on the tennis courts or golf course, or working in the yard and garden. All this activity in hot, humid weather takes it’s toll on clothing in the form of perspiration stains. Body perspiration and the use of an anti-perspirant deodorant may cause a yellow to black discolora tion in the underarm area of gar ments. The anti-perspirant formu lations are usually labeled “extra dry.” Since the deodorant is “extra dry” it contains more aluminum salts then the normal product. The salt combines with body perspira tion, and yellowing occurs. Removal of a deodorant/ perspiration stain may require sev eral treatments, depending upon the age of the stain and whether or not it has been set by heat in wash ing, drying or ironing. To avoid the problem, buy deo dorants that use the lowest quanti ties of aluminum chloride (com pare ingredient labels); wash items as soon after use as possible; and use a phosphate-containing deter gent for best results. To remove stains try one of the following methods: * Treat stain immediately. A fresh stain can be pre-lreated with a liquid detergent, pre-soaked in an enzyme soaking product, or sponge with a solution of 'A cup ammonia and 3 A cup of water. Wash the item as usual, but do not put it into an automatic dryer until stain has been removed. * Old stains are more difficult to remove and may require several treatments. Wash in between each treatment, but do not put items into a dryer until the stain is fully removed. * Sponge stain with white vine gar, undiluted, before washing. Wash and line dry. * Make a paste mixture of pow dered oxygen-type bleach (do not use chlorine bleach) and house- • hold ammonia (about.'/ cup of" each). Apply paste to stained By JOYCE BATTCHER grilling. Meat or poultry is almost fully cooked in the microwave and just placed on the grill to get the grilled taste and to brown. Meat or poultry is microwaved for grilling much like it is for all microwave preparation. Chicken is microwaved on a meat rack on High, covered with waxed paper. Turkey legs, thighs and wings and also pork and beef ribs are cooked in liquid with a tight cover on By Doris Thomas Lancaster Extension Home Economist underarm area and allow it to stand for at least 30 minutes and up to several hours. Wash and line dry. * Sponge the stained area with rubbing alcohol. Wash and line dry. Thanks to modern laundry equipment and a little know-how in treating stains, your summer clothing can lake all the strenuous activity you wish to engage in - and still look great for next summer. Proper Care Of Pots And Pans Can Saxe Money Playing with mother’s pots and pans has kept many generations of babies happy but it has not made the best use of cooking energy. The finest electric or gas range, equipped with all the latest fea tures, won’t perform well if you use warped or dented pots and pans. Utensils with scratched and scoured surfaces, inner surfaces which you can’t get completely clean, warped bottoms, dented sides, loose handles or badly fit ting lids will give unsatisfactory results both in cooking and in clean-up. For the best cooking results and wise use of energy, check your utensils for these points: * Straight sides. They help dis tribute heal evenly and make sur nng easier. * A flat bottom for even heating and preventing hot spots. This also keeps fats and liquids from collect ing at low points. * Rounded joints between sides and bottom for easy cleaning. A well-fitting cover to help hold in moisture, flavor, and nutrients. * A heat-resistant, tighlly filting handle or a well-balanced utensil which isn’t likely to slip or lip even when the hands arc wet. * Heavy material which won’t easily dent, crack, or warp with normal use. * A variety of si/es in order to match the burner si/e with the utensil’s bottom This saves energy and allows lor the best dis * tribution ol hcatovei the bottom ol the pot or pan. Medium power. All should be rearranged and turned over half way through cooking for even cooking. Each season I experiment with more kinds of microwave and grill combinations. This year I’ve dis covered that you can use the microwave pressure cooker to pre cook turkey wings and thighs and pork and beef ribs. Follow direc tions in recipes booklet as to amount of liquid and time. You could precook chicken too this way, but it’s faster and more effi cient to microwave it as directed below. Here are some basic directions for a variety of micro-grilled foods. Follow the timings and techniques. For extra flavor, add your favorite herbs or other sea sonings or follow my suggestions below each recipe. During grilling, baste with your favorite barbecue sauce or glaze. Micro-Grilled Chicken 2'/i -3 pounds broiler-fryer chicken, whole or quartered A favorite barbecue sauce or poultry glaze Place whole chicken, breast side down, (place chicken quar ters, skin-side up) on microwave meal rack. Cover with waxed pap er. Microwave (High) 15 to 20 minutes or until chicken is almost done. Halfway through cooking, turn over whole chicken. (Rear range chicken quarters, if neces sary for even cooking.) Drain chicken and immediately transfer to hot grill. Cook 4 inches from coals (or on medium setting), about 20 minutes or until golden brown and done. Turn chicken over and brush generously with barbecue sauce or glaze several times during cooking. Makes 4 to 5 servings. E.M. 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