Several weeks ago I had a de
licious meat and potatoes dinner at
a friend’s. As she sat down to eat
she said, “But 1 didn’t make it in
my microwave. I didn’t know if I
could do all of this in it.”
My friend can and so can you.
Follow my friend’s recipes (which
I converted to microwave) and my
time guide. You’ll be able to put a
good old-fashioned dinner for four
on the table in no time at all.
A menu of Meatballs in Dill
Sauce, Mashed Potatoes, and Cau
liflower with Chives is ready in
about 30 minutes. To cut meal
preparation time even more, you
could make the meatballs and po
tatoes ahead and reheat them. The
dessert. Rhubarb Custard Pie. is
best when made ahead and served
cold. A fruit salad to add color and
crispness could also be prepared
ahead.
To make this meal, start by
cooking the potatoes. While they
cook, get meatballs and cau
liflower ready for cooking. When
potatoes are done, remove them
from the microwave and start
cooking the meatballs. Mash pota
toes; then cover them with foil or a
glass lid to keep warm. When
meatballs are done, remove them
from the microwave and cover
tightly. Cook the cauliflower.
Rhubarb Custard Pie
'A cup whole-wheat flour
2 tablespoons all-purpose flour
Vi teaspoon salt
1 teaspoon cinnamon (optional)
3 tablespoons butter or marga-
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MICROWAVE
MINUTES
By JOYCE BATTCHER
3'/i cups sliced rhubarb, cut '/* -
inch thick
I'A to IV* cups granulated
sugar
V* cup flour
V* teaspoon nutmeg
2 tablespoons half-and-half
3 eggs
1 microwaved 9-inch pastry
crust
Combine flours, salt and cinna
mon. With fork or pastry blender,
cut in butter until crumbly. Set
aside for topping.
Combine rhubarb, sugar, flour
and nutmeg. Add half-and-half
and eggs; mix well. Pour into mic
rowaved crust: sprinkle evenly
with topping. Microwave (High)
13 to IS minutes, rotating pie as
necessaty for even cooking, until
rhubarb is tender and knife insert
ed near center comes out clean.
Chill before serving. Makes 6 to 8
servings.
Each serving —'A pic: 533 cal
ories, 5g protein, 15g fat, 98g car
bohydrate, 216 mg sodium, 109 mg
cholesterol.
Mashed Potatoes
4 medium potatoes, peeled and
cut in eighths
'A cup water
'A tg 'A cup milk
2 to 3 tablespoons butter
'A to 'A teaspoon salt (option-
Put potatoes and water in mic
rowave-safe 2-quart casseroU.
with lid or plastic wrap.
Microwave (High) 8 to 10 minutes
or until potatoes are almost tender,
stirring once during cooking. Let
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stand, covered, about 10 minutes
or until potatoes are fork tender.
Do not drain. Mash potatoes and
stir in milk, butter and seasonings;
mix well. Makes 4 to 5 servings.
To make ahead: Prepare as
above. Cover tightly and refrig
erate until serving time. To reheat:
microwave (High), tightly cov
ered, 4 to 6 minutes, stirring once
or twice, or until hot.
Each serving: 205 calories, 5g
protein, 6g fat, 34g carbohydrate,
87mg sodium, 19mg cholesterol.
Meatballs in Dill Sauce
1 lb. lean ground beef
'A cup oat bran or 'A cup
quick or old-fashioned oat
meal (uncooked)
14 cup milk
'/ cup finely chopped onion
1 teaspoon instant low-sodium
beef bouillon granules
14 teaspoon pepper
14 cup light sour cream
I teaspoon dill weed
14 can (10% oz.) condensed
lower-salt cream of celery
soup*
Combine ground beef, oatmeal,
milk, onions, instant bouillon
granulets and pepper; mix well.
Shape into 12 to 15 meatballs;
place in a microwave-safe
9xll-inch dish. Cover with waxed
paper. Microwave (High) 3 to 4
minutes. Turn meatballs over and
rearrange, so least-cooked ones
are -to outside edges of dish. Re
cover and continue microwaving
(High) 2 to 3 minutes or until
meatballs are no longer pink in
centers. If desired, drain fat. Move
meatballs to side of dish; stir soup,
sour cream and dill weed into
meat juices until well combined.
Re-cover and microwave (High) 1
to 3 minutes, stirring after each 1
minute, or until hot. Makes 4 to 5
servings.
To make ahead: Prepare as
above, except do not heat meat
balls in sauce. Cover lightly and
refrigerate until serving lime. To
reheat: microwave (High), tightly
covered, 4 to 6 minutes, stirring
gently after 2 minutes, then after
omca
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each minute. Be sure to stir at
times indicated and be careful not
to overheat or sauce will curdle.
(For more even heating, transfer
meatballs and sauce to a round
casserole before heating.)
*Remaining soup may be froz
en in a tightly covered freezer con
tainer.
Each serving l/sth of recipe:
297 calories, 20g protein, 19g fat,
13g carbohydrate, 385 mg sodium,
68mg cholesterol.
Cauliflower with Chives
14 medium head cauliflower
3 tablespoons water
2 teaspoons freshly squeezed
lemon juice
Freshly ground black pepper
2 tablespoons chopped chives
Trim cauliflower and cut in
serving-size pieces (there should
be 2 to 3 cups). Place cauliflower
and water in microwave-safe
1-quart casserole or serving dish.
Cover with plastic wrap. Micro
wave (High) 5 to 7 minutes, stir
ring once, or until barely tender.
Lancaster Society 1
The Lancaster Society of Farm
Women #1 met June 10 at the
home of Della Bollinger and Amy
Brubaker was co-hostess.
Twenty members and one guest
answered roll call by “naming a
favorite food we serve to guests.”
Peggy Kline and Chuck, a ven
triloquist, provided the entertain
ment at die Mother and Daughter
Banquet held May 5 at the Brun
nerville Fire Hall.
Irene Balmer reported the Sun
shine Committee visited Barbara
Moore, Mary Clark and Mary
Kreider.
Margaret Bucher thanked mem
bers for the successful bake sale
Green Valley Society 26
The Green Valley Farm
Women Group #26 held their June
13 meeting at the home of Reba
Wise. Door prizes were won by
Betty Bertolette and Luna Kohler.
There were 16 members present
FOLK FESTIVAL
BETWEEN ALLENTOWN A READING, PA.
JULY I'2'3'4's‘6*7 a B*9
Gates open 9a.m. to 5p.m.-Activites'til 7p.m.
Lancaster Farming, Saturday, July 1, 1989-813
Sprinkle with lemon juice, pepper
and chives in order given. Re
cover and let stand 3 to 5 minutes
before serving. Makes 4 servings.
Each serving: 20 calories, 2g
protein, 0 fat, 3g carbohydrate,
Bmg sodium, 0 cholesterol.
Questions for Joyce?
Do you have a question about
microwave cooking? Send it to
Microwave Minutes, % Extra
Newspaper Features, P.O. Box
6118, Rochester, MN 55903.
Please include a self-addressed,
stamped, business-size envelope.
Recipes in this column are test
ed in 600- and 650-watt micro
wave ovens. With an oven of dif
ferent wattage output, timings
may need slight adjustment.
Joyce Battcher is an indepen
dent home economist microwave
specialist. She is author of "Mic
rowave Family Favorites” and
editor of “A Batch of Ideas”
newsletter.
©1989 Extra Newspaper Fea
tures
held May 13 at Lincoln Mall.
Margaret must know by the
September 2 meeting who is going
on the Bethlehem bus trip Decem
ber 13. The deadline to pay is
November 11.
The society picnic is June 26 at
Akron Park at 6:30. Bring a cov
ered dish and your own place set
ting. Chicken barbecue will be
provided.
The August I board meeting
will be at the Hoffman Building at
Quarryville at 12:00.
The Farm Women awards
Janene Lyerly the Home Econom-
ics Award and Justin Reynolds,
the Agriculture Award.
Members are going to Lake
Tobias on July 1 and taking a ferry
ride at Millcrsburg.
The next meeting will be held at
the home of Mabel Miller on July
11 at 12:30 p.m.