812-Lancaster Farming, Saturday, October 28,1989 a m Microwaved stuffed green pep pers make an ideal entree for autumn meals. Because of quick cooking, the beautiful bell peppers lay vibrant green and fresh tasting. ' Instead of banking for an hour, turning olive green and losing fla vor, stuffed peppers microwave in 10 to 12 minutes, keeping their garden-fresh looks and taste. Some cooks just cut off the top fourth of the pepper and fill the rest with stuffing. I’ve always liked to cut peppers in half and mound stuffing into each half. I don’t know why I do it that way perhaps because my Mom always did but I find my method has advantages for micro wave cooking. The smaller size means peppers cook faster and more evenly. Once the peppers are stuffed, arrange them in a ring-shape in the baking dish for the most even cooking. Rotate the dish once dur ing cooking. Use waxed paper as a cover with hamburger-stuffed peppers. Waxed paper holds in some heat for even cooking, yet allows some moisture to escape for a more baked result. Notice that for Chicken and Rice Stuffed Peppers (below), plastic wrap is the cover. That’s because the instant rice must steam in order to tenderize. If you prefer more tender green peppers in Pizza Meatloaf Stuffed Peppers, precook peppers accord ing to directions following the recipe. Notice the plastic wrap cover for precooking which SOYBEAN ROASTING on your farm Don’t Waste It - Roast It! m ROAST & COOL • All in one unit • Your own grain on your farm • Latest in Roasting Technology • Roast at higher temperatures • Cools in just 10 minutes • Ultimate in flavor, palability, uniformity in full-fat soybean industry • Ready for storage • Economical Call Schnupp’s Grain Roasting to ROAST/COOL and dry and keep your own high quality corn on your farm. RD 6, Lebanon, Pa. 17042 PH: 717-865-6611 Order Your Schnupp Grain Roasting Winross Truck MICROWAVE MINUTES By JOYCE BATTCHER holds in heat and steams the pep pers. You’ll find the peppers in the rice-stuffed recipe are more tender and will not need precooking. Pizza Meatloaf Stuffed Peppers 3 medium green bell peppers 1 pound lean ground beef 'A cup oatmeal (not instant) 'A cup chopped fresh tomato A cup finely chopped onion 2 tablespoons milk Vi teaspoon Italian seasoning 'A teaspoon chili powder 'A teaspoon salt (optional) A teaspoon garlic powder Shredded Mozzarella cheese Cup peppers in half crosswise; remove core and seeds. Place pep pers cut side up in a circle, with center open, in microwave safe 8-inch round or square dish. Set aside. Combine ground beef, oatmeal, tomato, onion, milk, Italian sea soning, chili powder salt and garl ic powder. Mix well. Fill pepper shells with meat mixture, mound ing mixture on top. Cover with wax paper. Microwave (High) 9 to 12 minutes, rotating dish once. Sprinkle with cheese; cover with plastic wrap. (Cheese won’t stick to the plastic wrap.) Let stand 5 minutes. Makes 3 to 6 servings. Note: Peppers will be tender crisp. For tender peppers, place peppers, unstuffed, in cooking dish; cover with plastic wrap. Microwave (High) 2 to 3 minutes or until tender-crisp. Add meat mixture and condnue as above. Each serving l/6th of recipe: 205 calories, 17g protein, 12g fat, 8g carbohydrate, 73mg sodium, 52mg cholesterol. Chicken and Rice Stuffed Peppers 2 large green bell peppers 1 can (6 3 / oz.) chunk chicken or turkey, undrained 1 package (4.5 oz.) chicken flavored rice mix* 1 cup hot water Grated Parmesan cheese Paprika Cut peppers in half crosswise; remove core and seeds. Place pep pers cut side up in a circle, with center open, in microwave safe 8-inch round or square dish. Set aside. In a large bowl, using a fork, break undrained chicken into bite size pieces. Add rice mix (with seasoning packet) and hot water; stir well. Spoon mixture into each pepper half, dividing mixture (sol ids and liquid) evenly among pep pers. Cover with plastic wrap. Microwave (High) 9 to 12 minutes, rotating dish once. L?t stand 5 minutes. Sprinkle with Parmesan; then with paprika. Makes 2 to 4 servings. ♦Choose a quick-cooking rice mix that makes 4 servings and microwaves in no more than 15 minutes. Use about 3 /< of the water called for on package directions and microwave slightly less time than package directs. Note: Peppers will be fork tender after cooking. Each serving % of recipe; 243 calories, 17g protein, 9g fat, 25g carbohydrate, 843 mg (sodium amount depends mostly on rice mix), 34mg cholesterol. On Their New 41x130’ Hog Finishing Bam! 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There are excep tions: some foods, like rice or pas ta, which need time to tenderize, may take about three-fourths of the original (four-serving) cook ing time. The first time you try a recipe, microwave slightly less than you hink you should. Stop to stir, rear •ange or rotate slightly more than n original recipe. Be sure to write he cooking time and any special Erections by your original recipe. Q. How do you melt choco ate? I’m not sure what I’m loing wrong, but it doesn’t seem o melt right for me. A. The kind of chocolate can nake a difference. I’m assuming /ou used chocolate chips or candy :oating. If either are overheated hey become stiff and impossible o work with. Adding a small mount of shortening (not butter, margarine or liquid) and stirring Phone:7l7-738-2142 Custom Builders of Dairy, Hog, Poultry, Horse, Storage, Residential And Commercial Buildings. can often restore the chocolate to a workable state. If you add liquid to chocolate or if the dish for melting or spoon for stirring are moist, the chocolate will harden. “Real” chocolate chips melt well, but imitation ones don’t melt in the microwave. However, you can use part real and part imitation chips or you can melt imitation with other ingredients that melt well alone such as peanut but ter or butter. 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 tested 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 Independent home economist microwave specialist. She is author of “Microwave Family Favorites” and editor of “A Batch of Ideas” newsletter. ©1989 Extra Newspaper Features You are what you s rr »1
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