f MICROWAVE
MINUTES
V* '
"How can I adapt my old recipes
to the microwave?" That’s a ques
tion I’ve often been asked during
my 13 years of writing "Micro
wave Minutes."
Here are a few tips on adapting
oven casseroles to quick micro
waving, plus a few delicious new
recipes, too.
Look for a microwave recipe
with the same kinds of main ingre
dients and amounts as your "old"
recipe. Then use the same size dish
and cover (if any) and follow the
microwave timings. Stir, rearrange
or rotate as the recipe directs.
If you can’t find a microwave
recipe as a guide, your recipe may
still be good to adapt Already
cooked foods that just need heating
are perfect for microwaving. Most
juicy, baked main dishes or those
that call for a cover adapt well.
Combinations that can be stirred
micro-cook evenly and quickly.
Layered oven casseroles like
those made with layered raw pota
toes or casseroles that need
crisping, such as most egg stratas,
or casseroles to feed a crowd are
best done in your conventional
oven.
Many oven-baked recipes
micro-cook in about one-fourth the
time. Start by microwaving less
than one-fourth and add more time
Lime application during the winter
allows the limestone time to react and
HI-Matfnesium
Hl-Calclum
rfin
LIMESTONE
By JOYCE BATTCHER
as needed. Stir and check for done
ness often. Be careful not to
overcook.
Remember cooking time
changes if the amount, tempera
ture, size or shape of food changes.
Mote food or colder food means
longer cooking time. Large chunks
need more cooking time than thin
slices.
To prevent boilovers, choose a
dish one size larger than your con
ventional recipe calls for. For even
cooking, a round deep dish is bet
ter than a shallow rectangular one.
Some recipes need changing.
Start by reducing liquid by about
one-fourth. If necessary, you can
add more liquid before or after
standing time. (For casseroles with
raw pasta or rice, keep amount of
liquid the same.) If water plus
another liquid such as tomato
juice or broth is called for,
reduce the water and use the same
amount of other liquid to keep a
rich flavor. In many cases, using a
richer ingredient—such as tomato
sauce instead of tomato juice, or
concentrated broth instead of regu
lar strength allows you to
reduce the liquid without diluting
flavor.
Precook some foods before
adding other ingredients. Ground
meat is usually cooked until done
It's the right time
to apply lime
>• //.
For prompt delivery contact
your local Martin Limestone
dealer or call Blue Ball, Pa.
(800) 233-0205
(717) 354-4125
before adding other ingredients.
Raw onion, green pepper and cel
ery can be tenderized before
adding other ingredients. Other
wise, in quick-cooking recipes
they often remain crunchy. Pre
cook them with a tablespoon or so
of water, tightly covered.
Cut foods in even-size pieces.
Thin, small even-size pieces cook
faster and more evenly than thick
irregularly-shaped pieces. For
fastest cooking, try substituting
cooked or convenience foods
such as cooked meats and veget
ables, tiny or cooked pasta, and
instant or cooked rice.
Add toppings at the end for extra
color and flavor. Sprinkle cooked
food with shredded cheese; cover
and let stand until cheese melts.
Fora low-calorie topping, sprinkle
lightly with paprika before stand
ing time. Add a crisp topping
like canned fried onions, cracker
crumbs or dry bread crumbs
after standing time. Microwave
uncovered for 30 to 60 seconds just
to heat topping.
Easy Chicken and Rice Casser-
1 can (16 ounces) regular cut
green beans, undrained
1 box (6 V* to 6% ounces)
instant long-grain and wild rice
mix
1 can (10% ounces) condensed
cream of onion or other cream
soup
1 pound uncooked chicken
breasts, sliced into thin strips
1 can (4 ounces) sliced
mushrooms, undrained
'A cup water
% to 1 cup shredded Cheddar
cheese
In a 3-quart mictowavable cas
serole, stir together all ingredients
(including raw rice and seasoning
packet), except cheese. Cover with
lid. Microwave (High) 15 to 20
minutes, stirring twice, or until rice
is tender. Sprinkle with cheese, re
cover and let stand until cheese
melts. Makes 6 to 8 servings.
Each serving—. 'A of recipe:
215 calories, 18g protein, 7g fat,
20g carbohydrate, 673 mg sodium,
45mg cholesterol.
Notes on adapting; The original
baked, covered, at 350° F for 45 to
50 minutes. Then it was topped
with the cheese and returned to the
oven to melt cheese. It used a regu
lar seasoned rice mix and the same
amount of water. Ingredients were
layered in a buttered Bxl2 dish.
Soup and water were heated
together and poured atop.
Creamy Asparagus and Turkey
2 to 2/2 cups cooked asparagus
pieces
1 to l'/i cups diced cooked
turkey
4 oz. (A carton) cream cheese
with chives, cubed
'A cup (2 ounces) shredded Pro
volone cheese
2 tablespoons milk
2 tablespoons sliced pimento
2 tablespoons seasoned fine
bread crumbs
Paprika
Stir all ingredients together,
except bread crumbs and paprika,
in a microwavable VA -quart cas
serole. Microwave (High), cov
ered, 4 to 6 minutes, stirring once,
or until hot. Sprinkle with crumbs,
then with paprika. Microwave
(High), uncovered, 30 seconds to
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heat topping. If desired, serve on
rice or cooked noodles. Makes 4
servings,
Each serving: 240 calories, 18g
protein, 15g fat, 6g carbohydrate,
244 mg sodium, 72tng cholesterol.
' T otes on adapting; The ingre
dients, including 14 cup milk, were
poured into a buttered casserole,
topped with crumbs, dotted with 1
tablespoon butter and baked at
350° F for about 30 minutes or
until bubbly.
Favorite Baked Bean Casserole
1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) pork and
beans
1 can (16 ounces) wax beans
1 can (16 ounces) green beans
2 cans (16 ounces each) kidney
beans
l A cup brown sugar
'A cup catsup
1 tablespoon vinegar
2 teaspoons prepared mustard
Place ground beef and onion in
3-quart microwavable casserole.
Microwave (High) 5 to 6 minutes
or until meat is no longer pink, stir
ring once. Stir in pork and beans.
Drain all other beans, discarding
liquid. Add drained beans and
remaining ingredients to meat
mixture. Cover with lid or waxed
paper. Microwave (High) 8 to 10
minutes, stirring after each 4
minutes, or until hot Makes 16 to
20 servings.
Each serving— l/20th of recipe:
152 calories, lOg protein, 4g fat,
21g carbohydrate, 269 mg sodium,
18mg cholesterol.
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i rk approx. 60 mile radius of Lebanon, PA
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rte #2, Box 350-A
mville, PA 17003
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