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84-Lanc«ster Farming, Saturday, January 25, 1992
a k
*Microwave I
Magic” |
Caro. Stark **
While it is cold and snowy out
side I like to think about recipes
that add the touch of what it is like
outside but still have a hot veget
able dish to serve on the table.
Frosted Cauliflower is one of
those recipes that remind you of a
snowy mountain top in addition to
being delicious and nutritious.
FROSTED CAULIFLOWER
1 head of cauliflower
cup water
cup sour cream anchive dip
dry mustard
'A celery seed
1 cup shredded Cheddar cheese
Salad seasoning
Baking Dish 2-quart casserole.
Time at HIGH- cauliflower 8 to
9 minutes.
Standing Time- 2 minutes.
Time at High (Frosted)- 2
minutes.
To cook whole; Wash and core
cauliflower,' leaving head intact.
Remove excess leaves. Place cau
liflower, stem end down, in a cas
serole. Add water. Cover. Micro
wave at full power (HIGH) for
time in chart above or until tender,
giving dish a half turn once. Let
stand, covered 2 minutes. Drain.
To Frost: In a small bowl, mix dip,
mustard, and celery seed. Spread
over hot cauliflower in casserole.
Sprinkle with Cheddar cheese,
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637-A Georgetown Rd.
Ronks, PA 17572
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then sprinkle generously with
salad seasoning. Microwave,
uncovered, at full power (HIGH)
for time in chart above or until
cheese melts, giving dish a half
turn once.
Today most families are double
working families whether it be on
the farm or the extra jobs we all
take on, our preparation time in
the kitchen seems to be the thing
we cut. Therefore we need recipes
that can save us time. Here is a
recipe that makes a large casserole
dish of potatoes yet ther prepara
tion time is very simple.
SCALLOPED POTATOES
l-'A pounds (6 cups) frozen
hashed brown O’Brien potatoes
1 cup half and half
VA cups (6 ounces) cubed process
American cheese
'A cup butter or margarine, cut up
1 cup (4 ounces) shredded Cheddar
cheese
Garnish- snipped parsley, paprika
Baking dish 12”x7”.
Glass measuring cup.
Time at 30 percent - 5 minutes -
defrosting.
Time at High (Sauce) - 3 to 4
minutes.
Time at High - potatoes, sauce -
S minutes.
Time at 30 percent or medium
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An IMPORTANT
Ingredient In
Livestock Management
Call us today for treatment of:
* Nitrates * Bacteria * Iron * Sulfates
* pH - Acidity/Alkalinity
We Serve PA & Surrounding States
BUSY DAY
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FILLIPPO, INC.
- WANTED -
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Competitive Prices Paid
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war r p ms
heat - 30 minutes - potatoes and
sauce.
Time at 30 percent or medium
heat - 15 minutes (Cheese added)
Place frozen potatoes in a bak
ing dish. Microwave at 30 percent
(MEDIUM LOW) for 5 minutes.
Let stand while preparing sauce.
In a 4-cup glass measuring cup,
combine half and half, cubed pro
cess American cheese and butter.
Microwave at full power (HIGH)
for 3 to 4 minutes, stirring often
until cheese and butter melt. Stir
until smooth. Spread defrosted
potatoes evenly in baking dish.
Pour cheese sauce over potatoes;
stir gently. Cover with vented
plastic wrap. Microwave at full
power (HIGH) for 5 minutes; stir
well. Cover again with vented
plastic wrap. Microwave at 30
percent (MEDIUM LOW) for 30
minutes. Sprinkle potato mixture
with shredded Cheddar cheese,
parsley and paprika. Microwave,
uncovered at 30 percent
(MEDIUM LOW) for 15 minutes
or until potatoes in center of dish
are tender.
SPICE-UP
BASIC FRENCH OMELET
1 tablespoon butter or margarine
3 eggs
3 tablespoons milk
Dash pepper
Glass 9-inch pie plate.
Time at HIGH - 30 seconds.
Time at 70 percent - VA
minutes.
Time at 70 percent (after stir
ring) VA to VA minutes.
Standing time - 1 minute.
Beat together eggs, milk and
pepper. Pour in pie plate. Cover
completely with plastic wrap; do
no vent. Microwave at 70 percent
(Medium High). Gently lift
740 E Lincoln Ave
Myerslown, PA 17067
(717) 866 7555
Along Rte 422
cooked egg edges, allowing
uncooked egg to flow underneath.
Cover completely with unvented
plastic wrap. Microwave at 70
percent (Medium High) for VA to
VA minutes. Let stand, uncov
ered, 1 minute. Fill with one of the
following fillings. Fold over and
serve immediately. Garnish
according to filling recipe.
SUNSHINE
OMELET FILLING
1 tablespoon butter or margarine
1 cup chopped zucchini
'A cup shredded carrot
A cup chopped green onion
'/a teaspoon dried leaf basil
12 cherry tomatoes, halved
1 tablespoon sunflower kernels
Baking Dish - 1 quart.
Time at High - Zucchini - 3'/a
minutes to 4.
Time at High (Tomatoes added)
1 minute.
In a casserole dish combine but
ter or margarine, zucchini, carrot,
green onion and basil. Microwave,
uncovered, at full power (HIGH)
for 3 to 4 minutes or until veget
ables are tender, stirring once.
Add tomatoes. Microwave at full
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Greencaatle Area Lancaeter Area
January 28, 1992 January 29, 1992 January 30, 1992
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power (HIGH) for 1 minute. Stir
in sunflower kernels. Reserve 1 to
2 tablespoons mixture for topping
on each omelet.
ITALIAN
OMELET FILLING
1 tablespoon olive oil
1 cup chopped, drained canned
artichoke hearts
% cup chopped onion
2 tablespoons chopped, drained,
sun-dried tomatoes (oil-packed)
2 tablespoons sliced ripe olives
1 large clove garlic minced
54 teaspoon dried leaf oregano
1 tablespoon pine nuts
To garnish - pepperoncinis
Baking dish -1 quart casserole.
Time at High 3 to 4 minutes.
In a casserole dish combine
olive oil, artichokes, onion, sun
dried tomatoes, olives, garlic and
oregano. Microwave, uncovered
at full power (HIGH) for 3 to 4
minutes or until onion is tender,
stirring once. Cover and keep
warm. Stir in pine nuts just before
using as filling for the Basic
French Omelet. Garnish with
pepperoncinis.
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Penn State Cooperative Exten
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York, PA 17402. Deadline is
March 1, 1992.
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