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Frugal Microwave Cooking
by Cyndi Roberts
Microwave cooking can save you time and energy
all year long. But it is especially nice in
summer because it enables you to cook hot meals
without heating up your home.
Microwave heat is produced only within the food,
so the microwave oven stays cool and your house
does, too, saving you money on your air
conditioning bill!
In general, the microwave oven uses only one-
fourth of the energy used by a conventional oven.
In order to get the most from using your
microwave oven, remember these tips:
1. Covering most foods will speed up cooking.
2. Use round or oval dishes, instead of square
or rectangle, for more even cooking.
3. If you are cooking two foods at the same
time, choose foods that take about the same amount
of time to cook.
4. Heating continues after food is removed from
the microwave oven, so allow time for this additional
cooking.
5. Arrange chicken pieces so that the thicker,
meatier portions are toward the outside of the dish
and the thin, bony parts are toward the center.
6. Foods containing sugar and fats cook faster.
Many of your family's favorite recipes can be converted
to a microwave recipe.
To figure microwave cooking time, start with one-
fourth of the conventional time.
Always undercook--if more time is needed, you can
always add another minute or two.
Use less liquid because there is not as much
evaporation.
It may help to find a recipe that is similar to
yours that is written especially for microwave ovens
and use it as a guide.
Swiss Steak
3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix - shake mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce
Sprinkle half of flour on one side of meat; pound in
with rolling pin or meat mallet. Turn meat and sprinkle
with remaining flour; pound with rolling pin.
Cut into 4 serving size pieces.
Arrange in 8 inch round microwave baking dish.
In small bowl, combine all remaining ingredients, b
lend well. Pour over meat. Cover tightly with
microwave safe plastic wrap. Microwave on medium
for 12 to 17 minutes or until meat is almost tender.
Let stand tightly covered for 10 minutes. Serves 4.
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Steamed Veggies
Vegetable (green beans,carrots, broccoli, whatever)
Small amount of water (about 1/4 to 1/2 cup)
Put veggies and water in a microwave-safe container and
cover with microwave-safe plastic wrap,loosely, so
steam can escape.
Cook for 30 seconds to 1 minute at time, until done to
desired tenderness.
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Microwave Raspberry Cake
1/2 cup butter
2/3 cup granulated sugar
1/2 cup seedless raspberry preserves
1/4 cup sour cream
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Cream butter and sugar in large bowl. Mix in preserves.
Blend well. Add sour cream and eggs. Beat well.
Blend together flour, baking soda, cinnamon and salt.
Add gradually to first mixture, beating well.
Pour batter into greased 8-inch round microwave-safe
dish. Microwave on full power for 4 to 5 minutes or
until top springs back when pressed with finger.
Cool. Frost with Raspberry Frosting.
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Raspberry Frosting
2 tablespoons butter
2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/4 cup seedless raspberry preserves
Combine butter, 1 cup powdered sugar, vanilla extract
and preserves. Blend well. Add remaining 1 cup powdered
sugar and stir until smooth. Spread on cake.
Reprinted with permission.
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