Good morning to one and all and welcome to your Sunday edition of A to Z Recipes newsletter. I worked my real job last night but compiled this issue over the past few days. I hope you will enjoy it.

Our monthly theme topic of Slow Cooker Recipes has been a lot of fun. Quite a few of you have submitted great recipes which will be posted here next Sunday. If you have yet to send in your recipes, please visit the Monthly Theme section for the handy link to be used (deadline is Tuesday, February 28th). I will announce the next monthly theme topic on Wednesday, March 1st. I have decided upon a great topic, based upon input from several of you. Stay tuned!

We all seem to enjoy the Monthly Theme as it is one of the most popular features here at A to Z Recipes. Please remember that the issues posted during the month are comprised of other recipes shared by readers. Please share your favorites with us for issues by sending them in to me. The A to Z Recipes Inbox link is here for your convenience, but is always found in the Monthly Theme, Recipe Submissions section of each issue. As usual, only recipes are to be sent to: A to Z Recipes Inbox. Thanks.

I received a request from my good friend, Michael, to help with a project in which he is involved. Lucky dude is the manager of a Starbucks store in the Houston Galleria. What a great job, huh? He is a super guy, close family friend, and is "Uncle Mike" to my grandchildren. His store is sponsoring a most worthy project called Aids Walk Houston 2006. One Houstonian is infected with HIV every eight hours! When I was growing up, everyone knew someone affected by Polio. Thanks to research, funded primarily by donations, Polio is rarely contracted. Wouldn't it be wonderful if the same could be said for Aids in our lifetime? If you would care to help (or just read more about it) please visit the site:



In today's issue we are looking at recipes which feature the microwave as the cooking medium. Too many of us use the microwave for only reheating foods and forget that it is indispensable for preparing the entire meal. I would like to thank Jean from Syracuse, NY for the wonderful recipes shared here. Jean is a great participant in the recipe gathering efforts in A to Z Recipes. I'm hoping her ideas will inspire you to microwave dinner soon and maybe share some of your own recipes. We'll see you here Sunday for a BIG issue... really BIG!

Accept Yourself

Shared by Aafrin, Pune, India

You are not perfect. Nobody is. You make mistakes. Everybody does. You have flaws and shortcomings. Everybody does.

When you make mistakes, when your shortcomings are revealed, don't think that you are condemned, don't think that you are useless.

Your true value lies not in what you have achieved, not in how much money you have in the bank, not in the size of your salary, not in how much knowledge you have in your brains, but in the fact that you are you.

Everybody is different. But in a way, everybody is the same - every single person has his strengths and weaknesses. Despite your imperfections, you are a complete person - don't think otherwise.

Accepting yourself for what you are does not mean giving up efforts to better or improve yourself. It means recognizing your value as a person. Always recognizing it. Even when you fail, you are still valuable.

Self acceptance is a key factor in an individual's outlook on life. By accepting yourself first, you open the doors to accepting the realities of this world, of life, of other people, and of other people accepting you too.

THE FOOLPROOF-STEW GUIDE
by Lynne Rossetto Kasper*

Shared by Ann, FL

Dear Lynne: Please fix my lousy stew. "Tasteless" says it all. The recipe said to brown 3 pounds of stewing beef and vegetables (I used a six-quart saucepan), add water and herbs, and simmer until tender. Tender happened, tasty did not. -- Stewing Over Failure 

The Foolproof-Stew Guide 

Dear Stewing: Brown and boil down, and all will be well. To paraphrase Hamlet, the fault lies not in your abilities, but in an irresponsibly written recipe. You should have been told what size and kind of pot to use, exactly how to brown the meat, and how to build deep, layered flavors. 

Browning 

Browning meat to crusty and rich-tasting lays a bold flavor foundation. If you crowd meat in a deep pan, it steams, turns gray and never browns (a/k/a caramelizes) the way it should. 

Whenever a stew recipe says "brown the meat," film a 12-inch straight-sided shallow sauté pan with oil, heat over medium-high, pat meat chunks dry and put them in the pan without touching. Sprinkle with salt and pepper and gradually take them to crusty brown on all sides over medium to medium-high heat. 

Brown the meat in two batches if necessary. Once done, put it into a deep pot for actual stewing. Add chopped vegetables to the sauté pan, cooking until softened. 

Saving the Glaze 

Another important flavor technique is protecting the brown bits and glaze developing on the pan's bottom from burning. They can give you an essence, another layer of intense character. 

The way you get that magic into the stewpot is adding a half-cup liquid to the sauté pan. Boil it as you scrape up everything from the bottom of the pan with a spatula. Boil down to a syrup and scrape every bit into the stewpot. Add the rest of the ingredients and let the stew bubble very slowly until you can easily pierce the meat with a knife. 

Boiling Down 

If stew tastes weak, build intense fillers by boiling down - that is, lift out all the solids and boil down the liquid until lush-tasting. Don't add extra salt or other seasonings until you do this. 

The Essential Beef Stew 

Serves 6 to 8 

Consider this recipe your template, illustrating the "brown, boil down" techniques. Change meats, vegetables and seasonings however you wish, but always use the same techniques. And remember, nearly all stews taste better the second day. 

3 to 3-1/2 pounds boneless beef chuck roast, trimmed of excess fat, and cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 each medium onion, carrot and celery stalk with leaves, chopped together into 1/4-inch pieces
2 large cloves garlic, minced
1 heaping tablespoon tomato paste
2 whole cloves
Peel of half an orange (colored part only)
2 large bay leaves, broken
1/2 teaspoon dry thyme leaves
1-1/2 cups dry red wine
2-1/2 cups low-sodium canned chicken broth
Water as needed
2 to 3 large carrots, peeled and cut into bite-sized chunks
2 to 3 medium redskin potatoes, peeled and cut into 1-inch chunks

Make sure meat pieces are dry. Lightly film the bottom of a 12-inch straight-sided shallow sauté pan with olive oil. Heat over medium-high. Add meat to pan, spacing pieces so they don't touch. Adjust heat so meat doesn't brown too fast and burn the bottom of the pan. Turn chunks with spatulas to brown on all sides. As they brown, lift them into a deep 6-quart pot. Repeat with rest of beef. 

Pour all but about 3 tablespoons of fat from the pan. Set back over medium-high, stir in the chopped onion, carrot and celery. Sauté until softened, taking care not to burn the glaze. Stir in tomato paste, garlic, cloves, orange peel, bay, thyme and half the wine. Stir and boil, scraping up the bits and glaze until syrupy. With a spatula, scrape into the stewpot. 

Stir into the stewpot the rest of the wine, the broth and water to barely cover meat. Bring to a slow bubble. Partially cover pot, and cook 40 minutes. Add carrots and potatoes, and water to cover them. Continue to simmer the stew partially covered 50 minutes, or until meat is easily pierced with a knife. 

If sauce is weak, lift out solids and boil down liquid until robust. Only then season with salt and pepper as needed. Reheat meat and vegetables in sauce and serve. 

*About the author: Lynne Rossetto Kasper hosts "The Splendid Table," Minnesota Public Radio's weekly national show for people who love to eat. For more information visit www.splendidtable.org or call 1-800-537-5252.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

NEW EVENING CLASSES FOR MEN!!!

Shared by Barbara, Chula Vista, CA

ALL ARE WELCOME - OPEN TO MEN ONLY 

Note: due to the complexity and level of difficulty, each course will accept a maximum of eight participants 

The course covers two days, and topics covered in this course include: 

DAY ONE 

HOW TO FILL ICE CUBE TRAYS 
Step by step guide with slide presentation 

TOILET ROLLS- DO THEY GROW ON THE HOLDERS? 
Roundtable discussion 

DIFFERENCES BETWEEN LAUNDRY BASKET & FLOOR 
Practicing with hamper (Pictures and graphics) 

DISHES & SILVERWARE; DO THEY LEVITATE/FLY TO KITCHEN SINK OR DISHWASHER BY THEMSELVES? 
Debate among a panel of experts. 

LOSS OF VIRILITY 
Losing the remote control to your significant other - Help line and support groups 

LEARNING HOW TO FIND THINGS 
Starting with looking in the right place instead of turning the house upside down while screaming - Open forum 


DAY TWO 

EMPTY MILK CARTONS; DO THEY BELONG IN THE FRIDGE OR THE BIN? 
Group discussion and role play 

HEALTH WATCH; BRINGING HER FLOWERS IS NOT HARMFUL TO YOUR HEALTH 
PowerPoint presentation 

REAL MEN ASK FOR DIRECTIONS WHEN LOST 
Real life testimonial from the one man who did 

IS IT GENETICALLY IMPOSSIBLE TO SIT QUIETLY AS SHE PARALLEL PARKS? 
Driving simulation 

LIVING WITH ADULTS; BASIC DIFFERENCES BETWEEN YOUR MOTHER AND YOUR PARTNER 
Online class and role playing 

HOW TO BE THE IDEAL SHOPPING COMPANION 
Relaxation exercises, meditation and breathing techniques 

REMEMBERING IMPORTANT DATES & CALLING WHEN YOU'RE GOING TO BE LATE 
Bring your calendar or PDA to class 

GETTING OVER IT; LEARNING HOW TO LIVE WITH BEING WRONG
Individual counselors available



Refrigerator Magnets

Shared by Patti, MI

LOL - I knew the fridge door was good for something:

Clean enough to be healthy
but dirty enough to be happy

Kitchen closed - - this chick has had it!

Martha Stewart doesn't live here!!

So this isn't Home Sweet Home
Adjust!

Ring Bell for Maid Service.
If no answer do it yourself!

I clean house every other day.
Today is the other day!

If you write in the dust,
please don't date it!

I would cook dinner but I can't find the can opener!

My house was clean last week,
too bad you missed it!

A clean kitchen is the sign of a wasted life.

I came,
I saw,
I decided
to order
take out

If you don't like my standards of cooking.
Lower your standards.

Apology
My house doesn't always look like this
Some days it's even worse.

A messy kitchen is a happy kitchen,
and this kitchen is delirious.

A balanced diet is dark chocolate in one hand
and white chocolate in the other.

If you can laugh at yourself,
you will always be amused.

Help keep the kitchen clean
EAT OUT

Countless numbers of people have eaten in this kitchen
and gone on to lead normal lives.

*My next house will have no kitchen --- just vending machines.*

Shopping forever Housework, never!

Remember only dull women have immaculate houses.

GLAZES FOR PORK ROASTS

~Submitted by Jean, Syracuse, NY

WINEBERRY GLAZE:
1 (8 oz.) can whole cranberry sauce
1/2 c. vermouth
1 tbsp. cornstarch
1 tbsp. steak sauce

In 1 quart casserole, mix together cranberry sauce, vermouth, cornstarch and steak sauce. Microwave at High 5 to 7 minutes, stirring after 3 minutes, until thickened and clear.

Makes about 1 1/2 cups.

APRICOT PRESERVES GLAZE:
1 (12 oz.) jar apricot preserves
1/2 tsp. ground ginger
1 tbsp. lemon juice

In 1 quart casserole stir together preserves, ginger and lemon juice. Microwave at High 3 to 4 minutes, until warm and well blended.

Makes about 1 1/4 cups.

CHERRY ALMOND GLAZE:
1 tsp. butter
1/4 c. slivered almonds
1 (12 oz.) jar cherry preserves
2 tbsp. white corn syrup
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves

In 8" or 9" pie plate place butter and almonds. Microwave at High 3 to 5 minutes, stirring every 2 minutes, until toasted. Set aside. In 1 1/2 quart casserole stir together preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves. Cover. Microwave at High 5 to 7 minutes, stirring very well after 4 minutes. Mixture should be well blended. Stir in toasted almonds just before glazing.

Makes about 1 3/4 cups.


MICROWAVE SHRIMP IN GARLIC BUTTER

~Submitted by Jean, Syracuse, NY

1/4 c. butter or margarine
1/2 tsp. garlic powder
2 tsp. parsley flakes
1 pkg. (12 oz.) frozen, peeled deviened quick-cooking shrimp

Microwave butter 30 to 45 seconds on high until melted. Add garlic powder and parsley flakes. Separate shrimp: Place in 9 or 10 inch diameter dish (glass pie dish works well). Pour butter mixture over shrimp. Cover tightly. Microwave 5 to 8 minutes, until shrimp are opaque. Stir every 2 minutes. Let stand covered 1 1/2 to 2 minutes. Serve with toothpicks.

Makes 1 1/2 to 2 cups.


MACARONI AND CHEESE

~Submitted by Jean, Syracuse, NY

Makes 4 servings.
Begin 25 minutes before serving.
Cooking time 12 to 13 minutes.

A topping of buttered bread crumbs or crushed potato chips provides a brown, crisp appearance.

4 cups cooked hot elbow macaroni 
4 tablespoons butter or margarine 
2 cups grated mild cheddar or American cheese 
3/4 cup milk 
1/2 teaspoon salt 
1/8 teaspoon pepper 
1/2 cup fine dry bread crumbs

In a 3-quart casserole combine the hot macaroni and 2 tablespoons butter; stir until the butter is almost melted. Add the cheese, milk, salt, and pepper, stirring well to blend. Cover tightly and cook on MEDIUM (50%) for 12 minutes, or until the cheese is melted and the milk thickens, stirring every 4 minutes. Set aside.

Place the remaining 2 tablespoons butter in a 1-cup glass measure. Cook on HIGH (100%) for 35 seconds to 1 minute to melt. Stir in the bread crumbs. Sprinkle on top of the macaroni. Let stand for 2 minutes.

Variations:
Macaroni and Cheese with Potato Chip Topping: Substitute 1/2 cup crushed potato chips for the bread crumbs and remaining 2 tablespoons butter.
Macaroni and Cheese with Zing: Add 2 dashes Tabasco to the milk before stirring into the macaroni.
Macaroni and Cheese with Ham: Add 1 cup chopped cooked ham to the finished macaroni and cheese.


CHICKEN CASSEROLE

~Submitted by Jean, Syracuse, NY

Ingredients 
1 (10 oz) package frozen mixed vegetables 
2 1/2 to 4 pound broiler fryer chicken 
1 teaspoon Bouquet sauce 
2 cups cooked egg noodles (4 oz before cooking) 
1 (10 3/4 oz) can cream of celery soup 
1/4 cup finely chopped onion 
2 tablespoons milk 
1 teaspoon instant chicken bouillon 
1/4 teaspoon dry mustard 
1/4 teaspoon salt 
dash pepper

Method 
Defrost vegetables in package on high for 2 1/2 to 4 1/2 minutes. Set aside. Place chicken in 3 quart casserole breast side down. In custard cup melt butter at high for 20 to 45 seconds. Add Bouquet sauce. Brush back of chicken with half of butter mixture. Microwave at high for first 3 minutes. Reduce to medium and microwave for *remainder of first half of cooking time. While chicken is cooking, combine remaining ingredients in small bowl. After half of total time, drain fat from casserole. Turn chicken breast side up, brush with butter sauce mixture. Arrange noodle mixture around the chicken. Microwave for remaining time or until chicken is tender and legs move freely. Stir noodle mixture before serving. 

*Chicken cooking time: 11 to 13 minutes per pound.

Yield: 4 


SWEET AND SOUR MEATBALLS

~Submitted by Jean, Syracuse, NY

Ingredients 
1 1/2 pounds ground beef 
1 egg 
1/2 cup water 
1/2 cup fine dry bread crumbs 
1 bottle chili sauce 
6 ounces grape jelly 
2 teaspoons lemon juice

Method 
Mix hamburger, egg, bread crumbs and water until well blended. In a deep 3 quart casserole, combine chili sauce, grape jelly and lemon juice. Shape mixture into small meatballs and place in sauce. Heat 12 minutes on full power, skim off fat, stir. Heat 8 minutes on full power until sauce bubbles and meatballs are cooked. 


TWO-MINUTE FUDGE

~Submitted by Jean, Syracuse, NY

Ingredients 
1 pound powdered sugar 
1/2 cup cocoa 
1/4 teaspoon salt 
1/4 cup milk 
1 tablespoon vanilla extract 
1/2 cup butter 
1 cup nuts chopped

Method 
1 1/2 quart casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly buttered 8 x 4 x 3 inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. 
Cut into squares.

Makes about 36 squares.


QUICK PEACH DELIGHT

~Submitted by Jean, Syracuse, NY

Ingredients 
4 large canned peach halves 
1 1/4 teaspoons butter or margarine 
4 teaspoons brown sugar 
Vanilla ice cream 

Method
Drain peaches thoroughly. Place in a 1 quart micro proof baking dish. Put 1/4 teaspoon butter in center of each peach. Sprinkle 1 teaspoon brown sugar on each peach half. Bake, uncovered on HI for 3 minutes, or until hot. Serve warm with a small scoop of ice cream in center of each peach half. 

Yield: 4 servings


STUFFED MUSHROOMS

~Submitted by Jean, Syracuse, NY

Ingredients 
1/2 pound medium size mushrooms 
4 tablespoons butter or margarine 
1/2 cup finely green onion 
3 tablespoons bread crumbs 
1 tablespoon dried parsley flakes 

Method 
Clean mushrooms and separate caps and stems. Arrange caps hollow side up in a single layer in a 9 by 13 by 2 inch oblong baking dish. Set aside. Dice mushroom stems finely. Combine with butter and green onion in a 1 quart glass casserole. Microwave, uncovered, for 3 to 4 minutes or until onion is tender, stirring twice. Add bread crumbs and parsley flakes; set aside. Cover mushroom caps and microwave for 2- 3 minutes or until nearly cooked, rotating the dish half turn after the first minute. Stuff each cap with some of the bread crumb mixture. Cover and microwave for 2 minutes or until hot.


MICROWAVE TEA

~Submitted by Jean, Syracuse, NY

4 c. water
8 sm. tea bags or 2 qt. size bags

In large microwave-proof bowl, combine the above and place in microwave for 8 minutes on high, turning bowl 1/2 turn at 4 minutes time. Remove from oven. Remove tea bags and add sugar to taste (same as regular tea). Put in one gallon container and add warm water.

Makes one gallon.


FRESH RHUBARB BETTY

~Submitted by Jean, Syracuse, NY

Ingredients 
6 cups diced fresh rhubarb 
1 1/4 cups sugar 
2 1/2 tablespoons quick cooking tapioca 
1 teaspoon grated lemon peel 
1 tablespoon grated orange peel 
1/3 cup butter or margarine 
2 3/4 cups soft bread cubes 
1 teaspoon vanilla extract 

Method 
Combine rhubarb, sugar, tapioca, lemon peel, and orange peel in a bowl. Set aside. Place butter in a 1 cup glass measure. Cover with waxed paper and cook on Hi for 45 seconds, or until butter melts.

Pour butter over bread cubes in small bowl. Add vanilla and mix lightly. In a 1 1/2 quart micro proof casserole, make alternate layers of rhubarb and bread cube mixture, ending with buttered bread cubes. Cover and cook on HI for 5 minutes, or until rhubarb is cooked Serve warm or chilled. 

Yield: 6 to 8 servings


BACON POLES

~Submitted by Jean, Syracuse, NY

10 strips bacon
20 long thin bread sticks

With scissors cut bacon strips in half lengthwise, making 2 long strips from each slice. Wrap 1 strip in a spiral "barber pole" fashion. Place 2 paper towels in a microwave dish (9 x 13 inch). Distribute bread sticks so they don't touch each other. Cover with paper towel. 

Microwave on high 7-8 minutes.


MEXICAN BEAN DIP

~Submitted by Jean, Syracuse, NY

1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce
1 (1 1/4 oz.) pkg. taco seasoning mix
1 sm. onion, chopped
3 drops hot sauce

Place all ingredients in a medium Microwave-safe bowl. Mix well. Cover with plastic wrap. Microwave on High 6 minutes. Stir at 3 minutes. Serve with corn chips.


CHEESE SAUCE

~Submitted by Jean, Syracuse, NY

2 tbsp. oleo
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. grated cheese
Dash cayenne pepper

In quart glass bowl place butter, flour, salt and pepper. Microwave at 100% power for 1 minute. Stir and add milk. Cook 2 minutes more stirring after each minute. Add cheese and cook 2 minutes longer or until cheese is melted. Pour over cauliflower, broccoli or green beans.


HAM AND NOODLE CASSEROLE

~Submitted by Jean, Syracuse, NY

1 c. uncooked fine egg noodles
1 1/2 c. diced, cooked ham
2 tbsp. chopped onion
1/8 tsp. tarragon
2 tbsp. butter or margarine
1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted
1/2 c. French style green beans, precooked & drained
1/2 c. water
2 tbsp. bread crumbs

Total Cooking Time: 17 to 20 minutes.

Cook egg noodles; set aside. In 1 1/2 quart micro proof casserole, combine ham, onion, tarragon and butter. Cook, covered, on Hi (maximum power) 3 minutes. Add chicken soup, egg noodles, green beans and water. Stir. Cook, covered, on Hi (maximum power) 5 minutes or until hot, stirring once during cooking time. Top with bread crumbs. Let stand, covered, 2 to 3 minutes before serving. 4 servings. Fresh, frozen or canned green beans may be used. The canned beans need not be precooked, simply drain.


KRISPIE MARSHMALLOW TREATS

~Submitted by Jean, Syracuse, NY

1/2 c. butter or margarine
5 c. miniature or 40 lg. marshmallows
5 c. crispy rice cereal

Place butter or margarine in 12 x 7 inch glass baking dish. Microwave 1-1 1/2 minutes on medium high or until melted. Stir in marshmallows. Microwave 1 minute on medium high. Stir and continue cooking for about 1 1/2 to 2 minutes on medium high or until marshmallows are softened. Stir until smooth. Mix in cereal. Press into baking dish. Cool until set. Cut into squares. 

Makes 24-30 squares.


ORIENTAL CHICKEN WINGS

~Submitted by Jean, Syracuse, NY

8-10 chicken wings
1/3 c. soy sauce
1 c. fine cracker crumbs
1/2 tsp. garlic powder
1 tsp. paprika
1/4 tsp. ginger
1/8 tsp. ground pepper

Cut wings in half, discard tips. Rinse; pat dry with paper towels. Pour soy sauce into shallow bowl, set aside. In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce; roll in seasoned crumbs, coating evenly. Arrange chicken wings, skin side up in spoke pattern in 9 inch round glass pie plate, placing thickest portion toward outside of plate. Cover with paper towels. Use high-cycle and cook 13-15 minutes, or until chicken is tender. Serve hot.


CALICO BEANS

~Submitted by Jean, Syracuse, NY

8 slices bacon
1 (1 lb.) can green beans, drained
1 (1 lb. 15 oz.) can pork & beans, drained
3/4 c. dark brown sugar
1/2 tsp. dry mustard
1 c. chopped onion
1 (1 lb.) can lima beans, drained
1 (1 lb.) can kidney beans, drained
1/2 c. vinegar
1/2 tsp. garlic salt
1/8 tsp. pepper

Cook bacon in microwave oven until crisp; drain, reserving drippings. Crumble bacon. Sauté onion in bacon fat for 3 minutes. Stir once. Combine all ingredients mixing lightly. Turn into 3 quart casserole and bake 20 minutes. Stir and turn dish twice during cooking time.

Makes 16 servings.

NOTE: Divide mixture between 1 1/2 quart casserole and freeze one for later use. Cooking time for 1 1/2 quart casserole will be 13 to 15 minutes.


CHEESECAKE

~Submitted by Jean, Syracuse, NY

Prepared graham cracker crust
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk (not evaporated milk)
1/4 c. lemon juice from concentrate
3 eggs
1 (8 oz.) container of sour cream at room temperature

Any type of fruit topping if desired

In 2 quart glass bowl or dish measure, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs then lemon juice, mix well. Cook on medium high in microwave for 6 to 8 minutes, or until hot, stirring every 2 minutes. Pour into prepared crust. Cook on 50% power (medium) 6 to 8 minutes more until center is set. Cool. Chill.

STUFFED CABBAGE ROLLS

~Submitted by Jean, Syracuse, NY

Ingredients
8 cabbage leaves 
2 tablespoons oil 
1 medium onion finely chopped 
1/2 pound mushrooms finely chopped 
1 cup quick cooking white rice 
1/2 cup parmesan cheese 
1/2 teaspoon salt 
1 teaspoon pepper 
16 ounces Spaghetti sauce 
1/2 cup shredded mozzarella cheese

Method 
Trim rib of each cabbage leaf very thin. In 11 by 7 inch baking dish, cook cabbage leaves and 2 tablespoons water, covered on high 8 to 10 minutes until tender, drain. Set aside. In a 2 quart casserole, cook oil and onion, covered on high 3 minutes. Add mushrooms; cook covered, 3 to 4 minutes until tender. Stir in uncooked rice, cheese, salt and pepper. On center of each cabbage leaf, place about 1/3 cup rice mixture. Fold bottom of leaf over filling, fold sides toward center. Roll tightly, jelly roll fashion. In 11 by 7 inch baking dish, arrange cabbage rolls seam sides down. Pour spaghetti sauce over cabbage rolls. Cook, covered on high 8 to 12 minutes until tender, rotating dish halfway through cooking. Sprinkle with mozzarella cheese; let stand, covered 3 minutes. 


SPICY PUMPKIN MUFFINS

~Submitted by Jean, Syracuse, NY

2 c. flour
2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
1/3 c. margarine
1/3 c. brown sugar
2 lg. eggs
1 c. pumpkin
1/3 c. milk
1/3 c. honey
1/2 c. pecans or walnuts

Mix together dry ingredients. Beat margarine and sugar. Add remaining ingredients. Scoop 3 tablespoons into microwave muffin cups lined with papers. Microwave uncovered at medium-high for 4-5 minutes, rotating 1/2 turn once until tops spring back. The moist top will dry. Discard liners and cool on wire racks. Refrigerate batter up to 3 days.

Makes 18 muffins.

HORS D'OEUVRES

~Submitted by Jean, Syracuse, NY

2 med. zucchini (about 5 oz. each), cut into 1/4" thick slices
2 tbsp. plus 2 tsp. reduced-calorie margarine (tub)
2 tbsp. grated Parmesan cheese
2 tbsp. chopped scallion (green onion)
1/4 tsp. oregano leaves
Dash garlic powder
Dash pepper
1 tbsp. seasoned dried bread crumbs
1/4 tsp. paprika

On large microwave-safe serving plate arrange zucchini slices in a single layer; cover with plastic wrap and microwave on high until tender-crisp, 1-2 minutes. Remove plate from oven and set aside. In small bowl combine remaining ingredients except bread crumbs and paprika. Spread an equal amount of mixture over each zucchini slice; sprinkle each slice with an equal amount of bread crumbs, then paprika; microwave on high until hot, 30 seconds to 1 minute.

Let stand for 1 minute before serving.

Makes 8 servings.

MICROWAVED EGGS

~Submitted by Jean, Syracuse, NY

Fried Eggs

Break and slip 1 egg into each of 2 lightly greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

Hard-Cooked Eggs

Separate yolks and whites of eggs into 2 lightly greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

Poached Eggs

Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in 2 eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup or lift out with slotted spoon. NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.

Scrambled Eggs

In 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.


STEAMED CLAMS OR MUSSELS

~Submitted by Jean, Syracuse, NY

Makes 1 serving as a main course, 2 as a first course. Begin 10 minutes before serving. Cooking time 3 to 5 minutes.

Mussels will open faster than clams because the muscles fastening them shut are smaller than the clams'. However, because mussels are often meatier and larger than clams, they may take a little longer to cook once the shell is opened. A glass cover and casserole will allow you to watch as they open up.

1 dozen clams or 3/4 to 1 pound mussels, scrubbed well. 
1/4 cup melted butter (To melt in microwave: place in 1-cup glass measure, cover with wax paper. Cook on HIGH (100%) in 30-second intervals until melted.) 
Lemon wedges (optional) 
Herbs and other seasonings to taste 

Arrange the clams or mussels around the outer rim of a 10- to 12-inch shallow round microwave-proof dish, leaving the center open. Cover tightly and cook on HIGH (100%) for 2-1/2 to 5 minutes, or until all the shells have opened, rotating the dish once in the middle of cooking time if necessary. Serve with melted butter, lemon wedges, and/or herbs and seasonings, and the broth from the cooking.

NOTE: To double: The most efficient way to double clams and mussels is in 2 separate batches. Put in another plate while people begin eating and you won't miss a beat.


PORK CHOPS

~Submitted by Jean, Syracuse, NY

Ingredients 
2 inch thick boneless loin pork chops trimmed of fat 
1 tablespoon lime juice 
2 tablespoons chopped fresh cilantro 
2 tablespoons unsalted butter 
1 teaspoon minced garlic 
1/3 cup bread crumbs mixed with pinch of cayenne, 1/4 teaspoon ground cumin, 1/4 teaspoon oregano, 1/4 teaspoon salt

Method 
Rub pork chops with lime juice and coat with cilantro. In microwave safe pie plate microwave butter and garlic for 1 1/2 minutes or until it sizzles. Dip pork chops in garlic butter, then in seasoned breading. Place in center of pie plate. Sprinkle with remaining seasoned breading, drizzle on butter. Cover with waxed paper and microwave on medium-high for 6 minutes. Turn over and rotate and microwave, covered with waxed paper for 6 minutes longer or until center is no longer pink.


EASY MICROWAVE BROCCOLI (OR SPINACH) BRUNCH

~Submitted by Jean, Syracuse, NY

1 (10 oz.) pkg. frozen chopped broccoli (or spinach)
4 eggs (minus 2 yolks), or equivalent egg substitute
1/4 c. shredded (low-fat) Cheddar cheese
2 tbsp. onion, finely chopped
1 tbsp. milk or 1/2 tsp. butter plus water (from drained vegetables)
1/8 tsp. dried tarragon leaves, (optional)
1/2 tsp. salt
1/8 tsp. pepper

Place broccoli in a 9-inch round baking dish. Cover. Microwave on high power until crisp-tender, about 2 to 3 minutes, stirring once. Drain. Beat all remaining ingredients together, then pour over broccoli. Elevate baking dish in the oven by placing it on an inverted saucer. Cover with wax paper. Microwave on 70% power for 4 to 5 minutes, or until center is almost set, stirring 2 or 3 times. Let stand, covered, 3 to 5 minutes before serving.

Makes 2 to 3 servings.

SPEEDY CHICKEN AND RICE

This chicken rice recipe is originally from SouthernFoodAbout.Com and baked in the microwave oven. For even cooking, make sure chicken is placed so thickest pieces are placed towards corners of dish. I top with shredded cheddar cheese during the last two minutes of cooking and serve with nuked green beans.

1 1/2 cups long grain rice, uncooked
1 jar or can (4 ounces) sliced mushrooms, drained (I use fresh)
1/4 cup chopped celery 
2 tablespoons finely chopped onion
1 can condensed cream of chicken soup (10 1/2 ounce)
2 cups water (I mix in a teaspoon of chicken broth granules and omit the salt)
2 1/2 to 3 pounds chicken pieces (I use thighs)
1 teaspoon salt (I omit if adding chicken broth granules)
2 tablespoons melted butter
paprika (I also add a lot of parsley flakes)

Butter a 12x8-inch microwave safe baking dish. In a large bowl combine rice, mushrooms, celery, onion, soup, and water; blend well and transfer to baking dish. Arrange chicken pieces, skin-side up, over the rice mixture; sprinkle with salt and drizzle with the melted butter. Sprinkle with paprika.

Cover baking dish with waxed paper and microwave for 25 to 35 minutes, or until chicken and rice are done. Unless your oven has a rotating plate, turn dish a quarter turn about halfway through cooking.

Serves 4 to 6. 


QUICKEST MICROWAVE PEACH COBBLER

For each serving:
2 graham crackers
1 pat butter
1 ripe peach sliced*
2 teaspoons sugar
cinnamon to taste
whipped cream or topping**

Place graham cracker (coarsely crumbled) in a microwave glass dessert cup. 

Top with butter, sliced peach and sprinkle with cinnamon and sugar. Microwave high uncovered for 4 minutes. Serve with whipped cream or topping. Repeat for each serving. 

* May use canned sliced peaches and reduce sugar and cooking time by one-half.
** We serve with vanilla ice cream

SHOP HERE TO SUPPORT A TO Z RECIPES:

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