By Sherrie Norris
In doing a little research on the microwave, I was surprised to learn that the first commercial microwave, and a large one it was, was invented during World War 11. Another two decades later, the countertop microwave oven was introduced, but it wasn’t until the‘70s that the time-saving device found its way into private residential settings.
Since then, however, the microwave has evolved into a cook’s best friend. Most of us rely on our microwaves for re-heating and making quick snacks , but there are many cooks who use them to prepare meals from start to finish, which cuts their time in the kitchen by more than half. However you choose to use your microwave, it’s a handy item to have hanging around, for sure.
Italian Vegetable Tidbits
2 cups thin carrot sticks
2 cups whole fresh green beans
2 cups cauliflower flowerets
¾ cup Italian dressing
Combine all ingredients in oblong baking dish. Microwave on high for 7-9 minutes, or until vegetables are tender, stirring once. Chill before serving.
Microwave Cheesy Chicken
4 boneless chicken breasts
Melted butter
About 1 dozen Ritz crackers
½ cup Parmesan cheese
½ tsp. parsley flakes
Salt and pepper
Melt enough butter to dip chicken in. In another bowl, crush crackers, mix in Parmesan cheese, parsley, salt and pepper. After chicken has been dipped in butter, roll it in crumbs. Place in baking dish. Cover with Saran Wrap and microwave on HIGH for about 19-20 minutes. Let stand 5 minutes before serving.
Hot Fudge Sauce
1 cup semi-sweet chocolate pieces
½ cup light corn syrup
¼ cup light cream or milk
1 ½ Tbsp. butter or margarine
1 tsp. vanilla extract
Pinch of salt
Combine chocolate pieces and corn syrup in 1-qt. glass bowl. Microwave, uncovered at medium power level (4-5) for about 4 minutes, or until chocolate is melted and smooth, stirring twice. Gradually add cream or milk, stirring to blend thoroughly. Stir in butter, vanilla and salt.
Rice Pudding
3 cups milk
½ cup instant rice
1 (3-oz. pkg.) regular vanilla pudding and pie filling
¼ cup raisins
Grated orange peel (optional)
¼ tsp. ground cinnamon or nutmeg
Combine all ingredients in a 2-qt. glass bowl or casserole. Cover with wax paper. Microwave for about 15 minutes, or until pudding is thickened, stirring every three minutes. Chill before serving.
Quick and Easy Nachos
Nacho chips
Canned hot dog chili and/or refried beans
Taco sauce or salsa
Shredded Cheddar cheese
Layer ingredients as listed onto large microwavable plate,(spread chili/beans over chips to cover.) Microwave for 2 to 3 minutes or until cheese is melted. Top with sour cream, shredded tomatoes, lettuce, olives etc.
Excellent side dish for tacos, burritos, etc.
Open-Face Roast Beef Sandwich
1 lb. sliced deli roast beef
2 cans (10 ¼ oz. each) beef gravy
1 can (4 oz.) mushroom stems and pieces, drained
1 pkg. (3 ¾ oz.) creamy butter instant mashed potatoes
4 slices Italian bread (½-inch thick)
Prepare potatoes according to (microwave) package directions. In a 2-qt. microwave-safe bowl, combine the beef, gravy and mushrooms. Cover and microwave on high for 2-3 minutes or until heated through.
Divide bread among four plates. Spoon beef mixture over bread. Serve with potatoes on, underneath or beside potatoes.