Frugal Microwave Cooking
Microwave cooking can save you time and energyall year long. But it is especially nice insummer because it enables you to cook hot mealswithout heating up your home.
Microwave heat is produced only within the food,so the microwave oven stays cool and your housedoes, 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 squareor rectangle, for more even cooking.
3. If you are cooking two foods at the sametime, choose foods that take about the same amountof time to cook.
4. Heating continues after food is removed fromthe microwave oven, so allow time for this additionalcooking.
5. Arrange chicken pieces so that the thicker,meatier portions are toward the outside of the dishand 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 convertedto 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 muchevaporation.
It may help to find a recipe that is similar toyours that is written especially for microwave ovensand use it as a guide.
3 tbsp. flour1 lb. beef round steak, 3/4 inch thick3 tbsp. dry onion soup mix - shake mix before measuring1 tbsp. brown sugar3 tbsp. water1 tsp. prepared mustard1 (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, blend 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~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
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 andcover with microwave-safe plastic wrap,loosely, so steam can escape.
Cook for 30 seconds to 1 minute at time, until done todesired tenderness.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~Microwave Raspberry Cake
1/2 cup butter2/3 cup granulated sugar1/2 cup seedless raspberry preserves1/4 cup sour cream2 eggs1 1/2 cups flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/4 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.
2 tablespoons butter2 cups powdered sugar, divided1 teaspoon vanilla extract1/4 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.~ ~ ~ ~ ~ ~ ~ ~
Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another"bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".
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