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Microwave cooking to reduce heat

Microwave Cooking to Reduce Heat

 When the weather heats up, turn to your microwave oven.  They are great appliances that can save you time in your busy family schedule.

Nachos Party Mix

  •  1 stick butter or margarine
  • 1 Tbsp. Lawry's seasoned salt
  • 3 Tbsp. Worcestershire sauce
  • 3 c. Rice Chex                                                            
  • 2 c. small pretzels
  • 2 c. cheese square crackers
  • 1 Tbsp. Italian seasoning
  • 7 shakes hot sauce
  • 3 c. Corn Chex
  • 2 c. Wheat Chex
  • 1 can mixed nuts

In small bowl, combine butter or margarine, seasoning, seasoned salt, Worcestershire and hot sauce.  Cover with wax paper and microwave on high until melted (2 – 2 ½ minutes).  In large mixing bowl combine cereal, pretzels, crackers and nuts.  Pour liquid mixture over cereal mixture and stir well.  Microwave 2 minutes on high.  Stir mixture.  Remove from microwave and pour onto paper towels.  Let cool. 

Chocolate Peanut Butter Sundae Topping

  •  ½ stick butter
  • 2/3 c. milk chocolate chips
  • 3 Tbsp. peanut butter

Combine all ingredients in a microwave-safe mixing bowl.  Microwave on high for 3-7 minutes, removing from microwave and stirring every minute, so chocolate doesn't burn.  Continue until all ingredients are fully melted, and smooth.

 Springtime Asparagus and Parmesan Sandwich

  •  1 bunch asparagus spears, trimmed and cut in half
  • 1/3 c. water
  • 12 slices French bread
  • ¼ c. butter
  • 1/3 c. mayonnaise
  • 1/3 c. shaved Parmesan cheese
  • 12 Bibb lettuce leaves
  • Freshly ground black pepper to taste

Place the asparagus and 1/3 c. water in a microwave-safe bowl.  Cook in the microwave on High 1 minute, or just until tender.  Rinse under cold water, and blot dry with paper towels.

Spread 1 side of 6 bread slices with ¼ tsp. butter and about 1 Tbsp. mayonnaise each.  Layer with asparagus, and sprinkle with Parmesan cheese.  Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches.  Slice on a diagonal.

Microwave Tater-Tot Casserole

  •  1 (32 oz.) pkg. frozen potato rounds             
  • 2 Tbsp. sour cream
  • 1 (10.75 oz.) can condensed cream of                       
  • 1 (15 oz.) can green beans, drained
  • Chicken soup with herbs                                
  • 8 slices ham, chopped
  • 8 oz. shredded Cheddar cheese                     
  • salt and pepper to taste (optional)

Pour the potato rounds into a 9x13-in. glass baking dish.  Heat in the microwave for about 2 minutes to thaw.  The potato rounds should be cold, but not frozen.

In a medium bowl, stir together the cream of chicken soup, Cheddar cheese and sour cream.  Stir in the green beans and ham.  Stir this mixture into the potato rounds until evenly blended.

Return to the microwave, and cook on high power for 5 minutes, or until heated all of the way through.  If you have a high powered microwave, you may want to check on your casserole every two minutes or so.  Season with salt and pepper, and serve.

Microwave Baked Apples

  •  2 apples                                                          
  • 1 tsp. ground cinnamon
  • 2 Tbsp. brown sugar                                       
  • 2 tsp. butter
  • 1 tsp. ground nutmeg

Core the apples, leaving the bottom intact.

In a bowl, mix the brown sugar, cinnamon and nutmeg.  Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple.  Place the apples in a deep casserole dish and cover.

Microwave for 3 ½ - 4 minutes or until tender.  Let the apples sit for a couple minutes before serving.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service
(228) 865-4227

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