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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, 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
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.
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.
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.
About the author
Cyndi Roberts is the editor of the bi-weekly newsletter "1 Frugal Friend
2 Another", bringing you practical, money-saving tips, recipes and
ideas. Visit her online at
www.cynroberts.com
to subscribe and receive the Free e-course, "Taming the Monster Grocery
Bill".
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