Dessert Recipes

Basic Brownies

2 eggs

1 cup sugar

½ teaspoon salt

1 teaspoon vanilla

½ cup butter, melted

¾ cup all-purpose flour

½ cup cocoa

1 cups nuts, chopped

In small bowl at medium speed of electric mixer, beat together eggs, sugar, salt and vanilla 1 minute or until light. Add melted butter. Continue beating until thoroughly blended. Mix in flour and cocoa at low speed. Stir in nuts. Spread evenly in greased 8-inch square baking dish. Microwave at HIGH 6 – 7 minutes. When done, top looks dry and will spring back when lightly touched. Cut when cool. Total Microwave Cooking Time 6 - 7 minutes

Makes 16 brownies.

Meat Recipes

Hoppin’ John

1 lb. bulk pork sausage

½ cup onion, chopped

1 (15 oz.) can black-eyed peas, rinsed and drained

1 cup instant rice

3 cups hot water

½ teaspoon salt

½ teaspoon dried red pepper

In 3-quart casserole, place sausage and onion. Microwave at HIGH 6 – 8 minutes until sausage is thoroughly cooked; stir after 4 minutes. Add black-eyed peas, rice, water, salt and red pepper. Cover. Microwave at HIGH 10 – 15 minutes until rice is cooked and most of the liquid is absorbed; stir after 5 minutes. Let stand 5 minutes. Total Microwave Cooking Time 16 - 23 minutes

Vegetarian Recipes

Stir-Fry Vegetables

2 tablespoons vegetable oil

2 tablespoons soy sauce

¼ teaspoon garlic powder

3 medium onions, quartered lengthwise

2 cups cabbage, thinly sliced

1 medium green pepper, cut in ¼-inch strips

1 cup broccoli flowerets

1 cup cauliflower flowerets

2 stalk celery, sliced

2/3 cup carrots, sliced

¼ cup green onion, sliced

In 3-quart casserole, place oil, soy sauce and garlic powder. Microwave at HIGH 1 – 2 minutes until hot. Add onions, cabbage, broccoli, cauliflower, celery, green pepper, carrots and green onion. Toss to coat. Cover. Microwave at HIGH 8 – 10 minutes; stir after 6 minutes. Serve Immediately.

Total Microwave Cooking Time 9 - 12 minutes.

Makes 6 - 8 servings.

Zesty Tomatoes & Squash

2 tablespoons butter, melted

1 teaspoon oregano

½ teaspoon basil

½ teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

2 medium zucchini, thinly sliced

2 small tomatoes, each cut into 4 wedges

In 2-quart casserole, combine butter, oregano, basil, seasoned salt, garlic powder and pepper. Add zucchini and yellow squash. Toss to coat. Cover. Microwave at HIGH 8 – 10 minutes until vegetables are tender; stir after 5 minutes. Add tomatoes. Cover; let stand 2 minutes. Total Microwave Cooking Time 8 - 10 minutes

Cheese Stuffed Manicotti

2 cups mozzarella cheese, shredded, divided

1 (15 oz.) carton ricotta cheese

½ cup grated Romano cheese

1 (7 ¾ oz.) can spinach, drained

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

10 manicotti, cooked

1 (15 oz.) can tomato sauce

¼ teaspoon basil

¼ teaspoon oregano

In medium mixing bowl, combine 1 cup mozzarella, ricotta, Romano, spinach, garlic powder, salt and pepper. Stuff manicotti with cheese mixture. Arrange in 2-quart oblong glass baking dish. Combine tomato sauce, basil and oregano. Pour over manicotti. Sprinkle with remaining mozzarella. Cover with wax paper. Microwave at HIGH 15 – 18 minutes until hot. TO COOK BY CONVECTION: Place metal accessory rack on turntable. Preheat oven to 350F. Convection Bake 35 – 40 minutes.

Total Microwave Cooking Time 15 – 18 minutes.

Total Convection Cooking Time 35 – 40 minutes.

Makes 5 servings.

Vegetable Frittata

2 tablespoons butter

1 small onion, sliced

½ cup fresh mushrooms, sliced

4 asparagus spears, cut into ½ inch pieces

½ small zucchini, sliced

8 eggs, beaten

½ cup milk

¼ teaspoon salt

1/8 teaspoon pepper

Dash hot sauce

Place butter and onion in 9-inch quiche dish. Microwave at HIGH 2 – 3 minutes. Add mushrooms, asparagus and zucchini. Microwave at HIGH 4 – 5 minutes; stir after 2 minutes. Combine eggs, milk, salt, pepper and hot sauce. Pour over vegetables. Place metal accessory rack on turntable. Prehead oven to 350F. Convection bake 25 – 30 minutes until set.

Total Convection Cooking Time 25 – 28 minutes.

Makes 4 servings.

Acorn Squash with Cranberry Filling

2 medium acorn squash (about 2 lbs.)

1 (16 oz.) can whole cranberry sauce

1 tablespoon honey

¼ teaspoon allspice

Prick squash several times with fork to allow steam to escape. Place in oven. Microwave at HIGH 15 – 20 minutes until soft when pricked with fork. Turn squash over after 9 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in 10-inch pie plate.

In small bowl, combine cranberry sauce, honey and allspice. Spoon with squash halves. Microwave at HIGH 4 – 5 minutes until heated through.

Vegetable Lasagna

1 cup onion, chopped

1 cup carrots, shredded

1 cup fresh mushrooms, coarsely chopped

2 cups small curd cottage cheese

2 eggs, beaten

¼ cup grated Parmesan cheese

1 teaspoon oregano

1 (14 oz. ) jar spaghetti sauce, divided

6 no-boil lasagna noodles

1 (10 oz.) pkg. frozen chopped spinach, thawed

1 large tomato, coarsely chopped

1 ½ cups mozzarella cheese, shredded

In 1 ½-quart casserole, combine onion, carrots and mushrooms; cover. Microwave at HIGH 5 – 7 minutes until vegetables are tender. Drain and set aside. In small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano. In 2-quart oblong glass baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion-carrot-mushroom mixture and half of cheese mixture. Cover with remaining noodles, spaghetti sauce, spinach and cheese mixture. Top with tomatoes and mozzarella cheese; cover. Microwave at HIGH 22 – 26 minutes. Let stand 10 minutes. TO COOK BY CONVECTION: Place metal accessory rack on turntable. Preheat oven to 350F. Convection Bake 40 – 45 minutes.

Soups/Chili Recipes

French Onion Soup

¼ cup butter

4 medium onions, thinly sliced

3 cloves garlic, minced

2 (10.5 oz.) cans beef broth

½ cup water

2 tablespoons dry sherry

½ teaspoon salt

1/8 teaspoon fresh ground pepper

4 to 5 slices French Bread

1 to 1.5 cups Swiss cheese, shredded

In 3-quart casserole, place butter, onions and garlic. Mirowave at HIGH 5 – 8 minutes until onions are tender. Add beef broth, water, sherry, salt and pepper; stir to blend. Microwave at HIGH 10 – 12 minutes.

Top individual servings with one slice of French Bread; sprinkle with cheese. Microwave at HIGH 30 – 45 seconds until cheese is completely melted.

Total Microwave Cooking Time 15 – 20 minutes

Clam Chowder

2 tablespoons onion, finely chopped

1 tablespoon vegetable oil

1 small potato, peeled and cubed

½ cup water

½ teaspoon seasoned salt

Dash pepper

1 tablespoon all-purpose flour

1 cup milk, divided

1 (6.5 oz.) can minced clams, undrained

1 tablespoon butter

In 2-quart casserole, combine onion and oil. Microwave at HIGH 2 – 3 minutes until onion is tender. Add potatoes, water, seasoned salt and pepper. Cover. Microwave at HIGH 5 – 6 minutes until potatoes are tender; stir after 2 minutes. Add flour to ¼ cup milk; stir well to blend. Add flour mixture, remaining milk, clams and butter to potatoes and onions. Microwave at HIGH 6 – 8 minutes, stirring every 2 minutes.

Total Microwave Cooking Time 13 - 17 minutes.

Makes 3 servings.

Chili

1 lb. ground chuck

1 medium onion, chopped

½ cup green pepper, chopped

1 (14.5 oz.) can whole tomatoes, chopped

1 (15.5 oz. can kidney beans

1 ( 6 oz.) can tomato paste

½ cup water

2 teaspoons chili powder

1 teaspoon garlic salt

1 teaspoon oregano

½ teaspoon cumin

½ teaspoon cayenne pepper

In 2-quart casserole, combine ground chuck, onion and green pepper. Cover. Microwave at HIGH for 4 – 6 minutes until meat is browned, stirring every 2 minutes. Drain. Add tomatoes, kidney beans, tomato paste, water, chili powder, garlic salt, oregano, cumin and cayenne pepper, stir to blend. Cover. Microwave at MEDIUM HIGH 20 – 25 minutes, stirring every 7 minutes. Let stand, covered, 5 minutes before stirring.

Total Microwave Cooking Time 24 – 31 minutes.

Makes 4 – 6 servings.

Breakfast Recipes

Basic Omelet

1 tablespoon butter

3 eggs, room temperature

1 tablespoon water

1/8 teaspoon salt

Dash Pepper

In 9-inch pie plate, place butter. Microwave at HIGH ¾ to 1 minute until melted. Turn plate to coat bottom. In medium mixing bowl, combine eggs, water, salt and pepper. Beat with a wire whisk until blended. Pour mixture into pie plate. Cover with plastic wrap. Microwave at MEDIUM HIGH 2.5 – 3 minutes until omelet is almost set. Let stand, covered, 2 minutes. Using a spatula, loosen edges of omelet from plate; fold over and serve.

Total Microwave Cooking Time 3.5 - 4 minutes.

Makes 1 serving.

Breakfast Cheese Pizza

½ cup fresh mushrooms, finely chopped

3 green onions, chopped

1 tablespoon butter

5 slices bread, buttered

1 cup Cheddar cheese, shredded

1 cup Swiss cheese, shredded

2 tablespoons all-purpose flour

6 slices bacon, cooked and crumbled

6 eggs

½ cup milk

¼ teaspoon salt

¼ teaspoon pepper

In 2-quart casserole, combine mushrooms, onions and butter. Microwave at HIGH 2 – 3 minutes until onions are transparent and mushrooms are tender. Set aside. Cut bread slices in half diagonally. Arrange, buttered side down, in 10-inch pie plate, forming a crust. Sprinkle onions and mushrooms over bread. In medium mixing bowl, combine Cheddar cheese, Swiss cheese, flour and bacon. Spread over onions and mushrooms. In small mixing bowl, beat together eggs, milk, salt and pepper. Pour evenly over cheese. Place metal accessory rack on turntable. Preheat oven to 400F. Convection Bake 25 – 30 minutes until knife inserted in center comes out clean. Total Convection Cooking Time 25 - 20 minutes.

Banana Muffins

¾ cup pecans, coarsely chopped

½ cup oats, uncooked

½ cup corn flakes

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

2 large ripe bananas, mashed

½ cup milk

½ cup honey

2 tablespoons butter, melted

1 egg

Place metal accessory rack on turntable. Preheat oven to 375F. In large mixing bowl, combine pecans, oats, corn flakes, flour, baking powder, baking soda and salt. In medium mixing bowl, beat together bananas, milk, honey, butter and egg. Add banana mixture to dry ingredients; stir until moistened. Spoon batter into paper-lined muffin pans. Convection Bake 15 – 20 minutes until golden brown.Total Convection Cooking Time 15 - 20 minutes. Makes 12 muffins.

Convection Oven Baking Chart

Convection Oven Tips

1.Always use metal accessory rack when convection baking.

2.Aluminum pans conduct heat quickly. For most convection baking, light shiny finishes give best results because they prevent overbrowning in the time it takes to cook the center areas. Pans with dull (satin-finish) bottoms are recommended for cake pans and pie pans for best bottom browning.

3.Dark or non-shiny finishes, glass and pyroceram absorb heat which may result in dry, crisp crusts.

4.Preheating the oven is recommended when baking foods by convection.

5.To prevent uneven heating and save energy, open the oven door to check food as little as possible.

Convection Oven Guidelines: Proteins

Microwave Guidelines: Starches

Microwave Guidelines: Vegetables

Microwave Adapting

Microwave Adapting

When adapting recipes for the microwave, it is best to start with a familiar recipe. Knowing how the food should look and taste will help when adapting it for microwaving. Foods that require browning or crisp, dry surfaces will cook best when using the convection or combination setting.

• Refer to similar microwave recipes for cooking techniques, power levels and microwaving time.

• Moist foods such as vegetables, fruits, poultry and seafood microwave well.

• Rich foods such as bar cookies, moist cakes and candies are suitable for microwaving because of their high fat and sugar content.

• Reduce conventional cooking time by one-third to one-half. Check food after minimum time to avoid overcooking.

• Small amounts of butter or oil can be used for flavoring but are not needed to prevent sticking.

• Seasonings may need to be reduced. Salt meats and vegetables after cooking.

• Liquids may need to be reduced.

Conventional to Microwave

1.5 cups water = 1 cup

¾ cup rice = 1 cup rice

2 tablespoons chili powder = 2 tablespoons chili powder

2 tablespoons onion = 1 tablespoon onion

½ teaspoon salt = ½ teaspoon salt

1/8 teaspoon pepper = 1/8 teaspoon pepper

Cooking Time:

45 – 50 Minutes = 18 – 22 Minutes

Vegetables

Vegetable Microwaving Tips

1. Salt vegetables after cooking to avoid dark or dry spots.

2. Arrange vegetables, such as asparagus, with the thickest pieces to the outside of the dish.

3. Cover vegetables with casserole lid when cooking. If using plastic wrap, turn back corner to vent.

4. Large vegetable pieces take longer to cook than smaller pieces.

5. For more even heating, stir vegetables during cooking.

Microwaving Guide

1.Cook times and food quantities below should be used as a guide. In microwaving, the greater the quantity of food the longer the cook time.

2.Always cook in microwave safe plastic, glass or oven safe plastic containers. DO NOT USE METAL CONTAINERS.

3.When covering utensils with plastic wrap, turn one corner back to vent.

4.Since microwaving does not brown or crisp food, you may prefer to convection bake foods such as meets and baked goods.

5.Before using microwave plastic containers be sure oven is cool. If still hot from convection cooking, choose glass or oven safe plastic containers.

Defrosting Techniques

Defrosting Techniques

Casseroles, soups and stews will require stirring once or twice during defrosting.

Remove meat from the original wrapper and place in baking dish. After first half of defrosting time, break up or separate ground beef, steaks, chops, chicken pieces or fish fillets. Remove defrosted areas and return remainder to oven to complete defrosting.

Turn large roasts, whole chickens and Cornish hens over after half of defrosting time. Shield warm areas with small pieces of foil. For whole poultry, start with the breast side down.

Power Level Chart

Power Level Percent of Power

High (10) 100%

(9) 90%

(8) 80%

Medium-High (7) 70%

(6) 60%

Medium (5) 50%

(4) 40%

Low/Defrost (3) 30%

(2) 20%

Warm (1) 10%

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