Recipies3

MICROWAVE RECIPIES

MICROWAVE BUTTERSCOTCH APPLESAUCE BARS
vegetable cooking spray
3 c vanilla wafers
1/2 c raisins
1 c butterscotch morsels
1/4 c wheat germ
2 c applesauce
1/2 c chopped nuts or sunflower seeds
Spray the bottom of an 8 x 8" glass pan or a 9" glass pie pan with
cooking spray. Crush the wafers into large chunks. Put half the
wafers in the pan.
In a bowl, mix the raisins, butterscotch morsels, wheat germ and
applesauce. Add the nuts or sunflower seeds if desired. Spread over
the wafers in the pan. Press the remainder of the wafers evenly
over the applesauce mixture.
Microwave for 8 minutes. Let cool for at least 15 minutes before
cutting into bars. Store any leftovers in the refrigerator.

Bacon And Cheese Quiche
1 9" whole pie shell
4 slices bacon
3 eggs
1 cup half and half
4 ounces shredded mozzarella cheese
4 ounces shredded sharp cheddar cheese
1 green onion -- chopped -- including tops
1 can French fried onion rings
Place pie dough in 9 inch glass pie dish. With a fork prick sides
and bottom of pie shell, to prevent bubbling. Microwave at high
(100%) 3 to 4 minutes. Set aside. Place bacon slices on a paper
towel, on a paper plate. Cover with a paper towel Microwave at high
(100%) until brown, 3 to 4 minutes. Place on a paper towel to
absorb fat. Set aside.
In a medium size bowl beat eggs. Blend in half and half. Add cheese
and green onions, mixing well. Crumble bacon. Add to mixture. Mix
well. Pour into pie shell. Sprinkle onion rings on top. Place pie
dish on an inverted saucer in microwave oven. Microwave at medium
(50%) until center is almost set, 16 to 18 minutes. Let stand 5
minutes.
Makes 6 servings.

SOUTH OF THE BORDER CASSEROLE
2 Tbsp. butter
1 small chopped onion
6 oz pkg corn chips (4 cups)
2 cups grated sharp Cheddar cheese
1 lb can chili without beans
1 lb can kidney beans, drained
12 oz can Mexicorn, drained
Reserve 1 cup corn chips and 1 cup cheese.
Blend remaining chips, cheese, chili, beans, and corn with onions.
In 12x8-inch glass casserole, add butter and onion. Microwave
(high) 3 minutes, stirring once.   Microwave (high), covered, 8-9 minutes, rotating 1/4 turn halfway through cooking. Sprinkle with reserved cheese.
Microwave (high) uncovered, 3 minutes. Sprinkle remaining corn
chips around edge. Let rest 5 minutes. Serves 8.

BEEF STEW
1 1/2 lbs. stew meat
2 medium carrots, sliced
2 medium sliced onions
1 cup sliced celery
4 medium cubed potatoes
10 1/2 oz can tomato soup
1/2 cup water
1 Tbsp sugar
1 Tbsp salt
1/4 tsp pepper
2 Tbsp tapioca pudding mix
MSG
In 4-quart casserole, microwave (high) stew meat sprinkled with
MSG (or meat tenderizer), 8-9 minutes, stirring once or twice until
pink color is gone.
Layer with carrots, onions, celery and potatoes.
In 2-cup glass measure combine tomato soup, water, sugar, salt,
pepper and tapioca. Stir to blend.
Pour mixture on vegetables to cover. Microwave medium-low (30
percent) for 90 minutes. Don't lift the lid. Don't stir. Don't
peek. Serves 6-8.

PEACH CRISP
29 oz can sliced peaches, drained
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup oats
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/3 cup margarine or butter, softened
Heat oven to 375 degrees. Arrange peaches in greased square pan,
8x8x2 inches. Mix remaining ingredients; sprinkle over peaches.
Bake until topping is golden brown, about 30 minutes. Serve warm
and, if desired with cream or ice cream. 6 servings.
To microwave: Use ungreased 2 quart casserole or square glass
baking dish, 8x8x2 inches. Microwave uncovered about 12 minutes.

Sweetened Condensed Milk
3/4 cup sugar
1/2 cup water
1/4 cup butter
1 cup powdered milk
In 2 cup glass measure add sugar, water and butter. Microwave on
high 1-1/2 to 2 minutes until mixture boils, stirring every 30
seconds.
Combine in blender with dry milk. Process until smooth. Refrigerate
until needed. Makes 1 cup. Double the recipe to make enough to
substitute for a 14-oz. can (1-2/3 cups).

No-Bake Butterscotch Haystacks
1 cup butterscotch Chips
1/2 cup Peanut Butter Chips
1 tablespoon shortening
1 1/2 cups chow mein noodles, coarsely broken
Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave
at high (100%) 1 minute, stir. If necessary, microwave at high an
additional 15 seconds at a time, stirring after each heating, just
until chips are melted and mixture is smooth when stirred.
Immediately add chow mein noodles, stir to coat. Drop mixture by
heaping teaspoonfuls onto prepared tray or into paper candy cups,
let stand until firm. If necessary, cover and refrigerate until
firm. Store in tightly covered container in refrigerator. About
2 dozen candies.
Variation: Chocolate Haystacks: Substitute 1 cup Hershey's Semi-Sweet Chocolate Chips or Hershey's Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

Microwave Creamy Fudge
1 1/2    cup                  sugar
12       oz                   evaporated milk
1/4      cup                  butter or margarine
2        cup                  miniature marshmallows
12       oz                   chocolate chips (2 cups)
1        teaspoon             vanilla
1        cup                  chopped nuts (optional)
Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe
bowl. Cover loosely with wax paper. Microcook on high 4 minutes.
Uncover, Microcook 10 minutes more, stirring every 3 minutes.
Continue cooking, stirring every 2 minutes, until candy thermometer reads
234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate
chips and nuts if using. Stir vigorously until creamy and slightly glossy.
Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set.

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