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January 2005 Issue
In the Microwave
by Ronda L. Halpin and Victoria Smith
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This month, our friend Victoria Smith is sharing with us some of the ultimate comfort food that can be made in minutes ... in the microwave! Everything from corn chowder to pumpkin bread is easy and delicious ... and fast! Here's to finding ways to beat the winter blues with something warm and wholesome ... that doesn't take all day to put together.


Microwave Corn Chowder

  • 1 can (17 ounces) cream-style corn
  • 1 cup vegetable broth
  • 1 cup milk
  • 1/4 cup diced potato
  • 2 eggs
  • Salt and pepper, to taste
  • 1 green onion, finely chopped
Combine the corn, broth, milk, and potatoes in a 2-quart microproof casserole. Cover it with the casserole lid and cook on Power Level 8 for 10 to 12 minutes, or until the potatoes are tender.

Break the eggs into a small bowl. Gradually stir in one cup of the hot corn mixture into the eggs. Blend that mixture back into the hot corn mixture. Cover and cook on Power Level 8 for 4 to 8 minutes or until hot.

  • Yields: 4 servings
  • Preparation Time: 14-20 minutes


Microwave Minestrone

  • ½ cup thinly sliced celery
  • ½ cup thinly sliced carrot
  • 2 cloves garlic, minced
  • ¾ cup (1 large) potato, cut into ½-inch cubes
  • 1 can (16 oz.) tomatoes, undrained
  • 1 cup thinly sliced zucchini
  • ½ lb. green beans, cut into 1-inch pieces
  • ½ cup broken spaghetti
  • 3 cups hot water
  • 2 teaspoons instant vegetable bouillon granules
  • 1 teaspoon basil
  • 1 tablespoon parsley flakes
In a 3-quart casserole, combine all of the ingredients. Cover the casserole and microwave for 25 to 35 minutes or until the vegetables are tender, stirring once or twice.
  • Yields: 6 servings
  • Preparation Time: 30 to 40 minutes

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