You are here: Seasoned Cooking » All Issues » January 2005 Issue » This Article » Page 1
 
January 2005 Issue
In the Microwave
by Ronda L. Halpin and Victoria Smith
Table of Contents | Single-page view
Page

Related Sites

Tuscany Customized: Tuscany Tour with Tuscany C...

Customized Tour in Tuscany Italy. Culinary cooking classes and Hotel accommodation in Tuscany!

Coffee Makers HQ

A categorized resource directory for everything about coffee makers.

My foody blog

All cooking secrets available to you at hand. Purchasing food, good quality recipes, table setting, food timeline etc.

CookenPro Home Page

Recipe software that allows a cook or chef to import/export, sort, view, search, print, web publish and nutritionally analyze recipes. Keep nice p...

Innkeeper Recipes and Cookbooks

Brought to you by Bed & Breakfast Inns ONLINE, this neat site provides some same fare of the B & B Inns of America. If you like what you see, you c...
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
 

Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.