Soup & Bread

• 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

• 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

• 1 cup canned pumpkin
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnut or pecans
• ½ cup vegetable oil
• 1/3 cup water
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves or mace
• 1 1/2 cups sugar
• 1 1/4 cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Combine the pumpkin, eggs, vanilla, nuts, oil, water, and spices in a mixing bowl. Combine the sugar, flour, baking soda and salt in another bowl; stir into the pumpkin mixture. Blend until the ingredients are moistened. Pour the batter into a waxed paper-lined 9x5x3-inch glass loaf pan.

Cook in the microwave, uncovered, 16 to 17 minutes at Power Level 7; rotate the dish ½ turn and shield the corners with waxed paper halfway through cooking. When it's done, the top will appear moist and a wooden pick inserted near the center will come out clean. Let the bread stand covered with the waxed paper on a flat surface for 5 minutes. Remove the bread from the dish and remove the waxed paper. Cool on a wire rack.

• Yields: 1 loaf
• Preparation Time: 25 to 30 minutes

• ¼ cup (1/2 stick) margarine
• ½ teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 loaf (6-inch) French bread, cut 2/3 of the way through at 1-inch intervals

Place the margarine, garlic, salt, and pepper in a 1-cup glass measuring cup. Cook in the microwave, uncovered, for 45-60 seconds at Power Level 1 or until the margarine is softened but not melted; beat to blend.

Spread the margarine mixture between the slices of bread. Wrap the loaf loosely in waxed paper for a soft loaf or place unwrapped on a paper towel for a crisper loaf. Cook in the microwave for 30-45 seconds at the highest power level or until hot.

• Yields: 1 loaf
• Preparation Time: 5 minutes