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EGGS AND CHEESE
Eggs and cheese are delicate foods requiring care in
microwave cooking. Piercing the yolks of eggs helps to
release steam during cooking. Stirring egg mixtures
frequently helps distribute the heat evenly. Because the
microwave energy cooks so quickly, always check to see if
the eggs are done to your satisfaction after the standing time.
At this time, stir, rearrange or turn over. If needed, add
additional time gradually. To cook only one egg, try a lower
Power setting until you get satisfactory results.
Shredded soft cheeses and grated hard cheeses melt well if
stirred into a hot mixture. Cheese may not look melted so
always stir before determining if cheese is melted enough.
Sprinkle cheese over a hot casserole in a thicker layer at the
edges. Microwave energy cooks from the outside in, so the
outer edges will melt faster than the center.
For cheese melt sandwiches, heat filling where possible
before adding it to the bread. Top each sandwich with a slice
of cheese and cook on P-HI for about 15 to 20 seconds for
one sandwich, about 30 seconds for two sandwiches and
about 1 minute for four sandwiches or until cheese is melted.
HARD-COOKED EGGS
4 eggs
1. In a 4-cup glass measure, break eggs. Pierce each yolk
twice with a fork.
2. Cover with wax paper. Press P-5. Cook for 3 minutes;
stir to move cooked eggs from outer edges to the
center - do not mix whites and yolks. Press P-5.
Continue cooking for 3~4 minutes or until yolks are
set; stir once during cooking. Let stand 3 minutes.
4 servings
CREAMY MACARONI AND CHEESE
1 cup (4 oz.) uncooked macaroni
1 quart hot water
1/2 teaspoon salt
2 tablespoons margarine or butter
1/4 cup chopped onion
2 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
11/4 cups milk
11/2 cups (6 oz.) shredded cheddar cheese
1. In a 2-quart glass casserole, combine macaroni, water
and salt. Cook, uncovered, on P-HI for 7 minutes;
stir once during cooking. Continue cooking on P-HI
for 8 to 10 minutes or until macaroni is tender. Drain;
rinse macaroni in a colander with hot water.
2. Heat margarine in same casserole for 30 to 40 seconds
or until melted. Add onion. Cook, uncovered, on P-HI
for 1 minute or until onion is tender.
3. Add flour, mustard, salt and pepper. Gradually stir in
milk. Cook, uncovered, on P-HI for 7 to 8 minutes or
until sauce boils and thickens; stir after each minute.
Stir in cheese. Continue cooking on P-HI for 1
minute.
4. Add macaroni to cheese sauce; mix well. Cook,
uncovered, on P-HI for 5 minutes or until heated
thoroughly; stir once during cooking. Let stand 1
minute.
4 servings
CHEESE SPREAD
1 package (8 oz.) cream cheese
1/2 cup green onions
1 cup shredded carrots
2 teaspoons lime juice
1 cup (4 oz.) shredded Monterey Jack cheese
4 tablespoons toasted sliced almonds
1. In a 2-quart glass casserole put cream cheese, onions,
carrots and lime juice.
2. Cook, uncovered, on P-HI for 4~5 minutes or until
cream cheese is softened. Add Monterey Jack cheese;
stir until well blended.
3. Spread on bread or crackers and top with almonds.
4 servings
COOKING GUIDE