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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-50. Cook for 2
minutes; stir to move cooked eggs from outer
edges to the center - do not mix whites and
yolks. Press P-50. Continue cooking for 2 to 3
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 4 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 3 to 4 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