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Nancy Morgan...

Meals fit for the microwave oven
By Nancy Morgan, Nancy's Kitchen
Columns
Aug 27, 2008
How many of us are guilty of using our microwave to only reheat leftovers or thaw something quickly?

Here are some recipes for microwave cooking: meals and desserts, that are easy and cooler in the kitchen than using your oven.

CHICKEN DIVAN

  • 2-10 oz pkgs frozen broccoli spears

  • 1 can condensed cream of chicken soup

  • 1/4 cup sour cream

  • 1 tbsp lemon juice

  • 1 tsp soy sauce

  • 1/4 tsp garlic powder

  • 2 cups cubed, cooked chicken

  • 1 tbsp butter

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup dry breadcrumbs

    Place broccoli packages in microwave and heat on high for 3 minutes. Layer broccoli in 12x8 glass baking dish. In medium size bowl combine soup, sour cream, lemon juice, soy sauce and garlic powder. Stir in chicken; pour over broccoli. Set aside. Melt butter in a small bowl for 45-50 seconds, stir in parmesan cheese and breadcrumbs. Mix to combine and sprinkle over casserole. Cover loosely with wax paper and microwave on high for 12-15 minutes, or until hot through-out.

    HOT TUNA BUNS

  • 7 oz can tuna, drained

  • 1/2 cup mayonnaise

  • 2 tbsp each chopped green onion, celery & green pepper

  • 1/4 tsp Worchestershire sauce

  • 1/4 tsp salt & pepper

  • 4 hamburg buns

  • 4 slices processed cheese

    Combine tuna, mayo, chopped vegetables and spices. Blend well and spread on bottom half of buns. Top each with 1 slice of cheese and other top of bun. Wrap individually in paper towel and arrange on baking try. Microwave on high for 3-5 mins or until cheese starts to melt and filling is warm. Let stand to cool for 1-2 minutes. Makes 4 buns.

    APRICOT CRUMBLE BARS

  • 1 cup packed brown sugar

  • 3/4 cup butter

  • 1-1/2 cups flour

  • 1-1/2 cups quick cooking oats

  • 1/2 tsp salt

  • 1 cup apricot preserves

    In medium bowl beat butter and brown sugar until creamy. Mix in flour, oats and salt. Reserve 1 cup. Press remaining batter into a buttered 8x8" glass pan. Microwave at 7 power for 5-8 minutes or until puffy, rotating dish 2 times. Remove and spread preserves over base, sprinkle remaining crumbs on top. Microwave another 5 minutes at 7 power. Cool then cut into bars. (Use any preserves you have, peach, strawberry, raspberry, etc)

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