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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 3 minutes; stir
to move cooked eggs from outer edges to the center - do
not mix whites and yolks. Press P-50. 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 SPRFAD
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
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