Conference turris::cooks

	I've had one since mid-summer and really use it only for a few
things.  I primarily use it to reheat things and cook vegetables.  What it
does to meat should be illegal!  I also tried the bread recipe in the book
that came with the oven.  The resultant object was too dense to be cut up
into hockey pucks. 

	To do frozen veggies (like Green Giant little boxes) the
manufacturers tell you to add some water to the dish.  I've found this
unnecessary.  I just add a tablespoon of butter.  It makes a kind of 
butter sauce.  As long as you stir it a couple of times while cooking, 
you'll have no problems.

-joet

I have made meat loaf in the microwave with good success. We use our 
microwave for many things other than just reheating. It takes some 
experimenting to get meat to taste good. The microwave does roasts, 
stews, meat loaf, and some chicken well. If the cooking is less than
10 mins. cook the meat in the oven. The standing time recommended is
important. Try to get a microwave cookbook.

Here's a simple recipe for country style ribs.

11/2 lbs country ribs
1 cup barbecue sauce
2 Tbls of honey or dark corn syrup
2 Tbls of flour
salt(?)
pepper
1 Tbls soy sauce (almost forgot)

Arrange the spare ribs meat side down in a pyrex or glass deep dish. Mix
the barbecue sauce, flour, soy sauce, and honey or corn syrup in a dish.
Pour the mixure over the ribs, spreading evenly. Add pepper and salt to 
taste. Cover the dish with a piece of wax paper. Cook in microwave on high
for 10 mins. Cook an additional 25-30 mins on med-low. About half way
through turn ribs and spoon sauce over top.

This recipe is for a 700 wat micowave. The cooking times could vary if
your oven is less than or more than 700 watts. 

Test the meat for donenes with a fork.

This is for never fail fudge.

12 oz semi sweet choclate bits. (be sure to use bits)
3 cups sugar
11/2 sticks unsalted butter
7 oz jar marshmellow
SM can condensed milk (5.3 oz)

place the sugar, milk, and butter in a large!, Deep! dish or bowl. The 
mixture will boil  and raise up in the dish. Cook for 3 mins on high and
stir. Then 3 mins and stir, and 3 more mins on high and stir. Total of 
9 mins on high. Remove from oven and quickly add the choclate stirring the
mixture until the choclate is melted. Add the marshmellow and stir until
completly mixed. Add either nuts or raisins or both to taste. Pour into
8 by 12 pan. Cool. Cut when set.

The marshmellow will be easier to work with if you heat the GLASS jar of
marshmellow in the oven on high for 10-15 seconds. Be careful not to 
overheat. Also be sure to remove cap.

Green Chili Brunch Quiche

(6 Servings)

1 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded cheddar (about 3 ounces)
1 9 inch pie shell, baked (in glass or ceramic pie plate)
1 4-ounce can diced green chilies
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon cumin powder
3 eggs, lightly beaten

Sprinkle Monterey Jack cheese and half of cheddar cheese evenly
over pie shell.  Reserve 2 tablespoons chilies for topping; sprinkle
remaining chilies evenly over cheese.  Combine half and half, salt,
and cumin in 1 quart microwave-safe bowl.  Cook on High, stirring
occasionally, until mixture thickens, about 2 1/2 to 3 minutes; DO
NOT BOIL.  Slowly whisk cream mixture into eggs, blending thoroughly.
Pour into pie shell.  Sprinkle with remaining cheese and chilies.
Cook on Medium (50% power) until set, about 12 to 13 minutes, turning
dish halfway through cooking time.  Transfer quiche to broiler and cook
briefly to brown top lightly.  Let stand 2 to 3 minutes.  Cut into
wedges and serve.

Here's a recipe for beef stew that has turned out well for us.

2 lbs. stew beef cut into 1" cubes.
2-3 medium sixe potatoes also cut into 1" cubes
11/2 cups water
4 carrots sliced
bay leaf
1 can of peas or 1 pkg frozen peas
1/2 cup water
2 tbls flour
1 pkg onion soup mix
2 medium size onions

combine beef, potatoes, carrots, water, onions quartered, and bay leaf in
a large caserole dish. place covered in microwave. Cook on high for 10 mins
and med-low for 55-60 mins. Stir occasionally. Drain peas if canned or cook
according to microwave if frozen. Mix peas water and flour then add to 
stew. Cook an additional 5-7 mins on med-low heat. You can eliminate the
flour and 1/2 cup water if the stew is already thick enough.

Some helpful hints in buying or using your microwave.

Buying -  Be sure to get at least a 700 watt microwave.

          get an oven with touch pad control instead of rotary. (less maint.)

          2 or 3 stage cooking is useful

          check the warranty. 

Using - 

To check if a dish is microwace safe place the dish in the oven with a cup
of water in a separate proven oven safe cup. Run oven on high for 30 seconds.
If the dish is hot, it is not microwave safe.

To clean the oven place a cup of water with a teas. of lemon juice in oven.
Boil water for a few minutes. Do not allow to boil completely away. Wipe
oven with soft cloth. The lemon will remove odors and the steam will make
the oven real easy to clean.

In general any meat dish that will take longer than 8 mins to cook in a 
700 watt microwave will not require a browning dish.

When cooking meats with bones such as chicken, turkey, pork roast, etc, 
it may be necessary to cover parts of the bones with aluminun foil part
way thru cooking. This slows cooking process at some points and provides
more even cooking.

Cleaning a microwave isn't usually too hard because spilled or boiled-over
stuff doesn't burn on to the inside of the microwave oven (unless you NEVER
clean it up!) and can usually just be wiped off.  We keep a box of
baking soda in ours to absorb any odors.  To avoid boil-overs, it pays to
keep your eye on things that are potential problem-makers when they
are cooking - for example, keep track of what is happening when you are
scalding milk or melting butter; these things can coat the inside of your
machine.  Reheating stuff containing rice should be done with a lid
(or plastic wrap - loosely) on - rice explodes.  Don't try to cook eggs
in the shell (don't laugh, people try it!).

Things that aren't messy but aren't worth trying: don't try to bake yeast
breads!  The result makes a good paperweight.  Baking-powder breads
and related stuff (like brownies) come out OK if the lack of a crust
doesn't matter to you or if you are going to frost them anyhow (like
cupcakes).  Microwaved scrambled eggs are great, though they take
about as long as frying the eggs would.  Microwaved bacon works fine,
but is extremely messy (I can't eat the stuff anymore anyhow).


PS - Paul typed in the recipe for green-chili quiche, one of our
favorites.  If you try it, have some corn muffins with it - great
combination!  You could microwave the corn muffins, but I usually
make them in the toaster oven - bought a 6-muffin muffin pan that
just fits it; I can make both things at the same time that way.
Enjoy!				- Charlotte

Thanks for the recipe on Beef stew.  I have a question... when during the 
process do you add the onion soup mix?

Regards,

Jeannie Travers

Add the onion soup mix at the beginning, with the beef potates, etc.

	Aren't you lucky!!! I've been using and enjoying microwave ovens
for about 8 years now.  Don't know how I'd live without ours, and we have
one that doesn't have ANY of the fancy gadgets on it.  Some hints:

- If your oven doesn't have something to rotate the food, check it out to
see if it cooks evenly.  Melted cheese sandwiches make a good test - put
a few pieces of bread with cheese slices on them in the oven.  Watch them
as they cook.  If the cheese melts on one side of the oven before it melts
on the other, the oven is not cooking evenly.  If so, get one of those
wind-up dish rotaters - the one we have is called a MICRO-GO-ROUND.

- Use the microwave for all your par-boiling tasks.  It takes about 8 min
for the onions for creamed onions to "par-boil" in the microwave in a
covered dish.  It will also shorten the cooking period of many dishes,
like fried chicken or hash browns, if you pre-cook the food in the micro-
wave and then fry it.  I made fried chicken in about 15 min Sunday night...

- Potatoes!!!  The microwave was made to cook them!  Baked potatoes can be
done in 7 min. in the microwave as follows:  Pierce the potatoes with a fork
on all 4 "sided".  Put them on a paper plate.  Put another paper plate on
top of them.  Start your MICRO-GO-ROUND.  Cook the potatoes for 4 min. Turn
them over.  Cook another 3-4 min.  Check for done-ness and cook more if
needed.  I've made other, more complex, potato dishes in the microwave -
the dishes that involve potatoes, onions, and white sauce come out fine!

- APPLES, like potatoes, bake quickly and are delicious.  I've also had good
results with other fruits, like bananas and grape-fruit.

- When you're reheating anything that's a baked product (like danish pastries)
REALLY WATCH THEM!  It's easy to end up over-cooking them.  Put them in for
15-30 SECONDS at a time, until you know what the proper timing for your
microwave is.

- When you are cooking anything that has a skin, remember to pierce it or
the steam inside may explode your food all over the microwave.  This goes
for veggies and also for things like chicken skin.  DON'T TRY TO COOK WHOLE
EGGS!  Even if you break them into a dish, they are trouble.

The only things I don't try to cook in the microwave are things like cakes
and bread and beef.


--Louise

	Also remember that a good microwave oven (700 watts) draws over 6
amperes.  You really can't have much else on the circuit (believe me, coffee
pots and toaster ovens are definitely out!)  A separate circuit, like all
manufacturers recommend, is your best bet.  Please don't be tempted to just
plunk in a bigger fuse. 

-joe "safety first" t

I've been using and enjoying my microwave for years.  It's practically an 
anitque now, and doesn't have any of the fancy features that come standard 
on the current models.  Here are some of the things I've found it does 
best:

Cook bacon on a paper plate with paper towels under and on top of it.  It 
comes out practically grease-free and cooked evenly all over.

Brown ground beef in a plastic colander that's suspended over a Corning 
Ware casserole.  The fat drips into the casserole dish, and the hamburger 
comes out great!  You can buy less expensive hamburger this way without 
increasing your fat intake.  Throw away the grease, then put the beef in 
the casserole dish to cook spaghetti sauce, etc. on top of the stove.

Cook frozen vegetables right in the carton.  Just take a spoon and move 
them around a little about halfway through cooking.  No need to add extra 
water; the water that comes out as they thaw is plenty to steam them just 
perfect!

If you have a plastic steamer (or equivalent), steam fresh vegetables.  It 
takes just about the same amount of time, but uses much less power and 
doesn't heat up the kitchen.

Grilled sandwiches are easy, quick, and delicious if you have a browning 
grill.  This is about the only special microwave cookware I've found a need 
for.

The microwave heats leftovers so they don't dry out like in the oven.  Just 
put leftover servings on plates, ready to eat.  Cover, heat in the 
microwave, and it's ready to eat with only one dirty dish!


							Pat

For those days when you have dinner cooking out on the grill, and want some
veggies without heating up the kitchen:

Take a summer squash (those things that look like yellow zucchini.) Whack
the stem and the little navel-looking thing off the ends and split
it lengthwise into halves.

Scoop out a little trough about a half inch deep the length of the squash 
with a spoon. 

Cut pats of butter about a quarter in thick, then cut the pats in half. 
Line the pieces up in the trough. (I usually put three in each half of the
squash. )

Give the squash a ride in the microwave for about 6 minutes at full power.

Sprinkle the squash with grated parmesan cheese, and give it another 3 minutes
in the microwave. 

Total time including preparation is about 15 minutes.  The veggies will be
done as the steaks come through the door.  If you're doing two squash (four
halves) give it an extra minute or two in the first cooking stage.  Don't
lengthen the second cooking stage.  

If you have a honk on against butter use margarine, but DON'T SKIP THE GREASE!
Otherwise the squash becomes a hard ball in your intestine.

						>>>==>PStJTT
                                                   

		  Wonderful CORN / BEEF (eye round)

	Having just realized how long winded I've gotten here,
	I've embedded a form feed here for those who don't care!

	Good luck with them,

	Audrey

	If you have a small enough household corn on the cob
	can't be beat when cooked _in_the_husk_ in the
	microwave ... even the poor excuse available right
	now (from who knows where) is quite tasty!

	The only liability is someone in the house has to have
	hands that tolerate handling _very_very_ hot things (not
	to mention the dexterity)!  I put a cutting board in the
	sink, grab an ear, cut just below the kernals so all the
	husk is free, then move fast as I yank the husk and silk
	off.  Another advantage, by the way, is that the silk comes
	off like greased lightning.

	We find it takes about 8-9 minutes on high turned once
	for _fresh_from_the_garden_ corn and upwards of 11-12
	minutes for the current ilk (I only buy it because we
	have an addict in the house who always thinks it's a treat
	and is willing to risk the bad stuff).  -- This is for 4
	medium or 3 large ears.

	One other thought on this is that we've found that the
	time between ears is just right for eating if you cook
	just enough for one round at a time.  This does mean
	that someone(s) - we take turns - has to jump up during
	the meal to husk!

	-----------

	Onto beef.  I spent years (literally) telling our house
	that no way would I ever, ever, ever do beef in the micro.
	Well a friend did me dirty and proved that for those who
	like their beef on the really rare side (moo...) you can't
	do better than an eye round.  For this I buy one very close
	to 3 pounds.  Cook it on medium for 6-7 minutes then turn
	it over (top to bottom) and around (front to back) and
	continue cooking on high for 5 minutes.  You'll have to
	experiment with time as our micro-wave is at least 7 years old
	and I haven't a clue about it's relative power (we also have
	a micro-go-round is it a lifesaver in an old one!)

		    Fast & easy "We have guests" dinner

	Since, on a good night, if I leave here on time and have lots
	of luck, I can just about get to the house at 6:10 p.m. this
	has proven a lifesaver.

	I walk in the door, start the Uncle Ben's wild rice, put the
	eye round in the microwave, the fresh vegies (usually fresh
	broccoli or beans) on to steam, slice some tomatoes, and then
	even have time for a drink with our guests before serving dinner
	at about 6:30 (well certainly by 6:45...).  I do all the prep
	work (including the broccoli or beans being in my pan ready to
	go from fridge to stove) and set up stuff the night before!  Oh
	the wonders of modern technology.  When necessary I press others
	into service when the time comes for food to get to serving
	dishes.

	-----------

	And finaly, since I mention others in the house ... our rule
	is those who cook don't wash up and I hate washing up!

Just found this notes file, and maybe you can help me.  I'd surely appreciate it
Broke down and got a microwave.  Doesn't heat up the kitchen, so it's great
for the summertime.  Problem is, I haven't learned much variety with it, yet.

Pleeeeeaaaaaasssseee!  Anybody got any ideas?

Thanks -- Donna

I hear they are great for 'baked' potatoes.

There's a great microwave cookbook that HP puts out.  It gives 
pictures on how things should look, and breaks recipes down into 
different size servings.  You might try the library to see if 
they have it and any other microwave cookbooks.

I really enjoy bacon, roasts, gravy, baked apples etc. in mine.  
I use it for everything!!!

Thanks!  I did go back and read #58 (I haven't found the time to read all of
this file yet, but I intend to) and found it very helpful.

Tried the corn on the cob last night, and the baked potatoes -- I wonder how
I ever got along without a microwave because they were great!  And so easy!

Thanks again.  If I come up with anything **special**, I'll pass it along.

-- Donna

	Hi Donna,
Next to my gass grill my microwave is a God sent.
	I eat like a king with these two tools.
I can read the package and  1,2,3 I'm eating,
toooo much.  It beats the heck out of eating out
	If I can do it anyone can.  When in dought
just push a small amount of time, untill it tastes
done and write it down somewhare.
			Happy eating,
					Jack

Hi
    Although this note started in JULY and the microwave is now probably
second nature to you, I can heartly recommend the series of cookbooks
that LITTON put out. There are about 14 volumes each about 150 pages and
devoted to different aspects of using the microwave. For example, there 
is an issue dealing with frozen foods, one for dieting, one for cooking for
one or two people, one for meats, one for vegetables etc.

    The issues are not machine dependent and give conversion tables for
 different machines. They also have pictures of the food and very good
hints.

Dave Bryden

	I attended a 1 night (free) microwavre cooking class and are
	some of the recipes I got from it.



			++++++++++++++++++++++++++++

			Chicken Tarrgon

		1 pckg frozen chopped broccoli thawed
		4 boneless and skinless chicken breast halves (about 1 lb)
		3 tbls lemon juice
		1 tsp tarragon leaves
		1 tsp Micro-Shake or Soy Sauce or Kitchen Bouquet
		1/2 cup shredded Swiss cheese

		Drain broccoli and spread in 1 quart baking dish.  Place
		chicken on top of broccoli.  Sprinkle with remaining 
		ingredients, except cheese.

		Cover and microwave on HIGH for 8 minutes.  Sprinkle
		with cheese.  Microwave on MEDIUM_HIGH (70%) for 1 minute.


			++++++++++++++++++++++++++++

				Jambalaya
	
		1 1/2 cups diced cooked ham
		1/2 cup chopped green pepper
		1/2 cup chopped onion
		1 minced garlic clove
		2 tbls butter or margarine
		1  14 1/2 oz. can whole tomatoes
		4 oz. cooked shrimp
		1 bay leaf
		1/4 tsp basil
		1 1/2 cup cooked rice


		In 2 quart casserole, place ham, green pepper, onion, 
		garlic and butter.  Microwave on HIGH for 5 minutes.
		Stir in remaining ingredients and microwave on high
		for 6 minutes until bubbly.  Makes 4 servings.


			++++++++++++++++++++++++++++

				Shrimp Scampi

		1 clove garlic, minced
		1/3 cup butter or margarine
		1/4 cup chopped parsley
		1/2 tsp salt
		3/4 lb medium shrimp, cleaned
		lemon wedges

		In 1 quart casserole, combine garlic and butter.  
		Microwave on HIGH for 2 minutes.  Add parsley and
		salt, stir in shrimp, coating each with butter sauce.
		Cover with plastic wrap.  Microwave on MEDIUM for 6 
		minutes then on LOW for 2 minutes.  Let stand covered for
		3 minutes.  Granish with lemon wedges.  Makes 4 servings.


			++++++++++++++++++++++++++++

			 Fillets of Fish in Almond Butter

		14 cups slivered or sliced almonds
		1/4 cup butter or margarine
		2 tlbs each lemon juice and white wine
		1/2 tsp each dill weed and salt
		1 lb fresh or frozen (but thawed) sole or fish fillets

		Micorwave almonds and butter, covered with waxed paper 
		on HIGH for 5 minutes, stirring once.  Stir in remaining
		ingredients except fish.  Place fish in dish and spoon
		on almond sauce.  Cover with plastic warp or lid and
		microwave on HIGH 4-5 minutes. Let stand for 5 minutes.


	
			++++++++++++++++++++++++++++

				Stirred Fry Vegetables

		1 tlb oil
		1 tlb butter or margarine, melted
		1 tlb soy sauce
		1 6oz. pckg frozen Chinese pea pods, thawed
		2 stalks celery diced
		1 green pepper, thinly sliced
		1 green onion, sliced
		2 cups broccoli flowerets

		In 3 quart casserole, toss all ingredients.  Cover 
		tightly with plastic wrap.  Microwave on HIGH for 4
		minutes.  Stir well.  Makes 6 servings.


		VARATIONS: For main course casserole, stir in cooked
		shrimp, beef, chicken or pork.


			++++++++++++++++++++++++++++

				Zucchini Parmesan
			
		4 medium zucchini (about 11 1/2  lbs), sliced
		1/4 cup parmesan cheese
		1 8oz. can tomato sauce
		1/2 cup shredded mozzarella cheese

		In 8 inch round baking dish, combine zucchini, parmesan
		cheese and tomato sauce.  Microwave, covered on HIGH
		for 8 minutes, stirring once.  Sprinkle with mozzarealla and
		let stand.  Makes 6 servings.


			++++++++++++++++++++++++++++


			Peach Upside Down Cake

		1 tsp sugar
		1 tsp cinnamon
		1 tsp nutmeg
		1 pckg of yellow cake mix for 2-layer cake
		1 cup water
		1/3 cup oil
		3 eggs
		1  8 1/2oz. can peach slices, drained
		6 maraschino cheeries, drained
		2 tlbs butter or margarine, melted
		1/2 cup firmly packed brown sugar

		Mix sugar, cinnamon and nutmeg.  Sprinkle mixture evenly
		in greased 12 cup microwave bundt cake pan.  Stir butter
		and brown sugar until well mixed.  Press into bottom of
		pan.  Place peaches slices evenly on top of brown sugar
		to form a ring.  Place cherry in center of peach slices.  
		In large bowl, mix well cake mix, water oil, and eggs.
		Pour over fruit.  Microwave on HIGH for 12 to 14 minutes, 
		turning once. Cool upright in pan for 5 minutes before
		attempting to remove cake from pan.  Makes 16 servings.

    
    
    Are you sure you meant 14 cups of almonds in the fish w/almond butter
    recipe??  
    
    Thanks,
    Mary Orear

	Mary,

	    I looked at the recipe again, and it saids 14 cups.  I think
	    that must be a misprint.  Use your own judgement on the
	    almonds.  Sorry about that

				Lory

    Hi,
    
    I'm new to this file and am always looking for something different
    and quick.  I found a microwave recipe for Indian Chicken, Curried
    Vegetables, and Apple-Currant Chutney.  I'll input everything here
    for anyone who wants to try it.
    
    Indian Chicken (Serves 4, Prep. Time 30 min., Cook 20 min.)
    
    2 Tbs. plain yogurt               2 Tbs. tomato paste
    1 Tsp. hot paprika                1 Tsp. salt
    1/2 Tsp. each ground coriander, cinnamon, cumin, curry powder, ginger,
        and tumeric
    1/2 Tsp. dried red pepper flakes  8 chicken thighs, skinned
    1 Can (13 and 3/4 oz.) chicken broth
    1 Cup converted rice              4 oz. green beans, trimmed
    4 medium carrots (about 8 oz.), pared, cut into strips same size
      as beans
    1 small onion, thinly sliced (1/2 cup)
    2 Tbs. chopped fresh dill         1 Tsp. peanut oil
    
    Mix yogurt, tomato past, paprika, salt, spices, and pepper flakes
    in microwave-safe medium bowl.  Place chicken in separate mixing
    bowl and pour half the spice mixture over thighs; turn to coat
    thoroughly.  Wisk broth into remaining spice mixture and microwave
    on HIGH until boiling, 5-6 minutes.  Meanwhile, pour rice into 3
    and 1/2 quart microwave-safe casserole (wide enough for single layer
    of chicken).  Toss beans, carrots, onion, dill, and peanut oil together
    and spoon over rice.  Arrange thighs, skinned side up, over vegetables
    around edge of casserole.  Pour broth mixture into center of casserole.
    Cover and microwave on HIGH 20 minutes.  Remove lid; let stand 3
    minutes.  Serve hot.
    
    Protein: 152 calories (38 grams)
    Fat:     126 calories (14 grams)
    Carbohydrate: 184 calories (46 grams)
    Sodium: 1018 mg
    Total Calories per serving: 462
    
    I'll skip on the other two for now.
    
    Joy
    

    Here goes the Curried Vegetables for the Microwave:
    
    Curried Vegetables (Prep time: 20 min., Cook time: 12 min.)
    
    2 Tbs. Buffer
    1/2 medium cauliflower, cut into small florets (2 1/2 cups)
    1 Lbs. small red potatoes (8) cut lengthwise in half, then sliced
      crosswise 1/2 in. thick
    1/2 cup frozen peas
    1/4 cup plain yogurt
    1 Tbs. minced fresh ginger
    2 Tsp. minced garlic
    3/4 Tsp. fennel seeds
    1/2 Tsp. each curry powder, dried red pepper flakes, and salt
    
    Microwave butter in 2-qt. casserole on HIGH until melted, about
    1 1/2 minutes.  Stir in vegetables.  Microwave on HIGH 12 minutes;
    let stand covered 3 minutes.  Test vegetables with fork; they should
    be tender.  If not, microwave 1 min. and test again.  Mix remaining
    ingredients in small bowl and stir into vegetables.  Serve at once
    or let cool and serve at room temperature.
    
    Protein: 16 calories (4 g.)
    Fat: 36 calories (4 g.)
    Carbohydrate: 64 calories (16 g.)
    Sodium: 249 mg
    
    Total calories per serving: 116
    
    *And Apple-Currant Chutney (makes 2 cups)
    
    Prep time: 10 min., Cook time: 8 min.
      Plus 30 min. to cool
    
    1 medium apple, cored, cut into 1/2 in. chunks
    2/3 cup white vinegar
    1/3 cup packed brown sugar
    1/4 cup chopped onion
    1/4 cup dried currants
    1 Tbs. minced fresh ginger
    1 Tsp. minced garlic
    1/4 Tsp. ground cloves
    1/4 Tsp. hot red pepper sauce
    
    Stir all ingredients together in 1-qt. glass measuring cup or bowl
    until sugar dissolves.  Microwave uncovered on HIGH until slightly
    thickened and bubbling, about 8 min.  Let cool slightly.  Puree
    1/2 cup of chutney in blender or food processor, then mix with
    remaining chutney.  Let cool completely and serve at room temperature
    or refrigerate covered and serve cold.
    
    Protein: 0
    Fat: 0
    Carbohydrate: 32 calories (8 g.)
    Sodium: 3 mg
    
    Total calories per 2 Tbs.: 32
    
    Joy

    We like to cook corn in our microwave - wet ear of corn and put
    in saran wrap. Depending on how fresh corn is - I believe it
    cooks in 2-3 minutes.  
    
    Jeanette

    We got a microwave for Christmas and I am having a problem with
    increasing the cooking time for larger quantities. We are a family
    of seven and most receipes are for four servings. Can anyone give
    me an idea of how much to increas the cooking time as quantities
    are increased?
    
    A few examples:
    
    Earlier this week I made chicken in gravy using sensor cook. I had
    the probe in the meaty part of one chicken breast and set the oven
    for the weight of chicken. I also made sure that the thickest parts
    of the chicken were on the outer edges as my cook book indicated.
    Well the peice with the probe in it was up to 175 internal and the
    legs all had the meat falling off them (I had turned the meat twice
    while it was cooking on the carosel.) I left the microwave on the
    setting that would maintain the internal temperature at 175 while
    I made the rest of dinner. I was cooking the chicken in a shallow
    corning wear casserole dish.
    
    When I served the chicken two peices were so rare they were bloody!
    
    Friday night I made scallops. The receipe was for 1 lb so I doubled
    the cooking time, stirring in the middle. They didn't seem quite
    done so I gave them another 2 minutes on high. Some of the scallops
    were still raw! I was using a vision 3 qt cooking pot as a casserole
    for the scallops.

    
    Right now my kids are really down on anything I cook in the microwave
    because the food has come out underdone so often!
    
    any help on dealing with larger quantities of food will be deeply
    appreciated!
    
    Bonnie

One thing to remember is that with a carousel, hot spots become hot circles.  
As you are turning the meat, change its position on the tray so that the outer 
stuff gets into the middle once and a while.  The actual cooking time will 
vary depending on the initial temperature of the meats, so try playing it by 
ear for a while.  

I gave up on most meats in the microwave except pork (cooked with liquids to 
prevent drying) because of the problems you mention, and becasue I now stir 
fry most of my foods.  It's still execllent for everything else, though.

						     
							- JP

    Bonnie,
    
    Don't give up.  It just isn't intuitive yet, the way cooking in
    the oven or on top of the stove is.  I never (almost never) cook
    in large quantities because we are a family of two.  However, I
    would like to second the recommendation in a previous reply for
    the HP microwave cookbook.  This book is my Bible of microwave cooking.
    It has at least one recipe for everything and every recipe comes
    with a chart with amounts, size of container, and cooking times
    for 1 person, for 2-3 people, for 4-5 people, etc.
    
    It has a white cover with orange and purple swirls.  I have seen
    it in both hardback and paper.  The author is Pat Jester or Jestor.
    
    Susan

    I have a family of 5 and we almost never cook full meals in the
    microwave.  Instead, we use the oven, stove or gas grill.  In my
    personal experience, I hate to spend a lot of money for a nice meal (a
    roast for example) and then ruin it in the microwave. 
    
    In the microwave, as the quantity of food goes up, the cooking time
    goes up as well.  That is not the case under the broiler or on the gas
    grill.  Often times, you will see little or no speed improvement while
    using the microwave with large quantities of food.
    
    My reponse sounds as if I am a microwave skeptic, but this is far
    from the truth.  We use ours several times a day for defrosting,
    cooking veggies (while the meal in in the oven), heating leftovers,
    warming muffins etc.
    
    We use the microwave as one of many cooking tools, not the single
    end-all appliance.
    
    /Jim Pappas

    I agree with .10, think of your microwave as another kitchen tool,
    not an end all solution.  For the time and attention it takes to
    cook chicken for 7, the oven is a better place.  
    
    Do you have a turn table? When I read all the stop and stir or stop
    and turn directions in microwave recipies, I don't even attempt
    them, I am not willing to concentrate so much attention on this
    thing that is supossed to make life simpler.  
    
    I use my microwave a lot for heating up stuff, I cook in large batches
    and freeze them in microwavable containers, when you have one of
    those nights when there isn't time for meal preparation, just hit
    the freezer and "NUKE" it. I do almost all my veggies in it and
    it makes the best baked sweet potatoes. Mine is preprogramed but
    not for large quantities, I have to set my own times. 
    
    Keep trying, but don't forsake your regular oven.  
    
    Good luck!

    This is a true "main meal" that you can cook in your microwave.
     And, it comes out absolutely delicious.
    
    In a microwave proof dish, put some boneless chicken breast -- I
    usually do 4, my mom always does 8 -- depends onhow many people
    you have to feed.
    
    Spoon orange juice concentrate over the chicken -- 1 big spoon per
    chicken breast, I use a soup spoon.
    
    A little honey -- about 1/4 tsp. per chicken breast
    
    afew sprinkles of marjoram
    
    Slithered almonds
    
    Cover dish, yet leave enough roon for steam to escape.
    
    Microwave on high for 8 minutes.  That's right -- 8 minutes.
    
    
    The orange juice and chicken form a delicious orange sauce, that
    I like to put on rice.
    
    I also varied this recipe by using pineapple juice, adding chunks
    of pineapple and shredded coconut.
    
    

    Here and in the next reply are two chicken recipes we had last week,
    both out of the current issue of Cooking Light magazine.  After
    vacation, we both decided we needed to start watching calories for a
    while, and with meals like these it hasn't been hard! 
    
    			Chicken-Vegetable Tetrazzini
    
    1 pound boned, skinned chicken breast halves, cut into 1/2-inch
    	strips
    2 cloves garlic, minced
    1 cup frozen English peas
    1 cup fresh mushrooms, quartered
    1 tablespoon margarine
    2 tablespoons all purpose flour
    3/4 cup plus 2 tablespoons skim milk
    2 tablespoons diced pimiento
    2 tablespoons dry sherry
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 cups hot cooked spaghetti (cooked without salt or fat)
    
    Place chicken and garlic in a 2-quart glass measure.  Cover with
    heavy-duty plastic wrap and vent.  Microwave at MEDIUM-HIGH (70%
    power) 4 minutes, stirring once.  Add English peas; cover and microwave
    at MEDIUM-HIGH 4 minutes, stirring once.  Stir in mushrooms; cover
    and microwave at MEDIUM-HIGH 2 to 3 minutes or just until chicken
    is done.  Drain well and set aside.
    
    Place margarine in a 2-cup glass measure; microwave at HIGH 30 seconds
    or until margarine melts.  Add flour; stir well.  Gradually add
    milk, stirring well.  Microwave at HIGH 4 minutes or until thickened
    and bubbly, stirring twice.  Stir in pimiento and next 3 ingredients;
    set aside.
    
    Combine chicken mixture and pasta in a large bowl.  Spoon sauce
    over chicken mixture; toss well.  Yield: 4 servings (about 345 calories
    per 1-1/2 cup serving).

    			Chicken-Vegetable Casserole
    
    6 (4-ounce) boned, skinned chicken breast halves
    1 cup thinly sliced carrots
    2 tablespoons water
    1 pound unpeeled red potatoes, cut into 1/8-inch thick slices
    2 tablespoons all purpose flour
    1 cup skim milk, divided
    1/4 cup (1 ounce) shredded Swiss cheese
    1 teaspoon rubbed sage
    1/4 teaspoon poultry seasoning
    1/4 teaspoon salt
    1 cup frozen English peas
    
    Arrange chicken on a microwave-safe platter with thickest portions
    to outside; cover with wax paper.  Microwave at HIGH 8 to 9 minutes,
    turning chicken breasts over and rotating dish every 3 minutes;
    let cool.  Cut chicken into bite-size pieces.
    
    Place carrots and 2 tablespoons water in a microwave-safe 2-1/2
    quart casserole; cover with heavy-duty plastic wrap and vent.
    Microwave at HIGH 2 minutes.  Add potatoes; cover and microwave
    at HIGH 6 to 8 minutes, rotating dish a quarter-turn at 2-minute
    intervals.  Drain.
    
    Combine flour and 2 tablespoons milk in a 2-cup glass measure; stir.
    Gradually stir in milk.  Microwave at HIGH 2 to 3 minutes, stirring
    every minute.  Add cheese and next 3 ingredients; stir until cheese
    melts.
    
    Place half of chicken pieces in a microwave-safe 2-1/2 quart casserole;
    layer with half of potato mixture.  Sprinkle with half of peas;
    top with half of cheese mixture, spreading evenly.  Repeat layers,
    and cover with heavy-duty plastic wrap; vent.  Microwave at HIGH
    6 to 7 minutes, rotate dish a half-turn after 3 minutes.  Let stand,
    covered, 10 minutes before serving.  Yield:  6 servings (about 217
    calories per 1-1/2 cup serving).

    
    
    What are English peas?

    Glad you asked that question!  I have bought English peas fresh
    for years, and shelled and cooked them.  Now is not the season to
    do that, however, so I looked for them frozen at the supermarket
    and found nary a one.  Undaunted, I used plain ol' frozen green
    peas, and the dish was delish!
    
    							Pat

    serves 2
    2 eggs
    knob of butter/margarine
    tbsp milk
    salt/pepper
    (add mixed herbs to make it more exciting)
    
    melt butter in microwave proof dish, add all other ingredients
    and beat well.  Cook on high for 1 minute, beat well then 
    cook for 2 minutes.  The scrambled eggs should come out really
    light and fluffy  MMMMmmmmmmmmmmmm
    
    
    

    I've made this a few times and it is an easy and good chili recipe.
     You may want to add or lessen the quantities.
    
          Microwave Chili
    
    2 cloves of garlic minced
    3-4 med. tomatoes - chopped
    2 or more dried red chili pepers (cut up - add seeds if you like it hot)
    1-2 slices of bacon cut up.
    sliced chorizo sausage or pepperoni - to taste
    chili powder
    tabasco sauce
    l can of kidney beans drained
    catsup
    small amount of water
    1 lb of ground beef
    
    Put beef in plastic colander/strainer place on microwave bowl cover
    with wax paper and micro on high for approximately 3 minutes.  This
    will remove all the grease, etc.
    
    Place beef, chorizo/pepperoni, and bacon in microvave bowl (if you
    have a microwave brunt pan this works even better) cover with saran
    and micro high for 5 minutes.  Drain.  Add tomatoes, kidney beans,
    chili peppers, chili powder, tabasco, catsup and water. Cover and
    micro 15 minutes on high.  Serve topped with chopped scallions and
    shredded cheddar.
    
    
    

    re.5       <Microwave Chili>
    Please add chopped onions to this recipe.  I'm sorry I left them
    out. Add with ground meat.

    
    	I didn't know where to put this note so I created a new one.
    	Here's a little tip I learned from an aunt of mine.  We use
    	our microware alot, and one of the things we use if for is
    	fish.  The trouble with cooking fish in a microwave is that
    	the smell lingers for a LONG time.  The trick is to keep a
    	cup of water, with some lemon slices/wedges in it, while you
    	cook.  This keeps that fishy smell under control.  BTW, change
    	the lemon and water regularly!

    I saw a microwave tip on TV a while back. When you are ready to
    clean the inside of your microwave, boil a cup of water for a
    few minutes first. The warm mositure coats the inside of the
    microwave making it a little easier to clean.
    
    Linda
    
    

    Try boiling a cup of water with a little baking soda in it.  I'm
    told that white vinegar and water are good, too.
    

    
    Here is an article that appeared in Long Island Newsday some time
    in March, 1990 (copied without permission) which I thought everyone 
    should know about:
    
    Now that nearly three out of four U.S. households have microwave 
    ovens, consumer advocates, among them the Washington-based Center
    for Science in the Public Interest, are taking a close look at the
    safety of various wraps and containers used in microwaves.
    
    While no one -- from consumer groups to federal regulators -- knows
    what the risks really are, the center suggests the following 
    precautions:
    
    Avoid using microwaveable products that contain "heat-susceptor
    packaging" -- thin, gray strips or disks of metallized plastic that
    allow products to brown and crisp rather than get soggy in the
    microwave.
    
    FDA tests show those susceptors may break down and allow potentially
    harmful chemicals to migrate into the food.  The products include
    microwaveable pizza, french fries, waffles, popcorn, and breaded
    fish.
    
    Dishes that can be used in the microwave or the conventional oven
    may release chemicals when used in the oven, similar to the migration
    of chemicals from the "heat susceptors".
    
    To be safe, transfer food from the containers they come in to glass
    cookware before baking in a conventional oven.  
    
    Plasticizers used in PVC plastic cling wraps may migrate into fatty
    food during microwave cooking, at room temperature and in the
    refrigerator.
    
    Avoid using any kind of platic wrap in direct contact with food in
    the microwave -- such as defrosting a pork chop that is still
    covered in the microwave.
    
    The terms "microwave-safe," "microwave-approved" and "microwaveable"
    are not regulated.  No government agency tests these so-called 
    "safe" products to ensure that chemicals do not migrate into the
    food.
    
    Instead, use glass dishes or dishes made of heat-resistant material
    such as Corning Ware.
    
    Likewise, do not use a margarine or yogurt tub to heat items in 
    the microwave.  These items also have not been tested for migration
    of chemicals into the food and are likely to break down under high
    temperatures.
    
    			Los Angeles Times-Washington Post News Service
    
    

    Since someone has started the subject of microwave ovens, I thought
    I'd try to get some info here on microwaves.
    I am buying a new microwave oven with a convection that is suppose to
    enable you to brown food.  I was curious to see if any one has had
    any experience with the new microwave/convection oven combos.  Do
    they work well?                              

    I have had a combo convection/microwave overn for 5 or 6 years now and
    when I use it in combo mode, it works great. It switches between the
    two modes, so while the meat (or whatever) gets hot and browns, it
    takes less time to cooks because of the microwave. I never tried it
    with anything like a cake or bread, don't know how that would turn out,
    but for roasts or chickens, etc. I like it.
    
    Debbie
    

    RE: .0
    
         I certainly have to agree with you about the fish.  I am one of
    those people who are wary about microwaving some things.  I have had
    negative experiences with some meats.  However, I discovered that
    microwaved fish is even BETTER than that cooked conventionally.  That
    amazed me, but it is true.  It brings out the flavor in my favorite
    food and doesn't require high-calorie butter or margarine to keep it
    from drying out.
    
                                        GB

    Putting some life back in an old topic. . .
    
    My Mom gave me her used copy of the _Microwave_Gourmet_ by Barbara
    Kafka.  I got all excited, thinking I could create fast family meals. 
    Given I have no more than an hour on weekdays between daycare pickup
    and dinner on the table, INCLUDING feed the baby, I thought I'd hit
    paydirt.
    
    Well, I've tried a few recipes and have a mixed review.  My questions
    are:
    
    - has anyone been very pleased with specific recipes in this book? 
    - any recipes of your own that work well?
    - any assistance on debugging the following recipes?
    
    Here's what happened (My oven is 750 watts - all work done at full
    power):
    
    . I tried making her Homestyle Meatloaf.  The only variation was that I
    used chicken to replace half the beef.  After the recommended cooking
    time (12 minutes) it looked soupy.  Granted it had 16 oz of tomato
    puree.  I had to cook it for 10 minutes twice more before it seemed
    done.  On tasting, it had too much tomato.  I always used egg to bind
    meatloaf and having tried Kafka's recipe without egg, I'll go back to
    my old ways.  OK, given a REAL homestyle meatloaf mixture in a glass
    loaf pan, how long should I cook it?    (By real I mean meat,
    breadcrumbs, egg, seasonings, and 8 oz. maximum  of tomato or ketchup.)
    
    .  I cooked 6 unshucked ears of corn for 14 minutes as she specified,
    turning them over halfway through.  A sample tasted too hard.  I cooked
    it more and it stayed too hard.  My husband thinks they were actually
    overcooked.  How long would you cook 6 ears?  Should I have soaked them
    first in water?  (Perhaps they were dry from storage.)  I like this
    method because it is fast and easy; the cornsilk peels off very easily. 
    I want to try it again if I can debug it.   Any pointers?
    
    .  I made the Sauce Supreme.  It has 7 Tb. of butter and 1 cup of milk
    for 4 servings supposedly.  That seems awfully rich to me.  Has anyone
    had good luck with similar sauces, and cut back some on the fat?  Also,
    it seemed excessively thick.
    
    .  I did have very good luck with poaching chicken.  It's very simple;
    you put the boneless breasts on a dinner plate with a small amount of
    broth or water and some optional herbs, cover tightly, and follow her
    cooking times precisely.  By the way, I found I can make baby servings
    by putting a small piece on a saucer with a bit of water, a slice of
    celery, and a bit of parsley.  Cook 50 seconds, shred, cool, and serve. 
    (No flavorless food for MY baby! -;)
    
    So - any feedback?  I'm SURE that the methods can work successfully,
    given some debugging.
    
    Thanks,
    Laura

        I don't know much about that cookbook but I have a comment 
	regarding microwaves in general.  Sometimes, it is faster
	to cook the food in a conventional oven or on the stove top.

	For instance, some of the rice and noodle recipes are like
	this.  Rice-a-roni, rice pilaf, and other packaged pasta
	and rice mixes take LONGER in the microwave then on stove
	top.  I also bet microwaves use alot more electricity.

	Your comment regarding poaching chicken, yes, microwaves are 
	great this.  I use it all the time.

	Cooking corn, once the water is to a boil on stove top, it
	only takes 5-6 minutes to cook.  I'd suggest that you stick
	to the stove top method.

	I cook frozen vegetables ALL the time in the microwave.  I
	do not add additional water when I do this either.

	Karen

    I nuke my corn-on-the-cob all the time. BUT... I peel (husk?) it first,
    put on (generally do 2-3 pieces at a time) on a plate with a little
    water, cover w/saran wrap and nuke for about 5 mins. Comes out perfect.
    (and I don't burn my hands peeling it while it's hot!)
    
    beth

    Potatos -- great and fast baked in the micro.
    
    Other fresh veggies - try the Nordicware Micro Pressure Cooker.  Great
    little toy... Cooks your veggies super fast and... best of all, saves
    all the vitamins by pressure cooking!
    
    I precook my chickie-bird in the micro before barbequing.  Also will
    precook my meatloaf in my micro if I'm in a rush and then transfer to
    the oven for final browning.  

    I nuke my corn too the husks on! I cook 2-3 ears for 3-4 minutes!
    	You could do a couple at a time, and let he 1st ones cool 
    	while you nuke the next batch. I always let it cool in the
    	husk, sweetest, freshest taste, no water.
    
    Marilyn

    
    re .10
    
    Marcia,
    
    We use the micro pressure cooker for rice.  We tried it last night with
    our "official" {sticky} Calrose rice and it came out great! Equal parts
    of washed rice and water, cook on high for 12 minutes, depressurize and
    fluff.  It works great for brown rice too. I find that the rice doesn't
    stick to the bottom of the pressure cooker like it does to a stainless
    steel pot.  I'm trying to avoid buying another appliance {like a rice
    cooker}.
    
    I don't know if the rice cooker method is faster {or better}
    
    Rochelle
    
    Rochelle 

    I cook my corn in the microwave all the time but I only do four ears at
    a time.  I think for six it would be just as easy to boil the water.
    
    I remove the outer thicker husk then peal the tenderer husk back, remove 
    the silk,  recover the ear with the remaining husk -- put them in the
    over on papertowel, covered by a piece of paper towel.  Do them 4
    minutes at full power, turn them and do them 3 minutes, then maybe a
    minute more.
    
    I think your corn was overdone, it should smell like corn when it's
    done and not be hard.
    
    I have also tried the poached chicken breasts and liked those but like
    you I'm not particularly impressed with Kafka's book.
    
    My oven is 6 or 700 whatevers too.
    
    Mary Lou

    I do corn all the time and only in the microwave. I husk the ears and
    wrap each one separately in plastic wrap after rinsing them. Cook at
    full power in a 700 watt oven for 2 minutes per ear. I usually do 6
    ears at a time. Keeping them in the plastic wrap until just a few
    minutes before you want to eat them, prevents the kernels from starting
    to shrivel up.

    As far as the Kafka cookbook goes, I tend to use it more as I do the
    Joy of Cooking, as a reference book rather than a cookbook. I look
    things up in it and then use the information in my own recipes.

    Tamzen

    For corn, if I'm doing 1-4 ears, I use 4 minutes per ear...more than
    that about 3 min per ear.  I put in it the microwave in a single layer
    (no husking or anything), and turn and rearrange the ears after half
    the time...been doing this for years, and only bother boiling water now
    if I'm doing more than 12 ears.  I prefer the microwave because the
    silk comes of easier when the corn is warm, everyone husks their own
    (instead of me doing the whole thing), and each ear stays hot until
    unwrapped, without overcooking.  If you play around with the times,
    you'll find out what works for your mnicrowave.
    
    Susan

After it's  cooked  and  you husk the corn, don't you still have to wash the
corn?  Or is it safe enough to simply wash the corn with the husk on.

Albert

    You don't have to wash corn since the kernels are always inside the
    husk.  It doesn't get dirty inside.  It's like peeling a banana.
    
    Some people soak corn (unhusked) in water before grilling to keep it
    moist.  That's the only reason.
    
    Thanks for the tips and ideas.  Keep 'em coming, I'm reading.
    
    Laura

	�WO WHITE RICE 

==============================================================================


  Microwave   White Rice		Qty		Qty
--------------------------------------------------------------------
  A: Ingredients.
	cups of rice			 2		1
	cups of water			 3		1 1/2
	tablespoons of cooking oil	 3		1
	 (Wesson, Olive oil, Butter)
	salt tablespoon			 1		1/2
	garlic tooths			 2		1

  B: Timing. (700 Watts �WO)
	High   (100%) power (minutes)	15		10
	Medium  (50%) power (minutes)	10		 8
	Stand Time (0%) "   (minutes)	10		 5

  C: Rations. (persons)			4 - 6		2 - 3

  D: Procedure:
	1- Wash and drain rice.
	2- Add other ingredients in a deep casserole dish (part A).
	3- Mix all together and cover with casserole dish cover.
	4- Follow above timing (part B).
	5- After Stand Time fluff the rice (some times, before Stand Time,
	   the fluff of the rice get better results).

	�WO ONION RICE

==============================================================================


  Microwave   Onion Rice		Qty
  ----------------------------------------------------------------------
  Ingredients.
	1/2 stick of butter		(4 Tbls.)
	cooked ham			2 oz.
	medium onion			1
	cups of rice			2
	french onion soup		1 can (10 1/2 oz.)
	beef consomme'			1 can (10 1/2 oz.)
	salt 			 	1 pinch
	water				to complete
	parmesan grated	cheese		(optional)

  Procedure: (700 Watts �WO)
	1- Add butter and fine strips of ham in a deep casserole dish.
	2- Cook covered 3 minutes in High (100%) power.
	3- Add diced onion and cook 2 minutes in High (100%) power.
	4- Mix onion soup and consome in measurement bowl, 
	   and add water to make total of 3 1/4 cups of fluid.  Mix well.
	5- Combine step 4 with step 3 in casserole and
	   add remaining ingredients (wash and drain rice before adding).
	6- Cook cover 18 minutes in High (100%) power,
	   13 to 15 minutes in Medium (50%) power or until rice has
	   absorbed all liquid.
	7- Let Stand Time (0% power) for 10 minutes.
	8- After Stand Time fluff and sprinkle parmessan cheese to taste
	   (some times, before Stand Time, the fluff of the rice get better 
	   results).

	�WO CHEESE CUSTARD

==============================================================================


1)  In a bowl mix:   5 eggs
                     1 can condensed milk
                    1/2 can of evaporated milk or regular milk or water
                    1/2 teaspoon vanilla
                    pinch of salt
                    grate rind of lemon (not whole lemon)
                    8 oz. pkg. cream cheese
    Mix well with mixer or blender and let sit 11 minutes.

2)  caramel:

       In a 2 cup measuring cup put

               1 cup white sugar
               3 tablespoons water

       Put in microwave (700 Watts) at HI for 4 minutes.  (for a brown 
         color put back in microwave for 30 seconds)

	* optional - add a drab of lemon juice to sugar and water mixture to 
	prevent sugar from crystallizing.

3)  In a bowl with a hole in the middle, pour the caramel.  Add ingredients
    from step 1 on top of caramel mixture.

	Cook 9-11 minutes in Med (50%) microwave oven.  
	Test with knife or tooth pick after 9 minutes.
	Turn over on a plate after it cools.

	�WO CHOCOLATE CUSTARD

==============================================================================


1)  In a bowl mix, at room temperature:

		1 can condensed milk
		2 cans of regular milk or evaporated milk 
		1 tablespoon of wheat flour
		7 tablespoons, very full, of Nestl� Quick chocolate powder
		3 Big eggs or 4 Medium eggs	

    Mix well with mixer or blender and let sit 11 minutes.

2)  caramel:

       In a 2 cup measuring cup put

               1 cup white sugar
               3 tablespoons water

       Put in microwave (700 Watts) at HI for 4 minutes.  (for a brown 
         color put back in microwave for 30 seconds)

	* optional - add a drab of lemon juice to sugar and water mixture to 
	prevent sugar from crystallizing.

3)  In a bowl with a hole in the middle, pour the caramel.  Add ingredients
    from step 1 on top of caramel mixture.

	Cook 9-11 minutes in Med (50%) microwave oven.  
	Test with knife or tooth pick after 9 minutes.
	Turn over on a plate after it cools.