VIEWS: 7 PAGES: 108 POSTED ON: 11/22/2011
HOW DOES A MICROWAVE WORK? A miniature radio station or magnetron tube sends microwaves into the oven cavity. Inside theoven they "bounce around" to give even cooking. Microwaves "bounce" off of metal. Therefore, we cook in a six sided metal box so they won‘t getout into the room. This makes them very safe to use. They pass through plastic or glass, like sunshine goes through a window pane, with no effect at all. Therefore, we cook in utensils made from these types of materials. The microwaves are attracted, like magnets, to the fat, sugar and water within the food. Water molecules are very good absorbers of microwaves, sugar and fat are better and salt is best. Thus, foods high in fat, sugar and salt will cook faster and get hotter than foods made up primarily of water such as vegetables. Microwaves penetrate the foods about 1 inch in all directions (top-bottom and sides) causing the water molecules to move and vibrate against one another at the rate of 2 1/2 billion times a second. The microwaves don‘t actually cook the food. The friction caused by the vibrating molecules produce the heat which does. Microwaves do not actually touch most of the food they cook. The heat from the vibrating molecules on the outer edges of the food must go somewhere. It is by "conduction" this heat moves inward, layer by layer, to cook the food. Therefore, cooking larger, more dense foods starts on the edges and heat is conducted to the center. Stirring will help food cook more uniformly as it redistributes heat from the outer layers of the food to the inner layers. Arrangement of the food, the dish style (round vs. square), denseness of food, etc. can all play important roles in microwave cooking. WHAT ARE SOME OF THE BASIC MICROWAVE TIPS? 1. For quicker, tastier outdoor barbecuing, start your food in the microwave and finish on the grill. Cook meats 3-4 minutes per pound at 100% power in your microwave. Immediately place on the grill to finish. Regular grill time will be reduced by at least half. Remember to place food onto the grill IMMEDIATELY. Do not let food cool off as this will not allow proper internal temperatures to be reached to deplete bacteria. 2. To peel onions more easily, place them in a covered container and microwave for 1-2 minutes at 100% power. This will also help remove the "hot" flavor from the onions you wish to serve uncooked. For example, slices you may wish to use on hamburgers. 3. Freshen chips and crackers by microwaving 2 cups for 1 minute at 100% power, uncovered. 4. Dry or crisp older bread for croutons. Microwave 4 cups for 5-7 minutes at 100% power, stirring several times. 5. To make ice cream easier to scoop, soften by microwaving for 30 seconds at 100% power. For a special treat, place a scoop of ice cream on "yesterday‘s pie." Heat for 10-15 seconds. The pie will be "fresh and warm" and the ice cream will not be melted. 6. Fresh vegetables may be blanched in the microwave. Prepare the vegetables as desired (whole, chopped, etc.) and place in microwave casserole. Microwave on High power (100%) for 3-4 minutes per pound, covered, stirring or rearranging halfway through the time. Plunge immediately into ice cold water to cool. Drain, pack and freeze. Microwaved vegetables are HEALTHIER! More nutrients, especially Vitamin C, are retained when microwaved than when conventionally blanched or cooked. 7. Soften one stick of refrigerated butter or margarine by heating for 30 seconds at 100% power. To melt butter, heat for 1 minute at 100% power. Clarify butter by melting 6-8 ounces in a 2 cup microwave-safe container on Low power (30%) for 2-3 minutes or until completely melted. Let stand for 3-4 minutes, remove the foam and slowly pour off the yellow oil or clarified butter. Remember higher wattage ovens may need shorter cooking times than these. WHAT IS THE TEMPERATURE CORRELATION BETWEEN CONVENTIONAL AND MICROWAVE OVENS? Microwave oven power is measured in watts and indicates the intensity of which your oven will cook. Learn to relat e your microwave "percentages of power" to your conventional "degrees of heat." Based on a microwave with 650-800 watts of power, the scale below shows how you can learn to relate your microwave "percentages of power" to your conventional oven's "degrees of heat." All heat measurements are in Fahrenheit. 100 - 90% power 425 - 500 degrees, deep fat fry, broil or stove-top burner on "high" 80% 375 - 425 degrees 70% 350 - 375 degrees or medium- high on stove-top 60 - 50% 300 - 350 degrees or medium on stove-top 40 - 30% 225 - 300 degrees or medium- low on stove-top 20% 200 - 225 degrees 10% 150 - 200 degrees or lowest setting on stove-top WHAT ARE THE PROPER COOKING PATTERNS AND ARRANGEMENT OF FOOD IN THE MICROWAVE? EMERGENCY SUBSTITUTIONS, EQUIVALENTS AND YIELDS Have you ever been in the middle of a recipe, and found you lacked a certain ingredient, and wondered if there was anything you could substitute? Or when a recipe calls for a "cup" of a certain ingredient, have you wondered just how many ounces it would take to make 1 cup? Here are just a few of the emergency substitutions, equivalents and yields you will find in my books. 1. Substitute 3/4 cup milk plus 1/3 cup of butter for 1 cup (40%) heavy cream. 2. Substitute 3 tablespoons of regular-type cocoa plus 1 tablespoon of margarine or butter for 1 ounce of unsweetened chocolate. 3. Substitute 1/2 cup of evaporated milk plus 1/2 cup water or 1 cup reconstituted non-fat dry milk plus 2 1/2 teaspoons butter or margarine for 1 cup whole milk. 4. Substitute 2 tablespoons of flour or 4 teaspoons of quick cooking tapioca (thickening) for 1 tablespoon of cornstarch. 5. To make 1 cup, it will take 4-5 whole eggs; 7-9 egg whites or 12-14 egg yolks. 6. It takes 7 ounces of uncooked spaghetti to make about 4 cups of cooked spaghetti. 7. It takes 1 pound of cheese to make 4 cups of shredded or 2 2/3 cups of cubed cheese. 8. It takes 1 pound of all-purpose flour to make 4 cups, but 1 pound of cornmeal will make only 3 cups. 9. A pound is: 2 1/4 cups, firmly packed brown sugar; 2 cups of granulated sugar; or 3 1/2 cups of powdered sugar. STANDARD ARRANGEMENTS: Corners cook four ways - from two sides, top and bottom. Sides cook three ways - from one side, top and bottom. Center cooks two ways - from top and bottom only. Sides cook three ways - from one side, top and bottom. Center cooks two ways - from top and bottom. FOOD ARRANGEMENT FOR EVEN COOKING WITHOUT STIRRING OR REARRANGING: All sides cook three ways - from in / out sides, top and bottom. Ring shaped pans work well for cakes and other foods since they allow microwave energy to reach food from the top, bottom, inside and outside of the ring. If you do not have a ring pan, an empty glass or cup may be placed in the center of a round dish to create a space, thus enabling the microwave energy to penetrate all four ways. Place thicker or denser food to the outside of dish, thinner or more porous portions to the center area of dish, preferably in a spoke pattern. When cooking three or more similar-sized pieces of food (such as rolls, boneless chicken breasts, potatoes, custard cups, etc.), arrange them in a circle leaving one to two inches between each. This pattern promotes even cooking by giving each piece maximum exposure to the microwave energy. This pattern also allows more even distribution of energy: from the top and bottom and from the inner and outer edges of the circle. WHAT ABOUT HERBS AND SPICES? All herbs and spices will keep longer if sealed tightly in a non-translucent container. Spices generally will last about six months (sometimes longer) when in ground form and indefinitely if whole. Dry celery tops, onion tops and green pepper pieces in the microwave and store in freezer for use later. When using herbs, the basic conversion rule is 1/2 teaspoon of dried herbs will equal 1 teaspoon of fresh herbs. Have you ever wondered what spice to use with a certain food? Or perhaps you have wondered the characteristic taste of a certain herb? For example, did you know that: ...All Spice (whole or ground), which is aromatic and spicy sweet, is great in fruits, meats, poultry or soups? ...Dill (seed or weed), which is mildly aromatic, is good with fish, seafood, meat or salad? ...Tarragon (leaves), which is strong and pungent with a licorice flavor, goes well with appetizers, eggs, fish, seafood, salads, sauces and soups? These are only a few of the many herbs and spices described with uses in my cookbooks. WHAT DOES MICROWAVE WATTAGE MEAN? Microwave oven power is measured in watts and indicates the cooking power of your oven. Generally, ovens labeled with more watts of power will cook food faster than ones with lower wattage. Recently most manufacturers have started using a standard test formulated in Europe. For this reason, some ovens rated by this procedure have earned higher wattage numbers than by U.S. test standards without actually cooking faster. Although foods will cook in any oven, to cook properly it is necessary to determine the wattage of your oven. I have used the following basic test over the years to help determine oven wattage output. It may help you also. One cup (8 oz.) of room temperature water (approximately 75 degrees) will boil at High power (100%) in: A. High wattage oven (850-1000 watts) in less than 2 minutes. B. Full power oven (650-850 watt) in 2-3 minutes. C. Lower power oven (400-650 watt) in 3-4 minutes. When using recipes and package directions, set a "High Power" microwave oven for less than minimum time recommended. If your oven is "Low Power", it will possibly take longer than times recommended. DID YOU KNOW????? 1. Eighty-five percent of conventional recipes will convert successfully to microwave. 2. Butters and oils normally needed to sauté foods conventionally are not needed when foods are cooked in the microwave. Instead, if a butter flavor is desired, add a small amount after cooking and the flavor will be absorbed by the food during standing time. 3. Less spices and herbs are needed in foods which are cooked in the microwave. Flavors will remain more intense than in foods cooked conventionally. Therefore, reduce the amount called for in conventional recipes by 20-25%. 4. The least "rich" liquid ingredient (such as water) in a conventional recipe may be reduced by 20-25% when cooking that recipe in the microwave. As there is no dry heat, the extra liquid will not evaporate and is not needed. 5. Foods, such as soups, which have a high liquid content take longer to cook than foods which cook from their own moisture content. Liquid ingredients slow down cooking. In other words, one pound of food with 50% moisture will take less time to heat to a certain temperature than one pound of food with 75% moisture. Foods with liquid added will take longer than those which have had no liquid added. For example: meat cooked in liquid will have a longer cooking time than meat not cooked in liquid. 6. Keep liquids covered to cut costs, as they release moisture, causing refrigerator to work overtime. 7. In cool water, a fresh egg will sink and lie horizontally on bottom; a week-old egg will lie tilted up; two- to three-week old eggs will stand upright; and old eggs will float and should be thrown out. 8. Cottage cheese stays fresher longer if stored upside down in the refrigerator. 9. In soup, leaf lettuce dipped in will remove excess fat from the soup; if you drop ice cubes in, the fat will cling to the cubes which you can remove and discard? 10. If something is too sweet, add a touch of salt. 11. A dash of Worcestershire sauce will add zip to mulled cider, pumpkin pie, spiced cookies and cakes. 12. To prevent gravy lumps when making gravy or thickening sauces, mix flour with a bit of salted hot water before adding it to the sauce. 13. Add dark percolated coffee to pale gravy: it will add color, but won‘t affect the taste. WHAT IS THE SIX-MINUTE-PER-POUND RULE? With but a few exceptions, foods (meats, poultry, vegetables and fruit) will cook to done in a full size oven (650-800 watts) at High power (100%) in 6 minutes per pound. An exception to this is fish and seafood, which take approximately 3-4 minutes per pound. In higher or lower wattage ovens, simply shorten or lengthen the cooking times slightly. When cooking is complete, allow food to stand 20- 25% longer. Eighty percent of the cooking occurs in the microwave while it is on. After the microwave shuts off and during "standing time", food will cook 20-25% more. This is caused by the heat created by vibrating water molecules as they are slowing down to a stop. Remember, while molecules are moving, they are producing heat and will continue to cook our food. Standing time allows this "ongoing" cooking to complete, which is critical to cooking good food in the microwave. Do not cook foods until "done," it will be "overcooked" and tough after the standing time and "ongoing" cooking takes place. Cover food you remove from oven for "standing time" so heat will not escape. BREADS Revive Rolls & Bread Place bread in colander of Micro-Steamer, or Micro-Oval Cooker, and add water to base. Microwave 30 seconds to bring back the life of the bread. Cornbread 1 box of Jiffy Yellow Corn Bread Mix Mix according to the package directions Pour in bottom of Micro-Steamer / Micro-Oval Cooker DO NOT COVER with Lid Microwave on High for 3 min. El Torito Corn Cake ½ cube butter 1 can whole corn, drained 2 eggs, beaten ½ cup sugar 1 can creamed corn 8 oz. sour cream 1 Jiffy cornbread mix In Large Rock N Serve melt butter and beat in eggs. Place the rest of the ingredient in the rock and serve and blend well. Cover and vent. Cook on high for 10-12 minute until set. Tupperware Bread In a Thatsa Bowl place 9 cups flour. Make well in center. In Mix N Stor Pitcher mix: 1 ½ cups scalded milk, 1 ½ cups cold water, ¾ cup sugar, 2 eggs, 1 teaspoon salt and 2 pkg. dry yeast. Pour in the center of the flour in Thatsa Bowl. DO NOT MIX. Seal and burp the bowl. Place in warm place until seal pops. (20-30 minutes) Melt 1 cup butter, pour over flour then knead a little bit. Leave very sticky. Seal and burp the bowl. Place in warm place until seal pops off (30+ minutes) Knead and you are ready to go. Makes 4 loaves or 1 loaf and 2 pans of rolls. Let rise and bake at 375* for 25-30 minutes. BREAKFAST Ham-Egg Bake 1 cups shredded Co-jack cheese 4 eggs 1 ¾ cup milk ½ cup Bisquick 1 ½ cups crumbled ham or bacon Crumble Ham in bottom or Rock N Serve or Oval Microwave Cooker. Sprinkle cheese over ham. Mix together eggs, milk and Bisquick. Pour over ham and cheese. Microwave for 11 minutes on high. Breakfast in a Mug 1 English muffin 1 egg 1 slice cheese 1 slice ham Salt and pepper In a microwave soup mug place the bottom half of an English muffin. Crack and egg over the muffin and pierce the yolk: Add cheese and ham. Top with other half of muffin. Microwave for 90 seconds. Breakfast is served. Sausage Quiche 12 Brown ‗n Serve Sausage Links 1 c. sliced Swiss Cheese(cheddar, etc.) 2 c. whole milk 1/2 c. pancake mix 1/4 tsp. pepper 6 eggs 1/4 tsp. salt 1/4 tsp. pepper 1/3 c. finely chopped onion (green onion, bell pepper, mushrooms, broccoli too!) Pam spray Cook sausage in Micro-Steamer / Micro-Oval Cooker colander 5-8 minutes. Clean base and lightly coat with Pam spray. In base of Micro-Steamer / Micro-Oval Cooker, add crumbled sausage, onions (and any other veggies you want) and cheese. Mix remaining ingredients and pour over sausage mixture. Cover and cook for 16 minutes on High. Let stand for 5 minutes covered. Mini Omelets Makes 7 omelets 5 eggs, beaten 1/3 cup shredded cheddar cheese 2 1/2 Tbsp. green onion,chopped 7 strips crispy bacon, crumbled Place Cooking Rack in bottom of Base of Oval Microwave Cooker; add bacon slices, cover and microwave for about 3 minutes on High until bacon is crispy. Remove bacon from Cooking Rack and set aside. In 7-count Silicone Muffin form, fill each cup about 1/2 way with eggs. Add 2 tsp. of cheese to each cup; follow with 1 tsp. of chopped green onion. Finally, top off each cup with crumbled bacon slice. Bake at 350°F for 15-20 minutes, until eggs are set. Remove from oven and let stand for a minute. Using Saucy Silicone Spatula, gently scoop mini-omelet out of each cup. Recipe can be doubled or tripled. Recipe Variations: Skinny Version Use egg whites, low-fat cheese and turkey bacon. Very Veggie Add chopped mushrooms and peppers—only need about 2 Tbsp. of each! Southwest Scramble Makes 6 servings 6 oz. reduced-fat pork sausage 10 large eggs 1/4 cup fat-free milk 3/4 cup shredded cheddar cheese 2 tsp. Southwest Chipotle Seasoning Placed crumbled sausage on Cooking Rack in Base of Oval Microwave Cooker. Microwave on High for 2 minutes; remove sausage and rack from base, drain any grease. Place eggs, milk, and Seasoning in Quick Shake® Container, seal and shake until blended. Return cooked sausage to Base, add egg mixture and cheese. Microwave on High for 2 minutes, stir and microwave an additional minute; let stand 2 minutes before serving. For firmer eggs, an additional minute in microwave may be necessary. Serving Suggestion: Top with sour cream, salsa, jalapenos, onions or olives. Egg Brunch Casserole ½ pound ground sausage 4 hashed brown cakes or 4 oz. Velveeta cheese regular hashed browns 1 can Rotel tomatoes and green 6 eggs chilies Brown sausage in Microwave cooker with rack. Drain. Take rack out. Put hashed browns on sausage. Cut cheese into 4 pieces and put on hashed browns. Pour tomatoes over top. Beat eggs and pour over all. Microwave approximately 12 minutes until cooked. This is delicious. Cinnamon Rolls One Tube Crescent Rolls (8) 1 cup Sugar 1 TBS. Cinnamon Vanilla seasoning 4 TBS. Butter (marg. is OK) Mix the Cinn. Vanilla seasoning and sugar together in a bowl. Melt the butter in the Micro Meas. Pitcher approx. 30 seconds. Lay out the crescent rolls and brush with the butter then sprinkle the sugar mixture liberally over the dough. Roll up the crescent and cover again with butter and sugar mixture. Bake on the Silicone Wonder Mat at 375 for 11-13 minutes. Serve warm or cover for later. CAKES Pineapple Up-Side- Down Cake 1 box Yellow Cake Mix 1 can slice pineapple rings (medium size can) 1/2 cup pineapple juice (juice from can) 1/2 cup of water 1/ 4 cup milk 1/2 c brown sugar 2 egg 3 tbsp Room Temperature butter or margarine Cherries cut in half (optional) ¼ cup Canola Oil PAM Spray Drain pineapple juice from can, reserving liquid. Pour dry cake mix in bowl Mix eggs, juice, water, milk, oil into cake mix and beat. Set aside for 5 minutes, allowing batter to thicken. Spray Pam along sides and base of steamer. Melt Room Temperature Butter or margarine in Micro-Steamer/Oval for 30 sec on High. Add brown sugar, stir dispersing evenly over bottom of cooker and Micro on High for 20 seconds. Arrange pineapple slices in bottom of Micro- Steamer over the brown sugar mix. (Start from the outside rim, then one in the center!) Place a cherry inside each pineapple ring. Pour cake mix over top of pineapples and microwave 13 min. Check center of cake with toothpick for excess moisture. A little moisture is PERFECT, because the cake will continue cooking until cooled. Let cool 5 min and invert onto plate. Turtle Cake 1 Devils food cake mix 1 cup water 3 eggs 8 oz. sour cream 1 cup chopped pecans ½ cup caramel ice cream topping Mix cake mix, water, eggs and sour cream. Sprinkle bottom of Rock N Serve or Oval Microwave Cooker with pecans. Pour cake mix on top of pecans. Spoon caramel topping over cake batter making sure not to touch sides of cookers. Recipe for all Box Cake Mixes (not Fudge Mixes) ½ cup water 1/ 4 cup milk 2 eggs ¼ cup Canola oil Mix in with dry cake mix! Let sit 5 minutes Spray Pam along sides and base of Micro-Steamer. Pour into Micro-Steamer. Microwave on High for 13 minutes You want the toothpick to be slightly damp. Do Not cook any longer. Let sit for 5-10 minutes Additional topping to consider: Using either the Micro-Steamer or Micro-Oval Cooker base, melt 2 tablespoons of warm butter in Microwave for 30 seconds. Add ½ cup Brown Sugar to bottom and Microwave for 25 Seconds. Add ¾ cup chopped Walnuts to base of cooker. Then follow by adding your cake mix on top! German Chocolate Cake 1 German Chocolate Cake mix 3 oz. sour cream 1 cup water 1 can coconut pecan frosting 3 eggs Mix cake mix, water, eggs and sour cream. Pour into Large Deep Rock N Serve or Oval Microwave Cooker. Top with 1/3 can of frosting. Microwave for 7 minutes, then on medium for 7 more minutes. Let stand for about 10 minutes; invert, frost and serve. Easy Cake Any cake mix (do not mix) Any pie filling (regular size can) 3 eggs Mix the top ingredients together in the Mix N Stor Pitcher. Pour into the any of our Microwave products. Cook on high for 8-12 minutes. Yummy! Lisa‟s Summer Cake 1 cake mix 1 cup water 1/3 cup light mayonnaise 1-2 teaspoons Tupperware Cinnamon Vanilla Spice Cinnamon Spice Frosting: 8 oz. Cream Cheese 16 oz. pineapple chunks, drained 2 tablespoons reserved juice or water 3-4 tablespoons powdered sugar Mix all cake ingredients in Mix N Stor Pitcher. Pour into any Tupperware microwave container. Cook at full power for 7-10 minutes. Put all frosting ingredients in Quick Chef with blade and stir. Frost cake when cooled. Pumpkin Cake 1 yellow cake mix 1 teaspoon cinnamon 3 eggs ½ teaspoon ground cloves ¼ cup oil ½ teaspoon ground ginger 1 can pumpkin (16 oz) Stir with whisk all ingredients. Pour half of batter into the Large Deep Rock N Serve or Oval Microwave Cooker. Cover and vent. Microwave for 6 minutes. Let stand for 5 minutes. Invert onto tray. Can layer with cream cheese Frosting. Soda Pop Cake 1 cake mix (any flavor) 1 can 12 oz. soda pop (may use diet) Mix both ingredients. Put in Tupperware microwave product. Cook for 8-11 minutes depending on your microwave. Frost with canned frosting if desired. Fast As A Flash Chocolate Cake (Low Calorie) 1 cake mix 1 cup water 1/3 cup fat free mayo 3 egg whites or 6 tablespoons liquid egg white 1 tablespoon Tupperware Cinnamon & Vanilla seasoning Mix all ingredients and cook in Tupperware microwave product in microwave for 7-11 minutes. Pour out and dust with powdered sugar or cover with Fat Free Cool Whip. Over The Top Cake 1 pkg German Chocolate cake mix ½ cup fat free sweetened Condensed milk 12 oz fat free caramel sauce 8 oz fat free Cool Whip Toffee bits Mix cake according to package directions and cook in Tupperware microwave product for 7-11 minutes in microwave. Take out and invert after cooling slightly.\ Poke holes in cake with a straw (larger if possible). Pour sweetened condensed milk into cake. Allow to absorb and pour caramel over entire cake. Serve with Cool whip and Toffee bits. This cake is incredible. Banana Split Cake 1 Jiffy Cake Mix 20 oz. crushed pineapple, undrained small box Instant Banana Crème 8 oz chipped topping pudding mix prepared Mix cake as directed and pour into Tupperwave Microwave product. Microwave for 4 ½ minutes. Cool. (You can freeze for 15 minutes if in a hurry. Pour can of pineapple over cake. Spread prepared pudding over pineapple. Spoon whipped topping over pudding. 3 D Cake 1 Devils Food Cake Mix prepared per box instructions 1 can Chocolate Frosting 1 bag Oreos Crush 6-8 cookies in the Quick Chef and set aside. Place cake mix, eggs, water and oil in Mix N Stor Pitcher. Stir with Saucy Silicone Spatula until well blended, seal and shake for 1 minute. Spray baking form with cooking spray. Put cookies on the bottom of baking form, pour cake mix over crushed cookies. Bake 35-40 minutes. Remove from pan. Microwave frosting in Micro Pitcher and heat in Microwave for 30 seconds. Pour over cake,. Crumble additional cookies on top of frosting. Pumpkin Spice Cake 1 Box Spice Cake Mix 3 eggs 1 (14oz) Can of Pumpkin Take the dry cake mix (in the bag) and kneed it to eliminate lumps. Now, mix all ingredients in the Mix n‟ Store Plus Pitcher until blended. (It will be thick) Grease the 6 cup or 8 cup Heat N‘ Serve container with non-stick spray. Pour in the batter (let rest 5 minutes) and cook until done. (About 9 min. in most microwaves) Check for doneness by using the spatula along all sides and peeking into the bottom. NOTE: You may substitute Apple Pie Filling for the Pumpkin. Lemon Cake Duncan Hines Lemon Cake 1 cup water 1/3 cup mayonnaise 6 tablespoons liquid egg whites Juice of 1 lemon 1 cup powdered sugar Mix and pour into Heat N Serve 6 ¼ cup Bowl. Microwave uncovered for 7-10 minutes. Punch holes in top. Mix lemon juice and powdered sugar. Pour half of glaze down holes while warm. Cool cake. Turn out of pan and pour rest of glaze. CHICKEN Ranch Chicken 1/2 c water 3/4 c instant rice 8 oz frozen veggies 5 un-breaded chicken tenderloin strips Paprika Ranch dressing Mix rice and water in Micro-Steamer base. Run veggies under hot water to thaw, then place in colander. Cut chicken into bite size pieces, coat with Ranch dressing and place on top of veggies, sprinkle w/paprika. Cover. Cook 5-7 min on High. Citrus Chicken Kabobs 1 pound fresh broccoli, broken into florets 2 large navel oranges 1 pound boneless, skinless chicken breast, cut into 1- inch cubes 4 plum tomatoes, quartered 1 large onion, cut into quarters Glaze: ¼ cup barbeque sauce 2 Tbs. lemon juice 2 Tbs. soy sauce 2 Tbs. honey Place one inch of water in Oval Microwave cooker add broccoli. Microwave on high for 4-5 minutes. Cut each orange into eight wedges. On eight metal or water soaked wooden skewers, alternately thread chicken, vegetables, and oranges. In a small bowl, combine the glaze ingredients. If grilling the kabobs, coat the grill rack with nonstick cooking spray before starting the grill. Grill kabobs, uncovered, over medium heat for 4-5 minutes on each side or until chicken juices run clear. Brush frequently with glaze. Chicken Cordon Blue 1 boneless chicken breast 1 piece of Swiss cheese 1 piece of ham luncheon meat Butter Cracker Crumbs Pound the chicken breast until thin. Place slice of ham and slice of Swiss cheese on breast. Roll up and secure with a toothpick. Roll in melted butter and then cracker crumbs. Microwave on high in Medium Shallow Rock N Serve for 1 ½ minutes. Let stand for 1 minute. You can cook for 2- 3 minutes. One Dish Teriyaki Chicken Dinner Place (4) four boneless, skinless chicken breasts in Tupperware Season Serve marinader. Add Teriyaki sauce for marinade. Let sit at least a couple of hours, up to overnight. Remove tray from Micro-Steamer. Dump up to 3 cups of rice and an equal amount of water in bottom of steamer. Add butter and whatever spices you prefer with your rice. Place steamer tray on top of rice. Place marinated chicken in tray. Place cover on steamer. Microwave on high for 4 minutes. Add 2 cups cut up broccoli, or veggie of your choice. Replace cover and microwave another 6 minutes. Let stand 5 minutes Chicken Manicotti 10 Manicotti 1 lb. skinless boneless chicken 32 oz. jar Spaghetti Sauce breasts 1 pkg. Lucitella Cheese 1 cup Ricotta Cheese Pre cook chicken in any Tupperware microwave products. Boil Manicotti For 10 minutes. Spread a layer of Spaghetti Sauce over bottom of Rock N Serve or Oval Microwave Cooker. Dip cooked chicken pieces in Lucittella cheese. Stuff coated chicken pieces into cooked Manicotti. Put in container. Mix remainder of Spaghetti Sauce with Ricotta cheese and egg. Pour over the manicotti. Make sure it is covered with Spaghetti Sauce. Tope with Mozzarella cheese. Microwave 8-10 minutes. Stir Fry Chicken and Rice In bottom of Micro-Steamer / Micro-Oval Cooker mix: 3/4 cup quick cooking rice, 1/2 teaspoon oregano, 2/3 cup water 1 tablespoon chicken bouillon granules In colander place 6 oz chicken breasts cut into strips, 2 cups frozen veggies 3/4 tablespoon Tupperware Italian Seasoning Cover. Cook on High 7-9 min or until rice and chicken are tender. Mix all ingredients after cooking Chicken and Broccoli Place in Micro-Steamer / Micro-Oval Cooker Colander: 2 cubed boneless breasts 1/2 to 3/4 bag frozen broccoli In the bottom of the Micro-Steamer / Micro-Oval Cooker mix the following: 1 can of cream of chicken or mushroom soup 1 cup instant rice, 1/3 cup milk Add cubed Chicken to steamer tray. Cover, and microwave on high for 10 min. Let sit for 5 minutes. Place cubed Chicken in base with rice and soup mixture. Stir, and serve! Chicken Fajitas 3-4 chicken breasts in strips ½ onion, julienned ½ bell pepper, julienned ½ red pepper, julienned 1 tablespoon Chipotle Seasoning cilantro In Heat N Serve 8.25 Oval, Microwave cooker or Rock N Serve Large Deep combine chicken and onions. Cook on high for 5 minutes. Stir in Chipotle. Top with peppers and cook on high for 3 minutes. Stir. Top with cilantro and serve with warm tortillas or wrap in lettuce leaves. Serves 4 Roasted Chicken 1 (3 1/2-4 lb.) Roasting chicken, rinsed & cleaned 1/2 stick of soft butter (or margarine, if you must) 1 large onion peeled and quartered 3 cloves garlic Juice of 1 lemon or lime Juice of 1 squeezed orange Salt, pepper, Tupperware Italian seasoning or seasoning of your choice Place rinsed chicken on cooking rack in Base of the Micro-Oval Cooker. Insert orange juice, seasoning and onion in cavity of chicken. Slice openings in top skin of breast meat and sides, insert butter / garlic mixture. Squeeze lemon juice on top of chicken, and season. Place Deep Colander Ring on top of the base of Micro-Oval Cooker. Cover with lid. Microwave on High for 7 1/2 minutes per pound until internal temperature reaches a minimum of 170 degrees. (My 5 lb chicken cooked in 27 minutes at sea level). Let rest 5-10 minutes with Lid on top before slicing. Chicken will continue to cook in cooker. “Henrietta” The Happy Chicken Whole Chicken, 3 to 4 lbs. Rinse and drain. Place cooking rack in the Oval Micro Cooker. Season with one of the Tupperware Seasoning Blends. Shake a little on the inside of chicken also. Stuffing chicken with fruit (apple/citrus ) or onion will enhance the flavor) Place oval ring on top of 2 1/2 quart base to give height to cooker. Place Henrietta breast up Cover and microwave 7 minutes per pound. The aroma will knock you over. Optional: add olive oil spray first then add seasoning blend for a more crispy chicken. Fajitas 2/3 Chicken Breasts Sliced 1 green pepper Sliced 1 onion Sliced 1 tomato Sliced Cilantro 2 tablespoon Chipotle seasoning Tortillas Put all ingredients except cilantro and tortillas in Oval Microwave Cooker Cook 5 mins. Stir and cook another 5 minutes. Add Cilantro. Heat tortillas and serve with Fajitas. Golden Mushroom Chicken 4 boneless, skinless chicken breast Salt and pepper and favorite seasoning 1 pkg. of sliced mushrooms 1 sliced onion 1 can of Campbell‘s Golden Mushroom Soup Season chicken breast and roll them skinny end to fat end. Then place in base of Oval Cooker. Place fresh mushrooms and onions on top and then pour soup over, and cover with lid. May seem thick but remember it will thin with cooking. Cook for 15-20 min. on high. Rotisserie Chicken 1 Whole Chicken (3 to 4 pounds) You‘re Favorite Seasoning, such as Hickory Mesquite Tupperware Seasoning. Clean and Rinse chicken. Place chicken in base of the Tupperware Oval Cooker. Cover. Microwave on high 6 to 7 min. per pound. Let Stand 4 to 5 min. before serving. All-American Meal 4 to 6 chicken breast 1cup long grain rice 1 bag frozen veggies 2 cups of water ¼ c. parmesan cheese Salt and pepper ½ c. Italian bread crumbs 1 TBSP Mayo Place rice, water, salt and pepper in base of Oval Cooker. Then place deep colander ring with the colander floor on top and place veggies in colander. On a plate place parmesan cheese bread crumbs, and seasonings, lightly coat chicken with mayo and roll in mixture. Fold Chicken breast in half making and even piece of meat and place on top of veggies evenly. Cover and cook on high 25 min. Corn Flake Chicken and Rice Pilaf Same as All-American meal except use honey crunch cereal to coat chicken. Viva Le Chicken 4 chicken breasts 12 corn tortillas, cut into 1‖ squares 1 onion, chopped 2 cans cream of mushroom soup 7 oz. green chili salsa 1 lb. Grated cheddar cheese Cut chicken into squares. Combine with remaining ingredients in That‘s a Bowl. Put in Large Rock and Serve or Oval Microwave Cooker. Cook in microwave for 10 minutes; stir then cook 10 more minutes. Check meat for doneness. Ready to serve. Chicken Divan 16 oz. fresh or frozen broccoli 2-3 chicken breasts 2 cans cream of chicken soup 1 cup mayonnaise 1 teaspoon lemon juice ½ cup shredded cheese 1 teaspoon curry powder Cut chicken into square pieces. Steam broccoli if using fresh. Mix with remaining ingredients. Pour into large Rock and Serve or Oval Microwave Cooker. Cook 10 minutes in microwave; stir and cook 10 more minutes. Check meat for doneness. I use more broccoli and if frozen is used add ¼ cup minute rice. Chicken Nachos 1 whole chicken Tupperware chipotle seasoning cheddar cheese, grated 1 onion 1 green onion tomato sour cream 1 can refried beans, heated 1 bag of tortilla chips Place whole chicken in either stack cooker or Oval Microcooker, season with Tupperware Chipotle Seasoning. Cover and cook 30 minutes. Allow to cook for 5 minutes. Assemble remaining ingredients while chicken is cooking. Cut up chicken and assemble with remaining ingredients. Microwave until cheese is bubbly. COFFEE MIXES BAVARIAN MINT 2/3 c. Instant Coffee 1 c. Sugar 1 Rounded tsp. loose, dried mint leaves 2/3 c. non-dairy creamer CAFÉ‟ L‟ORANGE 2/3 c. Instant Coffee 1 c. Sugar Dried crushed orange peel ¼ tsp. Cinnamon CAFÉ‟ MOCHA 2/3 c. Instant Coffee 3 Tbsp. Unsweetened Cocoa 1 1/3 c. Sugar 1 c. Non-dairy Creamer ¼ c. Nonfat dry milk SWISS MOCHA 1 c. Instant Coffee 1 c. Sugar 2 c. nonfat dry milk 4 tsp. cocoa powder CAFÉ‟ VIENNA MIX 1 c. Sugar 2 tsp. Cinnamon 1 ½ c. Non-dairy Creamer 1 ½ c. Nonfat dry milk 4 Tbsp. Cocoa 1 c. Instant coffee CINNAMON „N SPICE 2/3 c. Instant Coffee 1 1/3 c. Sugar ½ tsp. Cinnamon ½ tsp. Nutmeg ½ tsp. Allspice CAFÉ‟ AU LAIT MIX One 11-oz Jar Non-Dairy Creamer ½ c. Packed Brown Sugar ½ c. Instant Coffee crystals Dash of Salt (Use ¼ c. mix to 2/3 c. hot water) CAFÉ‟ VIENNA 1 c. Instant Coffee 1/3 c. Sugar 1/3 c. Nonfat Dry Milk 1 tsp. Cinnamon ITALIAN MOCHA ESPRESSO ½ c. Instant Coffee ½ c. Sugar 2 ¼ c. Cocoa Powder TOFFEE COFFEE 1 c. Instant Coffee 1 c. Non-Dairy Creamer 1 c. Brown Sugar CAFÉ‟ ORANGE CAPPUCCINO 1 c. Instant Coffee 1 ½ c. Sugar 2 c. Nonfat Dry Milk 1 tsp. Dry Orange Peel COFFEE MIXING DIRECTIONS * Place all ingredients in blender, blend until powdered * Use 1 - 2 tsp. with 1 cup hot water for individual serving. * SPECIAL NOTE: For sugar substitute, use 16 tsp. for 1 c. sugar. You may also use decaffeinated coffee. RUSSIAN TEA 1 c. Instant Tea 1 9 oz. Jar Tang 1 3-oz pkg. pre-sweetened Lemonade ½ tsp. Ground Cloves 1 tsp. Cinnamon Mix ingredients together. Makes a little over one pint dry mix. To serve, use 2 tsp. in 1 cup of boiling water. Store in Modular Mate Oval 3 or Mini Rectangular 1. COOKIES AND BROWNIES Brownies 6 tablespoons butter ¼ cup cocoa Melt together for 40-45 seconds in Large Deep Rock N Serve or Oval Microwave Cooker. Add: 1 cup sugar 2 eggs 1 teaspoon vanilla 1 cup flour ¼ teaspoon salt ½ cup chopped nuts Mix and bake covered for 5 minutes in Microwave. Shake chocolate chips on top during standing time. After 2 minutes, swirl with a knife. You may also use Chocolate Dinner Mints. 5 Minute Brownies 2 eggs, beaten 1 teaspoon vanilla ¾ cup flour 1 cup sugar 1 stick butter ½ cup cocoa 1 cup chocolate chips and nuts if desired Mix all ingredients together until moistened (Butter will be lumpy): pour into Tupperware Microwave product and microwave on high for 5 minutes. Cool and serve with ice cream. Chocolate Carmel Bars 1 large package chocolate chip cookie dough 1 jar caramel syrup Press cookie dough onto cookie sheet with Silicone Wonder Mat. Allow Mat to overlap edges of cookie sheet (may use 9x13 pan if needed). Pour caramel over cookie dough. Bake at 350 for approximately 20 minutes. Cut with plastic spatula or take cookie off Wonder Mat to cut as the Mat will cut. Chocolate Mint Brownies 1 box Brownie Mix 12 peppermint patties Mix brownies according to package directions. Pour into 9x13 pan lined with Tupperware Silicone Wonder Mat. Break patties up and sprinkle over brownies. Bake at 350 for 17-20 minutes. This recipe is one that doesn‘t cook in the microwave. Lemon Bars 1 box of Butter Cake Mix 1 egg 2-3 Tbsp water 1 box of Jello Brand Lemon Meringue Pie filling Powdered Sugar Mix half of the cake mix, egg and water. Mixture should be thick. Place mix in the bottom of a shallow, long Rock N Serve. Spread out evenly as this will be your crust. Cook in Microwave for 4-5 minutes. Check for doneness, allow to cool 2 minutes then press mixture flat with the palm of your hand. In a 6 ¼ cup Rock n Serve add all of the ingredients listed on the Jello pie filling box. Stir well and cook 2 minutes in microwave, remove stir and cook 2 more minutes. Remove and stir, if mixture is thick allow to cool, if additional time is needed cook 2 more minutes and stir. When mixture has cooled for 5 minutes, pour over cake crust and cool completely. Once bars have cooled sprinkle with powder sugar, cut and serve. Toffee Chip Bars 1 yellow cake mix 2 sticks for butter, softened 2 eggs 1 cup of brown sugar 1 tsp vanilla 2 cups crushed Heath bar or Heath bar chips 1 cup of chocolate chips Combine cake mix, butter and eggs, until smooth. Add brown sugar and vanilla. Stir in crushed Heath bar mix well. Pour mixture into large Rock N Serve. Top with Chocolate chips. Cook in microwave 8-10 minutes as needed. Remove and cool. Cut into bars. 5 Layer Bars Melt 1/3 cup butter in Rock N Serve Large Container or Oval Microwave Cooker for 45 seconds. Add 1 cup graham cracker crumb; mix, flatten and microwave 1 ½ minutes. Then add the following: ¾ cups mild chocolate chips or whatever ¾ cups coconut or toffee chips or whatever 2/3 cups sweetened Condensed milk (about ½ of the can) Cover and microwave for 4-5 minutes. Cool completely, cut and serve. Microwave Oatmeal Chocolate Bars In a Prep Essentials Mixing Bowl combine: 2 cups quick cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine (melted) 1/4 cup white corn syrup Press mixture in the Rock ‟N Serve Large container. Microwave uncovered on HI for 2 minutes. Rotate a half-turn and microwave 2 minutes longer (If using a carousel disregard this.) Remove from microwave and sprinkle with 1 cup chocolate chips (6 oz.) Return to microwave on 30% power until chips are glossy. Remove and spread chips evenly over the top. Refrigerate 15-20 minutes before cutting. Can be done ahead. Temptation Bars Makes 28 cookies 14 whole graham crackers 1 (12 oz.) jar caramel sauce 1 (7 oz.) jar marshmallow crème 2 (12 oz.) pkgs. milk chocolate chips (or semi-sweet) 1 cup chopped nuts Melt 1 package of chocolate chips in Base of Oval Microwave Cooker for 11/2 minutes. Stir and melt for additional 30 seconds, if necessary. On a 15 1/2" x 10 1/2" jelly roll pan, lined with a Silicone Wonder™ Mat, evenly spread the melted chocolate. Lay, side-by-side, the graham crackers over the melted chocolate. Melt the marshmallow crème for 30 seconds; spread over graham crackers. Add the chopped nuts. Pour caramel sauce over graham crackers, smoothing out with Saucy Silicone Spatula. Melt second package of chocolate chips; gently spread over caramel with Saucy Silicone Spatula. Chill for about 15 minutes. To break into bars, pull up mat and start to fold over. Cookies should break apart to the shape of the original graham cracker. For best results, keep refrigerated. 1 Minute Peanut Butter Cookies 1 cup peanut butter 1 cup plus 2 tablespoons sugar 1 egg ¼ teaspoon Cinnamon-Vanilla spice Combine ingredients except extra 2 tablespoon sugar with Silicone Spatula in Min N Stor Pitcher and shape into 1 inch balls. Roll balls in sugar and place on Silicone Wonder Mat. Flatten with fork and bake for 8-10 minutes at 375. Add Hershey Kiss after baking if desired. Rice Krispies Treats In Large Rock N Serve or Oval Microwave Cooker, microwave ¼ cup butter and 10 ½ oz. bag Marshmallows for 2 minutes. Stir, than add 6 cups Rice Krispies. Spread in lightly greased 9x13 pan. Cut and enjoy! Giant Cookie 18 oz. size of ready made cookie dough 1 baggie Waxed paper Line Rock N Serve with wax paper. Place cookie dough on paper and smash with hand in the baggie. Microwave for 5 minutes. Remove and let stand to finish cooking. Macaroons 16 oz. coconut 1 can sweetened condensed milk 1 teaspoon vanilla Mix all ingredients. Drop by teaspoonful onto Silicone Wonder Mat. Bake at 375 for 15-20 minutes. DESSERTS Tropical Fruit Cream Pie 2 cups cold milk 1 package instant coconut cream pudding mix 1 can (15 oz) tropical fruit salad ½ cup flaked coconut, toasted 1 graham cracker crust (9 inch) In a Impressions bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand until slightly thickened, about two minutes. Add fruit and coconut; mix well. Pour into crust. Refrigerate until serving. Yield 6-8 servings. Pineapple Delight Makes 6 servings 2 Tbsp. light brown sugar 1 (16 oz.) box angel food cake 1 (20 oz.) can crushed pineapple in natural juice Drain pineapple, setting aside juice for later. Place pineapple in Base of Oval Microwave Cooker. Sprinkle brown sugar over pineapple. In Thatsa™ Bowl, combine cake mix with pineapple juice until moist. Pour cake batter over pineapple/sugar mix. Microwave on High for 7 minutes. Let cake sit for 2 minutes before serving. Recipe Variation: Substitute peaches in juice for pineapple. Creamy Cheesecake Crust: 5 tablespoons butter or margarine 1 cup graham cracker crumbs 1 tablespoon sugar Filling: 2-8oz packages cream cheese (softened) 1 cup sugar 2 eggs 2 tsp vanilla 2 cups sour cream Put butter in Micro-Steamer/Oval Cooker. Cook on High for 1 minute, or until melted. Stir in crumbs and sugar, mix well. Press into bottom and side of micro steamer. Cook on High for 1 minutes, or until set. Cool before filling. Combine softened cream cheese, sugar, eggs, and vanilla until smooth: stir in sour cream. Pour mixture into prepared crust. Microwave 9 minutes, or until center is almost set. Chill at least 3 hours, or overnight. Serves 8 Fluffy Green Stuff 1 box pistachio instant pudding 1 - 12 oz. container cool whip 1 - 16 oz. can undrained crushed pineapple ½ cup chopped walnuts ¾ cups miniature marshmallows Put all ingredients in Large Tupperware Impression 18 cup Bowl. Mix by hand. Chill 2 hours before serving. Hostess Twinkie Dessert In a Modular Mate Rectangular 1 Container, half 6 Hostess Twinkies, cutting lenghtwise. Thaw 1 pack of frozen strawberries, and using the Double Colander, drain the juice into a Thatsa Bowl Jr. Set berries aside. Dip Twinkie halves in juice and place in a Jel-Ring Mold in alternate grooves. Spoon the berries into the remaining grooves. Spoon in a small package of Cool Whip to fill in the rest of the Jel-Ring Mold. Seal and freeze for at least one hour. Prepare one of these to serve and the party and have a drawing or give the Host the one you make at the party. Jel-Ring Cheesecake 8 oz. Cream Cheese 1 Package Jell-O No Bake Cheesecake (Pie filling – optional) Follow instructions to prepare the graham cracker crust. Prepare filling in the Mix-N-Stor Plus Pitcher as indicated on box, adding the 8 oz. pkg. of cream cheese. Turn Jel-Ring Mold upside down (have insert already in place). Spread pie filling (or fruit filling in Box) around mold. Pour the Cheesecake filling over the fruit. Place the crumb mixture on top of the filling. Put seal on and chill. Unmold and serve Strawberry Margarita Squares Combine 1¼ cups crushed pretzels and ¼ cup melted butter or margarine in a 13 x 9 pan. Press the crumb mixture firmly on the bottom of pan. Refrigerate. Mix 1 can (14 oz.) sweetened condensed milk, 1 cup pureed strawberries and ½ cup lime juice in Thatsa Bowl Jr. until well blended. Stir in 1 (8 oz.) carton Cool Whip. Pour into crust. Freeze until firm. Great when made a day ahead. Garnish with extra sliced strawberries. Makes 12 servings. Pina Colada Cups Divide 1/3 cup crushed Oreo Cookie crumbs between 12 paperlined muffin cups. Mix 1 (8 oz.) package softened cream cheese and 2 Tablespoons sugar until light and fluffy. Add 1 can (8 oz.) crushed pineapple and 1 cup toasted coconut. Stir in 2 cups thawed Cool Whip. Spoon mixture over cookie crumbs. Sprinkle with additional toasted coconut. Freeze until firm. Before serving, let cups stand at room temperature for 10 minutes. Makes 12 servings. Kahlua Pie Mix 1 ¼ cups Oreo Cookie crumbs with ¼ cup melted butter or margarine in a 9-inch pie plate. Press against sides and bottom of pie plate. Beat together 1 package Vanilla Instant Pudding and Pie Filling Mix, 3 tsp. Instant Kahlua flavored coffee, and 1 cup milk in Thatsa Bowl Jr. until thickened. Stir in 2 cups thawed Cool Whip. Spoon into crust. Freeze. Drizzle with chocolate sauce. Makes 8 servings. Creamy Chocolate Mousse Beat 1½ cups whipping cream in Thatsa Bowl Jr. until soft peaks form. Gradually add 3 Tablespoons sugar and 1½ teaspoons vanilla extract. Beat until stiff peaks form. Fold in 1/3 cup chocolate syrup and 3 Tablespoons baking cocoa. Spoon into dessert dishes. Refrigerate until serving. Garnish with fresh sliced strawberries. Makes 6 servings. Caramel Apples in A Dish 1 cup packed brown sugar ½ cup whipping cream 4 tablespoons Karo Syrup In Tupperware microwave dish stir to combine ingredients. Microwave on Hi for 1 minute. Stir. Microwave one more minute. To serve: Spoon over individual dish servings of chopped apples Add nuts and serve over ice cream if desired. Coconut Cream Pie 6 oz. Shortbread pie crust ¾ oz. Pkg Instant vanilla pudding 14 oz. Milk ¼ teaspoon cinnamon vanilla 1 ½ cup shredded coconut spice Cook whip or whipped cream Bake ½ cup coconut on Silicone Wonder Mat lined cookie sheet. Bake at 350 for 6-10 minutes to brown. Brush crust with egg white. Bake for 6 minutes. Mix pudding and milk in Quick Shake Container. Shake for 1 ½ minutes. Let stand for a minute or two. Combine pudding, spice and uncooked coconut in Mix N Stor Bowl. Stir with Silicone Spatula. Spread in crust and top with whipped cream or cool whip. Homemade Hot Fudge Sauce ½ cup sugar 1-1 ½ tablespoons cornstarch 3 tablespoon cocoa Mix together in Quick Shake; ½ cup water and above ingredients. Microwave in Rock N Serve for 1 minute, stir and microwave another minute. Add 1 tablespoon or butter and 1 teaspoon vanilla. Great on ice cream or to frost brownies. Add to orange sherbet for a tootsie roll treat. Hot Fudge 14 oz. Sweetened condensed milk 16 oz. Hershey syrup (not fudge) Combine these two ingredients in medium deep. Cover. Vent. Heat on high for 2-3 minutes until hot. Serve over ice cream, brownie, cake, etc. Store left overs in refrigerator. Magic Lemonade Pie 6 oz. can frozen lemonade 1 can Eagle Brand sweetened condensed milk 9 oz. Cool Whip graham cracker crust Mix lemonade and milk in Mix-N-Stor Plus Pitcher. Fold in Cool Whip with Silicone Spatula. Press graham cracker crumbs mixed with 1/2 stick melted margarine into 2 pie pans or Modular Mate Rectangular 1. Pour pie filling on top of crust. Chill. Garnish with lemon strips and/or Cool Whip dollops. Cinnamon Vanilla Whipped Topping 1 pint strawberries 1 teaspoon Cinnamon Vanilla 8 oz Cool Whip Mix Cinnamon Vanilla with Cool whip. Serve with strawberries. How quick and easy can you get? Jello Roll Ups 1 small box Jello (not sugar free) ½ cup warm water 14 large marshmallows Mix jello and water in Large Deep Rock N Serve. Microwave on high for 1 ½ minutes. Add marshmallows, microwave on high for 1 minute. Blend with wire whisk until well mixed and frothy. Pour in a lightly greased 9x13‖ pan. Fridge for 30-40 minutes. Loosen edges with the Saucy Silicone Spatula and roll toward you from the top. Slice into 1/2‖ pieces. Makes about 15 roll ups. Fruit Cobbler 1 package of 12 Archway Oatmeal cookies 1 can pie filling of your choice Using the Rock N Serve Large Deep or Oval Microwave Cooker, place six cookies in the bottom. Pour pie filling over the top of that. Crumble remaining 6 cookies over the pie filling. Microwave for 3-4 minutes. Top with Cool Whip or Ice Cream. Cobbler 2 cans fruit pie filling 2 boxes Jiffy or other yellow cake mix 1 stick of margarine ½ cup water In Large Shallow Rock 'N Serve, layer 1 box Jiffy cake mix (dry, right out of the box). Add 2 cans of pie filing and ½ cup of water. Top peaches with the other box of dry cake mix. Use fork to push down this top layer so that it becomes moist in the juice. Do NOT mix it into the peaches, just let it get moist. Slice thin pats of margarine on top, covering as much as possible. Microwave 25 minutes until its light brown on top. Cool for 10 minutes. Apple Crisp 1 medium apple 2 tablespoons oatmeal 2 tablespoon flour 2 tablespoon brown sugar Core and shop the apple, place in the medium shallow Rock N Serve. Mix dry ingredients together and pour over apples. Top with 1 tablespoon butter and microwave for 2 minutes. Stir and microwave for 1 minute more. One Minute Ice Cream 1 cup frozen fruit (whole strawberries work best) 1 cup whipping cream 1 teaspoon vanilla ½ cup sugar or splenda Pour all ingredients into Quick Chef with chopping blade. Spin for 30 seconds. Ready to serve!! Chocolate & PB Dip 3.9 oz pkg chocolate instant pudding 12 oz. fat free evaporated milk ½ cup creamy peanut butter graham crackers or cookies for Dipping Mix milk and pudding into Quick Shake container, seal and shake until thickened. In a Tupperware microwave product place peanut butter and microwave on high for 30 seconds until slightly thickened. Stir in pudding. Serve chilled with crackers or cookies. Cinnamon Apples 3-4 apples, cored and sliced ½ C. brown sugar 1 tsp cinnamon-vanilla seasoning Add sliced apples to Microwave Oval Cooker. Sprinkle with brown sugar and seasoning. Cook in microwave for 4 minutes. Stir. Return for another 4 minutes. May serve apples with homemade whipped cream. Mix ½ pint of chilled heavy cream, 1-2 tsp. of sugar and a pinch of cinnamon- vanilla seasoning. Whip in Quick Chef until firm. Flan 1 can of Condensed Milk 1 can Evaporate Milk 4 eggs 1 Cream Cheese Softened 1 Tbls Vanilla 1 Can Lechera Place all ingredients except Lechera in blender for about 11/2 mins. Take ¼ cup Lechera and spread on bottom of Heat n Serve. Then pour ingredients and cover. Micorwave 10 to 12 mins. Pineapple Pie 4 oz of sour cream in the Quick Chef 1 large pkg of Vanilla Instant Pudding... Stir with the blender in the Quick Chef... Then add 1 (large) can crushed pineapple....hold back a little of the pineapple for the top of the pie ...yes put the juice in with the pudding and sour cream also!! stir again.... Then with spatula....spread into graham cracker crust....top with cool whip and sprinkle crushed pineapple on top and sprinkle vanilla cinnamon seasoning for color!! Peach Cobbler For Rock ‘N Serve Large 1 large can sliced peaches, drain about 1/2 of the juice 1 yellow Jiffy cake mix 1/4 cup butter or margarine Sugar & cinnamon or Cinnamon & Vanilla seasoning Pour partially drained peaches into the Rock ‟N Serve Large container. Sprinkle dry Jiffy cake mix over the top. Cut butter into thin slices and lay over the cake mix. Sprinkle with sugar and cinnamon or seasoning. Microwave uncovered on HI 12 minutes. Can be served with ice cream or Cool Whip, but is great as is! Warm Rice Pudding Makes 6 servings 1 cup short grain rice, uncooked 2 cups water 1 (14 oz.) can fat-free sweetened condensed milk 1/2 cup raisins 1/2-1 tsp. Cinnamon- Vanilla Spice In Base of Oval Microwave Cooker place rice and 2 cups water; cover and microwave at 100% for 5 minutes; stir with Saucy Silicone Spatula, replace cover; microwave for 10 minutes at 70% or until water is absorbed and rice is tender. Gently fold in sweetened condensed milk, raisins and Spice; cover and microwave at 70% for 6 minutes until milk is slightly absorbed. Allow mixture to cool slightly. Remove from Base and place into favorite Tupperware Bowl. Best served warm. CHOCOLATE < Omit raisins and add 1/2 cup semi-sweet chocolate chips to slightly cooled pudding. FONDUE Chocolate-Marshmallow Fondue 6 ounces chocolate chips 1/2 cup miniature marshmallows 1/3 cup whipping cream, 1/3 cup orange flavored liqueur Combine all ingredients in a small heavy pot. Place over low heat and stir until melted and thoroughly combined. Excellent with fresh fruits and small pieces of pound cake. Mexican Fondue 1 (2 pound) lean rump steak 1 tablespoon vegetable oil 1/2 Spanish onion, finely chopped 1 clove garlic, crushed 1 (14 ounce) can tomatoes, undrained 2 tablespoons tomato paste 1/2 teaspoon chili powder 1 fresh green chile, seeded and Salt and pepper. Chopped Cut meat into 1-inch cubes and put onto a serving plate. To make the Mexican sauce, heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato paste and chili powder. Simmer uncovered for 10 minutes. Remove the sauce from the heat and purée in a blender or food processor until smooth or press through a sieve to give a smooth sauce. Return to the heat. Add the chopped chile and simmer for 15 minutes more. Season with salt and pepper. Serve with the meat cooked in the hot oil. Dessert Fondue 12 ounces chocolate chips, 1/2 cup water 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 small fresh pineapple, 2 firm bananas, peeled 1 cup whole strawberries Melt chocolate chips with water, vanilla extract and cinnamon in fondue pot, using manufacturer's directions. Cut pineapple in half lengthwise. Remove fruit; core and cut into wedges. Slice bananas in diagonal chunks. Arrange pineapple, bananas and strawberries on a plate. Dip fruits in chocolate to serve Beef Fondue 2 pounds filet steak Vegetable oil Curried Chutney Sauce, recipe follows Béarnaise Sauce, recipe follows Barbecue Sauce Cut the steak into 3/4-inch cubes and arrange on platter. Fill a fondue pot half full with vegetable oil. Heat on stove and transfer to burner. To serve, the meat is picked up with fondue fork and immersed into hot oil until cooked to desired doneness. Once cooked serve with sauces. Curried Chutney Sauce: 1/2 cup plain yogurt, drained in cheesecloth 1/2 cup mayonnaise, 1/2 cup mango chutney, drained and chopped 1 teaspoon fresh lime juice, 2 teaspoons toasted curry powder 2 tablespoons minced red onion, 1/4 teaspoon cayenne toasted. Cheddar Cheese and Calvados Fondue 1 garlic clove 1 1/2 cups dry white wine 2 tablespoons Calvados or other apple brandy 2 pounds Vermont Cheddar cheese, cut into small cubes 1/2 teaspoon freshly ground flour (if necessary) Pepper, nutmeg, to taste Crusty Italian Bread, broccoli, mushrooms, other vegetables of choice Set the fondue pot over heat source. Split the garlic and rub the pan with it. Pour in the wine and Calvados and heat until the liquid starts to bubble. Add the cheese; stir until melted and smooth. Add flour for thickening if necessary. Add the pepper and nutmeg and serve with cut-up bread pieces and vegetables. Classic Swiss Cheese Fondue 1 garlic clove, cut in half 2 cups dry white wine (Neuchatel, Rhine or Chablis) 1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated), 3 tablespoons cornstarch 3 tablespoons Kirsch or brandy Salt, Black pepper, Pinch of nutmeg 2 loaves crusty French or Italian bread Rub fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in Kirsch. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch mixed with a little wine. Seafood Cheese Fondue 1 clove garlic, cut into small pieces Freshly-ground black pepper Steamed shrimp, scallops, King crab or lobster chunks 2 cans frozen shrimp soup 1 cup milk, Paprika 1 pound Swiss cheese, grated French bread in 1-inch cubes Rub pot with garlic. Heat soup in pot and beat until smooth. Slowly add milk and beat again. Add cheese slowly, stirring as it melts. Sprinkle with pepper and paprika and place over burner. Dunk the seafood and bread using fondue forks. Cheese Fondue Savant 1/4 cup butter 3 tablespoons flour 1 1/2 cups milk 1 can Cheddar cheese soup 8 slices American cheese, cubed Minced garlic Minced onion Seasoned salt Melt butter in heavy saucepan, then stir in flour. Add milk gradually, cook, stirring constantly, until thickened. Add soup, cheese, garlic, onion and salt. Cook over low heat, stirring frequently, until cheese is melted. Pour into fondue pot and place pot on stand over low flame. Crab Fondue 1 (5 ounce) jar sharp cheese, 8 ounces cream cheese 1/4 cup dry white wine, 1 (8 1/2 ounce) can crabmeat, drained 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt, 1/2 teaspoon cayenne pepper French bread, cut into cubes In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If it thickens, add more wine. Yields 2 ½ cups Bearnaise Sauce: 1/4 cup white wine vinegar 1/4 cup dry white wine 1 tablespoon minced shallots 1 tablespoon dried tarragon 3 egg yolks, Salt and pepper 1/2 pound (2 sticks) unsalted butter, melted in saucepan 2 tablespoons minced fresh tarragon In saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve. In the top of a double boiler whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture, salt, and pepper. Place the pan or bowl over a saucepan of simmering water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip. While whisking the yolk mixture, gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter. Season the sauce, to taste, with fresh tarragon, salt, and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos. Combine all ingredients in a food processor and pulse 2 or 3 times. Adjust seasoning. Chill the sauce, covered, for at least 2 hours and up to 3 days. Transfer sauce to a serving dish. Broccoli-Cheese Fondue 1 pound Velveeta cheese, 1 can cream of mushroom soup, Pinch of garlic salt, 1 box frozen chopped broccoli, Cook and drain broccoli. In fondue pot melt cheese and mushroom soup over low heat. Add broccoli and a little garlic salt, if so desired. Serve with bread sticks or chunks of cut up bread. Chili Fondue 2 cups shredded pepper jack cheese 2 cups shredded white Cheddar cheese (mild to medium) 2 tablespoons plus 1 1/2 teaspoons cornstarch 1 teaspoon minced garlic, 1 1/2 cups chicken broth 6 tablespoons lemon juice, 1/4 teaspoon dried oregano 1/4 teaspoon cumin, 1 bunch scallions, thinly sliced, 2 tablespoons chopped black olives In medium size bowl toss cheese with the cornstarch. In medium size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until it is melted before adding more. Stir in the scallions and olives. Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with veggies. Spicy Chicken Fondue 6 boned and skinned chicken breasts 4 tablespoons oil 2 teaspoons paprika 1/2 teaspoon chili powder 1 tablespoon oil 1 onion, finely chopped 2 teaspoons mild curry power 3 teaspoons flour 1 1/4 cups milk 6 teaspoons mango chutney Salt and pepper Cut chicken into 3/4 inch pieces and mix with oil, paprika and chili powder. Place chicken on a serving plate. To make curry sauce, heat oil in a saucepan. Add onion and cook until soft. Stir in curry powder and cook for 2 minutes then stir in flour. Gradually stir in milk and bring slowly to a boil stirring all the time. Continue to cook until sauce thickens. Simmer for 5 minutes, then add chutney and season with salt and pepper. Serve hot with the chicken cooked in the hot oil. MAIN DISHES Dinner in a Pumpkin 1 medium pumpkin 3 pounds hamburger (browned) 1 small onion ½ teaspoon Garlic Powder ¼ cup Soy sauce 2 tablespoons brown sugar 4 oz can sliced mushrooms, drainer 2 cand cream of chicken soup 2 cups hot cooked rice Preheat oven to 375*. Combine cooked hamburger, onion, garlic powder, soy sauce, brown sugar, mushrooms, soup and rice. Cut top off pumpkin and clean out. Rub inside with a mixture of brown sugar and butter (2 Tablespoons butter and 2 tablespoons brown sugar). Spoon mixture inside pumpkin. Replace top of pumpkin. Place on Silicone Wonder Mat on a cookie sheet. Bake for 1 hour or until tender. Spoon mixture out of pumpkin (including pumpkin) to serve. Lasagna 2 lb ground beef 2 jars of Spaghetti Sauce 15 oz. Ricotta Cheese 2tsp Italian Herb Sauce 2 lb Mozzarella Cheese Fresh Garlic 1 Box of ―no Boil‖ lasagna noodles Salt and Pepper Soak noodles in lg. Deep Rock N Serve using hot water from faucet. Mix Italian herb seasoning, fresh garlic, salt and pepper with meat and place in the base of the Oval Cooker with Base Colander and cook for 12 min. Stir half way through. Drain noodles and begin to layer lasagna as follows: sauce, pasta, ricotta cheese, meat, mozzarella cheese, sauce etc.. The final layer should result in plenty of sauce and LIGHT cheese as microwaves will attract to foods high in fat and could result in burn spots. Add seal and rock venting tab open. Microwave for 12 min and let stand for at least 5 min for cooling. Tupperware Lasagna 1 lb. Ground beef 1 carton cottage cheese or ricotta cheese 1 lb. Wide egg noodles 2 cans spaghetti sauce Grated mozzarella cheese Don‘t cook anything. In a Large Rock N Serve layer ½ the ground beef in pan. Cover with a layer of uncooked noodles. Put a layer of ricotta cheese. Pour spaghetti sauce over and cover with mozzarella cheese. Make 2 layers. Classic Lasagna 5 cups water 6 lasagna noodles, uncooked 1 tablespoon cooking oil 1 lb. brown ground beef 1 lb. Ricotta cheese 1 egg ½ cup Parmesan cheese 1 teaspoon dried parsley flakes ¼ teaspoon pepper 30 oz. spaghetti sauce in jar 8 oz. Mozzarella cheese In Rock N Serve combine water, noodles and oil. Cook uncovered on 100% power for 12 minutes to soften noodles. Drain in the large strainer. Add ground beef to spaghetti sauce. Combine egg, ricotta and ¼ cup Parmesan, parsley and pepper. Arrange 3 noodles in Rock N Serve. Spread ½ of the ricotta cheese mixture on top of the noodles. Top with ½ of the sauce and Mozzarella. Repeat layers. Sprinkle with remaining Parmesan cheese. Cover and cook for 15 minutes. Cook another 10-15 minutes on half power. Spicy Guacamole Chicken Wraps 1 frying chicken (emptied and cleaned) Tupperware Southwest Chipotle Seasoning 2 medium avocados 1 medium tomato (chopped) ¼ C. loosely packed Cilantro leaves (chopped) 4 tsp. fresh lime juice ¼ red onion 2 Tbls. jalapeno hot sauce (can use Tabasco) Tupperware Latin Sensations Seasoning Burrito-size tortillas Shredded lettuce In the Tupperware Oval Microwave Cooker, place the cleaned whole chicken. Season the chicken with the Southwest Chipotle seasoning on both sides, and leave the breast side of the chick down for cooking. Do not use the bottom rack, but you will need to use the expander. Place the oval cooker in the microwave for 30 minutes. In the Tupperware Quick Chef, chop the ¼ onion. Add the avocado, chopped cilantro, lime juice, jalapeno sauce, and Latin Sensations seasoning. Spin the quick chef 8-10 times. Add the chopped tomato and spin the quick chef 4-5 times. When the microwave is done, leave the chicken in the oval cooker and shred the chicken directly into the juices. On each tortilla, spread a few Tbsp. of guacamole, some shredded chicken, and some shredded lettuce. Fold in the top and bottom, then roll to form a wrap. Cut diagonally across the middle and enjoy. Chicken Quesadillas 2 cooked chicken breasts (shred) Mix ½ pack Taco Seasoning Mix with ½ cup water...add to chicken Grated Cheese Salsa Sour Cream Tortilla Shells Put one Tortilla Shell in the bottom of the Micro-Steamer spread ¼ cup of chicken, mix and sprinkle with ¼ cup cheese, top with another shell. Put the steamer basket in place and repeat the above layer...cover... Microwave on HIGH for 2 Min. or 'till the cheese melts... cut into wedges and serve with sour cream and Salsa. (Beef or shrimp could replace chicken Enchiladas 1lb Ground Beef 1 pkg. Corn or Flour Tortillas 2 tsp South west Chipotle Enchilada Sauce Mixed Cheese cheddar and white cheese Optional: 1 yellow onion Chopped olives Add Southwest Chipotle seasonings into meat, the onions may be added now or at the end. Brown Ground Beef in the base of the Tupperware Oval Cooker with Colander Base Colander at 6 min. per lb. Stopping half way through and breaking it up with a large spoon. Drain meat and rinse out Oval Cooker. Place Deep Colander Ring on top of base. Dip tortilla into the sauce and lay it in the Oval Cooker. Layer meat, cheese, onions, olives, and tortilla with sauce. Continue to make layers until complete. Cook 15- 20 min. $13.00 Mexican Lasagna Two 3 oz. packages cream cheese, softened 2 cups cooked chicken or turkey 1/3 cup milk 1/4 cup shredded Monterey Jack cheese One can cream of chicken soup One 4 oz. can diced green chilies, drained 1/3 cup sour cream 1/4 tsp. ground cumin 8 corn tortillas, quartered 1/2 cup shredded Monterey Jack cheese 1/2 cup crushed tortilla chips In a Prep Essentials Mixing Bowl combine all remaining ingredients except tortillas, 1/2 cup shredded Monterey Jack cheese, and crushed tortilla chips. In the Rock ‟N Serve Large container layer 10 of the quartered tortillas. Cover with 1/3 of the chicken mixture. Repeat 2 more times, ending with chicken mixture. Microwave covered on Reheat (70% power) for 12—17 minutes, or until heated through. Sprinkle with 1/2 cup Monterey Jack cheese. Let stand with the seal on, for 10 minutes. Sprinkle with crushed tortilla chips. If desired garnish with chopped tomatoes and sliced green onions. May be refrigerated up to 2 days or frozen up to 3 months. Individual Quiche In the Rock ‟N Serve Small container put: 1 slice of bread (remove crust, tear into small pieces.) Layer browned bulk pork sausage or pieces of sliced ham. In Prep Essentials Mini Mixing Bowl mix: 1 egg (can use thawed frozen egg product), 1/3 c. milk ,1/4 tsp. Onion powder or onion salt (or 1 green onion chopped), Dash of salt and/or pepper, Dash of ground mustard or 1/4 tsp. prepared mustard Pour egg mixture over bread & meat layers. Sprinkle with shredded cheddar cheese. Microwave on HI power for 5—6 minutes or until puffed. Bacon and Cheese Quiche 8-10 slices bacon, cooked & crumbled OR 1/2 jar real bacon bits 1½ cups shredded cheddar or Colby cheese 1¾ cups milk 4 eggs 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup bisquick Put bacon and cheese in the Rock ‟N Serve Large Shallow container. In a Prep Essentials Mixing Bowl combine remaining ingredients. Pour over top of bacon and cheese. Microwave uncovered on HI power for 12 minutes. Slice an X in the center and microwave an additional 2 minutes. Let stand 5 minutes before serving. MARINADES Sweet N Sour Marinade 2 Tablespoons Sugar 1/2 cup oil 1/4 cup apple cider vinegar Double or triple if needed. Hawaiian Marinade Large can of pineapple with juice (any type) 1/4 cup ketchup 1/4 cup brown sugar 1/8 cup hot sauce Med Onion sliced 3 tablespoons garlic powder 2 tablespoons onion powder or salt 3 tablespoons Worcestershire sauce Exceptional with Chicken breasts or wings Bar B Q for Ribs 1/2 cup beef broth 1/4 cup apple cider vinegar 1/4 cup sugar 2 oz Worcestershire sauce 1/2 cup ketchup 1/2 teaspoon mustard Add flour and water to thicken Teriyaki Marinade 6 oz soy sauce 3 oz peanut oil 4 plus teaspoon garlic powder 5 tablespoons brown sugar 2 tablespoons ground ginger root Mix together and marinade meat over night. MEATS Meatloaf 1 pkg. Hamburger 1 egg 1 cup of bread crumbs Garlic salt and pepper 1 TBSP Hickory Mesquite spice Mix all ingredients together and place colander in base of Oval Cooker. Form loaf around outside edge with opening in the center like a doughnut and cook on high for 6 minutes per pound. Frankie‟s Special Meatloaf 1 1/2 lb ground beef 1/4 lb Italian sausage 1/4 cup thinly sliced onion 1/2 cup seasoned dry breadcrumbs 1 egg 1/4 cup thinly sliced carrots 1/4 cup thinly sliced celery & leaves 1/2 can regular size Manwich Sloppy Joe sauce Salt, pepper, garlic salt to taste 1 tablespoon Basil (fresh is better) 2 tablespoon Butter (or margarine) 1 tablespoon Canola or Corn Cooking Oil Mustard Place butter and Canola oil in base of Micro-Oval Cooker. Microwave for 1 minute on High. Put onions, carrots, and celery in base of Micro-Oval Cooker, Microwave for 3 minutes Combine ground beef, sausage, 1/2 cup of Manwich (Set remainder of sauce on the side), onion, breadcrumbs, egg, basil, seasonings, and mix in large bowl. Mix by hand. Add additional breadcrumbs should your mixture be too wet. Shape mixture into 2 loaves. Place cooking rack (trivet) in base of Micro-Oval Cooker. Place two loaves of meat on the rack. Spread remaining Manwich over the top of loaves. Drizzle a small amount of Mustard on top of loaves. Place Collar on Base, and put on the lid. Microwave on High (100%) for 15 minutes Check for doneness in center of the loaves. Add 3-5 minutes additional cooking time if needed. Remove from Microwave. Let sit for 10 minutes, then slice and serve. Pork Chops and Rice 4 to 6 Pork chops 1cup long grain rice 1 can cream of mushroom soup 2 cups water Salt and pepper In the Oval Microwave Cooker pour 1 cup of long grain rice to 2 cups of water, salt to taste. In deep colander ring with the colander floor place pork chops and pour soup over. Cook 25 min. Some of soup mixture will drip into rice. Pork chop Ranch Lovers Delight 1 Pkg. Pork Chops 1 Avg. size Ranch Dressing (light or fat free) 1 can Artichoke hearts 1 can Mushrooms Garlic Powder Salt & Pepper Place rice mixture of your choice in the bottom of the Oval Cooker using ¼ cup less water than recipe calls for. Place Deep Colander ring with Deep Colander Floor on top of the Base of the Oval Cooker. Place can of mushrooms in bottom of the Oval Cooker and add pork chops on top. Place artichokes around the pork chops. Sprinkle Tupperware Simply Garlic Seasoning, salt and pepper on the pork chops. Squeeze the ranch dressing over the top of the entire mixture, place cover and microwave for about for 20 to 25 min. Please allow it to stand for ¼ of the original cooking time. Some of the pork chop mixture will drain into your rice. Tri-Tip 1 Tri-tip Your Favorite seasonings such as Hickory Mesquite, Garlic and salt Make cut in large part of Tri-tip and place in the base of the Oval Cooker. Then cook on high for 6 min per pound. When you remove from the microwave it will be very rare. Wrap in foil for 15-20 minutes as it will continue to cook. Slice and enjoy. Tasty Pot Roast 1 envelope Lipton Onion Soup Mix 1 can Campbell's Golden Mushroom Soup 4 medium Red Potatoes, quartered 1 medium to small Red Onion, quartered 3/4 cup Carrots, diced 2 1/2 - 3 lb Boneless Chuck Roast Cut onion, potatoes, and carrots. Pour Golden Mushroom Soup (no extra water) into a bowl Add vegetables to coat with soup mixture. Place vegetables in base of Oval Microwave Cooker. Rinse the Roast and pat dry. Place Roast in bowl to coat both sides with remaining Golden Mushroom Soup. Place Roast on top of vegetables in base of Oval Microwave Cooker. Scatter Lipton Onion Soup Mix on top of Roast. Place Collar on Base of Oval Microwave Cooker, and cover with Lid. Microwave on 50% Power for 30 Minutes. Turn Roast over. Microwave on 30% Power for 55 Minutes. Let the Oval Microwave Cooker rest for 10 minutes after cooking. Do not remove lid during this stage of cooking. Remove Roast from Oval Microwave Cooker to carve. Easy Roast Pork Loin 1 rolled boneless Pork Loin, about 3-4 lbs. 1 small onion 2 cloves garlic (optional) Favorite Taste of Tupperware Seasoning Blend Remove the pork loin from the bag and rinse. Place on a cutting board and rub your favorite Tupperware Seasoning Blend over and under. Place roast on Rack in the Base of the Tupperware Oval Cooker. Sprinkle more seasoning over the roast and place onions and garlic around and on top of it. Cover and microwave on high for 5-7minutes per pound. (Use less time for higher wattage microwaves.) Let stand 10 minutes after microwave has stopped. Slice and enjoy. Italian Sausage Cut three holes in each side of sausage. Place plastic trivet in base of Oval Cooker. Place Italian sausage on top of the trivet. Cover with lid and Microwave on High for 4 minutes. Let container rest for 5 minutes with lid on top. Remove Sausage. Italian Meatballs 1 lb Hamburger meat (10% to 15% fat) ¼ lb Pork sausage Bread Crumbs 2 eggs 1 tbsp Garlic Salt ¼ cup Basil ¼ cup diced onion Mix all ingredients in bowl Make meatballs. Place in steamer container of Oval Cooker or Micro-Steamer Put lid on top. Microwave on high for 6 minutes Let meatballs rest for 5-10 minutes Sweet & Spicy Meatballs 1 cup salsa 1 can cranberry sauce 1/4 cup brown sugar 1/4 cup red wine or red wine vinegar 10-12 prepared frozen or thawed meatballs Add top four ingredients to Oval Cooker. Stir well using Saucy Silicone Spatula. Place meatballs in mixture and roll to coat them lightly. Microwave on high power for 10 minutes. Serve over rice or pasta. YUMMY!!!! MISC. Nutty Brittle 30 unwrapped caramels 1 cup butter toffee peanuts Preheat oven to 200*, place Silicone wonder mat on large backing sheet or jelly roll pan. Place pan in oven to keep warm. Spray large Rock‟ N Serve with cooking spray, place unwrapped caramels into Rock N Serve, cover and vent. Cook in Microwave on 50% power for 2 minutes, remove spray spoon with cooking spray and stir. Return to microwave and cook an additional 2 minutes at 50% power. Remove add nuts, stir pour immediately onto warm backing sheet. Spread with spoon or spatula that has been sprayed with cooking spray. Allow to cool completely, break and eat. Lemon Shake-Ups In the Quick Shake, measure 1/4 cup (or to taste) sugar. Add the juice of 1 lemon. Add crushed ice and water to the 2 cup line. Seal and shake. Pour into Impressions 16 oz. Tumbler. Enjoy! Spicy Snack Mix 2 cups (12oz) mini pretzels 2 cups (12 oz box) multi bran cereal squares 1 cup chopped nuts (peanuts, walnuts or pecans) 1 - 2 Tbsp Wasabi Ranch or Southwest Chipotle Seasoning ( I provide) Place ingredients in Thatsa Bowl, seal and shake it up! Homemade Cheese Spread 1 lb. Velveeta cheese 2 sticks margarine 1 can evaporated milk Cube cheese and add margarine and evaporated milk, microwave in Rock N Serve covered at 70% power (medium-high) until melted and smooth. (Just like cheese whiz at a fraction of the cost.) Easy Gorp 1 large jar of salted peanuts 1 large box of raisins 1 large bag of M&M‘s 1 small bag of Marshmallows Mix together and store in modular container. Chocolate Truffles 1 ½ cups semi-sweet or bittersweet chocolate chips 1/3 cup heavy whipping cream 2 tablespoons butter, unsalted 1/8 teaspoon Cinnamon Vanilla Spice (Tupperware) Coating options: 3 tablespoons unsweetened cocoa, or finely chopped nuts. Heat cream in microwave for 30 seconds; set aside. In the Rock N Serve Large Deep or Oval Microwave Cooker, microwave chocolate chips, butter, and Spice for 1 minute; stir and heat for 30 more seconds, if necessary. Stir chocolate until silky smooth; slowly add cream; stirring until cream is absorbed; repeat until cream is gone. Pour chocolate mixture in a Medium Deep Rock N Serve Container; seal and freeze for 15 minutes. Remove from freezer and scoop out with ½ tablespoon ( about 3/4‖ diameter). Roll into ball and quickly coat in cocoa or nuts. Place either in container or small muffin paper. Repeat until finished. Please Note: If chocolate becomes too soft, place container back in freezer for a few minutes. Makes 24 Truffles. Hot Cocoa Mix 1 box powdered milk (25.6 oz) 1 lb. cocoa mix (quick) 6-8 oz. non dairy creamer 1 cup powdered sugar Mix all together and store in a modular container. Use 1/3 cup mix to 1 cup hot water. Cinnamon Spiced Nuts 1 egg white 2 cups mixed nuts 4 tablespoons brown sugar 1 teaspoon cinnamon Beat egg white and stir in nuts until moistened. Combine brown sugar and cinnamon and mix thoroughly into nuts. Spread in Tupperware microwave container and microwave on high for 3-4 minutes, stirring once or twice. Microwave Egg Salad 4 eggs cracked with yolks broken Pickles, onions, celery and anything you want in your egg salad Microwave eggs at 75% power for 3 minutes in Rock N Serve or Heat N Serve. Put cooked eggs in the Quick Chef with all other ingredients. Chop. Add mayonnaise and salt. Italian Appetizer Wheels 2 rolls of Reduced Fat Crescent rolls ½ pound thin sliced hard salami ½ pound thin sliced Muenster cheese 2 tsp. of Italian Herb Seasoning Blend Keep crescent rolls cold ‗till ready to use. Spread each roll of dough out into 2 rectangles (4 rolls in each) Sprinkle lightly with Italian seasoning. Place salami slices (approx 6) then cheese slices (approx 2) leaving some space along the far long edge. Roll up, sealing the edge completely, then slice into eight ―wheels‖. Place wheels on silicone mat cut side up. Bake 375 for approx 15 min. til golden brown PASTA Macaroni and Cheese 3 cups water 1 teaspoon butter 2 cups uncooked macaroni 3 cups shredded cheddar cheese 2 teaspoon flour 1 tablespoon butter ½ cup milk 1 teaspoon salt In Rock N Serve or Oval Microwave Cooker combine water and 1 teaspoon butter. Cover and microwave 5-6 minutes until boiling. Stir in macaroni; cover and cook on high 10 minutes. Let stand covered 5 minutes. Toss cheese and flour then stir in macaroni with butter, milk and salt. Season to taste with pepper. Cover and cook 5 minutes until sauce thickens. Stir before serving. Creamy Pasta Alfredo 1 ¼ cup elbow macaroni 1 cup water 2/3 cup milk (not skim milk) 3 oz. Cream Cheese, cut into cubes 1 tablespoon margarine or butter ½ tsp. basil, crushed 1/8 tsp. ground nutmeg 2/3 cup frozen peas ½ cup chopped onion ½ cup chopped green peppers 3 tablespoons grated Parmesan cheese In the bottom dish of the Micro-Steamer / Micro-Oval Cooker, combine pasta, water, milk, cream cheese, margarine, basil and nutmeg. In the colander insert of the Micro-Steamer / Micro-Oval Cooker, place peas, onion and pepper in an even layer. Place colander insert in bottom dish. Cover and microwave on High 7-10 minutes, until pasta and vegetables are tender. To serve, stir vegetables and Parmesan cheese into pasta mixture (sauce may look curdled, but will become creamy after standing). Let stand, covered, 5 minutes, then stir again before serving. Makes 2-3 serving SALADS Creamy Fruit Salad 1 lb. seedless grapes, rinsed 1 granny smith apple, chopped 1 (4oz) container reduced fat sour cream 1 Tbsp light brown sugar 1/2—1 tsp Cinnamon-Vanilla Spice (I provide) Using Quick Chef, coarsely chop apple; set aside. In a bowl use Silicone Spatula to gently fold together all ingredients. Seal and chill until serving time. 7 Up Salad 1 package Lime Jello 8 oz cream cheese 15 oz. crushed pineapple, drained ¾ cup chopped nuts 1 cup boiling water 7oz. bottle of 7 Up Mix first 4 ingredients together. When mixture starts to gel, add pineapple and nuts. Mold in Tupperware Jel-Ring mold until firm and serve. Kicked-Up Bean Salad Makes 8 servings 1 (15oz) can black eye peas, slightly drained 1 (15oz) can black beans, slightly drained 1 (15oz) can whole kernel sweet corn, drained 1/2 cup red onion, chopped 1 tsp Latin Sensations Seasoning (I provide) 1 tsp Southwest Chipotle Seasoning ( I provide) Place all ingredients in bowl, gently stir together using Silicone Spatula. Seal bowl and refrigerate until time to serve. Thatsa Bowl Broccoli Raisin Salad Mix together: 1 head broccoli, cut into floweret’s 1 cup golden raisins 1 cup sunflower seeds ½ pound bacon, crisp and crumbled Mix together and add to above: ¼ cup sugar ½ cup mayonnaise ½ cup plain yogurt 2 Tbs. white vinegar Chicken Cashew Salad 2 lbs. Boneless, skinless chicken breasts 2 cups seedless red grapes, halved 2 cups salted cashew halves 2 celery ribs, chopped Cube chicken and cook in base of Oval Microwave Cooker on high for 10-12 minutes or until no longer pink. Stir twice during cooking. Let cool. Toss with the rest of ingredients. Dressing: ¾ cup mayonnaise ½ cup sour cream Thin dressing, if needed, with pineapple or orange juice (about 2 Tbs.) Toss and refrigerate overnight. Summer Spinach Salad Use Sheerly Elegant Large Bowl. Toss 4 cups spinach leaves, 1-cup raspberries, and ½ cup each sliced red onion and sliced cucumber in ½ cup Kraft Light Done Right Catalina Dressing. This salad is cool, refreshing, and respects your summer figure! Italian Chicken Salad 1 head of Romaine lettuce 3-4 Chicken Breast 5 Strawberries sliced 1 cup of Glazed Pecans 4-6 oz Feta cheese 10-15 Grape Tomatoes Sliced Red Onion Dressing: Juice from 2 lemons, ½ cup olive oil and 2 Tablespoons sugar. Using Tupperware Oval Cooker, season chicken breast with Italian herb seasoning and cook 6 min. per lb. Hand tear lettuce and using Tupperware Salad Spinner rinse, drain and spin chopped lettuce. Next add onion sliced strawberries, feta cheese, tomatoes, and pecans. Diced chicken into pieces and add to salad. Mix all ingredients together. Serve with any of your favorite side dish or bread! Serve it up tip: You may like our Mango Salsa or Fruit Salsa as an appetizer to this meal! SALSAS AND DIPS White Salsa 1 cup mayonnaise 1 cup lite sour cream 2 bunches of green onion 4 oz. black olives 3 cloves garlic Juice of one lime pepper 1 teaspoon Tabasco Using the Tupperware Quick Chef, chop onions, olives and garlic. Add lime juice and Tabasco with funnel. Then add all other ingredients, Serve with corn chips. Party Arti Dip 14 oz. artichoke hearts, drained 2 green onions ½ cup low fat mayonnaise ½ cup Parmesan cheese 7 oz. chilies (optional) Combine ingredients in Quick Chef and turn handle until chopped. Place in Tupperwave Microwave container and microwave on high for 3-5 minutes until hot. Serve with crostini, tortilla chips or spread on bread. Pizza Dip 1 (8oz) pkg. shredded mozzarella cheese (part-skim) 1 (15 oz) jar pizza sauce 1-2 tsp Italian Herb Seasoning Sliced baguette or breadsticks for dipping In the Microwave Oval Cooker layer cheese, and sauce; sprinkle Seasoning on top. Cover and microwave on 70% for 3-5 minutes until mixture is bubbly. Allow to cool slightly before serving. Optional toppings: Sliced pepperoni and canned mushrooms. Spinach Garlic Artichoke Dip 2-3 Cloves of Garlic 4 oz Cream Cheese 1 ckg. Frozen Chopped Spinach (Thawed & Drained) 2 Cans Artichokes (NOT marinated) - Drained 4 oz. Sour Cream ½ C Mayonnaise 1 ½ Cup Shredded Cheese (Mozzarella or Cheddar) 1 Bag 13 ½oz. Tortilla Chips – (Rounds) Chop Garlic w/ Quick Chef. Mix with Softened Cream Cheese, and Spinach in the Thatsa Bowl using the Silicone Spatula. In the Quick Chef chop up Artichokes add to the above ingredients… Then add Sour Cream, mayonnaise, shredded cheese to the above ingredients Spread in the bottom of the Oval Cooker and Microwave on high for 3 to 5 minutes Put Tortilla Rounds in the Impression Medium Bowl Or….. Serve Tortilla Chips in 2 Sections of the Cover From the Open House Chip and Dip Bowl. Hot Hamburger Dip 1 pound hamburger 1 jar Cheese Whiz 1 jar thick n chunky salsa Brown the hamburger in the Oval Microwave Cooker. Put the cheese whiz and salsa in the 4 ¾ cup Heat ‗N Serve container and microwave on high for 2 ½ minutes. Add the browned hamburger and heat until hot. Serve with deli chips or Frito Scoops. Spicy Southwest Dip Makes 8—10 servings 1 16oz container low fat sour cream 1 10oz can diced tomatoes with chilies (Rotel) 3 Tbsp Southwest Chipotle Seasoning (I provide) Mix in a bowl all ingredients. Cover and chill until serving time. Serve with chips or use as topping for tacos. Spicy Seafood Dip Makes 6 servings 1 (6oz) can albacore tuna in water, drained 1 (8oz) pkg. low-fat cream cheese, softened 2 Tbsp Wasabi Ranch or Southwest Chipotle Seasoning Mix together all ingredients and refrigerate until chilled. Serve with crackers, Toasted Pita Crisps or veggies. Touch Down Taco Dip 1-16 oz. can refried beans 1 8oz. Pkg. Cream Cheese 3 Tbsp. Southwest Chipotle Seasoning 1 small tomato 1/2 small onion A few ripe, pitted black olives Spread the beans on the bottom of the base of the Tupperwave Oval Microcooker. Combine the cream cheese and the Southwest Chipotle Seasoning in the Tupperware Mix „N Stor Plus pitcher Using the Tupperware Silicone Spatula, spread the cream cheese mixture over the beans. Chop the onion with the Quick Chef and slice the olives and the tomato with a Chef Series Utility or Paring Knife. Snip the cilantro with the Chef Series Multipurpose Shears. Sprinkle all over the cream cheese mixture. Top with grated Cheddar Cheese and bake in the microwave for approximately 5-7 minutes on high or until hot and cheese is melting. Garnish with sour cream. Dips & Veggies Assorted Raw Vegetables 2-16 oz. containers sour cream (1 container for each Seasoning) 3 Tbsp. Southwest Chipolte and/or 3 Tbsp. Wasabi Ranch In a bowl combine sour cream and seasoning. Slice and/or chop veggies. Serve in Serving Center Best Hot Dip Ever 2 (8 oz.) pkg. cream cheese softened 8 oz sour cream 1 pkg. dried beef 1 teaspoon Worcestershire ½ bell pepper, chopped 2 tablespoons grated onion ¼ teaspoon garlic salt and pepper slivered almonds Mix all ingredients in the Medium or Large Deep Rock N Serve. Top with slivered almonds and microwave on high for 3 ½-4 ½ minutes or until hot and bubbly. Serve with Fritos. Hot Crab Dip 1 (6 ½ oz.) can crab meat 8 oz. cream cheese 3 tablespoons Mayonnaise 1 tablespoon Worcestershire 2 teaspoon Lemon juice 1 teaspoon minced onion Rinse crab in cool water. Soften cream cheese in Rock N Serve for 45-60 seconds, stirring after 30 seconds. Mince onion and add mayo, lemon juice and Worcestershire sauce. Add crab and mixture to cream cheese. Microwave at 50% power for 4-6 minutes, or until mixture is hot, stirring after 2 minutes. Serve with crackers or fresh vegetables. Reheat in microwave as needed. Layered Dip In the 12” round taker put can of refried beans. Brown 1lb. hamburger in oval microwave cooker. Put hamburger over refried beans, sprinkle half package of taco seasoning over hamburger. Add chopped onions. Mix 16 oz sour cream with other ½ package of taco seasoning and spread over onion layer. Add chopped lettuce, sprinkle 2 cups shredded cheddar cheese, chopped onions, chopped tomatoes and olives. Serve with deli chips or Frito Scoops. Mexican Dip 8 Oz. Cream Cheese 16 oz. Hormel Chili (No Bean) 1 ½ cups shredded Monterey Jack Cheese Tortilla Chips Slightly soften Cream Cheese in Oval MicroCooker base and spread evenly. Add layers of Chili and Monterey. Cook on high for 3-6 minutes. Serve with Tortilla Chips. “Berry Dip” Easy and delicious snack! 1 package (8 oz.) cream cheese, softened 2 Tablespoons honey 1 teaspoon vanilla extract 1 pint fresh strawberries, sliced Graham crackers In Impressions medium bowl, beat cream cheese, honey and Vanilla until smooth. Add strawberries; beat for 1 minute. Serve with graham crackers. Yield: 2 cups. Taco Dip 1 lb lean ground beef 2 Tbsp chopped onion 2 Tbsp chopped green pepper 2 Tbsp Chopped fresh coriander 1 Tsp Garlic 1 Quick Chef salsa, 1/2 package of taco seasoning 1 1/2 to 2 cups of grated sharp cheddar cheese Use the Tupperware Family sized Micro-Steamer for all the cooking and the Tupperware Quick Chef for all the chopping. In the colander of the Micro-Steamer, place the ground beef, chopped onion, chopped green pepper, chopped coriander and chopped garlic. In the base of the Micro-Steamer, place 2 Tbsp of water. Cover and microwave on high for 6 minutes. It will come out clumped together. Let all the fat drain (about 5 to 7 min.). Put mixture back in the Quick Chef to crumble Up. At this point you can freeze this mixture in a Rock N Serve Medium Shallow for later use and use in spaghetti sauce, chili or any recipe that requires ground beef to be browned. While the fat is draining and meat cooling, grate cheese in the Tupperware Grate n Measure. Rinse off the blue base container, place the crumbled ground beef mixture, all of salsa, taco seasoning and the grated cheese in it. Mix well. Microwave on high with the lid on for 6 minutes. Let stand 5 minutes and serve with Nacho Chips. Simply Garlic Dip One or Two Blocks of Cream Cheese 1-2 Tbs. Simply Garlic Seasoning Crackers of your choice (Ritz, Triscuits, Wheat Thins…) Place the blocks of cream cheese in a Rock n‘ Serve divided dish. Score the top of the cream cheese with a fork. Sprinkle Simply Garlic Seasoning over the cream cheese until lightly coated. You may also just mix all together. This is so good you won‘t want dinner. Cover and heat on high (60 seconds for one block or 90 seconds for two) Serve warm with crackers ~ put the crackers in the smaller sections of the divided dish. Awesome Salsa Recipe 1/2 Sweet Onion 1/2 can diced green chiles 2 TBS Balsamic Vinegar 2 TBS Southwest Chipotle Seasoning 2 TBS Wet Minced Garlic Juice from one lime (abt. 2 TBS.) 1 - 28 oz Can of UNSEASONED Diced or whole tomatoes Mince the Onion only in the Quick Chef to the desired consistency. Now add all other ingredients and blend again until chopped fine. NOTE: Using the whole tomatoes will give this a saucier texture. Diced tomatoes will be more of a garden style salsa. SOUPS AND CHILI Best Chili Ever 20 oz. can crushed tomatoes with puree 1 pkg. Chili O‘ Mix (French‘s) 8 oz. Bush‘s Chili Beams 2 lbs. browned ground meat In Rock N Serve or Oval Microwave Cooker mix all ingredients. Cook on medium power for 10-15 minutes. Our Memorial Day Rotel Ranch Chili (6lbs.) Ground Beef 1 ½ Qts (1lb., 8oz.) fresh onions, chopped 1 tbsp. fresh garlic (5 garlic cloves minced) 1 #10 can (108 oz.) can Ranch Style Original Beans 3 (28oz) can Diced Tomatoes & Green Chilies, undrained (3) 10oz cans of Hunt‘s Tomato Puree 1/3 cup Chili Powder 2 tbsp. sugar 1 tbsp. salt 1 ½ tsp. ground Cayenne Red Pepper In stockpot, cook beef with onions and garlic until beef juices have evaporated and beef is browned. Add remaining ingredients; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Serves 24 servings at a 10 oz portion size. Add grated cheese and chopped onions when serving. Crackers are also great to have when enjoying your chili. Taco Soup Microwave 1 lb. of ground beef in Oval Microwave Cooker for approximately 6-7 minutes. Drain liquid. Add: 1 can Pinto Beans 1 Can Kidney Beans 1 Can Whole Kernel Corn 1 can diced Rotel Tomatoes 2 cans Stewed Tomatoes 1/2 package of Taco Seasoning Mix 1/2 package Ranch Dressing Mix Stir together and microwave on high for 5 minutes. Top with Fritos and grated cheese. Broccoli Soup with Cheese 1 cup water 1 (10 ounce) package frozen chopped broccoli 2 cups milk 2 cups Velveeta Cheese, cubed 2 chicken broth cubes 1/2 cup flour 1 cup light cream Cook broccoli in water, do not drain. Add chicken broth cubes to broccoli and water to dissolve. Melt cheese in microwave then put milk, cheese and flour into Quick Chef and blend. Add to broccoli mixture. Add cream, stirring until hot and thickened. VEGETABLES Mashed Potatoes 8 to 10 med. Potatoes Quartered Place potatoes in base of Oval Cooker add water to top. Cook for 15 min or until tender. (Do not cover as it will boil over) Drain. Add milk, butter and mash. Baked Beans Supreme ½ lb. bacon 2 medium onions, chopped 2 cans Pork and beans ( 20 oz Each) 1 ½ teaspoon dry mustard 8 oz crushed pineapple ¼ cup tomato chili sauce ¼ teaspoon salt Microwave bacon in Oval Microwave Cooker. Add onions and cook uncovered for 3 minutes. Stir in beans, mustard, pineapple, chili and salt. Cover and cook on medium power for 45 minutes. Stir after each 15 minutes. Then cook uncovered for 10 more minutes. Possible Potatoes 16 oz. can sliced potatoes 1 can cream of celery soup 1 diced onion 1 small pkg. grated cheese Drain potatoes. Mix potatoes and onions together and place in a Rock N Serve or Oval Microwave Cooker. Pour celery soup over potatoes and onions. Microwave for 4 minutes. Sprinkle cheese over top, cook an additional 2 minutes. Quick Chef “Instant” Mashed Potato Peel 3 lg. or 4 med. Russet potatoes. Cut Potato length-wise in half then in 3rds for large ( half for medium size). Then each section cut into four parts(med you may only get 3 parts) Uniform large chunks! Place in bottom Micro-Cooker and cover with water to just the tops of potatoes. Cover & Cook potatoes in microwave 12 minutes on high-then drain 1/2 the water OFF And microwave another 3 minutes–test potatoes with a fork-if break easily– DRAIN ALL WATER And KEEP COVERED. In Micro Pitcher with cover warm 1/2 cup of Half & Half and 2-3 tbsp. of butter for 2 minutes on 50% power. (Some microwaves must be adjusted to a lower power if 1000– 1500 watts) Using the blender (not blade)- place 1/3 of cooked quartered potatoes in Quick Chef Add 1/3 of milk mixture– COVER AND TURN CRANK gently to start and then speedup the turning process to whip those potatoes. REMOVE whipped potatoes back into Oval Cooker –take 1/3 of potatoes and REPEAT THE PROCESS until all potatoes and milk are used! Adding season blends like Veggie Delight or Simply Garlic KICKS those Mash Potatoes to another level! Parmesan Potatoes 6 potatoes, peeled and thinly sliced 3 Tbs. Butter or margarine 1/2 cup parmesan cheese 1/2 tsp. garlic powder 1/2 tsp. paprika 1/2 tsp. Lawry‘s Seasoning Salt Melt butter in the Rock ‟N Serve Large Shallow container. Add potatoes and mix. Add remaining ingredients and mix well. Seal and open vent. Microwave on HI power for 12 minutes or until potatoes are tender. Cheddar Potato Casserole 1 cup milk 4 tablespoons melted butter 1 teaspoon dried onion flakes ½ teaspoon salt ½ teaspoon pepper 24 oz. frozen hash brown 1 teaspoon paprika potatoes, thawed ¾ cups shredded cheddar cheese In a small bowl combine milk, butter, onion flakes, salt and pepper. Add potatoes and cheese; mix well. Spread in Rock N Serve or Oval Microwave Cooker, cove and vent. Cook on high for 12-15 minutes or until bubbly. Delicious for a brunch or as a side dish with dinner. Scalloped Potatoes 4 large Golden Brown or 8 large Red potatoes, peeled and thinly sliced (do not use Russet potatoes, they are too hard) 3 Tbsp. butter or margarine 1/2 cup shredded Cheddar cheese 1/2 tsp. garlic powder 1/2 tsp. paprika 1/2 tsp. seasoning salt 1 medium onion sliced 1 1/2 lb. Ham Steak cubed 1 can Cream of Mushroom soup 1/4 cup milk 1/4 cup water Melt warm butter in Microwave for 30 Seconds on High. In bowl, mix sliced potatoes, onion, Cream of Mushroom soup, ham, milk, water, and seasonings and melted butter. Pour layer of potato mix in 8 Cup Heat „N Serve. Sprinkle water over layer, and season lightly. Sprinkle Cheddar cheese – reserving ½ for later. Pour remaining potato mix. Sprinkle water over layer, Cover with lid. Microwave on High for 18 minutes, or until potato‘s are tender. Sprinkle remaining Cheddar cheese, and cover Let stand, covered, 5 minutes, then stir again before serving. Marta‟s Beans 1 pound (dry) peruana beans 1small onion, chopped 3 or 4garlic cloves, whole 1cup chopped cilantro 1 medium tomato 1cup shredder cheddar cheese Salt to taste Boil beans with onions and garlic (I minced the cloves) until beans are tender (I added our Southwest Chipotle). Put ½ the cooked beans in the Quick Chef or blender with the tomato and cilantro. Blend. Pour on the remaining beans. Add cheese and stir well makes about 12 cups. ENJOY!!!!! CHRISTMAS CANDY 3 Minute Fudge 3 cups chocolate chips 1 can sweetened condensed milk 1 ½ teaspoons vanilla ½ - 1 cup chopped nuts Mix chocolate chips, milk and vanilla in Rock N Serve Shallow. Microwave on high for 3 minutes. Add nuts. Pour into 8x8 pan lines with Wonder Mat. Refrigerate. Peppermint Bark 2 lbs. White chocolate Peppermint candies or candy (You can buy at Walmart canes during Christmas season) Melt chocolate in Rock N serve Medium Shallow for 1 minute. Stir and cook another 30 seconds until melted. Add crushed candy canes to taste. Pour on Wondermat and let harden. White Chocolate Dipped Pretzels Melt white chocolate in Rock N Serve Medium Shallow for 1 minute, stir: Cook in 30 second increments stirring with Silicone Spatula each time until melted. Dip Small pretzels and put on Wondermat. Peanut Clusters 2 blocks White Almond bark 2 blocks Chocolate almond bark 6 oz. dry roasted peanuts 1 cup chocolate chips In Tupperware microwave product melt bark and chips at 50% power for 2-4 minutes, stirring occasionally. Stir in peanuts and drop with spoon onto Wonder Mat. Let cool. Peanut Butter Chocolate Goodies Chocolate Peanut Butter Your choice of crackers Spread peanut butter on crackers. Put two crackers together. Dip in melted chocolate and put on Tupperware Wonder Mat to harden. To melt chocolate put in Rock N Serve Shallow and microwave for 1 minutes; stir and melt 30 seconds more until melted. Trail Mix Peanut Butter Bark 2 cups small pretzel twists 1 cup Cheerios 2/3 cup dried cranberries ½ cup cashews 10 oz. White chocolate 1/3 cup peanut butter Mix dry ingredients in That‘s a Bowl. In small Rock N Serve melt chocolate and peanut butter for one minute; stir. Repeat for 30 seconds until melted and smooth. Pour over pretzel mix and stir. Pour on Wonder Mat lined cookie sheet and refrigerate. Break into pieces when set. This is best if refrigerated as the pretzels will get soggy. White Gold 4 quarts buttered popcorn 8 oz. mixed nuts 4 blocks White Almond bark Place popcorn and nuts in a Thatsa Bowl. Pour melted bark over top and mix well. Place onto Wonder mat. Cool. Microwave Peanut Brittle 1 cup sugar 1/2 cup light corn syrup 1/8 teaspoon salt 1 cup peanuts 1 tablespoon butter 1 teaspoon vanilla 1 1/2 teaspoon baking soda In microwave cooker mix sugar, corn syrup and salt; mix well. Microwave on high for 3 minutes. Stir in peanuts; microwave for 3 more minutes. Add butter and vanilla; microwave on high for 1 1/2 minutes. Stir in baking soda and stir quickly. Pour onto Wonder Mat spreading with your Silicone Spatula. Let cool and break up. I also made it with almonds. It was terrific. Mock Almond Roca Saltine crackers 1 cup brown sugar 1 cup margarine 1 cup chocolate chips ½ c. chopped nuts Lay saltine crackers in single layer on Wonder Mat Lined cookie sheet or 9x13 pan. Combine brown sugar and margarine; boil for 3 minutes. Pour over crackers and bake at 375 for 4 minutes. Remove from oven. Spread chocolate chips over crackers until melted. You may put chopped nuts in with melted chocolate if desired. Refrigerate for 10 minutes. Then cut into squares. Peanut Butter Fudge 18 oz peanut butter 1 can white frosting Mix together and heat for one minute in Rock N Serve or Oval Cooker. Stir with Silicone Spatula. Let set for a few minutes and pour on Silicone Wonder Mat. Shape and refrigerate. Chocolate Peanut Butter Cluster 12 oz. milk chocolate chips 12 oz. peanut butter chips ½ cup peanut butter 12 oz. salted peanuts Place chocolate chips and peanut butter chips in Rock N Serve Large Deep. Microwave on 50% power for 2-3 minutes, stirring once. Stir in peanut butter. Microwave on 50% power for 2-3 more minutes. Stir in peanuts. Drop by teaspoons onto Silicone Wonder Mat. Cool about 15 minutes or until firm. Store cluster in Modular Mate containers. Snowflake Mint Drops 1 lb. almond bark, vanilla 1 ½ cups flaked coconut 1/3 cup crushed peppermint candy Place almond bark in Large Shallow Rock N Serve. Microwave at 100% power for 2 minutes, stirring once. If needed microwave at 30 second increments until melted. Stir in coconut and peppermint. Drop by spoonfuls onto Silicone Wonder Mat. Cool until set. People Chow 1 box Crispix cereal 1 cube butter 1 cup peanut butter 12 oz. chocolate chips 3 ½ cups powdered sugar Combine peanut butter, butter and chocolate chips in any Tupperware microwave product. Microwave on high for until melted, stirring every minute. Pour cereal into Thatsa Bowl and slowly pour melted mixture over cereal, make sure to stir well. Add the powdered sugar to the bowl, seal and shake. Chocolate Crunch Clusters 6 oz. butterscotch chips 6 oz. chocolate chips 1 cups salted peanuts 1 cup rippled potato chips Place chips into a Tupperware microwave product. Microwave at 50% power for 4-6 minutes, stirring twice. Stir in peanuts and crushed potato chips. Drop by teaspoonfuls onto Silicone Wonder Mat. Cool until set. Freezes well. Rocky Road Candy 36 large marshmallows ( can substitute with small marshmallows) 8 oz. chocolate chips ½ cup crunchy peanut butter 2 Tablespoons butter Line Large Rock N Serve with marshmallows. In another container, melt chocolate chips, peanut butter and butter for 1 minute on high then po9ur over marshmallows. Spread evenly over top and chill. Cut into squares. Tingly Candy 6 oz. butterscotch chips 6 oz. chocolate chips 4 cups Rice Krispies Microwave chips on 50% power in Large Rock N Serve for 4-6 minutes, stirring at least twice. Add cereal stirring well. Drop by teaspoons onto Silicone Wonder Mat. Cool about 10 minutes or until set. Freezes well. Gourmet Cookies Ritz Crackers Crunchy Peanut Butter 2-3 blocks Chocolate Almond Bark Melt bark in Tupperware microwave product for 2 minutes, stirring each minutes. Spread peanut butter on crackers. Dip in bark. Place on Wonder Mat. Decorate with sprinkles if desired. Turtles 1 pkg. Kraft Caramels 1 lb. pecan halves 6 oz. chocolate chips 1 tablespoon oil Split pecan halves and arrange in groups of five, resembling turtle legs and head. Place 6 caramels on the buttered cover of Tupperwave stack cooker in a circle fashion, not touching. Microwave for 15-30 seconds at 100% power until softened, but not melted. Place chocolate chips and oil into Tupperwave 1 qt. casserole and microwave 2-3 minutes at 100% power until melted. Stir and spread about ½ teaspoon of chocolate over each ―turtle‖. Continue until all mixture is gone and chill. Caramel Corn 2 bags microwave popcorn 1 cup brown sugar 1 cube butter 1 teaspoon baking soda ¼ cup light Karo Syrup 1 brown bag Pop popcorn and place in a large paper bag. Combine butter, brown sugar and Karo in Tupperware Microwave product. Heat on high for 3 minutes. Stir in baking soda. Mixture will foam. Pour over popcorn. Heat on hight for 1 minute. Shake and heat one more minute. Shake. Store in airtight container. Almond Bark Crunchers 6 blocks White chocolate ¼ cup peanut butter 2/3 cup rice krispies 2/3 cup mini marshmallows 2/3 cup dry roasted peanuts Melt chocolate in Microwave product for 1-2 minutes on high. Add peanut butter, stir until smooth. Add the rest of the ingredients, stir. Drop candy sized pieces onto Silicone Wonder Mat. Christmas Cherry Drops 6 blocks white chocolate ½ cup chopped candied cherries 2/3 cup pecans Melt chocolate in Tupperware microwave product for 1-2 minutes. Add chopped cherries and pecans. Drop candy sized pieces onto the Wonder Mat. Cashew Delites 6 blocks White Chocolate ½ cup chocolate chips 2 cups finely chopped salted cashews. Melt chocolates in Tupperware microwave product for 1-2 minutes. Add cashews and stir. Drop onto Silicone Wonder Mat. Mini Ritz Supreme 2 blocks White chocolate 1 cup butterscotch chips ½ cup chocolate chips 1 box Mini Ritz Bits Peanut Butter Sandwiches Place Ritz on Wonder Mat. Melt chips in Tupperware microwave container for 1-2 minutes. Place small amount of chocolate on each Ritz. Chocolate Mounds 4 blocks white chocolate ½ cup chocolate chips 1 cut Cheerios ½ cup salted peanuts ½ cup raisins Melt chocolate for 1-2 minutes in Tupperware microwave product. Stir in cereal, peanuts and raisins. Drop candy size pieces onto Silicone Wonder Mat. Fudgy Buttons 2 tablespoons butter 1 ½ teaspoons baking cocoa ½ cup powdered sugar ½ teaspoon milk 2 tablespoons creamy peanut butter Melt butter in Tupperware microwave product. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop candy size pieces onto Silicone Wonder Mat; flatten tops and shape into 1 inch patties. 5 CANDIES IN 20 MINUTES Dipped Pretzels Melt 4 blocks of white bark at 30 second increments. Dip pretzels and place on Silicone Wonder Mat. Colorful Rocky Road In same container melt 4 more blocks of white bark. Mix in 2 cups of colored mini marshmallows. Add ½ cup Peanuts and ½ cup mini M&M‘s. Drop candy sized pieces onto Silicone Wonder Mat to dry. Peanut Dips Next take 3 blocks of chocolate bark and 1 block of white bark. Melt at 30 second increments. Add 1 ½ cup peanuts. Drop candy sized pieces on Silicone Wonder Mat. Crunch And Go Melt 3 blocks of chocolate bark and 1 block of white bark. Melt at 30 second increments. Add 1 small bag of crushed chips (roughly 6 oz). Thin Mints Melt 3 blocks chocolate almond bark and 1 block white bark. Melt 30 seconds at a time. Add pure peppermint extract ( roughly ¼ - 1/3 of bottle). Dip Ritz cracker in chocolate. Taste just like a thin mint cookie. Chocolate Crunch 6 oz. butterscotch chips 6 oz. chocolate chips 1 cup salted peanuts 1 cup potato chips Microwave chips in Tupperware microwave container at 50% power for 4-6 minutes, stirring occasionally. Stir in peanuts and potato chips. Drop by teaspoonfuls on Silicone Wonder Mat. KIDS Bubbles 2 C. Joy ¾ C. white syrup 6 C. Water Store in Round 4 Modular Mate with no drip seal and when ready to use, pour into Ice Tubs containers and use stick to ―blow‖ bubbles. Bubble Bath 5 lbs. Epson salts 1 sm. Box powdered sachet 1 sm. Ivory Snow Mix the ingredients in the Fix-N-Mix Bowl, thoroughly. These recipes make approximately 16 cups and will fill… Modular Mates square 3 or Oval 2 (4 containers) Baby Wipes 1 roll Bounty paper towels 2 C. Water 1 Tbsp. Baby oil 1 Tbsp. Baby Shampoo Cut roll of paper towels in half using a shape knife. Put the towels in a container. Mix together the water, oil and shampoo. Pull cardboard tube from the center. Pour the liquid over top of the towels place seal on the pitcher. FINGER PAINT 2 cups cold water 1 cup wheat paste flour food coloring Mix the food coloring into the water. Gradually add the flour to the water. Stir with a wooden spoon or wire whisk. It should be a thick cream consistency (add 1 tsp white corn syrup if the paint is to be used on glazed paper) Kool-aid Play Dough 1 C. all purpose flour ¼ C. salt 2 Tbsp. Cream of Tatar 1 envelop Kool-Aid (unsweetened) 1 C. water 1 Tbsp. Vegetable oil Mix flour, salt, cream of Tartar and Kool-Aid in a saucepan, stir in water and oil. Stir over medium heat 3-5 minutes, until mix forms a ball Remove to a floured surface and knead for a minute. Store in Tupperware. 6-8 oz. non dairy creamer 1 cup powdered sugar Mix all together and store in a modular container. Use 1/3 cup mix to 1 cup hot water. Play Dough 1 C. Flour 1 C. water 2 tsp. Vegetable oil ½ C. salt 2 Tbsp. Cream of Tartar Mix and bake at 350 degrees for 5-10 minutes. Divide into four parts and add food coloring. Place in snack cups or Modular Mate round one‟s. Great for stocking stuffers. Microwave Play Dough 2 cups Flour 1 tbsp Powdered alum 1 cup Salt 2 cup Water 1/2 cup Cornstarch 1 tbsp Oil Combine flour, salt, cornstarch and alum. Gradually stir in water and oil. Microwave on High power for 6 minutes, stirring every minute. Cook until you can handle dough, turn onto countertop and knead until smooth. Divide dough in sections, knead in food colorings. Store in airtight container. Keeps for months. Pudding Pops 2 C. Skim milk 1 pkg (3 .4oz.) Instant Pudding Pour Milk in Quick Shake and add pudding mix. Shake 45 seconds and pour into Ice tups and freeze. (Cost $0.66 for 8 pudding pops.) Jello Pops 1 pkg (3 oz.) JELLO Prepare according to the package. Pour into the ice cube trays and Freeze. (cost $0.49 for 8 pops) Fruit Pops 1 tsp unflavored gelatin 1 1/2 cups hot water 1 6oz container of partially thawed orange juice 1 ripe banana peeled and sliced In a large bowl, dissolve the gelatin in the water. When completely dissolved add the OJ. In a separate bowl, mash the banana until smooth. combine banana with the juice mix, ix thoroughly and spoon into Ice Tups. Freeze Monster Cookies 6 Eggs 4 tsp Baking soda 1/2 tbsp Vanilla 1 1/2 lb Peanut butter; 3 cups scant 1/2 tbsp Corn syrup 9 cup Oatmeal 1/2 lb Butter; softened 1/2 lb Chocolate chips 2 cup Brown sugar 1/2 lb Candy M & M's 2 cup White sugar Mix all together. Make teaspoon sized balls and roll in powdered sugar. Press flat with fork. Bake 10-12 minutes at 350 degrees. Don't overbake. Note: there really is no flour in this recipe! Easy Monster Cookies In a small group, give each child a round sugar cookie, a plastic knife, a small cup of vanilla cake frosting, a popsicle stick, a small cup with M&M's, red shoestring licorice (cut in short strips), and gum drops. Have the students choose what color they want in the vanilla frosting--this will be the monster's face. Drop a few drops of food coloring into the cup. Have the students mix the food coloring and frosting with the popsicle stick. Then spread onto the sugar cookie using the knife. Then allow the students to make a face using the ingredients in the cup. Each Monster cookie will be unique and delicious! Sandwich Art Add a twist to the term "starving artist" by creating masterpieces with food coloring paint on a crusty canvas. Materials • Paper cups • Milk • Food coloring • New paintbrushes • White bread • Toaster Step 1: Fill each paper cup with two tbsp. of milk. Add a few drops of food coloring to each cup. Step 2: Paint pictures and designs on the bread using the colored milk and new paintbrushes. Step 3: Toast lightly and use the slices to make crazy sandwiches Golden Nuggets 1 cup Cheerios 1/4 Cup raisins 1/4 cup sunflower seeds 6 tablespoons peanut butter 1 tablespoons honey 1 TBSP lowfat milk Mash together all ingredients in a large bowl until thoroughly blended. Roll into balls about 1 1/2 inches across. Refrigerate in an airtight container. Makes 20-25. FOR ICE TUPS Ice Tup Cicles 2 pkgs. Kool-aid, any flavor 1 pkg. Jello, to match Kool-aid 1 ¼ cup sugar Mix dry ingredients thoroughly and store in a Modular Mates Container. Use 6 Tablespoons of the above dry ingredients to ¾ cup hot water and ¾ cup cold water or fruit juice. Fills one set of Ice Tups. Tupsicles 1 pkg. Jello 1 Pkg. Kool-aid 1 cup sugar 2 cups hot water Mix above ingredients well. Add 2 cups cold water. Stir and pour into Ice Tups and freeze Jello-Cicles 1 pkg. Jello 1 cup hot water Mix well and then add: 1 ½ cups cold water Stir and pour into Ice Tups. Freeze. Makes 12. Dripless Popsicles 1 pkg. fruit flavored jello 1 pkg. Kool-aid 2/3 cups hot water 2 cups cold water In Mix-N-Stor Plus Pitcher, mix until dissolved; jello, Kool-aid, sugar and hot water. Stir well. Then add cold water. Pour into Ice Tups and freeze. Will not drip! Makes 20 Ice Tups Frozen Fruit 15 oz Can of fruit cocktail . Divide fruit evenly into 6 Ice Tups molds. Divide the juice and Freeze. Makes 6 Variation: Mashed Strawberries and bananas make great ―Tupper Freezies‖ Punch & Cream 1 cup Hawaiian punch 1 cup ice cream Mix these two, and pour into Ice Tups and freeze. Lemon-Cicles 1 pkg. lemon instant pudding 1½ cups water Mix as directed on pudding package. Pour into Ice Tups. Freeze. Makes 12 Butterscotch-Cicles 1 pkg. butterscotch instant pudding mix 1 cup root beer 1½ cups water Mix as directed on the pudding package and pour into Ice Tups. Freeze. Makes 12 Fudge-Cicles #1 1 pkg. instant chocolate pudding 2 ½ cups milk Mix as directed on pudding package. Pour into Ice Tups and freeze. Makes 12 Fudge-Cicles #2 1 pkg. instant chocolate pudding ½ cup sugar ½ cup cream 2 cup milk Mix as directed on package. Pour into Ice Tups. Freeze. Makes 12 Fudge-Cicles #3 3 Tbsp. Instant Cocoa Mix 2 or 3 Tbsp. sugar Dash of salt 2 eggs Vanilla 2 ½ cups milk Beat eggs and add other ingredients. Pour into Ice Tups. Freeze. Makes 12 Fudge-Cicles #4 1 Qt. chocolate milk 1 cup sugar 2 egg yolks, no whites Mix egg yolks and other ingredients. Stir well. Pour into Ice Tups. Freeze. Makes 18 Ice Cream Pops 2 eggs beaten ½ cup milk 2 Tbsp. honey 2 Tbsp. vegetable oil 1 tsp. vanilla ½ cup diced fruit 1 cup whipping cream Put in blender for 2 minutes until smooth. Pour in Ice Tups. Makes 12 Ice Tups. For ice cream remove from freezer and beat until ice crystals break down and refreeze until firm. Snow Sticks ¼ cup pure liquid honey 1 (8 oz.) pkg. cream cheese, softened 1 (15 oz.) pkg. frozen strawberries, raspberries, or blueberries, thawed ½ pint heavy cream whipped 3 cups mini marshmallows Gradually add honey to cream cheese and blend well. Stir in undrained fruit. Fold in whipped cream and marshmallows. Spoon into Ice Tups. Will fill 5 sets of Ice Tups Yogurtsicles 1 cup fruit juice ½ cup plain yogurt Optional: dash of honey or vanilla Mix above ingredients together. Pour into 6 Ice Tups and freeze until solid. Yogurt Tupsicles 1 (16 oz.) container skim milk 1 (6 oz.) container yogurt 1 cup fruit; strawberries, raspberries, blueberries, 2-3 mashed bananas, canned peaches or pineapple Mix ingredients in Mix-N-Stor Plus Pitcher. Pour into Ice Tups and Freeze. Nourishing for the children as well as refreshing. Moosicles 1 cup fruit juice ½ cup milk Mix milk and juice together. Fills 6 Ice Tups. Freeze until solid. Very Berry Cicles 1 pint fresh berries ¾ cup sugar or honey ¾ cup water ¼ cup orange or lemon juice Puree fruit in blender. Heat water and sugar together to a clear syrup and pour into blender. Mix completely. Pour into Ice Tups and freeze until solid. Orange Juli-Cicles 1 (6oz.) can frozen orange juice 3 cans cold water 1 egg 2 or 3 Tbsp. sugar. Mix in the blender and pour into Ice Tups. Freeze. Makes 18 Creamy Orange Pops 1 can (6 oz.) unsweetened frozen pineapple/orange juice concentrate, partially thawed 1 cup milk or evaporated milk 1 cup plain yogurt Mix with a hand or electric mixer or with the Quick Shake and pour into Ice Tups. Double Orange Pops 1 pkg. (3 oz.) Orange jello ½ cup sugar 2 cups boiling water 2 cups Orange juice Dissolve gelatin and sugar in boiling water. Add orange juice, pour into Ice Tups and freeze. Fruit Pops ½ cup water 2 slices nectarines or peaches,unpeeled 1 can (6 oz.) pineapple/orange juice concentrate, undiluted. Mix in blender and pour into Ice Tups Watermelonsicles Puree pitted watermelon cubes in blender. Pour into Ice Tups and freeze until solid. Big Ice Pops Add a little fresh lemon to water for tanginess and freeze in Ice Tups. Cool and refreshing and drips are water! Even Easier Juicesicles Fill Ice Tups with canned or reconstituted frozen unsweetened fruit juice such as apple, grape or orange juice and freeze. Don‘t use fruit drinks as these are high in sugar and don‘t contain the nutrients found in fruit juice. To limit the expense of juices, dilute slightly by adding more water. Economy Treat Try freezing fruit juices that collect when cutting fresh watermelon, canteloupe, pineapple or berries or the juice from canned fruit packed in water or juice. **Making your own popsicles rather than buying them will give you a much more nutritious snack and cost you less! Summertime or Anytime is a fun time for Funsicles! 18 Tupcicles 1 (3 oz.) pkg. Jello 1 pkg. Kool-aid 1 cup sugar 2 cups hot water Mix well, add 2 cups cold water and pour into Ice Tups and Freeze. Double Decker Knox Blox Snacks 3 envelopes of gelatin 2 ½ cups boiling water 3 (3 oz.) pkgs. of flavored gelatin 1 cup (½ pint) Heavy cream Combine gelatin in large bowl. Add boiling water and stir until gelatin is completely dissolved. Stir in cream. Pour into shallow baking pan, chill until firm. To serve, cut into one inch squares. TIPS..... TIPS..... TIPS..... TIPS..... TIPS..... TIPS..... TIPS..... TIPS..... After mixing according to the recipes, all of the Ice Tups recipes should be frozen for 4-6 hours. To unmold your pops, hold the frozen Ice Tup in your hand for about 1 minute. This will loosen the edges, then just grasp the end and pull gently. The pop will slide right out on the stick. Hold the pop by the end piece to eat!!!! MIXING BOWL DELIGHTS Soap Ball Recipe Using Large Mixing Bowl and Wooden Spoon: 2 cups ivory snow 1/4 cup liquid In the liquid place food coloring, perfume and add water to equal only 1/4 cup total. Mix completely with a spoon ‗til flakes are moistened. Roll by hand into soap balls. Dry for 24 hours before use. They float in water! Cake In A Bowl 6 oz. Pkg. Strawberry Jello Bakery Angel Food Cake 1 pkg. Frozen Strawberries Mix Jello with 1 1/2 cup hot water. Add frozen strawberries. Poke holes into the angel food cake with fork or toothpick. Place in the Large Mixing Bowl. Pour berry mixture over cake. Seal Bowl. Tip cake up and\ down. Place in Refrigerator. Ready in 1 hour. Slice andserve with cool whip or ice cream. Pizza Crust Recipe 2 cups flour 2 teaspoons baking powder 1 teaspoon salt Mix together and add: 1/4 cup salad oil—seal and ―roll‖ bowl. Add: 2/3 cup milk—shake and rotate bowl again. Dough does stick slightly.. Roll onto floured surface, knead gently, adding a bit of flour. Roll with Rolling Pin into 2—13‖ circles for 2 pizzas. Will fill 2 pans or 1 large pan. Place 1 tablespoon oil on top of each pizza. Add toppings: Tomato sauce, pizza sauce, etc. Add variety of other toppings: Sausage, olives, onion, salt and pepper, mushrooms, ground beef sauerkraut, oregano, mozzarella cheese, etc. Ragu or Contatina Sauce is GREAT! Bake in 425° oven for 20-25 minutes. Refrigerator Frosting Recipe In a medium mixing bowl: 4 egg whites sprinkle of salt 1 cup Crisco 4 cups powdered sugar Mix all ingredients together. Keeps for 1 month or longer. Add flavorings of your choice: Cherries,Nuts,PeanutButter,Chocolate,Vanilla,Maple, etc. for variety. Pie Crust 3 cups flour 1 cup shortening 1 teaspoon salt 1 teaspoon vinegar 1/2 cup ice water Mix well. If not used at once, store in Medium Mixing Bowl. It will keep 2-3 weeks in refrigerator, or roll out and Store in 12‖ Round Container with wax paper in between. Freeze. It will hold 12 crusts, ready to use. Take out and lay over pie pan to thaw. Yummy Peanut Squares In a small mixing bowl: 1/2 cup corn syrup 1/2 cup brown sugar 1/2 cup peanut butter 3 cups Special K Cereal 1/2 cup flaked coconut Measure syrup and sugar into 3 Qt. Saucepan. Cook over medium heat until mixture bubbles. Stir and remove from heat. Stir in peanut butter. Mix cereal and coconut in Small Mixing Bowl. Stir until well coated. Press evenly into buttered Snack N Stor Container. Yield 64 squares 1 x 1‖. Even good for Breakfast! Granola In a large mixing bowl: 5 cups ‗Old Fashioned‘ Rolled Oats 1 cup oil 1 cup honey 1 cup Sesame Seeds 1 cup Wheat Germ 1 cup Sunflower Seeds 1 cup Sliced Almonds 1 cup Flour Add extra nuts, coconuts, raisins to suit your taste. Mix all ingredients together in Thatsa Bowl until well blended. In Large mixing bowl blend honey and oil. Pour quickly into grain mixture and stir in completely. Spread Granola out on 2 large cookie sheets. Bake at 300° fir 30-40 minutes. Remove immediately before it cools. Store in Modular Mate container. Praylines In a large mixing bowl: 3 cups sugar 1 cup buttermilk 1 stick butter 1 cup pecans 1 tablespoon soda 2 tablespoons white Karo 1 teaspoon vanilla Add sugar, buttermilk, soda and Karo, blend well. Add butter and bring to a boil. Cook until in soft ball stage. Then pour into Large mixing bowl. Add vanilla and beat with mixer at high speed. Add nuts. Drop on waxed paper. Instant Magic White Sauce In a large mixing bowl; 1 cup flour 4 cups instant (non fat) milk 4 teaspoon salt 1 cup margarine (cut in) In large mixing bowl, mix flour, milk and salt. Add butter and blend. Store in Refrigerator. To Use: Thick Sauce: 1 cup mix to 1 cup milk Medium Sauce: 1/2 cup mix to 1 cup milk Thin sauce: 1/3 cup mix to 1 cup milk Cherry Cheese Pie 1 prepared crumb crust or pie shell 12 oz. Soft cream cheese 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla 1 small can crushed pineapple (well drained) (Optional) 1 can cherry pie filling Beat at medium speed in medium mixing bowl: cream cheese and sugar until smooth and creamy and add eggs and vanilla. Beat until well blended. Add pineapple and pour into pie shell. Bake 350° for 30-35 minutes. When cool, top with cherry pie filling. Honey Spread For quick breads: 8 oz. Softened cream cheese 1/3 cup honey 2 tablespoons chopped nuts (optional) Mix together and serve in Serving Center Bowl with quick breads and cheese slices in tray for a quick snack when unexpected company drops in. Watergate Cake 1 yellow cake mix 3 eggs 1 cup club soda 1 cup oil 1 teaspoon vanilla 1 pkg. Instant Pistachio Pudding Stir until creamy but lumpy. Bake at 350° for 35-45 minutes. Use layer or 9 x 13‖ pan. Frosting: 9 oz. Cool Whip Instant Pistachio Pudding 1 cup milk Beat until thick. Top with coconut and walnuts—keep refrigerated. Heavenly Hash Cake 12 oz. Chocolate Chips 1/2 teaspoon salt 1 cup pecans 4 eggs 1 large Angel Food Cake 6 tablespoons sugar 1 pint whipped cream Melt chocolate ships, beat egg yolks and add to chocolate. Beat egg whites and add sugar. Stir in Chocolate egg/mixture and add salt and nuts to mixture then fold in whipped cream. Grease. Break up cake and layer cake and mixture. Refrigerate. Spamwiches Grate 1 can Spam 1 small onion 1/2 lb. American Cheese Mix in 1 can undiluted cream of mushroom soup. Spread generously on toast and broil. May also be used as filling for hamburger buns wrapped in foil and heated in oven. Crème De Menthe Cake Prepare 1 white Pillsbury Plus cake per directions on box and blend in 1/2 cup crème De Menthe. Then bake per pkg. directions. While still warm (not hot) frost with 1/2 jar Kraft fudge topping. When cake has cooled completely, blend 1/3 cup crème De Menthe with an 8 oz. Cool Whip and spread on cake. Store in refrigerator. Tastes like French mints! Chocolate Cherry Bars Beat 2 eggs and add 1 Pillsbury Plus Devils Food cake mix. 1 teaspoon almond flavoring and 1 can cherry pie filling. Stir well, grease and flour jelly roll pan. Bake 25 minutes at 350° - frost while warm with Frosting: 1 cup sugar, 1/3 cup milk and 5 tablespoons butter. Boil for 1 1/2 minutes stirring, then add 1 cup Semi-Sweet Chocolate chips. Stir until smooth and frost. Cook in One Day Advance Meal Planning Created by Holly Trotta Star Director Mentioned in Kanwar Bhutani‘s Jubilee Keynote Message Advanced meal planning is a great way to save time and it also is a wonderful party alternative that offers Hosts and guests value for the time. Party planning for an advance meal planning demonstration is critical since your Host will be responsible for supplying the food and most of the preparation and cooking before the demonstration. First, choose the basic mix you will use at the demonstration — beef and chicken are the most popular selections. Next, determine which recipes your Host would like to use then select the appropriate size Vent ‘N Serve™ or Heat ‘N Serve® container. Talk to your Host about building enough Host Credit to receive these containers free. Finally, prepare a list of ingredients and determine the items your Host already has on hand. Your Host can do some of the preparation in advance, or you can enlist party attendees to help while you talk about other party alternatives and value for time classes. Be prepared and confident with the knowledge that this really works. Either before the party or on the preparation day purchase the ingredients in the recipes. The ―4 Hours‖ part of the Advance Meal Planning includes shopping time. While the ground beef is cooking, chop, grate, etc. all of the other ingredients so they will be ready to use. Basic Beef Mix 5 lbs ground beef 2 cups diced onion 1 cup chopped green pepper 2 cups chopped celery Brown ground beef, onion, green pepper and celery. Divide into 2 cup portions and freeze or use in the following recipes. Lasagna 2 cups Basic Beef Mix 2 19-oz cans pureed tomatoes 1 tbsp. Chef Series™ Italian Herb Seasoning Blend 2 lb. shredded mozzarella cheese ½ cup ground parmesan cheese 1 box uncooked lasagna noodles Combine beef, sauce and spice blend in a bowl. Place a small amount of sauce mixture into the bottom of a Large Deep Vent 'N Serve™ container. Top with Lasagna noodles, then sauce, Parmesan and mozzarella. Repeat layers until full. Freeze leftover sauce in a Vent 'N Serve™ Medium Shallow to use with spaghetti on another night. To prepare, defrost in the microwave at 40% power for 20 minutes then reheat at 70% power for 30 minutes or until heated through. Spaghetti Sauce 2 cups Basic Beef Mix 1 19-oz. can pureed tomatoes ½ tsp. Chef Series™ Simply Garlic Seasoning Blend 1 tsp. Chef Series™ Italian Herb Seasoning Blend Combine ingredients and freeze in a Medium Shallow Vent 'N Serve™ container. Defrost in the microwave and reheat at 70% power for 15 minutes. Taco Pie 2 cups Basic Beef Mix 1 tbsp. Chef Series™ Southwest Chipotle Seasoning Blend 1 jar salsa 1 can refried beans 1½ cups shredded cheese Mash refried beans into bottom of Large Shallow Vent 'N Serve™ container. Combine beef mixture with salsa and Southwest Chipotle and pour over beans. Cover and microwave reheat on high for 8 minutes, sprinkle cheese over top. Cover and allow 2 minutes standing time. Garnish with sour cream and chives, serve with tortilla chips. Shepherds Pie 2 cups Basic Beef Mix 1 can tomato soup (or 1 pkg. beef gravy mix) 2 cups thawed mixed vegetables 3 cups whipped potatoes (add milk until fluffy) Combine beef mixture with vegetables and soup in the bottom of a Large Shallow Vent 'N Serve™ container. Top with whipped potatoes and freeze. To prepare, thaw reheat in the microwave at 70% power for 20 minutes. Chili 2 cups Basic Beef Mix 1 large can kidney beans 1 can mushrooms, drained 1 small can diced tomatoes 1 can pureed tomatoes or tomato soup 1 tbsp. Chef Series™ Southwest Chipotle Seasoning Blend 1 tbsp. chili powder Combine all ingredients in a Medium Deep Vent 'N Serve™ container and freeze. To prepare, thaw and reheat in the microwave at 60% power for 30 minutes. Taco Mix 2 cups Basic Beef Mix 1 tbsp. Chef Series™ Southwest Chipotle Seasoning Blend (or 1 pkg. taco seasoning) Combine ingredients with ¼-cup water and freeze. To prepare, thaw and reheat in the microwave for 10 minutes at 60% power. Easy Casserole 2 cups Basic Beef Mix 2 cups cooked elbow macaroni 1 can cream of mushroom soup 1 cup grated cheddar cheese Combine ingredients in a Vent 'N Serve™ Medium Deep and freeze. To prepare, thaw and reheat in the microwave at 60% power for 15 minutes. Basic Chicken Mix 4 medium frying chickens 4 qts. cold water 1 large onion cut into quarters 4 carrots, peeled and chopped 4 tsp. salt ½ tsp. pepper 2 tsp. basil 3 tbsp. parsley flakes Combine ingredients in a large kettle and cook until the water boils. Simmer until the meat is tender (about 1 – 1 ½ hours). Lift chickens out and place in a Thatsa® Bowl to cool. Strain broth and refrigerate until all fat can be skimmed off. Separate chicken from the bones, discard skin and cut meat into bite size pieces. Put chicken into 2-cup potions in appropriate containers. Label and freeze or use in the following recipes. Oriental Style Skillet Dinner 2 cups Basic Beef or Chicken Mix 3 ½ cups water 2 ¼ cups instant rice ½ cup chopped canned bamboo shoots and ½ cup chopped water chestnuts ¼ cup soy sauce 1 tsp. fresh grated ginger Combine in a Large Deep Vent 'N Serve™. Heat at 70% power for 20 minutes or until water is absorbed and rice is tender. Chicken Cashew Casserole 2 cups Chicken Mix 2 10-oz. cans cream of mushroom soup 1 ¼ cup chicken broth ½ cup chopped green onion 1 cup cashews 2 cups chopped celery 1 cup chow mien noodles Combine all ingredients, except chow mien noodles and heat in the microwave at 70% power for 10 minutes. Stir in noodles and serve. Chicken Club Casserole 2 cups chicken broth 3 tbsp. margarine 3 tbsp. flour 1 ½ tsp. salt 1 2/3 cups evaporated milk 2 cups Chicken Mix 1 10-oz package frozen broccoli, cooked and drained 1 cup uncooked long grain rice 1 cup fresh mushrooms, sliced ¼ cup toasted almonds Paprika, for garnish Cook rice in 2 cups of broth. In a Large Deep Vent 'N Serve™, melt margarine and stir in flour and salt. Gradually add the evaporated milk. Heat at 70% power stirring occasionally until mixture thickens. Add Chicken Mix, cooked broccoli, rice and mushrooms. Top with toasted almonds and sprinkle with paprika. Heat in the microwave at 70% power for 20 minutes until mixture is bubbly. Hot Chicken Salad 2 cups Basic Chicken Mix 2 cups chopped celery 1 cup sliced almonds 1 tbsp. minced onion 2 tbsp. lemon juice 1 tsp. salt 1 ¼ cups mayonnaise 4 hard boiled eggs, chopped 1 cup grated cheddar cheese Combine all ingredients, except cheese. Put mixture in a Large Deep Vent 'N Serve™, top mixture with cheese and heat in the microwave at 70% power for 10 minutes. Chicken Ala King ½ cup margarine 1 cup chopped celery ¼ lb fresh mushrooms, sliced 1 cup milk ½ cup flour 2 cups chicken broth 2 cups Chicken Mix ¼ cup pimento 3 tbsp. chopped parsley hot cooked rice slivered almonds, for garnish Melt margarine in a Large Deep Vent 'N Serve™. Add celery, mushrooms and milk. Heat in the microwave at 70% power for five minutes or until celery is tender. Add flour and chicken broth and heat at 70% power until mixture thickens. Add Chicken Mix, mild pimento and parsley. Simmer at 50% power for 10 minutes and serve over hot, cooked rice. Garnish with slivered almonds.
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