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					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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