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Microwave vegetables - a snap!


Until the coming of themicrowave, steaming was the best method for making crisp and tasty vegetables dishes. But now, microwave ovens can produce similar results in a fraction of the time. Microwaved vegetables cook fast, remain crisp and flavorful, and retain their nutrients. But that's not all.

With the help of microwavecookware and special microwave wrap, you can microwave-cook vegetables, freeze them until time for use, and then reheat them without sacrificing texture and flavor. For quick meals, you can prepare whole microwave dinners, vegetables and all, and keep them until needed.

Crisp-tender cooked vegetablesthat freeze well include asparagus, broccoli, Brussels sprouts, cauliflower, corn, green or lima beans, peas, mashed or stuffed baked potatoes, and winter squash. Do not freeze whole artichokes, celery, eggplant, plain-baked or French-fried potatoes, summer squash, or tomato halves. These vegetables lose desirable texture and flavor when frozen.

Microwave cooking can also helpmake vegetables easier to prepare. For easier-to-peel tomatoes, microwave whole at High for 15 seconds, then rinse under cold water. Tough acorn and winter squash will be easier to slice if microwaved at High one to two minutes.

The following recipes will give youa taste of how delicious microwave vegetables can be:

Asparagus with Orange Hollandaise

(Serves 6)1-1/2 pounds fresh asparagus 1/4 cup water 1/2 cup margarine 2 egg yolks 2 to 3 tablespoons orange-juice concentrate 1 tablespoon lemon juice 1 teaspoon distilled white vinegar 1/2 teaspoon Dijon-style mustard 1/8 teaspoon salt substitute 1 teaspoon grated orange rind

Place asparagus in 12"x8" microwavebaking dish. Arrange asparagus so tips are toward the center; add water. Cover dish with Glad Microwave Wrap; vent one edge. Microwave at High until asparagus is crisp-tender (7-9 minutes). Let stand, covered, while making sauce. Microwave margarine in 1-cup glass measuring cup, uncovered, until melted, about 3 minutes. Mix egg yolks, concentrate, lemon juice, vinegar, mustard, and salt substitute in 2-cup glass measure; gradually whisk in melted margarine. Microwave, loosely covered with microwave wrap, until sauce is thickened; whisk every 15 seconds. (Total cooking time will vary from 30 seconds to 2 minutes, depending upon temperature of melted margarine and power of microwave oven.) Stir in orange rind. Drain asparagus and arrange in serving dish; spoon sauce over.

Orange-Pecan Sweet Potatoes

(Serves 6 to 8)2 pounds sweet potatoes, pared, cut into scant 1/2-inch slices 1/4 cup orange juice 1/3 cup packed light-brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup margarine 1/4 cup coarsely chopped pecans

Place sweet potatoes and orangejuice in 1-1/2-quart microwave casserole; cover with Glad Microwave Wrap and vent one edge. Microwave at High 6 minutes. Stir in brown sugar, cinnamon, and nutmeg; dot with margarine. Microwave, covered with microwave wrap, at High 6 minutes; stir after 3 minutes. Microwave, uncovered, 1 minute; stir. Sprinkle pecans over potatoes; microwave, uncovered, 1 minute.

Green Beans with

Chill Tomato Sauce

(Serves 4)1 pound green beans, ends trimmed 1/4 cup water 1 can (16 oz.) tomatoes, drained, chopped 1 tablespoon chopped onion 1 tablespoon chopped chili peppers 1 teaspoon distilled white vinegar 1/4 teaspoon crushed coriander seed 1/8 teaspoon salt substitute 1/8 teaspoon pepper

Place green beans and water in microwavebaking dish; cover with microwave wrap and vent one edge. Microwave at High until beans are crisp-tender (6-7 minutes). Let stand, covered, 5 minutes.

Combine tomatoes and remainingingredients in 1-quart microwave casserole; cover with wrap and vent one edge. Microwave at High until heated through (3-4 minutes). Drain beans and arrange in serving dish; spoon tomato mixture over.
COPYRIGHT 1986 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Author:Fields, Mary
Publication:Saturday Evening Post
Date:Jan 1, 1986
Previous Article:High-flying Toronto.
Next Article:Hot soups for cold weather.

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