Microwave Convection Cooking.

Microwave Connection is the resource for those who love microwave cooking, especially microwave-convection cooking.

Janet Sadlack has been teaching and writing about microwave cooking for decades and she now travels the country giving classes at RV rallies on how to use the microwave-convection oven that has replaced the regular oven in many coaches, 5th wheels and trailers.

Check out her schedule under "Microwave-Convection News", try some of the recipe ideas in the “New Recipes” section and select useful cooking tools from the “Buy Supplies” page.

Featured Recipe...

Spinach-Artichoke Souffles

These brunch or breakfast treats will remind you of the souffles available at Panera Bread stores. The Low-Mix setting makes them quick and easy from the convection oven. For easy preparation, cut the vegetables and grate the cheeses the night before for easy assembling just before serving. The new large fluted muffin cups are perfect for baking the souffles. Since there are 6 cups in a package, I have made this recipe geared for 6. However, you can purchase the small (4 oz.) package of crescent rolls and make 4 souffles. The high-heat silicone bowls and the silicone poach and serve egg cups also make good cooking containers. Enjoy with bacon or sausage and fresh fruit and a favorite sliced nut bread. To order the silicone baking cups, go to “Buy Supplies” page.

1 pkg. (8 oz.) refrigerated crescent dinner rolls

2 oz. cream cheese, softened

¹/2 cup chopped fresh spinach

¹/2 cup chopped canned artichoke hearts

2 green onions, sliced

3 tablespoons grated Romano cheese

3 tablespoons grated Parmesan cheese

¹/2 cup milk

4 eggs

¹/2 teaspoon garlic salt

Recipe Tips:

>The large baking cups can stand securely on the rack without a teflon baking sheet beneath them.

>Egg mixture cooks fine even when crust does not completely encase the filling. With the non-stick cups the egg still removes easily from cups.

>Take advantage of the hot oven to warm muffins or croissants for serving with souffles.

2. Unroll crescent dough; divide into 8 triangles. Place one triangle in each of 6 large silicone baking cup. Cut the remaining 2 triangles into 3 pieces each. Add an extra piece to each cup. Press dough evenly over bottom and about 1/2 inch up sides of cups. Cut cream cheese into 6 equal pieces. Spread a piece into bottom of each cup. Top with spinach, artichoke pieces, onion slices and cheeses. Place cups on low rack. Blend together milk, eggs and garlic salt. Pour mixture evenly into cups.

3. LOW-MIX (combo-bake) on low rack at 375° for 15 to 17 minutes or until center is set. Let stand a few minutes. Remove souffles to serving plate.

About 6 Servings

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