New Recipes

From my Kitchen...
 —There have been several classes in recent weeks so much of my cooking has been done in front of a group. One of my spring favorites has been a rhubarb dessert which I have included in the offering above. In recent weeks, I found another rhubarb dessert that is equally good and it worked very successfully using the recommended technique of the Low Mix setting for half the original time. I will probably include it in some summer classes, using another fruit. I have also had good results using the low-mix setting for warming leftover breaded meats. The convection heat helps keep the crust crisp while the small amount of microwave energy heats the meat.

— As days become warmer, there will be more times that it is appealing to cook just with microwaves. There are several recipes above that are just as good prepared with just microwaves, especially when the weather is hot.

There are a few new items on the "Buy Supplies" page. I have found replacements for the large Texas-sized muffin cups, both individual and in a pan of 6 cups. The Microwave Egg Cooker has been very popular. I have used it frequently this spring for eggs for potato, pasta or egg salad as well as hard-cooked eggs in the shell for breakfast.