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IlirWllTfTTTTrrry Cottatf FOOD Wednesday, Septem ber 4,1985 Section B iinw rww . •\vwp- 'ii 'V.ij y, a good microwave cookboo gag mm m of fresh vegetables People often ask me about microwave cookbooks, and I'm happy to say I've finally found one 1 really like. "Simply Scrumptious Microwaving" is the result of three home economists, each with an extensive micro­ wave background, pooling their talents and writing a much-needed practical microwave cookbook. The authors stress the microwave is not intended to replace conventional range top or oven cooking, but with experience, it can do 80 to 90 percent of your cooking. June Cavarretta Whether you do terrific things with a wok or yeast, style always plays a major part in cooking. The authors believe that, like any other type of cooking, it's important to discover your own microwave style. After the basics of microwave cooking are dis­ cussed, "Simply Scumptious" plunges into appetizers and beverages. Dozens of suggestions can meet your entertaining needs with simple, easy-to-prepare dish­ es, Including Pecan Worcestershire, Swiss Cheese Fondue, Hot Scotch, Christmas Wassail, and Cafe Brulot Soups that once simmered on the back burner move to the microwave with delicious results. You can prepare Homemade Vegetable Soup in an hour and French Onion Soup in even less time. Particularly useful are the variations given for a basic cream soup, including cauliflower, broccoli, spinach, carrot, asparagus, and artichoke. Salads merit microwave attention, too. Mexican Salad Toss makes quick work of browning ground chuck. Ever- Ready Coleslaw uses the microwave for its vinegar dressing. Other dressings can be prepared in a few short moments and then refrigerated until serving time. Onion Casserole (recommended for Vidalias or Wal­ la-Wallas), Stuffed Baked Potatoes, Eggplant Parme­ san, and Sweet-Sour Carrots are a few of the vegeta­ ble offerings. * For company, 1 like to make side dishes to serve along with a roast. "Simply Scrumptious" offers many selections, most of which only involve combin­ ing fruits and some sort of liqueur made with the Juices. Among the selections are Fruit Medley (good for pork dishes), Pineapple Souffle (for ham) and Blushing Peaches (beef, pork, or lamb). The microwave also simplifies sauce preparation; you'll find flavorful sauces, including a number of dessert sauces, throughout the book. Basic Medium White Sauce cooks in less than five minutes and thickens upon standing (includes variations for thin, thick, and cheese). In the chapter on seafood, several sauces are given to enhance fish, such as lemon butter, herbed butter, and bacon and green onion. There's plenty of family fare in "Simply Scrump­ tious," such as Chicken in a Wink, Baked Salmon Steaks, Spaghetti Pie, Braised Barbecued Ribs, and Stuffed Green Peppers. Company is treated well with such selections as Beef Burgundy, Shrimp Scampi, Leg of Lamb with Potatoes, Standing Rib Roast, and Italian Style Sloppy Joes. For those who own a clay pot, the authors include a separate chapter on clay cookery in the microwave. While short, the recipes tempt: Cornish Hens with Wild Rice, Mezettl (they claim you'll get lots of requests for the recipe), Porcupines, Chili, and Beef Stew, among others. "Simply Scrumptious" believes microwave baked cakes are lighter, moister, and more tender than conventional cakes. The basics of baking are ad­ dressed, including dish preparation, testing for done- ness, and standing time. Included are recipes for both •cratch and cake mix cakes (embellished with the usual spices, eggs, creams, and puddings, etc.) Desserts include Creme De Menthe Pie, White Choc­ olate Mousse, Lemon Meringue Pie, Atlanta Style Cheese Cake, Scrumptious Apple Pie, and Scratch Brownies. The last chapter, Potpourri, deals with Jams, condi­ ments, freezing fruits and vegetables, and flowers and herbs. ,• According to the authors, the quality of microwave dried flowers and foliage is superior; the flowers are bright, less dry, and last longer than those dried conventionally. They offer instructions on making bouquet garni, a Williamsburg potpourri, and a spice wreath. * "Simply Scrumptious Microwaving" was written by Mary Ann Feuchter Robinson, Rosemary Dunn Stan­ di, and Lorela Nichols Wilkins. The spiral-bound book with a green gingham cover (plastic-coated) is avail­ able by sending $10.96 per copy, plus $1.50 per copy postage and handling, to: Simply Scrumptioui Microwaving, 539 Stonewood Drive, Stone Mountain, GA, 30087. If it's a gift, include address of recipient and indicate whether you desire regular, wedding, or Christmas tfrap. By Aileen Claire NBA Food Editor Take advantage of fresh vegetables to make a zesty ratatouille: to eat hot or cold, as a condiment or served in a French roll as a sandwich. Dieters will enjoy an herbed vegetable skilled Quick Ratatouille 1 cup sugar. Vt cup Instant minced onion Va teaspoon instant minced garlic Vii-Cup water Vi cup salad oil 1% pound eggplant, cubed (6 cups) 2 medium-sized zucchini, sliced (3 cups) 2 cups celery cut in l-intii chunks 4 cups tomato wedges ' 1% teaspoons Italian seasoning 1% teaspoons salt l teaspoon basil leaves, crushed Mi teaspoon ground black pepper Rehydrate onion and garlic in water for 10 minutes. In a very large skillet heat oil. Add onion ana garlic, eggplant, zucchini and celery. Cook and stir until crisp- tender, 5 to 7 minutes. A<|d tomatoes, Italian seasoning, salt, basil and black pepper. Simmer, covered, stirring occasionally until vegetables are barely tender, about • minutes. Uncover; cook, stirrini frequently, until liquid is reduc by half, 4 to 6 minutes. Serve hot or cold. This kitchen-tested recipe makes 6 to 8 servings. Herbed Vegetable Skillet 3 tablespoons onion flakes Vi teaspoon instant minced garlic 3 tablespoons water 4 large carrots 8 ounces fresh green beans 4 tablespoons vegetable oil, divided lft teaspoons basil leaves, crushed 1 Mi teaspoons salt Mi teaspoon ground black pepper 2 cups coarsely chopped tomatoes ChRehydrate onion flakes and minced garlic in water for 10 minutes. Cut carrots into Mi-Inch thick diagonal slices. Cut beans Into l-incn diagonal pieces; set aside. In a large skillet, heat 3 tablespoons of the oil. Add carrots, beans, salt, basil, black pepper, onion and garlic. Cook and stir over moderate hat, until vegetables ae Just crisp-tender, about IS minutes, adding more oil If necessary. Add tomatoes; stir- fry for S minutes. Sprinkle with chives. Serve at once. This kitchen-tested recipe- makes 4 cups. FlNh vegetables can be used to grace the table la km calorie i Lean pork updates an olcLfavorite r ; - 0 An orange cake gets sunny smiles Children delight in gooey desserts and will take to the ^refreshing flavor of an orange pudding cake. The dessert is made so that the cake topi the orange- flavored sauce that formi in the bottom of the pan. ; For added richness, top with vanilla ice cream or a whipped dairy topping. Orange Pudding Cake 1 cup sugar ;y4 cup sifted all-purpose flour % teaspoon salt 1 teaspoon grated fresh orange rind % cup water 3 eggs, separated 2 tablespoons vegetable oil 1 Cup fresh orange Juice 2 tablespoons fresh lemon Juice In medium bowl, mix sugar, flour," salt and orange rind. In; small bowl, beat together water, egg yolks and oil; add to sugar mixture. Add orange and lemon Juices; mix well. Beat egg whites until stiff but not dry; fold into orangf mixture. Pour into 8 ungreased 5-ounce custard cups. Set cups in shallow pan; pour hot wfcter around cups to depth of 1 inch. Bake in 32S-degree oven for 40 minutes, until golden brown. Serve warm or cold. U desired, serve garnished with orwif* sections, twisted grange peel, vanilla ice cream or a whipped dairy topping. This kitchen-tested recipe makes 4 to 8 servings. The cousin of the fat little piggy that once went to markft now shoes up with a leaner, trimmer figure. This Is in line with the continuing trend to leaner, yet flavorful, meat cuts in our suoermarkets. Lean pork fits well Into an old English favorite - a pork and applepie. Pork and Apple Pie 2 tablespoons vegetable oil 2 medium onions, sliced t% pounds lean pork shoulder 2 tablespoons flour lfc teaspoons thyme % teaspoon rosemary 4 teaspoon salt Mi teaspoon pepper l teaspoon grated leihon peel I baking apples, pared, cored and sliced Pastry for slngle-ctust pie 1 egg yolk 2 tablespoons milk Heat oil In skillet. Saute onions until soft; set aside. Slice pork into 46-inch thick slices. Combine flour, thyme, rosemary, salt, pepper and lemon pee). Layer apples, pork and oeions in a greased 2-quart casserole dish, herj> mixture between over with pastry; make sprinkling layers. Co air vents in a decorative pattern. Beat together egg yolk and milk; brush over top of pie crust. Bske in a 425-degree oven for 45 minutes. Let stand 15 to 20 minutes before serving. Serve with horseradish, as desired. This kitchen-tested recipe makes 8 servings. INDEX/SECTION B daastfied ... Comics DearAbby Foods IB, SB, SB, ffrglwial oflnlOD.. ORTHWEST HEWSPAPERS