SINGLE MAE'S APRIL FOOL an evening of comedy & variety Featuring: Paul Stanley, M.C. Jeff Hopson, Magician Tim Rollins, Juggling Comedian Sunday, May 31, 1987 8:00 p.m. Jewish Community Center Wine and Cheese Afterglow Tickets: $7 in advance, $8 at the door Call 661-1000 (343) for. tickets. Pic Callcry cordiaffy invites you to a special- exhibit and safe of photography by Steven 5. Tapper May 21, 1987 6:00pm to 9:00pm • refreshments served. 264W W 12 Mile Southfield MI 48034 358-3383 92 Friday, May 15, 1987 In the Franklin Savings Center (Across from Tappers 9 eu(ers) THE DETROIT JEWISH NEWS Microwave Cooking Continued from preceding page great asset for defrosting, reheating and cooking conve- nience foods. In this fast mov- ing computerized world, it is beneficial to train yourself to increase your skills in microwave cooking. Skills There are some steps you can follow which will help niake this an easier task. Your "Use and Care Manual" is an in- valuable source of information on the basic programming pro- cedures. Keep this booklet near the microwave oven for ease of reference. Read it through thoroughly to familiarize yourself with what information it contains without trying to memorize the procedures. Then place a 1/2 cup glass measure filled with cold water in the microwave. Starting with the first procedure outlined in the "Use and Care Manual," follow the steps using timings of 10-20 seconds. Go through the booklet using this method to try all the programming features of your unit. For the probe, be sure to start with cool water, set temperature to 110-120 degrees. You can even try out the delay start program by using a short cooking time of 3-5 minutes set 15 minutes from the present time. Always be sure to have the cup of water in the microwave; it should never be operated while empty. Repeat entire procedure several times to help you understand and learn the methods for programming. Once you have used your microwave for a while you will remember more about its operation. Look at the food while it is cooking to see if any area ap- pears to be getting done before another. If this occurs, rotate the food or dish to compensate for the unevenness. For ovens with an even cooking pattern, little or no rotating may be necessary. The next step requires retraining yourself to try the microwave for more of your cooking. Before you start to prepare a dish, whether a snack, vegetable, main dish, dessert, think microwave. Do not automatically pick up a pot or pan to prepare a recipe conventionally. Look in your microwave cookbook to find a similar recipe or information on timing and microwave pro- cedures. Note timing on your recipe for future microwave use. Decide to try at least one new recipe a week from your microwave cookbook, newspaper or magazine. If you are determined to do more with your microwave you will succeed. Before you know it, you will be amazed at the "magic" of microwae cooking. Whether you are new to microwaving or a long-time owner, everyone appreciates microwave shortcuts. Shortcuts lb quick-thaw frozen whipped topping, microwave a 41/2-ounce carton on medium low (30 per- cent) for one minute. For a browner looking pie crust, brush with dark corn syrup, maple syrup or vanilla for sweet fillings. Brush with Worcestershire or soy sauce for savory fillings. Microwave a two-crusted, frozen fruit pie for 15 minutes on high, then place in preheated 450 degree oven for 15 minutes or until browned and juices are bubbling through slits. Soften brown sugar by plac- ing a piece of apple or fresh bread in a covered microproof container with the hard sugar. Microwave 45 seconds on high or until the lump softens. Keep in a tightly covered container. Soften one stick of butter or margarine in one minute on low (ten percent, remove foil covering first). It takes one minute on high to melt. Soften an 8-ounce package of cream cheese at medium low (30 percent) for two to 21/2 minutes, a 3-ounce package for 11/2 minutes. Be sure to remove foil first. Soften a wedge of cheese, dips or spreads on medium (50 per- cent) about one minute. Ripen an avocado on medium (50 percent) for two minutes; turn over and microwave one minute longer. Get more juice from lemons and oranges; microwave 25-35 seconds on high before cutting and squeezing. Warm oranges and grapefruits in the microwave for more flavor and juiciness. Toast one cup nuts in glass pie plate. Microwave for five- seven minutes on high, stirring every two minutes. Let rest five minutes. Hard cook eggs for salad and casserole by placing shelled pierced eggs in custard cups or a microwave muffin pan. Microwave on medium about two minutes for one egg, less than four minutes for two eggs. The muffin pan will require slightly less time. Frozen packages of vegetables may be cooked in the cardboard carton. Remove outer wrapping; place unopen- ed box in serving dish. Microwave on high for time re- quired for the vegetable. Frozen vegetables in sauce or butter in plastic pouches are easily cooked in a serving dish by cutting a large X in one side of the bag; place x-side down in dish. Follow microwave cooking instructions on box. Lift off bag; entire contents will slip out; stir and serve. lb quick cook chicken for a recipe or salad, place chicken, skin-side down, in pie plate. Cover with plastic wrap. Microwave on high six-seven minutes per pound, turning skin-side up halfway through cooking. Cool, bone, skin, cube or slice. Re move odors from microwave by boiling one cup water with one-two tablespoons lemon juice in the microwave on high for five minutes. Freshen stale potato chips, pretzels or popcorn by microwaving on high one minute or until hot throughout. They will be crisp when cooled. lb easily brown and drain fat from ground meat or turkey, crumble meat in microproof plastic colander placed over bowl or dish. Microwave on high four minutes per pound, stirring halfway through. These ultra simple recipes use four or five ingredients, sav- ing you time from start to finish — in shopping, preparation and cleanup. Freeze or refrigerate leftovers, reheat in the microwave. ONION BAKED CHICKEN A LA ORANGE 21/2 to 3 pounds of chicken, cut in serving pieces 1 (6-ounce) can undiluted frozen orange juice, thawed 1 envelope onion soup mix % cup dry bread crumbs Place orange juice in shallow bowl. Combine soup mix and crumbs in plastic bag; mix together. Dip chicken pieces in orange juice, then shake in bag of crumb mixture to coat well. Place chicken pieces in 12x8-inch microproof baking dish. Sprinkle remaining crumbs on top of chicken. Cover with paper towel or sheet of waxed paper. Microwave on high 15-20 minutes or until chicken is fork tender and juices run clear, rearranging chicken during cooking. Serves 4.