Microwave Recipes
Quick and easy to prepare recipes with ingredients found in most kitchens and pantries.. 
 

Candy

Chocolate Fudge
1 pkg. (8 sqs.) Baker's semi-sweet chocolate
2/3 c. sweetened condensed milk
1 tsp. vanilla
1/8 tsp. salt
1 c. walnuts, chopped

Microwave chocolate and milk in 1 1/2 quart microwave bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Cut.

Peanut Brittle
 1 c. raw peanuts
1/2 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla flavoring
1 c. sugar
1 tsp. soda
1 tsp. margarine

Combine peanuts, sugar, salt and corn syrup in ovenproof mixing bowl, at least 3 quart size. Cook in microwave oven on high for 4 minutes, stir, then cook 2 more minutes. Nuts should be golden brown. Add soda and vanilla. Stir until light and foamy. Pour onto a greased cookie sheet spreading mixture as thin as possible. Let cool, then break into serving pieces. Store in zip-lock bag. Fill mixing bowl with hot water as soon as empty to make cleaning easier. Cooking time may vary depending on microwave.

Eagle Brand Chocolate Fudge
12 oz. semi-sweet chocolate chips
1 can Eagle Brand milk
2 heaping tbsp. peanut butter

Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.

Peanut Clusters
6 sq. of almond bark (white)
6 oz. or 12 oz. chocolate morsels
1 can salted peanuts

Melt almond bark and chocolate in microwave. Add peanuts and drop on waxed paper.

Microwave Mounds
1 can Eagle Brand condensed milk
2 c. powdered sugar
14 oz. bag coconut
1 tsp. vanilla flavoring

Mix and roll into balls and refrigerate until firm. 1 (12 oz.) bag chocolate chips
1/4 lb. paraffin wax

Melt above ingredients in the microwave or double boiler. Dip balls twice in chocolate mixture.

Turtles
12 oz. semi sweet chocolate chips
4 oz. unsweetened chocolate
4 tbsp. unsalted butter

Melt above ingredients in double boiler or microwave. Stir in 1 1/2 cups sugar. Beat well and stir in: 4 eggs
2 tsp. vanilla

Combine: 1/2 c. flour (spoon into cup)
1/2 tsp. baking powder
1/4 tsp. salt

Stir in: 1 to 2 c. chopped pecans
12 oz. chocolate chips

Line cookie sheet with foil. Drop 1/4 cup cookie mix and make arms and legs with whole pecans for turtles. Bake at 350 degrees for 10 to 12 minutes.

Marble Fudge
1 (12 oz.) pkg. semi-sweet chocolate
1 (12 oz.) pkg. butterscotch
1 c. peanut butter
1 (10 1/2 oz.) pkg. mini marshmallows
1 c. salted nuts

1. Combine chocolate, butterscotch and peanut butter in large glass bowl. 2. Microwave on medium 5 minutes. Stir until melted. 3. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. 4. Refrigerate for several hours or until set. Cut into squares.

Pretzel Candy
1-1/2 c. white chocolate
3/4 c. broken pretzel sticks
3/4 c. dry roasted nuts

Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour out on cookie sheet. Freeze 10 minutes. Break apart.

Microwave Caramels
1 c. butter or margarine, melted
1 (14 oz.) can sweetened condensed milk
1 c. light corn syrup
1 (1 lb.) pkg. light brown sugar
1 tsp. vanilla extract
2 c. semisweet chocolate chips, melted

*Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla. *Pour into buttered 9x13" pan. Chill in refrigerator overnight. *Pour melted chocolate over caramels. Cut into 1-inch squares. *May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides. *Yield: 10 dozen.

Bon Bon's
6 to 8 oz. chocolate wafers
2 c. white corn syrup
1 bag dried coconut

Bring corn syrup to a boil. Pour over dried coconut. Let it set for an hour and then roll into small balls. Cover with melted candy. Melt candy over a double boiler until smooth. Or put in microwave oven for 2-1/2 minutes on High or until melted. Using a fork dip balls one at a time in melted chocolate, shake off excess. Place on wax paper.

White Bark Candy
2-1/2 lb. coating chocolate (white)
2 c. Rice Krispies
2 c. Captain Crunch Peanut Butter
cereal
2 c. sm. marshmallows
1 c. dry roasted peanuts

Melt chocolate - in microwave use 1/2 power for 3 minutes. If not fully melted, repeat until chocolate is runny. Add all other ingredients; mix well, then spoon onto wax paper to harden.

Main Dish Recipes

Ham With Orange Sauce
 3 to 4 lb. boneless fully cooked
smoked ham
1/2 c. orange juice or water
1/4 tsp. (each) cloves, ginger

Slice ham 1/4 to 1/2" thick; on a deep platter, arrange slices overlapping in a circle with center open. Combine ingredients and spoon evenly over slices; cover tightly with plastic wrap; microwave on high for 8 to 10 minutes (until meat is hot); rotate dish twice for even heating; drain juice from platter for easier serving; serve with warm sauce.

ORANGE SAUCE:
1/2 c. brown sugar
2 tbsp. cornstarch
2 c. orange juice
1/4 tsp. cloves

Mix first 2; gradually add next 2; cook to boiling as it thickens, stirring constantly; garnish with orange slices, parsley.

Beef Corn Pie
3/4 lb. of ground beef
1 sm. clove garlic (chopped very fine)
1 (8 oz.) can whole tomatoes drained
(save 1/2 c. liquid)
1/2 tsp. salt
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
1 (8 oz.) can whole kernel corn
12 pitted olives, (optional)
2 tsp. chili powder
1 egg
1/2 c. yellow corn meal
Dash of paprika

Crumble ground beef into 1-1/2 quart casserole, add onion and garlic. Cover loosely and microwave on high (100%) 2 minutes. Break up beef and stir. Cover and microwave on high until beef is not pink, 2 or 3 minutes. Drain excessive fat. Stir in tomatoes, corn, olives, chili powder and salt. Cover tightly and microwave on high until mixture is hot and bubbly, 4 to 6 minutes. Stir. Beat egg in bowl, stir in corn meal and reserve tomato liquid. Pour over meat mixture. Sprinkle with cheese and paprika. Microwave uncovered on high until topping is no longer doughy, 3 to 6 minutes.

Spare Ribs

2 lbs. pork ribs
1 c. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper

Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.

Swiss Steak
3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix - shake mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce

Sprinkle half of flour on one side of meat; pound in with rolling pin or meat mallet. Turn meat and sprinkle with remaining flour; pound with rolling pin. Cut into 4 serving size pieces. Arrange in 8 inch square microwave baking dish. In small bowl, combine all remaining ingredients, blend well. Pour over meat. Cover tightly with microwave safe plastic wrap. Microwave on medium for 12 to 17 minutes or until meat is almost tender. Let stand tightly covered for 10 minutes. Serves 4

Microwave Chili
1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper

Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes. Stirring twice. Makes 2 quarts.

Orange Glazed Chicken
2 whole chicken breasts, halved and
skinned (about out 2 pounds)
Paprika
Salt and pepper
3 tbsp. orange juice concentrate
3 tbsp. water
1 1/2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
1 tbsp. dry white wine
1/2 tsp. parsley flakes
Parsley flakes for garnish

Arrange chicken breasts in 8 or 9 inch round microwave safe baking dish with thicker portions toward edge of dish. Sprinkle with paprika. Cover with waxed paper. Microwave (high) 10 to 12 minutes or until chicken is tender, rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes. Combine orange juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe measure; blend well. Microwave (high), uncovered, 1-1/2 to 2 minutes or until mixture boils and thickens, stirring once. Stir in wine and parsley. Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with additional parsley.

Chicken Divan
2 whole chicken breasts, split
2 (10 oz.) pkgs. frozen broccoli
spears
4 oz. pasteurized processed cheese
1 (10 3/4 oz.) condensed cream of
mushroom soup
1/2 tsp. salt
1/4 tsp. rosemary
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 tbsp. dry sherry or chicken broth
Paprika

Place chicken breasts in 12 x 8 inch microwave-safe baking dish. Cover with waxed paper. Microwave (medium - high - 70%) 12 to 14 minutes or until tender; uncover and allow to cool. Microwave (high) broccoli in packages 8 to 9 minutes or until thawed. Drain and set aside. Remove chicken from baking dish. Remove skin and bones; cut chicken into pieces. Arrange broccoli in baking dish and top with chicken. Crumble cheese over chicken. Combine soup, salt, rosemary, pepper, Worcestershire sauce, and sherry; pour over chicken. Sprinkle with paprika. Microwave (high) uncovered 8 minutes. Then microwave medium 50% 4 to 6 minutes or until heated in center.

Cheesy Chicken Pitas
1 c. red, green, yellow bell pepper strips
1 sm. onion, sliced
1 clove garlic, minced
1 1/4 lbs. boneless, skinless chicken
breast, cut in strips
2 whole wheat pitas, cut in half
4 slices cheese (your choice), cut in
half diagonally
Lettuce
1/2 c. sour cream

Toss peppers and onions together in bowl. Set aside. Spray small frying pan with non-stick cooking spray, cook garlic and chicken strips until thoroughly heated. For each pita half, fill with layer of chicken, 2 slices of cheese and 1/4 cup pepper mixture. Cover loosely. Microwave on High 30 seconds or until cheese is slightly melted. Add lettuce, serve with sour cream. Serves 4

Lime Tarragon Fillets
 1 lb. red snapper fillets
1 tbsp. margarine
1 tbsp. lime juice
1/2 tsp. salt
1/4 tsp. dried tarragon leaves
4 slices lime

Cut fillets into serving size pieces. Arrange in 8 inch square microwave safe baking dish with thicker pieces to the outside. Cover with waxed paper. Microwave (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish once. Set aside. Combine margarine, juice, salt, and tarragon in 1 cup microwave safe measure. Microwave (high) uncovered, 30 to 45 seconds or until melted. Arrange fillets on serving plate. Stir margarine mixture and spoon onto fillets. Garnish with lime slices.

Italian Style Chicken Breasts
2 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder

Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.

Turkey Patties With Honey Cranberry Sauce
1 lb. ground turkey
1 egg, beaten
1/4 c. dry bread crumbs
2 tbsp. orange juice or water
1 tsp. poultry seasoning
1/2 tsp. seasoned salt
1/4 tsp. onion powder
Natural chicken browning and
seasoning powder

SAUCE
1 c. fresh or frozen cranberries
1/4 c. orange juice
2 tbsp. honey
1 tsp. grated orange peel

Combine turkey, egg, bread crumbs, orange juice, poultry seasoning, seasoned salt, and onion powder in mixing bowl; mix well. Shape into 5 patties. Place on microwave safe meat rack. Sprinkle generously with browning powder. Cover with waxed paper. Microwave (high) 5 to 6 minutes or until done, rotating dish once. Set aside. Rinse cranberries. Combine cranberries, orange juice, honey, and orange peel in 1 quart microwave safe casserole. Cover with casserole lid. Microwave (high) 3 to 4 minutes or until cranberries are popped and mixture starts to thicken, stirring once. Serve patties with sauce. If desired, increase honey in sauce, but calories will increase. Canned whole cranberry sauce can be substituted for fresh. Use 1/2 cup with orange juice and peel and omit honey. Microwave 1 to 1-1/2 minutes or until heated.

Salmon Patties With Cheese Sauce
1 (15 1/2 oz.) can salmon (drained)
2 eggs (lightly beaten)
1/2 c. chopped onion
1/2 c. soft bread crumbs
1 tsp. dry mustard

CHEESE SAUCE
1 tbsp. margarine
2 tbsp. all purpose flour
1/8 tsp. pepper
3/4 c. milk
1/3 c. shredded Sharp Cheddar cheese

Remove and discard salmon skin and cartilage; do not remove bones. Place in a bowl. Flake with a fork. Mix in eggs, onion, bread crumbs and mustard. Shape into 5 (1/2 inch thick) patties. Arrange in a circle on a microwave safe plate. Set aside. To make cheese sauce; in a 2 cup glass measure, microwave margarine on high 45 to 50 seconds or until melted. Stir in flour and pepper. Gradually stir in milk. Microwave on high 2 to 3 minutes or until thickened, stirring every minute during cooking. Add cheese; stir until melted. Set aside. Microwave patties on high 4 minutes. Rearrange, moving outside pieces to center of dish. Microwave on high 1 to 2 minutes more or until firm, throughout, but still moist. Microwave cheese sauce on high 1 minute. Pour over patties.

Dessert Recipes

Pineapple Dessert

16 oz. can crushed pineapple
1-1/2 c. miniature marshmallows
1/2 box of Yellow cake mix dry or 1
box Jiffy Yellow cake mix
1/4 c. melted butter
1/2 c. coconut
1/2 c. pecans

Layer as written, cook in microwave 12 minutes full power. Can be served warm or cold. Serve plain or with ice cream or Cool Whip.

Streusel Apples
6 c. sliced, peeled apples
1/2 c. brown sugar, packed
1/2 c. unsifted all-purpose flour
1/4 c. brown sugar, packed
1/2 c. quick-cooking oats
1/4 c. butter or margarine
1/2 tsp. cinnamon

In 8 inch square dish, place apples and 1/2 cup brown sugar. With pastry blender mix flour, 1/4 cup brown sugar, oats, butter and cinnamon until crumbly. Sprinkle over top of apples. Microwave at high (10 power) for 12 to 15 minutes. Let stand a few minutes before serving. May be topped with whipped cream or vanilla ice cream. Serves 6-8

Strawberry Pie
1 c. sugar
1 c. hot water
1/4 c. cornstarch
Pinch of salt
3 oz. pkg. strawberry Jello

Combine ingredients in a microwave safe container and microwave on High 3 to 4 minutes. Arrange 1 1/2 quarts fresh, clean strawberries on a 9" baked pastry shell. Pour glaze over strawberries and cool in refrigerator until firm. Garnish with whipped cream.

Baked Apples
2 baking apples (Mac's)
1 tbsp. brown sugar
1/2 tbsp. butter

Core apples. Place sugar and butter in cavities. Set in custard cup or baking dish. Cover (wax paper for crunch - or - plastic for soft). Microwave on high power (2 apples) 2 1/2-4 minutes. Micro-cook until fork tender, rotating after 1/2 cooking time. Let stand 2 minutes. Serves 2.

Grasshopper Pie
2-1/2 c. crushed chocolate sandwich cookies*
1 c. margarine, melted*
1 (10 1/2 oz.) pkg. miniature
marshmallows
1/4 c. green cream de menthe
2 c. whipped cream

*(Substitute 1 prepared chocolate flavor crumb crust for). Mix crumbs and margarine and press into bottom and sides of 9 inch pie plate and refrigerate. Microwave marshmallows and cream de menthe in large bowl on high 1-2 minutes or until smooth. Refrigerate 20 minutes or until slightly thickened. Fold in whipped cream and spoon into crust. Freeze until firm. Garnish with coconut or shaved chocolate.

Side Dish Recipes

Creole Okra
 2 slices bacon (diced)
1 lb. okra
1/2 c. onion (sliced)
2 c. tomatoes (sliced)
2 drops hot tomato sauce
1/4 tsp. basil
1 can hominy

Place bacon in 1 1/2 quart casserole, cover, microwave on high 2 1/2 minutes. Cut okra and add it and onion to bacon drippings. Microwave 6 minutes on high. Stir midway through cooking. Add tomatoes and Tabasco and basil. Stir once, microwave 6 minutes. Add reserve bacon and hominy, may be added before last cooking. Increase microwave to 8 minutes, if you do.

Cheesy Broccoli Casserole
1/2 c. margarine
3/4 c. chopped celery
3/4 c. chopped onion
1 (8 oz.) jar pasteurized process
cheese
2 (10 oz.) pkgs. frozen, chopped
broccoli, thawed
2 cans cream of celery soup
2 c. quick cooking rice, uncooked

In 2 quart casserole combine margarine, celery and onions. Cover. Microwave at 100% (High) 3 to 3 1/2 minutes, or until tender, stirring once. Add all remaining ingredients to casserole, blending well. Cover. Sit casserole on inverted dish in oven and microwave at High for 10 minutes. Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.

Cauliflower
1 med. sized head of cauliflower
1 c. mayonnaise
1 tbsp. prepared mustard
1 tsp. dried mustard
4 oz. sharp cheddar cheese, shredded

Place whole head of cauliflower, stem end down, in an 8" glass pie plate. Cover with plastic wrap. Microwave at High 7 to 8 minutes or until tender. Mix mayonnaise, prepared mustard and dry mustard in a bowl. Pour mayonnaise mixture over top of cooked cauliflower. Sprinkle with shredded cheese. Microwave at High one minute to melt cheese. Yield: 4 servings.

Butter-Herb Carrots
12 oz. (about 4 lg.) carrots
2 tbsp. water
2 tbsp. butter or margarine
1 tsp. arrowroot
1/8 tsp. tarragon leaves
1/4 tsp. salt

1. Remove tops from carrots, wash and peel; slice (about 1/4" thick). Place in 1 quart glass casserole. Add water and cover with casserole lid. 2. Microwave (High) 3 to 3 1/2 minutes or until carrots are bright in color and have just started cooking, stirring once. Let stand 1 minute. 3. Plunge into ice water to stop further cooking. When carrots are chilled, spread on toweling to absorb excess moisture. Place in 1 pint plastic food container. 4. Microwave (High) butter in small glass dish 1/4 to 1/2 minute or until melted; stir in arrowroot and tarragon. Pour over carrots. Cover and label. Freeze quickly. 5. Remove lid from frozen carrots and replace loosely. 6. Microwave (High) 7 to 8 minutes, stirring 1 to 2 times or until carrots are tender. Sprinkle with salt. Yield: 2 to 3 servings.

Corn Stuffed Zucchini
3 med. zucchini (1 1/2 lb.), cut in
half lengthwise
Salt, if desired
3 tbsp. butter or reg. margarine
1/3 c. chopped onion
1/3 c. chopped green pepper
1 (10 oz.) pkg. frozen corn, thawed
1 tsp. dried tarragon leaves
1/4 tsp. pepper
1/2 lb. sausage*
1/2 c. shredded Monterey Jack cheese*

With spoon scoop pulp from zucchini halves, leaving 1/4 inch shell intact. Sprinkle with 1/4 teaspoon salt. Chop zucchini pulp. Place butter in 1 quart microwave safe pan, microwave on high (100% power) or until melted. Stir in zucchini pulp, onion and green pepper. Microwave on high (100% power) 3 minutes. Combine corn, tarragon, 1/8 teaspoon salt and pepper with onion mixture; microwave on high (100% power) 2 minutes. Spoon vegetable mixture into zucchini halves - mounding. Place filled zucchini shells in a shallow microwave safe pan. Cover with waxed paper; microwave on high (100% power) 6-8 minutes or until zucchini is just tender. Remove from oven; let stand covered 3-5 minutes before serving. *If meat is wanted - fry bulk sausage and mix it with vegetable mixture before filling shells. *Top with shredded Monterey Jack cheese. Serves 6

Broccoli And Cauliflower Ring
1 lg. head cauliflower
2 bunches broccoli

Separate cauliflower and broccoli in flowerettes. Trim off thick stalks (save for another use). Rinse vegetables, but do not dry. Line the bottom of 2 quart microwave ring pan with cauliflower. Layer with a ring of broccoli, placing the stems to the inside of the dish. Repeat layering until all of vegetables are used. Cover with vented heavy duty plsatic wrap. Microwave on High 10 to 12 minutes or until vegetables are crisp tender. Press down on vegetables to compact them. Let stand 5 minutes. Drain water off vegetables. Invert onto serving platter. Serve immediately. Serves 6. TOPPING: For a quick, easy cheese topping, remove metal lid from glass jar of cheese. Microwave on high and serve over vegetables.

Fresh Corn On The Cob
2 ears fresh corn on the cob
Melted butter or margarine, if desired

To cook in waxed paper: Cut squares of waxed paper. Husk corn and remove silks. Wash corn. Roll each ear with water that clings to kernels in waxed paper. Brush with melted butter or margarine before rolling up in waxed paper, if desired. Twist ends of waxed paper to seal. Place spoke fashion in microwave oven. Microwave at full power (high) for 5 minutes or until kernels are tender, rearranging ears once. To cook in the husks: Carefully pull husks down ear far enough to remove silks but still keep husks intact. Brush corn with melted butter or margarine, if desired. Pull husks back over corn. Quickly run husks under cold water to add moisture for cooking. Place spoke-fashion in microwave oven. Microwave at full power (High) for 5 minutes or until kernels are tender, rearranging ears once.

Shoe Peg Corn Casserole
1/2 c. chopped onion
1 c. chopped celery
1/2 c. chopped bell pepper
1 c. grated cheese (mild cheddar)
1 can whole kernel corn*
1 can French style string beans, drained*
1 can cream of celery soup
1/2 pt. sour cream
Salt & pepper to taste
1 stick oleo
1 stack Ritz crackers

Mix all ingredients except Ritz crackers and oleo. Stir and pour in greased 9"x13" baking dish. Melt oleo and crunch Ritz crackers and mix together. Sprinkle over top of casserole. Cook on High 10 to 12 minutes. If a bit too soupy, microwave another 2 to 3 minutes. *May use frozen vegetables, cook separately before mixing other ingredients.

Zucchini Casserole
Layer: Sliced zucchini, sliced onions, tomatoes cut in wedges, salt, pepper, basil, croutons and pats of butter. Do this for as big of dish you use. Microwave on high turning each 5 minutes to a side (total of 20 minutes or until vegetables are tender). Cover top with cheese and microwave until the cheese is melted.

Twice Baked Potatoes
4 baking potatoes
3 green onions, thinly sliced
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
Dash black pepper
Dash nutmeg
Dash paprika
4 slices bacon
2 tbsp. grated Parmesan cheese
2 tbsp. grated sharp Cheddar cheese

Arrange potatoes on microwave dish. Pierce with a fork in a few places. Microwave, uncovered, for about 10 minutes at high power. Rearrange potatoes after 5 minutes, turn them over. Place potatoes on counter, cover with a bowl and let stand for at least 7 minutes (potatoes will continue to cook). Combine butter and green onions in a microsafe dish. Microwave covered at high power for at least 1 1/2 minutes or until onion is soft.

Place bacon on paper towel on a microsafe dish. Microwave, covered with paper towel at high power for 4-5 minutes or until almost crisp. Let stand for a minute. Crumble. Cut potatoes in half, scoop out pulp. Mash potatoes with butter and green onion mixture, milk or Half and Half and seasonings until light and fluffy. Add bacon.  Spoon potato mixture into shells. Arrange on microsafe dish. Sprinkle with cheeses. Microwave, uncovered at high power for about 5 minutes or until potatoes are hot and cheeses are melted. Rotate dish after half the cooking time if the microwave oven is not a rotating one.

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