3 1/2 c peeled & finely chopped peaches
1 can (1 lb 4 oz.) crushed pineapple, unsweetened, drained
1 (8 oz) jar maraschino cherries, chopped with liquid reserved
7 1/2 c white sugar
1 (6 oz) bottle Certo liquid fruit pectin or 2 (3 oz) pouches liquid pectin
Combine peaches, pineapple, cherries with cherry liquid into a 4 or 5 quart casserole dish, covered for 5 minutes on high power in microwave oven. Then stir sugar in, leave uncovered. Cook on high power for 15 minutes. Mixture will start boiling,
stir twice during cooking time. Stir in liquid pectin, cook on high for 10 minutes. Allow to cool for 5 minutes, stirring occasionally during cooling time. Pour into any size jars, seal with paraffin wax (optional).
Risotto Primavera
2 tblsp butter or margarine
2 tblsp olive oil
salt
pepper
1 1/2 c arborio rice
3 1/4 c vegetable or chicken broth
3/4 c white wine
1 leek, sliced in thin discs
1 carrot, 1/4 inch dice
1 c asparagus tips, blanched and cooled
1 c sugar snap peas, string and stems removed, blanched and cooled
3/4 c Ricotta
1 c spinach, rinsed and cut into thin strips
2 tblsp minced parsley
1 tblsp minced chives
All heating is done at 100%, uncovered. Heat butter and oil in casserole, the shallower the better, for 2 minutes. Add leeks, salt and pepper. Heat for 2 minutes. Stir in rice and broth. Cook for 13 minutes.
Add wine, stir well, cook for 6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If rice is still hard, cook another couple of minutes. Remove from microwave, add zucchini, asparagus and sugar snaps. Stir well. Adjust seasoning.
Let stand 5 minutes, stirring several times. Beat in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of Ricotta and sprinkled with chives and parsley.
Chile
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.
Chicken Soup
2 carrots, cut in thin sticks, about 1 1/2 inch long
2 celery stalks, cut in thin sticks
1 med onion, chopped
1/2 lb mushrooms
1/8 tsp. pepper
1 tblsp olive oil or salad oil
2 cans Campbell's double strength chicken broth
1/2 c quick cooking barley
1/2 pkg frozen peas, rinsed with hot water to thaw
3/4 c chicken (white or dark meat, cut in thin strips)
In 3-quart microwave casserole, cook first 6 ingredients on High 10 to 15 minutes or until vegetables are tender. Stir in chicken broth and 1 (10 ounce) can of water. Add barley. Cook covered on High 15 to 20 minutes. Stir in peas and chicken. Cook covered on high for 4 minutes.
Beer Bread
1 tblsp yellow corn meal
2 c all-purpose flour
1 c whole wheat flour
1 env dry onion soup mix (from 2.5 oz. box)
3 tbsp. sugar
1 can (12 oz) beer
1 tblsp butter or margarine
Lightly coat a microwave safe loaf pan (8 1/2 x 4 1/2 inch) with vegetable cooking spray. Sprinkle cornmeal over the sides and bottom of the pan. In a bowl, mix the flours, 1/4 cup of the soup mix, the sugar and baking powder.
Add beer and stir with a wooden spoon until blended. Spread batter in prepared pan. Dot the top with butter and sprinkle remaining soup mix over the top. Place pan in microwave on an inverted saucer. Microwave uncovered on medium 9-12 minutes.
Rotate pan twice. Cook until pick inserted in the center comes out clean. Moist spots may remain on the surface. Place pan directly on flat, heat proof surface and let stand 10 minutes. Remove bread from pan.
Brownies
2 eggs
1 c sugar
1 tsp vanilla
1/2 c melted butter
3/4 c flour
1/3 c cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 c nuts, optional
1. Beat together eggs, sugar and vanilla.
2. Add melted butter. Beat well.
3. Combine dry ingredients. Stir in and mix well.
4. Stir in nuts if you wish.
5. Pour into 8 inch square, greased glass dish.
6. Microwave high 6 minutes, standing time 3-4 minutes, rotate after 3 minutes if baking unevenly.
Note: Allow batter to rest 5 minutes before micro cooking to allow to rise.
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