Microwave Oven
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Whole Wheat Bread

6 c whole wheat flour; bread
1 1/4 c warm water; (1 1/4 to 1 1/2)
1 tblsp molasses
1 tblsp honey
1/2 c warm water
1/4 tsp honey
2 tsp yeast

Mix the last three ingredients in a measuring cup, let sit for a couple minutes, then pour into the flour. Put the honey and molasses into the same cup, add 1 cup water, stir it to dissolve, then pour it into the flour.
Mix the dough, adding the remaining 1/4-1/2 cup of water as necessary to get all the flour into the dough. When the dough is ready to start kneeding, put 3 cups of water in a large glass jar or bowl, and put in the microwave for 6-8 minutes on HIGH until it begins to boil.
(The water, according to my microwave book, acts as a heat absorber and moderator. I never tried making bread without it, so it may or may not be necessary.) While the water is heating, kneed the dough. (I use an extra-large stainless steel mixing bowl to make bread, so I just kneed the dough in the same bowl I used to mix it. Makes clean up a snap.) Kneed for about 8 minutes, or until the water is boiling.
Very lightly grease two 6-cup microwave bowls with vegetable oil. Cut the dough into two pieces, form these pieces into balls by turning the sides down and under, "twist" the bottom of the balls closed, and put the two balls into the two bowls, twist side down.
Put the bowls of dough into your microwave along with the jar of boiled water and microwave on the low power setting (i.e., "1" or "10") for 20-25 minutes to let the dough rise. The dough will approximately double in size. Don't "punch it down" or kneed it a second time--just microwave on HIGH for 10 minutes to "bake" it. (I do this all at one time by programming my microwave to cook at "10" for 18 minutes, then "HIGH" for 10 minutes.) After "baking", remove the bread by simply turning the bowls upside down and shaking out the bread. You'll have two small round loaves when done.
The final product: The crust of the bread will be softer than a traditionally-baked loaf, since the microwave doesn't dry it out and brown it like a traditional oven. Also, the surface of the loaf will be lighter (the whole wheat flour and molasses give the bread a nice light brown appearance). The inside of the bread of the loaf will be nice and moist, with a good crumb structure.
The bottom of the loaves tend to be a little bit soggy, but not bad at all.
You may have to adjust cooking times to fit the size and power of your microwave. Oven used is a 600 W, 0.8 cu. ft. Magic Chef.

Casserole Chicken

1 package (10-oz) frozen mixed vegetables
2 1/2 to 4-lb. broiler-fryer chicken
1 teaspoon bouquet sauce
2 cup (4-oz.) cooked egg noodles
1 can (10 3/4-oz) cream of celery soup
1/4 cup finely chopped onion
2 tablespoon milk
1 teaspoon instant chicken bouillon
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 dash pepper

Chicken cooking time: 11 to 13 1/2 minutes per pound.
Defrost vegetables in package at High, for 2 1/2 to 4 1/2 minutes. Set aside. Place chicken in 3-qt casserole breast side down. In custard cup, melt butter at High for 20 to 45 second. Add bouquet sauce.
Brush back of chicken with half of butter mixture. Microwave at High for first 3 minutes. Reduce power to 50% (Medium). Microwave for remainder of first half of cooking time. While chicken is microwaving, combine remaining ingredients in small bowl.
After half of total time, drain fat from casserole. Turn chicken breast side up, brush with butter sauce mixture. Arrange noodle mixture around the chicken. Microwave for remaining time, or until chicken is tender, and legs move freely. Stir noodle mixture before serving.
Serves 4 to 6.


1 pound lean ground beef
1 egg
1/2 cup dry bread crumbs
1/2 cup milk
1/4 cup onions; chopped
2 teaspoons parsley flakes
1/2 teaspoon salt
1/8 teaspoon black pepper
1 can cream of mushroom soup

Combine all but soup and quarter cup milk. Shape into meatballs. Heat 5-6 minutes on power level 9, rearranging once. Mix soup and remaining milk, add to meatballs. Cook, covered, 3-4 minutes on power level 9 til heated through.
Recipe From J.C Penney's Microwave Book

Oriental Swordfish Steaks

1 pound swordfish steaks
2 tablespoons orange juice
1 tablespoon low sodium soy sauce
1 tablespoon catsup
1 tablespoon fresh parsley; chopped
2 teaspoons sesame oil
1 teaspoon lemon juice
1/4 teaspoon oregano
1/8 teaspoon fresh ground black pepper
1 small garlic clove; minced
1 8 oz. can water chestnuts; drained, sliced
1 large orange; peeled, seeded, sectioned

In a large shallow microwave dish, place fish steaks with thickest areas to the outside of the dish. Combine the remaining ingredients, except water chestnuts and orange, and pour over fish. Cover with plastic wrap and refrigerate 30 minutes, turning once. Top steaks with water chestnuts. Re-cover dish with plastic wrap turning back one corner to vent. Microwave on HIGH power (100%) 4 to 5 minutes, rotating dish 1/4 turn after 2 minutes. When rotating dish, top steaks with orange sections, re-cover and return to oven. Let stand covered for 2 to 3 minutes.
Note: Orange and water chestnuts add crunch and color to a tasty Oriental microwaved dish.

Pecan Brittle

1 cup pecan halves
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently stir until mixture is light and foamy. Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour. Break into pieces and store in airtight container.


1/4 cup dried chopped onion
1 1/2 lb ground beef
3/4 cup bread crumbs
1/4 cup parsley sprigs
1/2 teaspoon pepper
1 can tomato sauce; 8 oz.
1 egg
1 carrot
3 tablespoon a1 sauce
1/2 teaspoon dried oregano

1/2 can tomato paste (3 oz)
In food processor, shred carrot. Add remaining ingredients except for the tomato paste. Process until blended. Invert a 6 oz custard cup in center of a 9" glass pie plate. Shape mixture into a ring around cup. Spread the tomato paste over the top of the meat loaf. Cook in microwave on high 15 minutes or until juices run clear. Pour off any fat from dish before slicing.

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