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Spring 2020 Prairies North Magazine Has Arrived

In my spring Eats and Treats column, I shared a few of my favourite memories about microwave cooking, from a time when microwave ovens were new and exciting. Decades later, I still rely on my microwave oven for many fantastic recipes. 

You must try my Popcorn in Caramel Sauce. Get inspired to eat popcorn in the morning, by reading I Love Popcorn for Breakfast. 

Every Christmas I make Fantastic Microwave Oven Peanut Brittle. This year I also made it with mixed nuts.  

Oat Snacking Cake is delicious when cooked in the microwave oven. 

Six-Minute Lemon Pie Filling is one of my favourite recipes. 

Also, Best Ever Microwave Rice Pudding is a delicious microwave dessert.  

Don’t overlook the simplicity of the cheese sauce featured in the Spring Issue of Eats and Treats. This particular cheese sauce is simple enough for kids to make. It dresses up everything from corn chips to broccoli. I recently discovered that leftover veggies smothered in this sauce can be frozen and reheated perfectly. You might even want to try making Scalloped Cabbage, which I adapted from a vintage family recipe, using a microwaved cheese sauce. 

In these days of self-distancing, I’ve had a lot of time to play. I want to draw your attention to a short video that features my talking microwave, circa 1980. Tee Hee! 

Click here: Talking to My Microwave

 

 

 

Scalloped Cabbage

Preheat the oven to 350°F

Butter a 2-quart casserole.

It is fine to double this recipe. 

Cabbage:

Finely shred 3 cups of cabbage 

Cook cabbage in a small amount of boiling water with a pinch of salt in a covered saucepan until tender-crisp. (Takes about 5 minutes)

Drain, mix with cheese sauce and sprinkle with topping. 

Sauce:

2 tablespoons of butter

2 tablespoons of flour 

½ teaspoon of salt

¼ teaspoon of paprika

¼ teaspoon of dry mustard

1 cup of milk

1 cup of finely grated cheese 

In an 8-cup glass bowl, heat butter ½ to ¾ of a minute, or until melted. Whisk in the flour and spices. Gradually add the milk, whisking until smooth.

Microwave sauce on MEDIUM POWER for 5 to 6 minutes, stopping to whisk every two minutes until the sauce thickens.   

Add cheese, stir sauce until cheese melts. Mix with well-drained cabbage. Pour into a 2-quart casserole and cover with your preferred crumb topping. I have enjoyed crushed crackers, butter mixed with breadcrumbs, or potato chips as a topping. 

Bake in a 350°F oven until the top is brown and sauce is bubbly. (30 minutes)

Note:

Leftover Scalloped Cabbage and Cheese freezes successfully in small containers. It is delicious reheated for quick lunches. 

 

Best Ever Microwaved Rice Pudding

I have been making this recipe since the early 1980s.

I have a 1200 watt microwave oven, and I cook this recipe at Power 8. 

Your plain rice can be cooked in your preferred way: steamer, pressure cooker, stovetop, microwave, or conventional oven.

Ingredients:

3 beaten eggs

2 cups of milk

1/3 cup of sugar

1 teaspoon of vanilla

½ teaspoon of salt

2 cups of cooked rice

½ cup of raisins 

Ground cinnamon and nutmeg

Method:

In a 2-quart casserole, combine eggs, milk, sugar, vanilla, and salt. To this, add raisins and rice. Stir.

Microwave this mixture uncovered on medium power for 8 to 9 minutes, just until thickened. I usually cook this in segments of 2 minutes, stirring each time the beeper goes. This way, I can’t forget. It usually takes 9 minutes on power 8 to finish cooking. 

Do not stir the pudding after the last minute. Instead, remove the pudding from the microwave oven, sprinkle with cinnamon and nutmeg, and let stand for 30 minutes before serving. It can be served warm or cold. Refrigerate after the thirty-minute sit time.