Cooking in the microwave can help keep your house cooler in summer. A microwave cooks quicker than a conventional oven and doesn’t heat up the kitchen. Besides saving time and keeping you more comfortable, the microwave saves energy in two ways: it uses less energy than a regular oven and your air conditioner doesn’t have to work as hard to cool your home back down. Pictured is Cathy Wagner’s “Microwave Apple Pie.”
Pie prepared by Emily Schilling/
Photo by Richard G. Biever
Microwave Apple PieCrust11⁄4 cups wheat flour (you can use white but it will not brown in the microwave)
1⁄2 t. salt2 T. butter
1⁄3 cup shortening
3 to 4 T. cold water
Cut butter and shortening into the flour and salt. Sprinkle with water and mix with a fork until moistened. Form a ball and roll into a 12-inch circle. Place in a microwave proof pie pan and flute the edge. Prick the bottom and sides with a fork about every 1⁄4 inch. Microwave for 5 minutes. Set aside.
Filling1⁄2 cup sugar
3 T. all purpose flour
1 t. cinnamon Dash of salt
4 to 6 thinly sliced, peeled apples
In a large microwave-proof bowl, mix all ingredients together until apples are evenly coated. Microwave for 5 minutes, stirring once. When done, place apple mixture into pie shell.
Crumb Topping1 cup packed brown sugar
1⁄2 cup all-purpose flour1⁄2 cup quick oats
1⁄2 cup butterMix dry ingredients together and cut in butter. Sprinkle on the top of the apples. Microwave 5 minutes. Drizzle 1⁄4 cup caramel ice cream topping over the top while it is hot.
Cathy Wagner,
Celestine, Ind.Meatloaf In A Ring2 lbs. lean ground beef
2 eggs, slightly beaten
3 slices fresh white bread, crumbled
1 small onion, finely chopped1 envelope of onion soup mix
2 T. milk
2 t. mustard
1 T. minced fresh parsley, optional
1 can (8 oz.) tomato sauceIn large bowl, combine all ingredients except tomato sauce. Add 1⁄4 cup of tomato sauce to meat mixture and mix. Spoon and lightly press into a 4-5 cup microwave ring mold. Cook 20-22 minutes, rotating every 10 minutes. Meatloaf ring is done when it pulls away from the side of the mold. Let stand for 5 minutes, then drain any grease off. Invert mold onto a warm platter for serving.
Topping1 T. brown sugar
1 T. vinegarRemaining tomato sauceMix the brown sugar, vinegar and remaining tomato sauce in a 2 cup glass measure. Cook 2 minutes in the microwave and stir. Pour 1⁄2 of the sauce over the meatloaf ring. Serve the remaining sauce as additional sauce for the meatloaf or as gravy.
Diane Wolf,
Fremont, Ind.Penuche11⁄2 cups chopped English walnuts
2⁄3 cup margarine or butter
1 can sweetened condensed milk
1 cup brown sugar
1 t. vanilla
Toast walnuts by microwaving for 5 minutes, stirring 3 or 4 times. Melt butter in medium large microwave-safe mixing bowl. Add sweetened condensed milk and brown sugar. Cook in microwave 10 minutes, stirring 3 or 4 times until penuche reaches soft ball stage (Note from editor: We cooked it 71⁄2 minutes on “high”). Add vanilla. Beat with electric mixer 3 or 4 minutes until smooth and thick. Add nuts and blend for 2 minutes on “low.” Pour or spoon into buttered pan. Cool. Cut into bite-sized pieces to serve.
Martha Pursifull,
Huntington, Ind.