Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, December 22, 1993 TAG: 9312240203
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: By ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Medium
Diners' eyes won't glaze over when feasted on glazed chicken from the National Broiler Council's ``The Chicken Cookbook'' (Dell) or glazed ham from Better Homes and Gardens magazine editor Nancy Byal. And few people will pass up pasta in meatless lasagna from Reames frozen pasta products.
A recent study found that roughly 90 percent of American households own microwave ovens, but few use them to full capacity. In descending order, microwaves are most frequently used for leftovers, side dishes and snacks, cooking frozen foods, defrosting, and heating coffee or tea. Only 29 percent of those surveyed use microwaves to cook meat or fish, 23 percent to cook entire main meals and 13 percent to bake cakes and cookies. But in their book ``10 Best Things to Do With Your Microwave'' (Plume), authors Lori Longbotham and Marie Simmons say microwaves are also great for cooking grains, making quick pasta sauces, poaching perfect chicken breasts or fish fillets for other dishes, cooking vegetables to crisp-tender perfection, creating quick fruit desserts, frying bacon without splatters, making homemade stocks and broths, plumping dried fruits, softening cold lemons and limes before squeezing to get a lot more juice, and softening hard ice cream.
Now, more than ever in these time-pressed days, give microwaving a try and give new meaning to fast foods.
QUICK CHICKEN CHILI
MEXICAN CHEESE-RICE PIE
GLAZED MICROWAVE CHICKEN
TERRIFIC TORTELLINI WIENERS
VEGETABLE LASAGNA
GLAZED HAM WITH APPLE
by CNB