Magic Chef MCD1311W Cooking Guide Eggs and Cheese, HARD-COOKED Eggs, Creamy Macaroni and Cheese

MCD1311W(¿ )-131G2A-… `⁄ 01.9.117:5PM ˘ ` 18

COOKING GUIDE

EGGS AND CHEESE

Eggs and cheese are delicate foods requiring care in microwave cooking. Piercing the yolks of eggs helps to release steam during cooking. Stirring egg mixtures frequently helps distribute the heat evenly. Because the microwave energy cooks so quickly, always check to see if the eggs are done to your satisfaction after the standing time. At this time, stir, rearrange or turn over. If needed, add additional time gradually. To cook only one egg, try a lower Power setting until you get satisfactory results.

Shredded soft cheeses and grated hard cheeses melt well

if stirred into a hot mixture. Cheese may not look melted so always stir before determining if cheese is melted enough. Sprinkle cheese over a hot casserole in a thicker layer at the edges. Microwave energy cooks from the outside in, so the outer edges will melt faster than the center.

For cheese melt sandwiches, heat filling where possible before adding it to the bread. Top each sandwich with a slice of cheese and cook on P-HI for about 15 to 20 seconds for one sandwich, about 30 seconds for two sandwiches and about 1 minute for four sandwiches or until cheese is melted.

HARD-COOKED EGGS

4 eggs

1.In a 4-cup glass measure, break eggs. Pierce each yolk twice with a fork.

2.Cover with wax paper. Press P-5. Cook for 2 minutes; stir to move cooked eggs from outer edges to the center - do not mix whites and yolks. Press P-5. Continue cooking for 2 to 3 minutes or until yolks are set; stir once during

cooking. Let stand 3 minutes.

4 servings

CREAMY MACARONI AND CHEESE

1cup (4 oz.) uncooked macaroni

1quart hot water

1/2 teaspoon salt

2tablespoons margarine or butter 1/4 cup chopped onion

2tablespoons flour 1/2 teaspoon dry mustard 1/4 teaspoon salt

1/8 teaspoon pepper 11/4 cups milk

11/2 cups (6 oz.) shredded cheddar cheese

1.In a 2-quart glass casserole, combine macaroni, water and salt. Cook, uncovered, on P-HI for 7 minutes; stir once during cooking. Continue cooking on P-HI for 8 to 10 minutes or until macaroni is tender. Drain; rinse macaroni in a colander with hot water.

2.Heat margarine in same casserole for 30 to 40 seconds or until melted. Add onion. Cook, uncovered, on P-HI for 1 minute or until onion is tender.

3.Add flour, mustard, salt and pepper. Gradually stir in milk. Cook, uncovered, on P-HI for 7 to 8 minutes or until sauce boils and thickens; stir after each minute. Stir in cheese. Continue cooking on P-HI for 1 minute.

4.Add macaroni to cheese sauce; mix well. Cook, uncovered, on P-HI for 4 minutes or until heated

thoroughly; stir once during cooking. Let stand 1 minute.

4 servings

CHEESE SPREAD

1package (8 oz.) cream cheese 1/2 cup green onions

1cup shredded carrots

2teaspoons lime juice

1cup (4 oz.) shredded Monterey Jack cheese

4tablespoons toasted sliced almonds

1.In a 2-quart glass casserole put cream cheese, onions, carrots and lime juice.

2.Cook, uncovered, on P-HI for 3 to 4 minutes or until cream cheese is softened. Add Monterey Jack cheese; stir until well blended.

3.Spread on bread or crackers and top with almonds.

4 servings

18