Amana RL635T Soups and Stews Cooking Guidelines, Cafe Bavarian Mint, Hot Egg Nog, Orange Wassail

Cafe Bavarian Mint	1.	Combine all ingredients, except water, in small
Yield: 14 (6 oz.) servings
1/4 cup powdered nondairy coffee creamer		mixing bowl. (Mix may be stored in airtight
1/4 cup sugar		container.)
1/4 cup instant coffee	2.	Place 1 tablespoon mixture in serving mug. Fill
2 tablespoons cocoa		with water. Stir to blend. Heat on full power for
5 hard candy peppermints, crushed		1 to 1 1/2 minutes, or until heated through.
Water

Hot Egg Nog
Yield: 4 servings	1.	Place milk in casserole. Heat on full power for
1 quart milk		6 to 8 minutes, or until heated through. Stir
4 egg yolks		halfway through heating time.
1/2 cup sugar	2.	Beat egg yolks with sugar and spices in small
1/4 teaspoon cinnamon		bowl. Stir one cup hot milk into egg mixture
1/4 teaspoon nutmeg		and then gradually blend all of egg mixture into
1/4 teaspoon vanilla		milk.
	3.	Heat on full power for 2 to 3 1/2 minutes, or
		until warmed. Stir halfway through cooking
		time. Stir in vanilla.

Orange Wassail
Yield: 10 (6 oz.) servings	1.	Combine all ingredients in 3-quart casserole.
1 1/2 quarts orange juice		Cook, covered, on full power for 14 to 19
2 cups cranberry juice		minutes, or until boiling. Stir halfway through
2 tablespoons honey		cooking time. Continue cooking, covered, on
6 whole cloves		Cook Level 3 for 10 minutes, or until mixture
1 (2-inch) cinnamon stick		has simmered and flavors are blended.
	2.	Remove spices and serve hot.

Soups and Stews Cooking Guidelines

1.Soups and stews are quickly heated in the microwave oven. Soups can be heated directly in serving bowls or mugs, so there are fewer dishes to wash.

2.Many soups are prepared on full power with good results. The fast cooking speed allows soups and stews to maintain a "fresh" flavor. Soups can be simmered on Cook Level 3 to blend flavors.

3.Vegetables and meat can be precooked before adding to soups and stews to shorten the heating time.

4.Use a container which is considerably larger than the amount of soup or stew being heated to avoid boil-overs.

5.Cook soups and stews, covered, as recommended in recipes for faster, more even cooking. Cover with a glass lid or heavy-duty plastic wrap, since these types of coverings are the most water-vapor-proof. Pierce plastic wrap slightly before heating. Carefully remove coverings from soups and stews to avoid steam burns.

6.When reheating soups or stews, stir the liquid vigorously or pour from a container into serving bowls or casserole before reheating.

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