Microwave Magic the Tupperware way by Melody Brown

Microwave Magic Today’s microwave cooking - speedy, cool, clean and energy efficient - opens up a new world of excitement and challenge. Don’t think you have to forget what you already know about cooking. You are simply adding another dimension. Microwave cooking saves time when you’re cooking from scratch, when you’re thawing frozen foods, and when you’re reheating previously cooked foods. Many foods cook by microwaves in about a quarter of the time it would take in a conventional oven. But not all foods cook well in the microwave. Very large quantities, foods that need time to absorb water (like whole grain rice and pasta), and foods that need to simmer a long time to become tender, are best left to conventional methods. Not only do many foods cook faster in the microwave, but they also retain more color, flavor and texture. You will especially appreciate the way the microwave cooks vegetables - they emerge bright, flavorful, and tender-crisp. Moreover, there’s a greater retention of nutrients in microwave cooking because you’re not boiling them away in water. Since the microwave oven cavity doesn’t heat up (except minimally from the food), cooking is cool - no blast of hot air hits you when you open the door to check or remove food. Of course, now you won’t have an excuse not to cook on a hot summer day! Cool cooking also means less clean up: foods don’t burn onto their containers, and spatter (if any) doesn’t burn on to the oven surface. Because most foods are cooked in serving containers, there are rarely and pots and pans to wash. And as an added bonus, the microwave can also save energy because it cooks so quickly. On Safety - Microwaves are nonionizing radiant energy, like radio wave s. Unlike ionizing X-rays, microwaves don’t cause chemical change, except as heat is created. No ionizing radiation is produced with microwaves; if you were exposed to microwaves, you would feel heat just as the food does. Though pacemakers used to be affected by microwaves as well as by other radio waves, pacemakers no are shielded and aren’t bothered by these interferences. Follow manufacturer instructions for the use and maintenance of your oven, and keep the oven clean, especially around the door seal. Never tamper with the oven in any way. Be sure nothing is caught in the door, and if you suspect damage of any kind, do not use your oven until a service representative has checked it.

How Your Microwave Oven Works Microwave ovens are safe because microwave energy is not hot. Microwave energy causes food to make its own heat, and it’s this heat that cooks the food. Here’s how:

1. Microwaves are forms of energy like light waves or TV waves. They pass through glass, paper, and plastic like sunlight through a window. You can’t see microwaves but you can see what they do.

2. A Microwave oven is a five-sided metal box. A Magnetron in the top of the oven produces microwaves. The microwaves move into the oven and are scattered around by a fan. The microwaves bounce off the metal surfaces and are absorbed by food.

3. Microwaves are attracted to fat, sugar, and water, in that order. When the microwave is turned on, the microwaves bounce around and are absorbed by the food. The food molecules begin to vibrate and move and rub against each other. Heat is then produced (Like rubbing your hands together). This heat cooks the food.

4. Microwaves penetrate into the food about 1 - 1-½ inches. As heat begins to build up in the outer layers of the food. The heat keeps moving toward the center. Standing time refers to time to let the heat continue moving toward the center of the foods so that if finishes cooking. Placement, density, and the shape of both the food and container are all important in Microwave cooking.

Microwave cooking is fast. Food cooks in about ¼ the time it takes to cook in a conventional oven. Microwave cooking is easy and healthy. Most food is cooked without additional water and spices so that fat grams are minimized and natural flavors are retained.

Microwaving Hints (Courtesy of Carolyn Dodson’s Microwave Cookery Website – www.goodnuke.com)

Did you know…

How long do I cook it?

Microwaves do not cook your food? Microwaves cause the food molecules to rub together 2 ½ billion times per second. This friction creates the heat, which cooks your food.

Six minutes per pound at 100% power will cook most all foods to done. Due to the high water content found in seafood, it will cook in approximately three minutes per pound. Factors that lessen the cooking time include high water, sugar, or oil content, small pieces, porous and tender texture, and warm starting temperatures.

Invisible microwaves are emitted from your microwave that bounce off metal, but pass through glass, paper, and Tupperware just like sunlight through a window. Microwaves are attracted to just three things – fat, sugar and water. Standing time completes the cooking process for all foods cooked in the microwave. Just as it takes time for your car to come to a complete stop after you apply the brakes you’ll want to allow 20-25% of the total cooking time for the “dancing” food molecules to finish cooking your food after the microwave has stopped. Cooking food on high power in your microwave is similar to cooking foods at 500 and generally should be reserved for foods you would normally broil or deep-fat fry. Use the scale below to help you determine which level to use when cooking in the microwave. Conventional 500 350 300 250 150 Cooking Microwave 100% 70% 50% 30% 10% Equivalent

A recent survey with Kansas Power & Light compared the cost of cooking in the microwave with the cost of cooking in the conventional oven. Not considering the savings due to fewer dishes to wash or reduced air conditioning bills, 100 hours of cooking in the conventional oven cost $72 while cooking in the microwave oven cost just $7. Now that’s incredible!

Power Level Minutes/lb.

100% 6 min.

90% 7 min.

80% 8 min.

70% 9 min.

Rules for Converting Conventional Recipes 1. Cut back on least rich liquid by 20-25% 2. Reduce spices and sauces. 3. When using a leavening agent, let the batter stand for a minute or two before microwaving. 4. Approximate cooking time will be ¼ of conventional cooking time (1 hour becomes 15 minutes). 5. Use the chart at the left to determine the appropriate power level. Use similar techniques for cooking in the microwave as you would if you were cooking the food conventionally. (I.e. Determmining cooking temperature or wheter or not to cover it.) Food is food, so we handle it the same way, regardless of the cooking method. Don’t forget… Foods cook from the outside in, and therefore, the arrangement of food is very important. Place thicker or denser portions of food to the outside of the dish and thinner or porous portions to the center area of the dish. Small pieces of foil may be used to cover various parts of food to keep them from overcooking. 3

APPETIZERS / SNACKS Reuben Spread Corned Beef (12 1/2 oz.) Black Olives (3 oz) American Cheese (8 oz)

Shredded Swiss Cheese (8 oz) Sauerkraut, drained (16 oz) Mayonnaise

Chop beef, cheese and olives. Combine remaining ingredients, using enough mayonnaise to hold together. Place mixture in Tupperwave 3-quart casserole. Microwave on 70% power 8-10 minutes or until melted. Stir every 2 minutes. Serve with party rye bread. Zesty Smoke Sausage 1 lb. Smoked Sausage, sliced 1/2 cup orange marmalade 1 tbls mustard

1 can Zesty Tomato soup 1 tbls vinegar

Stir all ingredients together in Tupperwave 1 3/4-quart casserole and microwave on high 7 minutes. Hanky Panky 1 lb. ground chuck 1 lb. ground pork

1 lb. Velveeta cheese 2-tsp. Italian seasoning

Crumble ground beef and pork into the Tupperwave Colander inside the 3-qt casserole. Cover and microwave on high for 10-12 minutes or until meat is cooked. Stir every 2 minutes. Drain grease and wipe out the casserole. Cut Velveeta into chunks and put in 3 qt Tupperwave casserole with meat and Italian seasoning. Microwave at 70% power 5-8 minutes or until cheese is melted. Stir every 2 minutes. Serve with party rye or corn chips

Winshuler Bar Cheese 1 pound Velveeta Cheese 1/3 cup horseradish

Â˝ cup Mayo

Microwave cheese on high until melted. Stir in Mayo and horseradish and blend well. Store in refrigerator.

Cheese Spread 2 lbs. Velveeta Cheese 2 sticks margarine

1 can evaporated milk

Cube the Velveeta Cheese and put in Tupperwave 3-quart casserole. Add margarine and evaporated milk. Microwave on 70% power for 3-5 minutes or until smooth. Stir every two minutes. Store in the refrigerator. . Nachos 1 lb. Ground beef 1 package Taco seasoning 1 can Refried beans 8 oz. Taco Sauce (must be smooth, not salsa) 2 cups Shredded cheese 1 bag of Tortilla or Nacho Chips In the Tupperwave colonder, take the 1 lb. Ground beef and shape it into a donut. Place the colander in the 3 quart Tupperwave, cover with the ¾ quart Tupperwave. Microwave on high for 3 minutes. Sprinkle taco seasoning on the ground beef, cover and microwave for 3 more minutes. In the 1 ¾ quart Tupperwave put the grund beef and crumble it up. Spread the refried beans on the ground beef then the taco sauce on top of beans. Next sprinkle the shredded cheese over the taco sauce. Cover with the ¾ quart Tupperwave and cook on high for 4 minutes. Let stand for about 5 minutes. Serve with chips. Pizza Crackers 4 saltine crackers 1 slice mozzarella cheese, quartered

Bottled pizza sauce 4 thin slices pepperoni

Spread crackers with pizza sauce. Top each with a cheese quarter and a pepperoni. Place on cover to stack cooker. Microwave on 50% 30-60 seconds. Rotate ½ way through cooking. Serves 1. Snack Mix 1 pkg. Cheddar Cheese Goldfish 1 can peanuts 1-cup sesame seeds

1 bag thin pretzel sticks 2 cups raisins 2 lb. Bag of M & M’s

Combine ingredients in Thatsa Bowl. Seal and toss. Store in Modular Mates Container.

Cereal Party Mix 6 Tbls. butter 1 tsp. seasoned salt 8 cups dry mix

1 1/2 cups mixed nuts (12 oz) 4-tsp. Worcestershire sauce

Dry Mix: 2 cups each: Corn, wheat, rice chex cereal, pretzels 1 cup each: Cheerios and Cheese crackers In Tupperwave one quart casserole combine butter, Worcestershire sauce and salt. Microwave on high 1 minute or until butter is melted. Mix well. In Tupperwave five-quart roasting pan combine dry mix and nuts. Pour butter mixture over dry mixture. Mix thoroughly to coat. Microwave on high 5-6 minutes or until evenly toasted. Stir after 3 minutes. Cool on paper towels. Store in an Oval 4 container or Cereal Storer. Crunchy Snack Mix 1/2 Cup Butter 1 tsp. seasoned salt or garlic salt 1 can Chow Mein noodles (30-oz)

1 Tbls. Worcestershire sauce 1 pkg. Oyster Crackers (6 1/2 cups) 2 cups peanuts

Microwave the butter in the Tupperwave 1 quart casserole on high 1-2 minutes or until melted. Stir in Worcestershire sauce and salt. Mix dry ingredients in Tupperwave 3 quart roasting pan and pour butter mixture over them. Stir until well coated. Microwave on high 7-8 minutes or until toasted. Stir after 4 minutes. Cool on paper towels. Store in an Oval 5 or Square 2 modular mate container. Puppy Chow 1 stick butter 1-2 cups confectioners sugar 8 cups rice Chex

12 oz. Chocolate chips Â˝ cup peanut butter

Melt butter, peanut butter, and chips in 1 Âž quart Tupperwave 2-3 minutes at 50% power. Dump cereal into Thatsa Bowl and add melted chocolate mixture. Stir gently to mix. Dust with powdered sugar just to coat cereal. Store in a modular mate.

People Chow 1 box Chrispix cereal 1 cup peanut butter 3 ½ cups powdered sugar

1 stick margarine 1 pkg. Chocolate chips (12 oz.)

Combine peanut butter, butter and chocolate chips in TupperWave 1 quart Pitcher and microwave on high for 2-3 minutes until melted. Stir after each minute. Pour the cereal into Thatsa Bowl and slowly pour melted mixture over cereal, make sure to stir well. Add the powdered sugar to the bowl, seal and shake. Carmel Popcorn 1 lb. brown sugar ½ cup light corn syrup 3 quarts popcorn (popped) 1 cup peanuts (optional)

½ cup butter 1 tbs. Water 2 tsp. Soda

Mix brown sugar, butter, corn syrup and water in 3 quart Tupperwave Casserole. Microwave on high for 9 minutes. Stir after 5 minutes. Add soda. Pour over popcorn; add the peanuts and toss. Spread on foil to cool or shape into balls. Carmel Popcorn 2 1/2 cup margarine 1/4 cup light Karo syrup 1-tsp. Baking soda

1/4 cup brown sugar Dash Salt 3 quarts popped corn (2/3 to 1 cup unpopped)

In Tupperwave 1 3/4-quart casserole, combine margarine, brown sugar and Karo syrup. Microwave on High for 5 minutes, stirring half way through. Stir in soda. Place popped corn in brown paper bag. Pour brown sugar mixture over popcorn. Microwave on high for 1 minute. Stir. Microwave on high for one more minute. Pour into Thatsa Bowl. Honeyscotch Popcorn 2 tbs. Honey 3 cups popcorn (popped)

1 tsp. Vanilla 1 tbs. Butter

Heat honey, vanilla and butter in microwave. Pour mixture over popped corn in Thatsa Bowl Jr. Toss until coated.

DIPS Hot Crab Dip 1 can crab meat (6 1/2 oz) 3 tbls mayonnaise 2 tsp. lemon juice

1 pkg. cream cheese (8 oz) 1 tbls Worcestershire sauce 1 tsp. minced onion

Rinse crab in cool water; soften cream cheese on high 45-60 seconds, stirring after 30 seconds. While cream cheese is in microwave, squeeze lemon juice, mince onion, add mayonnaise and Worcestershire sauce. Add the crab and mixture to cream cheese. microwave on 50% power 4-6 minutes or until hot. Stir after 2 minutes. Serve with crackers or fresh vegetables. Can reheat as needed. Pizza Dip 1 cream cheese (8 oz) 1 can pizza sauce (15 oz) 1 bag mozzarella cheese (8 oz)

Pepperoni or veggies for topping 1 bag of Tortilla Chips

Spread cream cheese in bottom of Microsteamer. Pour pizza sauce over top. Spread Mozzarella over the sauce. Spread pepperoni or other desired topping over the top. Microwave on high for 5 minutes. Serve with chips. This makes enough for 4 people. Broccoli Dip 1 Stick Butter 1 Small Pkg Almonds (2.25 oz) 1-10 oz. Pkg Frozen Chopped Broccoli

1 Small Can Mushrooms- Drained 1 can Cream of Mushroom Soup 1-5 oz. Jar Kraft Old English Cheese

In 1 quart Tupperwave casserole cook broccoli according to package directions and drain. In 3/4 quart Tupperwave casserole melt butter. Combine Butter, soup, cheese, mushrooms and broccoli. Heat at 70% power until hot (4-5 minutes). Stir after 2 minutes. Top wilt almonds and serve with corn chips. Caramel Apple Dip 1 Bag Caramels 2 8 oz. Cream Cheese Melt in 1 3/4 quart Tupperwave at 70% power for 3 minutes. Use with apples.

Toffee Fondue 14 oz. Caramels, unwrapped ¼ cup milk

¼ cup strong coffee

Place all ingredients in the Tupperwave 1-quart casserole. Microwave on Medium High (70%) for 5-7 minutes, stirring every 2 minutes. Serve with apple chunks, marshmallows, bananas, pound or angel food cake

Popcorn & Apple Dip 8 oz cream cheese 1 cup brown sugar 1 tsp. vanilla

Apples popcorn

In Mix N Stor combine cream cheese, brown sugar and vanilla. Mix well. Slice apples and serve with popped corn.

Baked Beef Dip 5 oz. chipped beef (dried beef in the jar or in a package) 16 oz. Cream cheese, softened (can be lowfat) 1 cup sour cream (can be lowfat or nonfat) ¼ cup milk 4 Tbsp. Chopped onion 2 Cloves garlic 1 cup pecans Slice the beef into small pieces with the E-series knife on the Tupperware cutting board. Place the cream cheese in the batter bowl and add beef and mix well with double sided spatula. Measure the sour cream with the measuring cups and add to cream cheese. Press garlic into cream cheese mixture with garlic press. Add milk. Chop the onion, add to the cream cheese mixture. Mix well and spread evenly into 1 3/4 quart Casserole. Cover and heat 4-6 minutes.

Mexican Dip One can Hormel Chili - no beans cheese One 8 oz. Cream cheese

One-cup shredded Cheddar

Soften cream cheese on high one minute. Spread in bottom of one-quart casserole. Layer chili on top of cream cheese, then Cheddar cheese. Cover and cook on high 5 minutes. Serve with nacho chips.

Mexican Bean Dip 1 lb. Ground Beef 1/2 package Taco Seasoning Mix 1/2 cup Water

8 oz Grated Cheese (1 Cup) 1 can Frito-Lay Bean Dip

Cook ground beef in Tupperwave colander inside the 3-quart casserole. Microwave on high for 5-6 minutes, stirring occasionally. Pour off grease. Combine all ingredients in the 3-quart casserole, and stir until well blended. Microwave 2-3 minutes on high. Serve with your favorite corn chips.

Party Dip 1 1/2 lbs. Ground Beef 1- 1 1/2 Cups Sour Cream 1 can Refried Beans 1 cup Cheddar Cheese

1 small jar Salsa 1 1/2 cup Monterey Jack Cheese

Cook ground beef in Tupperwave colander inside 3-quart casserole. Microwave on high for 5-6 minutes, stirring occasionally. Pour off grease. Layer above items in 1 3/4 quart Casserole & casserole cover. Heat 1-3 minutes. Serve with your favorite corn chips.

Quick and Easy Mexican Dip 1 can Hormel Chili - no beans 1 jar Cheese and Salsa Combine in Rock N Serve medium deep container. Microwave at 70% until melted. Serve with your favorite corn chips.

Fiesta Dip Two 8-oz cream cheese 8 oz. Cottage Cheese Shredded Cheese

Chopped green, red, yellow peppers Diced tomato 1 package taco seasoning

Soften cream cheese and spread in bottom of dish. Mix cottage cheese and taco seasoning together and spread on top of cream cheese. Top with fresh Vegas and shredded cheese. Stand nacho chips around edge and serve with chips.

Taco Dip 8 oz. Cream Cheese 1 can Hormel chili without beans 8 oz. Shredded cheese Spread Cream cheese on bottom of large shallow rock ‘n serve. Next spread chili on top of cream cheese and top with Shredded cheese. Seal & vent. Cook on high for 5 minutes. Serve with toritilla chips or frito’s scoops.

Chili Con Queso 2# Velveeta Cheese 1 can Rotel Tomatoes Cube Velveeta and place in Rock “N Serve Medium Deep. Pour can of Rotel tomatoes over cheese and seal and vent. Cook on high until cheese in melted, turn and stir during cooking. Serve as a dip or as a cheese sauce over anything. Spicy Artichoke Dip 1 14oz. can artichoke hearts 1 6oz. can shrimp, rinsed and drained 1 3oz. pkg. Cream cheese, softened ½ cup mayonnaise ½ cup Pace picante sauce, medium ¼ cup grated parmesan cheese ½ cup grated cheddar cheese Drain artichoke hearts and dice. Add shrimp, cream cheese, mayonnaise, picante and parmesan. Mix well. Spread into Tupperwave 1 quart casserole. Sprinkle grated cheddar cheese over top. Microwave on high for 7 minutes. Or use overworks and bake for 20 minutes at 350 degrees.

BREAKFAST Monkey Bread 3 cans 10 count biscuits 1 cup light brown sugar ¼ lb. Margarine (1 stick)

1-cup sugar 1 tsp. Cinnamon ½ - 1 cup chopped nuts

Cut biscuits into quarters and place in Thatsa Bowl. Mix 1 cup sugar, ½ cup brown sugar, cinnamon and nuts. Pour over biscuits. Seal bowl & shake until well coated. Place cone in 3 qt. Casserole. Place biscuits around cone. Melt margarine & ½ cup brown sugar. Mix well & pour over biscuits. Cover & microwave on high 710 min. Let stand 5 min. Invert on tray & serve, pulling apart in sections.

Cinnamon Rolls In Thatsa bowl coming 5 cups flour and 1 yellow cake mix. In Mix-N-Store pitcher combine 2 1/2 cups lukewarm water and 2 packages yeast. Stir into flour mixture. Seal and wink, wait 30 minutes. Punch down, seal and wink, wait 30 more minutes. Roll out dough like a jellyroll. Melt 1 stick butter, 3 cups sugar, and 1/3-cup cinnamon together. Spread filling on dough, slice and bake.

BEVERAGES Amaretto Coffee Creamer 3/4 Cup Non-Dairy Creamer 1 tsp. Almond Extract

1 tsp. Ground Cinnamon 3/4 cup Confectioners Sugar

Combine in quick shake and blend well. Scrape sides of container once or twice when blending. Use 2 tablespoons in coffee. Bavarian Mint Creamer 3/4 Cup Non-Dairy Creamer 1/2 cup Dutch Process Cocoa

3/4 cup Confectioners Sugar 1/2 tsp. peppermint extract

Combine in quick shake and blend well. Scrape sides of container once or twice when blending. Use 2 tablespoons in coffee. Hot Chocolate Mix 2 lbs. Nestleâ&#x20AC;&#x2122;s Quick 1 lb. Confectioners Sugar

16 oz Non-Dairy Creamer 1 box Dry Milk (14 qt)

Mix all ingredients in Thatsa Bowl. Store in Modular mate container. Use 1/3 cup per 8-oz mug of hot water or coffee. Yields: 10 Round 3 or 3 Oval 4 containers. Spiced Tea 1 tsp. Ground Chives 1 tsp. Allspice 2 tsp. Cinnamon

1 lb. 2 oz. Tang 2 oz Instant Tea with Lemon 1/2 cup Sugar

Mix all ingredients in Thatsa Bowl. Use 3 tsp. per 6 oz of hot water. Yields: 3 Round 3 or 1 Oval 3 containers. Cappuccino Mix 3 1/2 cups Dry Milk (3 Qt box) 1 1/2 cups instant coffee 2 1/2 cups sugar

1/2 Cup Cocoa 1 tsp. cinnamon

Mix all ingredients in Thatsa bowl. Use 1 tablespoon per 6-oz cup of hot water. Yields: 3 Round 3 or 1 oval 3 container.

Honey Mulled Cider 10 Cups Cider Dash of Ground Ginger Dash of Nutmeg

1/3 Cup Honey 1 Stick Cinnamon 1 1/2 tsp. Whole Cloves

Bring cider to boiling point in Tupperwave 3-quart casserole. Add spices and microwave on low setting 30-45 minutes. Serve from Crock-Pot to keep warm. Cocoa Mix 2 lb. box Nestle’s Quick 6 oz jar coffee creamer

8 qt. Box non-fat dry milk 2 ½ cups powered sugar

Mix well. Use ¼ cup mix in a mug. Fill with boiling water and stir. Hot Chocolate Mix 2 lbs. Nestle’s Quick 1 lb. Confectioners Sugar

16 oz Non-Dairy Creamer 1 box Dry Milk (14 qt)

Mix all ingredients in Thatsa Bowl. Store in Modular Mates container. Use 1/3 cup per 8-oz mug of hot water or coffee. Store 3 Oval 4 containers. Hot White Chocolate 1 tsp. Vanilla powder 1 tsp. dry orange peel ½ cup grated white chocolate or white chocolate chips Blend in quick shake container. For 2 people 1 ½ cup milk ¼ cup mix Heat milk till bubbles add mix and whisk it. Spiced Tea 1 jar (1 lb. 2 oz) Tang 2 oz. cup Instant Tea with lemon 1 tsp. Ground Cloves

1/2 cups sugar 2 tsp. cinnamon 1 tsp. Allspice

Mix Together. To use, add 3 tsp. of mix per cup of hot water. Store in Modular Mate Oval 3.

Honey Mulled Cider 10 cups cider Dash of Ground Ginger Dash of Nutmeg

1/3 Cup Honey 1 stick Cinnamon 1 ½ tsp. Whole Cloves

Bring cider to boiling point in Tupperwave 3-quart casserole. Add spices and microwave on low setting 30-45 minutes. Serve from Crock-Pot to keep warm. Orange Julius (Impressions Pitcher) 6 oz can frozen orange juice concentrate 1 cup water 2 tsp. Powdered protein for froth (optional) 5-6 ice cubes

1-cup milk ½ cup sugar or honey 1 tsp. Vanilla

Mix in blender on highest speed until ice cubes are gone and mixture is thick. Frosted Honey Lemon Cooler 1 7 ½ oz bottle frozen lemon ice concentrate, thawed 2/3 cup sugar ½ cup honey 1 egg white 16 small ice cubes 2 liter bottles chilled ginger ale mint sprigs (optional) In blender, mix concentrate, sugar, honey, egg white and ice cubes at high speed until ice is crushed and liquid is foamy. Transfer to pitcher. Slowly pour ginger ale down inside of pitcher and stir to mix well.

SIDE DISHES Vegetable Steaming Chart Wash and peel the vegetables as necessary. Pour ½ cup of water in the bottom of the Family Size Microsteamer. Place the vegetables in the colander, and then put the Microsteamer back together. Cook at 100% power following the chart below for crisp-tender vegetables. Vegetable

Amount

Time

Acorn Squash Asparagus Spears Broccoli Spears Carrots, ¼” slices Cauliflower flowerets Corn on the cob Pea Pods Bell Peppers, strips Potatoes quartered Zucchini, ¼ ‘ slices

Two halves Two cups Two cups Three cups Two cups Two ears Four cups Four cups Three cups Four cups

6-8 min. 5-7 min. 3-4 min. 7-9 min. 3-4 min. 7-9 min. 4-6 min. 5-7 min. 7-8 min. 4-6 min.

Frosted Cauliflower Mayonnaise Shredded Cheddar Cheese

Dijon Style Mustard

Clean and place whole head of cauliflower on Tupperwave cover. Mix together mayonnaise and mustard. Frost cauliflower with mixture. Weigh and cook (6 minutes per pound) covered with Tupperwave Casserole on high. Sprinkle cheese over cauliflower and cover until cheese is melted. Slice and serve.

Italian Brussels Sprouts 1 onion 2 tablespoons Italian dressing

1 (10-oz.) package Brussels sprouts ½ cup cherry tomatoes, halved

Cut large sprouts in half and place in Tupperwave 1quart medium Round casserole. Cut onion into 12 wedges. Add onion and salad dressing to sprouts. Cover and cook at 100% power for 5 minutes or until tender. Stir in tomato halves. Cook, covered for 30-60 seconds at 100% power until heated through. Can be served either hot or cold.

Mashed Potatoes (in the microwave) In the Rock ‘n serve or Ovenworks: Peel and quarter potatoes. (Do not add water) Microwave on high 6-7 minutes per pound or until tender when pieced with a fork. (7 small to medium potatoes takes approx. 7 minutes) Beat with electric hand mixer or potato masher. Add milk, butter and salt and pepper to taste. (you will be adding more milk than when boiled on stove with water as potatoes are not soggy from water) Twice Baked Potatoes Microwave bacon on the cover of the ovenworks till crisp and crumble (approximately 1 min. per slice) Shred 1 ½ cups cheese with the Tupperware Grate ‘N Measure. Make microwave mashed potatoes and spread in large shallow Rock ‘N Serve large shallow. Sprinkle with bacon bits, and grated cheese. Microwave until cheese just begins to melt. Sour Cream Potato Salad Microwave 8 medium Redskin or white potatoes in Tupperwave or Rock ‘N Serve for 7 - 10 minutes (or until tender when pierced with a fork) Do not overcook as you want them firm but tender for the salad. Cool and cut into bite sized pieces. Combine 1 ½ cup mayonnaise, 8 oz. sour cream, 1 ½ tsp. Horseradish, and 1 tsp. Celery seed in a bowl. Set aside. A cup fresh parsley (washed, dried and chopped fine ¾ cup chopped green onion. Put half the cooked Redskins in bowl, sprinkle with 1/3 cup parsley and ¼ cup onion. Spread on half the mayonnaise mixture. Repeat layers, cover and chill. When ready to serve, stir thoroughly and garnish with remaining parsley and green onion.

Oven Roasted Potatoes Peel and chunk 2 pounds potatoes. (do not add water) Microwave in Tupperwave or Rock ‘N Serve for 6-7 minutes per pound or until tender when pierced with a fork. In large Tupperware bowl mix 1 envelope dry onion soup with 1/3 cup olive oil or vegetable oil. Add potatoes and toss to coat. Put potatoes mixture in 2 quart ovenworks and roast in coventional oven at 450 degrees until golden brown. (about 10 minutes) Scalloped Potatoes 4 medium potatoes, thinly sliced 2 oz. Velveeta Light, cubed ½ cup skim mild

1 pkg. of butter buds 1 onion, thinly sliced salt and pepper to taste

Place all ingredients in the 3 quart casserole or large deep Rock ‘N Serve. Cook on high, approximately 15 minutes, stirring two or three times, making sure the pieces in the center get to the outside. This is a light recipe. You can change it by using more cheese (for cheddar), real butter and whole mile. Either way, it is very good, fast and easy. Basic Pasta 6 cups hottest tap water 1 tablespoon oil or butter 1 teas. Salt 8 ounces pasta Place water in 3 quart Tupperwave casserole. Cover and microwave at 100% power for 8 minutes or until water boils. Add oil, salt and pasta: Stir to prevent from sticking together. Cover, cook at 100% power for 6-8 minutes, or until pasta tests “al dente”, stirring hald way through cooking. Drain and rinse in Colander. Macaroni and Cheese 1 cup Velveeta Cheese or shredded cheddar 2 Tablespoons Butter or Margarine ½ cup milk Using cooked pasta from above, add cheese, margarine and milk. Microwave at 100% power for 6-7 minutes.

MAIN DISHES Creamy Chicken Pasta Soup (from Debbie Kinney) 3 Tbls. Butter 6 cups low salt chicken broth 4 oz. Button mushrooms, sliced 1 ½ lb. Chicken tenders cut into ½ inch 1 cup sliced celery pieces 1 cup shredded carrots (2 med.) 2 Tblsp. Chopped fresh parsley 3 Tbls. All purpose flour ½ lb. Sugar snap peas, halved diagonally 1 med. Onion (chopped) 1 cup penne pasta 1 ½ cups half and half 3 Tbls. Fresh lemon juice Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots, and onions. Cook until celery and onion are tender. (About 5 minutes.) Add flour and cook a few minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. Chicken soup can be prepared 1 day ahead. (Cook slightly. Cover and refrigerate.) Hot Potato Soup 1 garlic clove, chopped 1 Tablespoon butter 4 medium potatoes, peeled & cubed 1 cup milk Pepper to taste 1 tablespoon bacon cooked & crumbled ½ cup cheddar cheese, shredded

1 onion chopped 3 cups chicken broth ¾ cup whipping cream ¾ teaspoon salt dash, nutmeg 1 cup croutons

Brown garlic and onions with butter in a 3-quart saucepan. Add potatoes and broth. Cook on medium heat for 20 minutes until potatoes are tender. Puree soup mixture in food processor. Add cream, milk, salt, pepper, and nutmeg. Garnish hot soup with bacon bits, cheese and croutons. Broccoli Soup 14-½ oz can chicken broth 2 tablespoons butter ½ teaspoon salt ¼ teaspoon nutmeg 1 ½ cups finely chopped broccoli

1-cup milk ½ teaspoon Parsley flakes ¼ teaspoon pepper 1 tablespoons cornstarch

Combine all ingredients, except broccoli in Rock N Serve Medium Deep, stir until cornstarch is dissolved. Add broccoli, cover and microwave at 70% power for 13-14 minutes, until broccoli is fork tender. Stir and turn once during cooking time. Let stand 5 minutes before serving.

All Purpose Ground Beef Mix 5-lbs. lean ground beef 2 cups chopped celery 1 cup diced green pepper

1 tablespoon salt 2 cups chopped onion

In the Tupperwave stack cooker 3-quart casserole with colander, brown the ground beef. Add the remaining ingredients and cook on 100% power until vegetables are fork tender. Put into either the freezer mates containers or medium shallow rock n serve containers in the freezer. Use within three months. Dinner in a Pumpkin 1 small to medium pumpkin 2 tablespoons brown sugar 1 4-oz can sliced mushrooms 2 cups cooked rice

¼ cup soy sauce 4 cups All-Purpose Beef Mix 1 can cream of Chicken soup

Preheat oven to 375°. Cut a lid for the pumpkin. Paint on face with magic marker. Remove seed and pulp, discard. Combine all ingredients. Spoon mixture into pumpkin. Place on a baking sheet and bake for one hour until tender. Chicken Stir Fry 1/3 cup water, 1 pkg. McCormick Stir Fry Chicken Mix – mix together and set aside 1 lb. Boneless Chicken Breast – cut in ½ inch strips or cubes 5 cups sliced or chopped vegetables (use your imagination) Put chicken in Tupperwave 3-quart casserole and microwave on high 4-5 minutes. Add vegetables and continue cooking on high for 2-3 minutes or until crisp tender. Pour seasoning mix over chicken and vegetables and microwave on high for1 minute. Mix well and serve over rice. Rice Equal amounts of water and rice Combine in OvenWorks Round container, cover and cook on high for 5 minutes. Remove from microwave, let stand 2-4 minutes, fluff with fork and serve.

Meat Loaf 1 egg 1 package meat loaf mix

½ cup Italian bread crumbs 1 ½ lbs. Lean ground beef

Mix all ingredients together in the TupperWave 3-quart casserole. Place Tupperwave cone in colander and pack the meat mixture evenly around cone. Put colander in the ¾ quart casserole then spread catsup or barbecue sauce over top. Cover and cook on high power for 9 minutes. Let rest for five minutes Mostaccioli 1 LB Mostaccioli pasta, cooked 1 ½ cup Colby cheese 1 lb. Ground beef, cooked and drained

1 large jar spaghetti sauce 2 cups Mozzarella cheese

Stir together cooked pasta, ground beef, Colby cheese, and sauce. Put in Rock N Serve Large Deep, and microwave at 70% power for 15-17 minutes. Sprinkle 2 cups Mozzarella on top, cover and microwave for 2 more minutes. Stuffed Peppers 1 lb ground beef ¾ c. chopped onion ½ Tbsp. Olive oil (optional) 1 clove garlic, minced 1/3 c. chili sauce ¼ pkg. Onion soup mix ¼ pkg. Brown gravy mix

½ tsp. Salt 1 ¼ c. minute rice 1 can (8 oz.) tomato sauce ½ tsp. Basil 1/8 tsp. Pepper 4 large green peppers 1/3 c. grated Cheddar Cheese

Combine onion, garlic and oil in the 1 ¾ quart casserole with colander. Cook for 1 – 1 ½ minute, uncovered at 100% power. Crumble ground beef into onion mixture and cook for 3-4 minutes, stirring once at 100% power. Pour off grease from casserole and wipe it out. Combine meat mixture with chili sauce, onion and gravy mix and salt. Cook on additional 1 – 2 minutes at 100% power. Stir in rice, tomato sauce and spices. Prepare peppers, removing tops and pulps. Fill each with ¼ of mixture and place in oven works 2 quart round casserole. Put cover on and cook 10-15 minutes at 100% power until peppers are tender. Top with cheese during the last minute. Let stand 2-3 minutes before serving.

Baked Chicken Use a whole chicken (approximately 4 lbs.) You can skin it or not and place it in the colander, on the cone or in middle of the stack cooker of 3 quart casserole. If you skin it, place it breast down in the colander and you will not have any problem with dryness. It will be moist. Sprinkle completely with your favorite seasoning. (Lantana’s South Texas All-purpose seasoning or McCormick’s salad supreme) Cover and cook for 6 minutes per pound. Let sit for 5 minutes after removing from the microwave. If you are cooking anything else in the stack cooker, you need to consider the weight of the additional items to determine approximate cooking time. For Fajitas, put 2-3 sliced onions on the bottom, sprinkle with the seasoning and bake at the same time as the chicken. It’s great! If you skin your chicken, you eliminate the majority of the fat and you can cook the chicken in the colander over your favorite vegetable, without adding any seasoning. Chicken & Rice Boneless skinless chicken tenders 1 ½ cups water

1 ½ cups minute rice 1 can Cream of Mushroom soup

Place rice & water in bottom of Microsteamer. Put chicken in colander insert. Microwave 8-10 minutes. Combine rice & chicken in Microsteamer. Add can of soup. Microwave 1-2 minutes. Garnish with chopped tomato and sliced green onions, if desired.

Mexican Lasagna Prepare in just 15 minutes Prepare filling: 2 3 oz. packages cream cheese, softened 2 cups chopped cooked chicken or turkey 1/3 cup milk ¼ cup shredded Monterey Jack Cheese (1 ounce) In mixing bowl stir together filling ingredients. Layer Tortilla Pieces: 8 5-6 inch tortillas, quartered Layer one third of the corn tortilla quarters in a Large Shallow Rock ‘N Serve container. Spoon half of the chicken filling on top; repeat layers. Top with remaining tortillas. Press gently. Prepare Sauce: 1 10 ¾ ounce can condensed cream of chicken soup 1 4 oz. can diced green chili peppers, drained 1/3 cup dairy sour cream ¼ teaspoon ground cumin In a medium mixing bowl stir together sauce ingredients. Spread over the top tortilla layer, pressing down gently. Ingredients for serving: ½ cup shredded Monterey jack cheese (2 oz.) ½ cup crushed tortilla chips Store: Apply the seal. Label, then refrigerate up to 2 days or freeze up to 3 months. From the refrigerator: Vent to container. Microwave on 70% power (medium-high) for 12-17 minutes or until heated through, giving container a half-turn once. Sprinkle with the ½ cup Monterey Jack cheese. Let stand, covered for 10 minutes. From the freezer: Vent the container. Microwave on 70% power (medium-high) for 25-30 minutes or until heated through, giving container a ½ turn twice. Sprinkle with the ½ cup Monterey Jack cheese. Let stand, covered for 10 minutes. Serve: Sprinkle with crushed tortilla chips.

STACK-COOKER MEALS Fruit Crumble 2 ½ cups sliced apples, peeled 2 Tbsp. Water 1/3 cup quick oats ½ tsp. ground allspice 2 Tbsp. Chopped nuts

2 Tbsp. Honey 1 Tbls. Margarine, cut up 2 Tbsp. Brown sugar 1 Tbsp. Margarine, softened

Arrange fruit in even layer in the cover. Combine honey and water; pour over fruit. Dot with the cut-up margarine. Stack and cook, covered. Stir together oats, brown sugar, and allspice. Cut in softened margarine until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over fruit before serving.

2 eggs 1 package meat loaf mix

Meat Loaf ½ cup Italian bread crumbs 1 ½ lbs. Lean ground beef

Mix all ingredients together in the TupperWave 3-quart casserole. Place Tupperwave cone in colander and pack the meat mixture evenly around cone. Put colander in the ¾ quart casserole then spread catsup or barbeque sauce over top. Cover and cook on high power for 9 minutes if cooked separately. Let rest for five minutes

Garlic Pasta 16 oz. Medium Egg Noodles 1-2 Tbsp. Margarine Powder ¼ cup Parmesan Cheese

3 cups water 1/8 to ¼ tsp. Garlic

In the Tupperwave 3 Quart casserole combine noodles and water. Stack and cook. Drain excess water and add the other ingredients until well blended

Herbed Potatoes 2 medium baking potatoes 1 small onion, thinly sliced (1/3 cup) ½ dried Basil, oregano, or tarragon

4 Tbsp. water 1 Tbsp. Margarine or butter, melted

Slice potatoes about ¼ inch thick. Arrange potato and onion slices in the cover, placing smaller pieces in the center. Combine 4 tbsp. water, margarine, and herbs; pour over vegetables. Cover with wax paper. Meat Loaf 1 egg 1 package meat loaf mix

½ cup Italian bread crumbs 1 ½ lbs. Lean ground beef

Mix all ingredients together in the TupperWave 3-quart casserole. Place Tupperwave cone in colander and pack the meat mixture evenly around cone. Put colander in the ¾ quart casserole then spread catsup or barbeque sauce over top. Cover and cook on high power for 9 minutes if cooked separately. Let rest for five minutes

Or Spinach-Stuffed Chicken 4 med. boneless, skinless chicken breast halves (3/4 lb) 1 (10 oz) pkg chopped spinach, thawed and drained 4 1-oz. Slices Swiss cheese 4 1-oz slices fully cooked ham 1 (10 ¾ oz) can cream of chicken soup 1 Tbls lemon juice 1/8 tsp. dried thyme, crushed Rinse chicken; pat dry. Place each breast between 2 pieces of waxed paper and pound with a meat mallet to ¼ inch thickness. For each roll, place 1 ham slice and 1 cheese slice on a chicken piece; top with ¼ of the spinach. Roll up jellyroll style, starting from the short end. Secure with wooden toothpicks. Place rolls, seam side down, around edge of the 1 ¾ qt Casserole. Combine soup, lemon juice, and thyme. Spoon over chicken. Sprinkle with onions and paprika. Stack and cook. Green Bean Casserole 2 (9 oz.) Pkg frozen green beans ¾ cup milk 1/8 tsp. pepper 1 1/3 cups French Fried Onions 1 10 ¾ oz condensed cream of mushroom soup Mix all ingredients in the TupperWave 1 ¾ quart casserole except 2/3 cup of the onions. Cook on high power for 7 minutes or until hot. Put reserved onions on top and serve.

Fiesta Peas and Celery 2 cups frozen peas 3 Tbsp. sliced green onions 1 Tbsp. Water ¼ tsp. dried thyme, crushed

½ cup chopped celery 1 4-oz jar sliced mushrooms, drained 1 Tbsp. Margarine or butter, melted 1 2 oz jar chopped pimiento, drained

In cover combine all ingredients. Stack and cook. To cook separately, cook for 5-7 min. on high.

Porcupines 1 lb. Lean ground beef ½ cup water ½ tsp. salt 1/8-tsp. pepper 2 Tbs. Chopped fresh parsley

2/3 cup uncooked converted rice 1 Tbs. Worcestershire sauce ¼ tsp. garlic powder 1 can condensed tomato soup

In a mixing bowl, place beef, rice, water, Worcestershire, salt, garlic powder and pepper. Add ¼ cup undiluted tomato soup; mix well. Using a 1/3 cup-measuring cup, form mixture into 8 cone-shaped pieces. Place 7 pieces around edge and one piece in the middle of 1 ¾ quart casserole dish. Stir ¼ cup water into remaining condensed tomato soup. Pour over the porcupines. Spoon tomato sauce over porcupines, sprinkle with chopped parsley to serve. To cook separately cover and cook on high 14-18 minutes.

Saucy Shells and Cheese 8 oz cooked pasta (Shells) 4 oz Monterey Jack with jalapeno cheese shredded

¼ cup milk ¼ tsp. black pepper

In 1 ¾ quart casserole, stir together past and milk. Toss in cheese and sprinkle in pepper. To cook separately cook on high 6-8 minutes.

STACK-COOKER BRUNCH

Herbed Potatoes 2 medium baking potatoes 1 small onion, thinly sliced (1/3 cup) ½ dried Basil, oregano, or tarragon

4 Tbsp. water 1 Tbsp. Margarine or butter, melted

Slice potatoes about ¼ inch thick. Arrange potato and onion slices in the base of oval microcooker, placing smaller pieces in the center. Combine 4-tbs. water, margarine, and herbs; pour over vegetables. Cover. Sausage Ring 2 lbs. hot or mild sausage (bulk) Mold in jel-ring and chill for 1 hour. Put in 1 ¾ Quart casserole of stack cooker. Omelette ¼ cup Green Pepper (diced) 8 eggs beaten

4 oz. Mushrooms ½ cup shredded cheese

Combine ingredients (excluding cheese). Stack and cook 12 minutes on high. Fluff eggs and continue cooking 13 more minutes on high. During rest time put cheese on omelet.

DESSERTS - CAKES Microwaving Cakes • • • • • • • • • •

Use the Tupperwave 3-quart casserole & cone unless specified in the recipe. If the recipe contains oil, do not grease the casserole. To achieve a conventional oven baked look; you can grease the casserole and cone, then coat with chopped nuts or wheat germ. Make sure the batter rests for 5 minutes to activate the yeast before microwaving. Tap casserole up and down on flat surface to release air bubbles from the batter. For more even baking, rotate cake 100 degrees halfway through cooking time. For even cooking place the Tupperwave cover under the casserole. Always use 100% power. Cooling time is between 10-15 minutes When cake leaves sides of casserole it is done.

Let all cakes set for 5 minutes before placing them in the microwave.

Self Icing Chocolate Cake 1 Box Chocolate Cake Mix 3 oz pkg Instant Chocolate Pudding 1 1/2 Cups Milk

2 Eggs 1-12 oz Package Chocolate Chips 1/2 Cup Chopped Pecans (Optional)

Mix cake mix, eggs, pudding and milk until smooth. Blend in half of the chocolate chips and the nuts. Pour into 3 quart Tupperwave casserole with cone in place. Let stand 5 minutes before microwaving. Microwave on high 9-15 minutes (cake will pull away from sides when done). Cool for 15 minutes, invert on serving plate. Melt the rest of the chocolate chips and spread on top. Pineapple Upside Down Cake One Jiffy cake mix 1/2 cup pineapple juice (add water to make) One can pineapple slices One Egg

1/2 cup brown sugar 3 tbls. margarine Maraschino cherries

Melt butter 45-50 seconds on high. Stir in brown sugar and heat one minute on high. Place pineapple slices with cherries in center in bottom of Family Microsteamer (without colander). Mix cake, egg and juice by hand. Pour over pineapple. Cook on high, covered for 8 minutes. Turn out and serve.

Pineapple Upside Down Cake 1 White or yellow cake mix (prepared as directed on box) Pineapple rings (8) ½-3/4 cups Brown Sugar ½ stick butter Cover bottom of family-size microsteamer with pineapple rings, add cherries (if desired). Sprinkle brown sugar over fruit. Spoon melted butter over fruit. Add ½- 2/3 of the cake mix. Bake at full power for 9-14 minutes, depending on microwave wattage. Remove from oven and cover for 5 min. Invert on plated and serve warm, room temperature or chilled. You can use any fruit you want to and also any cake mix, so be creative. Since you can make two different kinds of cake with one cake mix, you can please every member of the family. Try a pie filling on the bottom and then put the cake mix over it. Pie Filling Cake 2 layer cake mix (any flavor) 1 can pie filling (flavor to compliment cake) 3 eggs Mix cake mix, pie filling & eggs by hand in Mix N Stor Pitcher. Microwave in Tupperwave 3-qt. casserole with cone and cover vented for 13-15 minutes. Let cool 5 minutes then invert on serving dish.

Combinations: Black Forest Cake - Chocolate Cake, cherry filling Lemon cake, peach filling Spice cake, apple filling (topped with Cream Cheese frosting) Pumpkin Cake - Spice Cake, Pumpkin (solid pack) Red Velvet Cake 2 eggs 1 German Chocolate Cake Mix 1 cup sour cream

1/2 Cup water 1/4 cup oil 1 (10 oz.) Bottle Red food color

In Mix N Stor pitcher combine all ingredients and beat until well blended. Microwave in Tupperwave 3-quart casserole with cover vented for 15 minutes. Let stand 5-10 minutes and invert onto serving tray. Frosting

Cream Cheese Frosting - omit milk

8 oz. Cool Whip

Mix together and frost cake.

Cream Cheese Frosting 1 3-oz pkg of Cream Cheese (softened) 1 cup Powdered Sugar

2-tsp. milk (optional) 1/4 tsp vanilla

Beat together cream cheese and powdered sugar until fluffy. Beat in vanilla. To make glaze beat in the milk. Carrot Cake 1 ¼ cups flour 1 cup packed brown sugar 1 tsp. Baking powder 1 tsp. Baking soda 2 tsp. Cinnamon ½ tsp. Allspice ½ tsp. Salt

1 ¼ cups shredded carrots 2/3 cups oil 2 eggs 1 can (8 oz.) crushed pineapple, drained ½ cup chopped nuts ¼ cup raisins, optional

In a large bowl with electric mixer, combine flour, sugar, baking soda, cinnamon, allspice, salt and carrots. Stir in oil, eggs, pineapple and vanilla. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour batter into a greased 3 quart Tupperwave casserole with cone. Cover with waxed paper. Cook at 50% power for 10-12 minutes or until toothpick inserted near the center comes out clean. Let stand uncovered 10 minutes. Store covered until ready to serve. (May be frosted with cream cheese frosting) Banana Nut Cake 1/4-Cup Brown Sugar (packed) 1-2 Tbs. Confectioner Sugar 1 cup chopped nuts

1 Ripe Banana 1 Yellow Cake Mix

Sprinkle brown sugar around cone in Tupperwave 3-quart casserole, then sprinkle confectioner sugar, and then 1/4 cup chopped nuts. Prepare cake according to instructions on box. Fold in the remaining nuts. Split banana lengthwise and slice into pieces. Fold into cake mix. Pour mixture over nuts. Microwave on high 14 minutes. Let stand 10 minutes and invert onto serving plate. Wait 5 minutes for topping to run down cake and then serve. Pineapple Angel Delight 1 pkg. Angel Food Cake Mix

20 oz crushed pineapple

Stir ingredients together until light and fluffy. Pour batter into TupperWave 3 ¾ casserole with cone. Microwave on high 10 minutes.

Almond Cake 2 eggs ½ cup milk ¾ cup flour ¾ teaspoon baking powder

1 cup sugar 1/3 cup cooking oil ¼ cup ground almonds 3 tablespoons slice almonds toasted

Optional: 2 tablespoons almond liqueur 2 teaspoons sugar Brush over top of cake after inverted on cake plate. In quick shake container shake eggs until mixed. Combine sugar, milk, oil, flour, ground almonds, baking powder and ¼ teaspoon salt in Mix N Stor Pitcher Plus. Add eggs and mix until well blended. Sprinkle sliced almonds in bottom of casserole and pour batter over top, gently. Microwave on high for 7 – 12 minutes until cake leaves sides of pan. Let rest five minutes and invert on a serving plate. Serve warm or cool. Serves 8. Angel Food Cake ½ Box Better Crocker Angel Food Cake Mix

2/3 cup water

Mix cake and water in bowl by hand. Pour into ungreased Tupperwave 3-qt. casserole with cone. Cover & Cook on high for 5 minutes. Remove from Microwave and invert on cover. Let stand for 20 minutes.

Pistachio Cake 1 box white cake mix 1 small package pistachio pudding 1 cup 7UP or Vernors

3 eggs 1 cup oil 1 cup nuts (optional)

Mix together. Put in 3 quart Tupperwave with cone. (Spray with Pam) Microwave on high for 12-13 minuets. Let stand until cool. Easy Peach Cobbler Ingredients: Vanilla cake mix 1 can peaches Combine cake mix and peaches. (Do not add eggs or oil) Put in family sized Microsteamer. Sprinkle with cinnamon. Microwave 10 minutes.

7-up Pineapple Cake 1 Box yellow cake mix 1 pkg. Vanilla instant pudding ¾ cup cooking oil 4 eggs 10 oz. 7-up Mix all ingredients together in the Mix-N-Stor plus pitcher. Pour into 3 qt. Tupperwave with cone. Put in microwave on high power for 10-12 minutes. Remove and let cool. Turn onto 10” cake taker and frost with following frosting.

Frosting for 7-up Pineapple Cake 20 oz. Crushed pineapple 1 cup sugar 2 Tbs. Flour 2 eggs 1 cup coconut (optional) Mix all together in the 1 quart Tupperwave. Cook in microwave on medium-high power (80%) until thick about 9 minutes. (Cook for 3 minutes and stir, repeat 2 times). Remove from microwave and add coconut if desired. Put on cool cake and garnish with Maraschino Cherries cut in half. Banana Nut Cake ¼ cup brown sugar (packed) 1-2 Tbs. Powdered sugar 1 cup chopped nuts 1 tipe banana 1 yellow cake mix Sprinkle brown sugar around cone in 3 qt. Tupperwave casserole, then sprinkle ¼ cup chopped nuts. Make cake according to directions on box. Fold in remaining nuts. Split banana lengthwise and slice into pieces and fold into cake mix. Pour on top of nuts and bake 14 minutes on high. Let stand 10 minutes and turn over onto serving plate and wait 5 minutes for topping to run down cake.

Black Forest Dump Cake 5 oz can crushed pineapple 1 package Devils Food Cake Mix 1 stick melted butter

21 oz can cherry pie filling 1 cup chopped pecans Whipped topping

Drain pineapple, reserve liquid. Spread pineapple in Large Deep rock N Serve. Add pie filling. Spread gently. Sprinkle dry cake mix onto filling, top with pecans. Combine melted butter and pineapple juice and pour on top of mixture. Microwave on High 12 minutes. Cool, top with whipped topping and enjoy. Pumpkin Cake 1 box Butter pecan or yellow cake mix 29 oz. Can pumpkin pie mix 3 eggs Freeze ¾ cups of the pum;kin pie mix to use later. Add 2 ¼ cups of pumpkin pie mix to eggs and cake mix. Pour batter around the cone in the 3 qt. Casserole and place the cover in the vented position. Microwave on high for 13-14 minutes. Turn cake halfway through baking time. Let it stand 5 minutes and invert cake onto round cake taker. Serve with whipped topping or frost with cream cheese frosting, when cool. Fuzzy Navel Cake Cake: 1 box orange cake mix (or yellow plus ½ tsp. orange extract) ½ cup vegetable oil 4 eggs 2/3 cup Peach Schnapps ½ cup orange juice 1 large package instant vanilla pudding Glaze: 4 Tbs. Orange juice 2 Tbs. Peach Schnapps 1 -1 ½ cup powdered sugar Combine all the cake ingredients in a large mixing bowl. Mix thoroughly. Lightly grease and flour or use powdered sugar the Tupperwave 3 qt. Casserole and the cone. Pour the batter evenly into the casserole and cook on 50% power for 20 minutes. (Cake is done if it appears dry when you lightly scrape the surface. Let cake cook slightly, then turn it onto the round cake taker and gently poke holes into the top with a fork. Pour glaze evenly over the top so it soaks into the cake. Cool completely before serving.

DESSERTS – CHOCOLATE 2 minute Fudge 1 pound confectioners sugar 1 tsp. Vanilla ½ cup cocoa ¼ tsp. Salt

1 stick butter 1 cup chopped nuts ¼ cup milk

Mix all ingredients except nuts and butter in 1 ¾ quart Tupperwave. Slice butter and place on top of ingredients. Cook 2 minutes on high. Beat vigorously until creamy. Stir in nuts. Spread into container (8 x 8) Chill until firm. Cut into squares. Diamond Fudge 1 cup chocolate chips 1 stick butter

1 cup peanut butter 1 cup powdered sugar

In 3 quart Tupperwave, mix all but powdered sugar. Melt at 5% power for 2 minutes. Stir in sugar. Spread into ungreased hot dog keeper. Chill until firm. Unhold. Cut around diamonds. Store in Modular Mate. Rocky Road Fudge 3 4oz. Bars milk chocolate ½ cup tiny marshmallows 1 cup chopped walnuts In 1 ¾ quart Tupperwave cook chocolate uncovered 1-2 minutes on high, until melted, stirring once. Add marshmallows and nuts. Drop by teaspoons onto wax paper. Refrigerate 15 minutes until firm. Store in Modular Mate. Candy Bar Fudge 1/2 cup Butter or Margarine 1/3 cup Baking Cocoa 1/4 cup packed Brown Sugar 1/4-cup milk 3 1/2 cups powdered sugar 1 tsp. vanilla

30 Kraft Caramels, unwrapped 1 tbs. water 2 cups salted peanuts 1/2 cup semi sweet chocolate chips 1/2-cup milk chocolate chips

In a microwave safe bowl, combine butter, cocoa, brown sugar and milk. Microwave on high until mixture boils (about 3 minutes). Stir in powdered sugar and vanilla. Pour into a buttered on quart Tupperwave casserole. In another microwave safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for one minute or until melted; spread over caramel layer. Chill until firm.

Easy Creamy Fudge 1 lb. chocolate coating wafers oz) 1 stick butter (softened)

1 can sweetened condensed milk (14 1-tsp. vanilla

Line the Rock N Serve Large Shallow with foil, extending the foil past the sides of the container. Butter the foil. Microwave the wafers in the Tupperwave 2-quart casserole on 50% for 5-6 minutes until the chocolate is glossy but still holds its shape. Check frequently, as chocolate burns easily. Stir well to finish melting chocolate. Combine remaining ingredients in Tupperwave 1-quart casserole on 50% power for 3-5 minutes to warm. Stir into melted chocolate. Quickly pour into prepared container and spread evenly. Put in refrigerator until set. Using the extended foil as handles, pull out of container. Remove foil and cut into 1inch squares. You can add chopped nuts, sprinkles, etc. Peanut Butter Fudge 1/2 cup butter 2 cups sugar 1 can evaporated milk (5 oz)

1 pkg. peanut butter Chips (12 oz) 1 jar marshmallow creme (10 oz)

Microwave butter in Tupperwave 3-quart casserole on 70% power until melted. Blend in sugar and evaporated milk, stir until well mixed. Microwave on high for 9 minutes. Stir every 3 minutes. Line the Rock N Serve Large Shallow with foil, extending the foil past the sides of the container. Butter the foil. Stir in chips and marshmallow creme and mix well. Pour into prepared Rock N Serve. Spread evenly and put in refrigerator until set. Using the extended foil as handles, pull out of container. Remove foil and cut into 1-inch squares. Rocky Road 1-cup chunky peanut butter 1 pkg. Chocolate chips (12 oz) Âź cup nuts 3 cups mini marshmallows Place peanut butter, chocolate chips and nuts into TupperWave 1-quart pitcher. Microwave on high for 2-3 minutes until melted. Stir after each minute. Add marshmallows and spread into cookie lightly greased cookie sheet. Cool and break into pieces.

Other Favorites for Melted Chocolate Dip pretzels using a toothpick then drizzle white chocolate over coated pretzels. Dip half of a vanilla wafer into melted chocolate and decorate with Christmas sprinkles for a special treat. Chocolate Crunch 1 pkg. Butterscotch chips (6 oz) 1 pkg. Chocolate chips (6-oz)

1-cup salted peanuts 1-cup Ripple potato chips (crushed)

Microwave butterscotch and chocolate chips in Tupperwave 3-quart casserole at 50% power for 4-6 minutes. Stir occasionally. Mix in peanuts and potato chips. Drop by teaspoonfuls onto wax paper. Cool until set. Chocolate Covered Potato Chips 1 7oz. Can rippled potato chips 12 oz. Milk chocolate pieces 2 tpsp. Cooking oil Melt chocolate and oil in 1 quart Tupperwave bowl. Cook uncovered at 50% power for 2-4 minutes. Dip chips in one at a time leaving one corner of the chip uncoated. Place on wax paper and refrigerate. Store in Modular Mate. Crumble leftover potato chips and add to chocolate. Drop by teaspoon onto wax paper and let set. Tingly Candy 6 oz. Butterscotch chips 4 cups rice crispies cereal

6 oz. Chocolate chips

In 1 ¾ quart Tupperwave, melt chocolate chips at 50% power for 4-6 minutes stirring after 3 minutes. Add cereal. Mix well. Drop by teaspoon onto wax paper. Cool until set. Freezes Well. Haystacks 8 oz. White or milk chocolate ½ cup peanuts

½ cup chow mein noodles

Melt chocolate 1 ¾ Tupperwave bowl 2 minutes at 50% power. Stir in noodles and nuts. Drop by teaspoon on wax paper and let set. Store in modular mate container. Freezes well.

Peppermint Bark 1 pound almond bark (white chocolate) 7 oz. Peppermint candy In 1-3/4 quart Tupperwave melt chocolate at 50% power for 3-5 minutes. Chocolate will not change shape until stirred. Crush peppermint in blender until it is in fine crumbs. Mix with chocolate. Spread thin on wax paper. Let harden and break into pieces. Store in Modular Mate. Thin Mint Squares 1 tbsp. Butter 1/8 tsp. Peppermint extract 3 tsp. Milk

1 cup powdered sugar 6 oz. Chocolate chips 2-5 drops green food coloring

Melt butter and chocolate together 1 minute on high. Spread in Freezer Mate Medium. Chill. Mix remaining ingredients together until a frosting consistency is reached. Spread on chilled chocolate and chill again. Turtles 1 pkg. Kraft Caramels 1 pkg. chocolate chips (6 oz)

1 large bag Pecan Pieces 1 Tbsp. Cooking oil

Arrange five pieces of pecans to look like a turtle. Place 6 caramels on the buttered cover of Tupperwave stack cooker in a circle fashion, not touching. Microwave for 15-30 seconds at 100% power until softened, but not melted. Place soft caramels on pecan and press down. Place chocolate chips and oil into Tupperwave 1-quart casserole and microwave 2-3 minutes at 100% power until melted. Stir and spread about ½ tsp. of chocolate over each “turtle.” Continue until all mixture is gone and chill. Peanut Clusters 1 pkg. Chocolate Chips 1 pkg. Peanut Butter Chips

1 can Spanish Peanuts (12.5 oz)

Microwave chocolate chips in TupperWave 3 quart on 50% power for 3 minutes, stir. Add peanut butter chips. Microwave on 50% for 3 minutes, stir. Add Spanish nuts and stir. Spoon mixture into candy papers and refrigerate until firm.

Chocolate Eggs 1 small pkg. Chocolate chips Put in 1 quart Tupperwave. Microwave on high for 3-6 minutes stirring every 3 minutes. Spoon out 1 tbs. and put in deviled egg holder. Refrigerate for 1 hour. Twist tray to pop out. Put 2 egg halves together with peanut butter or icing.

DESSERTS - OTHER Peanut Brittle 1 cup sugar 1 cup roasted peanuts 1 tsp. Vanilla Â˝ cup corn syrup 1 tsp. Butter 1 tsp. Baking soda In 3 quart Tupperwave, stir together sugar and syrup. Microwave on high for 3 minutes. Add nuts. Stir. Microwave 3 minutes on high. Add butter and vanilla. Microwave 1 minute. Add baking soda and stir gently until light and foamy. Pour and spread quickly on a greased, flexible baking sheet. Cool and break into pieces. Makes 1 pound. Store in Modular Mate. Divinity 2 cups granulated sugar 1/2 tsp. vanilla 1/2-cup cold water

1-tsp. vinegar 1 egg white Options: 1/4-cup nuts, candied cherries

Combine: Sugar, water and vinegar in buttered Tupperwave 3/4-quart casserole. Microwave on high for 10 minutes or until candy forms a firm ball in cold water (240F). Meanwhile beat egg whites until stiff peaks form. Pour candy syrup in thin stream into egg whites, beating constantly with mixer. Add vanilla and beat until stiff. Fold in nuts/cherries then drop by teaspoon onto wax paper. Yield 30.

Five Minute Cobbler 1 package Archway Oatmeal cookies 1 16 oz can pie filling (pick your favorite flavor!)

Vanilla Ice Cream

In bottom on Large Shallow Rock ‘n Serve, place 6 cookies. Pour pie filling over the cookies. Crumble remaining cookies over the pie filling. Cover, rock the vent, and cook on high 5 minutes. Serve with ice cream. Fruit Crumble - Tandem Cooking 9 oz. Yellow cake mix ½ teaspoon lemon juice

1 16 oz. Canned fruit ¼ teaspoon cinnamon

Reserve ½ cup cake mix. Spray 2 quart OvenWorks Round container with cooking spray and sprinkle remaining dry cake mix into casserole. Pour fruit mixed with lemon juice evenly over cake. Sprinkle with remaining cake mix and cinnamon. Microwave for 5 minutes at 100% power. Place in preheated 350degree oven for 10 minutes until top is crisp. Green Salad 1 small carton cottage cheese 1 small container cool whip 2 small cans crushed pineapple, drained

1 small package lime Jell-O Chopped Walnuts

Mix together and refrigerate for at least one hour. Yum-Yums In 9 x 13 pan, melt 1 stick butter Sprinkle on 1-cup graham cracker crumbs 1 can coconut – Pat with spatula 1 package chocolate bits – Pat with spatula 1 package butterscotch bits – Pat with spatula 1 cup chopped pecans – Pat with spatula Dribble one can of Eagle condensed milk over it. Bake at 325° (glass) or 350° (metal) for 20-30 minutes. Cool in pan before cutting.

Rice Krispie Treats 1/4 cup margarine 1 pkg. Marshmallows (10 oz)

5-6 cups Rice Krispies

Microwave margarine and marshmallows in 3-quart Tupperwave casserole on high for 3 minutes or until melted. Stir after 2 minutes. Add cereal and mix well. Press into Rock N Serve large shallow and let set. Swedish Nuts 1 egg white Whip in Mix-N-Stor

1/2 cup sugar Add: 1 can salted mixed nuts

Pour into Tupperwave 1-quart casserole Add: 1-tbs. butter. Microwave on high for 6 minutes. Stir after each minute. Spread on wax paper until cool. Peanut Butter and Jam Bars 6 tbs. Butter or Margarine (melted) 1/3 cup Peanut Butter 1/3 cup Light Brown Sugar (firmly packed) 1/3 cup granulated sugar

1 Egg 1 2/3 cup Flour 2/3 cup Strawberry jam/preserves

In the Remarkable combine butter, peanut butter sugars and egg. Beat well. Add flour and beat on low speed until mixture is crumbly. Reserve 1-cup crumbs. Press remaining crumbs in Rock N Serve Large shallow. Microwave on 50% power for 6 1/2 minutes or until base looks dry. Rotate dish half way through. Spread jam over crust to within 1/2â&#x20AC;? of edge. Sprinkle with reserved crumbs. Microwave on 50% power for 6-7 minutes, or until jam bubbles near center. Rotate dish after 3 minutes. Cool and cut into 16 bars.

ICE CREAM / FREEZER TREATS Tupsicles 1 small package Jell-O 1 package Kool Aid (Unsweetened)

1 cup sugar 2 cups hot water

Mix well, add 2 cups cold water, stir and pour into Mickey Ice Tups and freeze. Makes 18. Frozen Fruit Delight 1 can fruit cocktail, drained (reserve liquid) Divide fruit evenly in molds, then divide juice. Makes 6

Strawberry Cicles Mash strawberries and sweeten with sugar to taste. Pour into Mickey Tubs and freeze. Punch & Cream 1 cup Hawaiian Punch

1 cup Ice Cream

Mix together and pour into Mickey Ice Tups and freeze. Instant Pudding Cicles 1 package Instant Pudding

2 ½ cups Milk

Mix well and pour into Mickey Ice Tups and freeze. Makes 12 Frozen Pudding 1 (14 oz.) can Eagle Sweetened Condensed Milk 1 ½ cups cold water 1 package instant pudding. Mix milk and water. Stir in pudding. Pour into Ice Tups and freeze Lemon Cicles 1 package Lemon Instant Pudding

2 ½ cups water

Mix as directed on package. Pour into Mickey Ice Tups and freeze.

Butterscotch Cicles 1 package Butterscotch Instant Pudding 1 cup root beer

1 ½ cups water

Mix as directed on package and pour into Mickey Ice Tups and freeze. Makes 12. . Fudge Cicles 1 package Chocolate Pudding. 2 ½ cups milk. Mix as directed and pour into Mickey Ice Tups and freeze. Fruit Juice Pops 1 6-oz can frozen concentrate

1 6 oz can water

Mix together and pour into Mickey Ice Tubs and freeze. Makes 6 Yogurt Pop 4 oz plain yogurt 6 Tbls. Fruit flavored drink mix

¾ cup milk

Add milk to yogurt then blend in drink mix. Stir to dissolve. Pour into Mickey Ice Tups and freeze. Makes six. Banana Yogurt Pop 2 bananas ¼ cup milk

2 oz plain yogurt 1 tbsp. sugar

Break bananas into chunks and place in small bowl. Mash then add yogurt. Blend in milk and sugar. Pour into Mickey Ice Tubs and freeze. Makes 6. Easy Sherbet 2 (14-oz.) cans Eagle Condensed Milk

1 (2 liter) carbonated beverage

Combine in Thatsa Bowl. Pour into Rock N’ Serve large shallow. Freeze to a firm mush. (1 hour) Break into pieces and beat with hand mixer until smooth. Pour into freeze and save container and freeze until firm.

Rice Krispy Ice Cream Sandwiches ½ cup corn syrup 4 cups Rice Krispies Cereal

½ cup Peanut Butter 1 pint Ice Cream

In Mix N Stor Pitcher Plus, mix corn syrup and peanut butter until smooth. Add rice cereal and stir until coated. Press mixture into Rock N’ Serve Large Shallow. Put in freezer until firm. Cut cereal into twelve 3-inch squares. Cut ice cream into six equal pieces. Sandwich ice cream between the squares. Store in a Freezer Mates container.

Slushes 1 46 oz can pineapple juice 1 6 oz can lemon j ice 4 cups sugar

2 6 oz cans frozen lemonade 3 packages raspberry punch Kool aid 1 pack frozen raspberries

Add water to make 2 gallons. Mix all ingredients in Thatsa bowl. Pour into Tupperwave Large freezermate container and freeze.

TINY RECIPES FOR TINY TUPPERWARE

Apple Pie Crust: Tart Tin: 2 Tablespoons flour 1 ½ teaspoon shortening

Pinch of salt

Pot Pie Tin ¼ cup flour ½ tablespoons shortening

dash salt 2-3 teaspoons cold water

Mix flour and salt, cut in shortening with tiny Paddle scraper until well blended and crumbly. Add a few drops of cold water and mix until ingredients hold together. Shake a little flour onto the tiny Pastry Sheet and roll crust to desired size with the tiny Rolling Pin. Place crust in small tart tin. Filling: Tart Tin: ½ Apple, chopped 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg

2-3 tablespoons sugar ½ teaspoon cornstarch

Pot Pie Tin: Double all ingredients Fill tart tin with cut apple, dot with butter; cover with top crust, pressing edges together firmly. Bake @ 350° 15-20 minutes, or until top crust is golden brown.

Tiny Mixes for Tiny Cakes Lemon Cake Mix 1 cup sugar 1 ½ cups flour 1 teaspoon baking soda

½ teaspoon salt 1 teaspoon lemon flavoring 1/3 cup shortening

Or Chocolate Cake Mix 1 cup sugar 3 teaspoons unsweetened cocoa 1 ½ cups flour

1 teaspoon baking soda ½ teaspoon salt 1/3 cup shortening

Combine all but shortening until well blended. Cut in shortening with tiny Paddle Scraper until mixture resembles coarse meal. Makes about 10 tiny cakes. To make cakes: Use 1/3 cup of mix with 4 teaspoons water. Mix well and put into child’s greased cake tin. Bake in oven about 12-15 minutes @ 350 °. Sugar Cookies 1 tablespoon shortening Pinch salt 1/8 teaspoon baking soda 1/8 teaspoon baking powder

1 cup flour ½ cup sugar 1 tablespoon milk 3 drops vanilla

In mini Mixing Bowl cream together shortening and sugar. Mix dry ingredients together and add to first mixture, alternately with milk. Mix well. Drop by teaspoon on greased cookie sheet, sprinkle with a little sugar and bake @ 325 ° about 5-6 minutes, or until edges are golden brown. Mini Cake for Mini Cake Taker Mix up any cake mom want to make Take 1 cup of batter and put in soup mug Microwave on high for 1 min. and 45 seconds Turn out on Mini Cake taker and Ice.

MASTER MIXES Brownie Mix In Thatsa Bowl, sift together 6 cups flour 4 tsp. salt

4-tsp. baking powder

Add 8 cups sugar and 18 oz can unsweetened cocoa. Blend well. With a pastry blender, cut in 2 cups vegetable shortening until evenly distributed. Store in Modular Mate Rectangular 2 container. Use within 10-12 weeks. Makes 17 cups.

Best Brownies - Using Master Mix 2 eggs, beaten 1-tsp. vanilla

2 1/2 cups Brownie Mix 1/2 cup chopped nuts

Preheat oven to 350 Â°. Grease and flour 8-inch pan. In Thatsa Bowl Jr. combine eggs, vanilla and brownie mix. Beat until smooth. Stir in nuts. Bake 30 minutes.

Toll House Chocolate Chip Cookie Mix 9 cups Flour 4 tsp. Baking Soda 2-tsp. salt 3 cups firmly packed brown sugar

3 cups sugar 4 cups vegetable shortening 4 cups chopped pecans 4 12-oz pkgs Chocolate Chips

Combine flour, soda, salt and sugars in Thatsa bowl. With pastry blender mix in shortening. Stir in pecans and chocolate chips. Store in Modular Mates Rectangular 4 container for up to 6 months. Can be refrigerated or frozen. Makes 28 cups.

Chocolate Chip Cookies - Using Master Mix 7 cups Master Mix 2 eggs. slightly beaten

1 tsp. vanilla

Stir mix to distribute Chips and nuts. Combine with vanilla and eggs. This creates a heavy batter. Drop batter by heaping teaspoons onto greased baking sheet. Bake at 375Â° for 10-12 minutes. Cool slightly on baking sheet. Makes two dozen cookies.

Oatmeal Cookie Mix 4 cups all-purpose flour 4 cups whole-wheat flour 4 tsp. salt 2 tsp. baking powdered

2-tsp. baking soda 6 cups brown sugar (firm packed) 3 cups vegetable shortening 8 cups quick rolled oats

In Thatsa bowl, combine flours, salt, baking powder and baking soda. Blend well. Stir in brown sugar and mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a Modular Mate Rectangular 3 container. Use within 10-12 weeks. Makes 24 cups. Spice Raisin Cookies - Using Master Mix 6 cups Oatmeal Cookie Mix 2 beaten eggs 1/2 cup milk 1-tsp. cinnamon

1/2 tsp. nutmeg 1/2 tsp. cloves 1 cup raisins 1/2 cup chopped nuts

Preheat oven to 350°. Lightly grease baking sheets. Put oatmeal cookie mix in a large bowl. Add eggs, milk, cinnamon, nutmeg and cloves. Blend well. Stir in raisins and nuts. Drop by teaspoonful 2 inches apart on prepared baking sheets. Bake 12-15 minutes, until edges are browned. Makes 48 cookies. Store cookie balls in Freezer Mate containers and bake up 8-10 cookies when needed. Great for snack after school.

Fudgy Brownies – In Spaghetti Dispenser 1/3 cup cocoa ½ cup chocolate chips 2/3 cup brown sugar ½ cup chopped nuts

2/3 cup sugar ½ cup white chocolate chips 1 cup + 2 tbs. Flour

Layer in Spaghetti Dispenser in order. To make brownies, combine dry ingredients with: 1-tsp vanilla 2/3 cup oil 3 large eggs Bake in greased OvenWorks 2-quart square for 40-45 minutes at 350 degrees .

MUG RECIPES Muffin in a Soup Mug 12 Tbs. of muffin mix 4 Tbs. of water (orange or 1 Tbs. raisins, apples, or chocolate chips

apple juice)

Mix 3/4 cup muffin mix and 1/4 cup liquid (water, milk, juice) in the Crystalwave soup mug. Optional: add 1 Tbsp. Of anything (fruit, raisins, applesauce, chocolate chips, Nestle Quikâ&#x20AC;Ś..) Cook uncovered on High for 2 minutes and 20 seconds. Invert onto plate and cut with serrated knife. Egg McMuffin in Soup Mug Slice an English muffin & lay inside the soup mug bottom Put a slice of ham on top of muffin Crack an egg on top of ham and break the yolk Put slice of cheese on top of egg Then top with other half of English muffin Microwave on high for 2 minutes. Chocolate Chip Biscuit 5 Tbs. Bisquick 3 Tbs. water or juice

1 tsp. sugar 2 Tbs. chocolate chips

Mix well. Microwave on high for 95 seconds. Cool and bang it out of mug. Scrambled Eggs Egg Salt and Pepper to taste

Water - little bit

Microwave on high for 45 seconds per egg.

Angel Food Cake in a mug Mix 1/3 cup Angel Food Cake Mix and 4 Tbsp water in the Crystalwave Soup Mug Cook uncovered at 70% power for 3 minutes, turning after every minute. To remove, separate cake from side of mug with double sided spatula. Invert onto plate and cut with a serrated knife.

Lowfat Brownies in a mug Mix 1 cup brownie mix (Betty Crocker Sweet Rewards) and ¼ cup water in the Crystalwave soup mug. Cook uncovered on high for 2 ½ minutes, turning after every minute. Invert onto plate and cut with serrated knife. Muffin a Mug (Hearty) Mix ¾ cup plain muffin mix and ¼ cup water or broth in the Crystalwave soup mug. Add 1 slice of ham (cut into small pieces) Some grated cheddar cheese, Mix Well. Cook uncovered on High for 2 minutes and 20 seconds. Invert onto plate and cut with serrated knife.

Additional Ideas for the soup mug Instant oatmeal Cream of Wheat Baby Cereal Baby Food Soup Cup-A-Soup Beef Stew Casserole Lunch to work Reheating tips for Crystalwave Soup mug When heating already cooked foods to a comfortable eating temperature in the microwave, never use High power. Instead, allow an extra minute time and choose a medium (50-70%) power level. This will allow for even heating, less stirring, more appetizing and flavorful foods, better taste and texture. More nutrients to remain in the food.

SALAD DRESSINGS, SAUCES, MARINADES Pineapple Salsa 1 can crushed pineapple (drained) 1/4 cup chopped red bell pepper 1 green onion (sliced) 1/4-1/2 tsp McCormick/Schilling HotShot!

1-tbs. fresh limejuice 1-tbs. soy sauce Black & Red Pepper Blend

Combine all ingredients. Great with grilled fish, chicken, or tortilla chips. Mesquite Marinade 1 pkg McCormickâ&#x20AC;&#x2122;s Grill Mates Mesquite Marinade 1/4-cup vegetable oil

2 tbs. water 2 tbs white vinegar

Combine all ingredients. Great with chicken. Steak Marinade 1/2 cup steak sauce 1/2 cup salad oil Dash of: salt & Pepper Dry Mustard

2 tbs soy sauce Garlic Powder Worcestershire Sauce

Basic Salad Dressing 1/4-cup vinegar 1/4 cup salad oil Garlic Dressing: Herb Dressing: Parmesan Dressing: Curry & Onion Dressing:

2 tbls sugar

Add 1 clove garlic or 1 tsp garlic powder Add 1 tsp snipped parsley & 1 tsp dried Basil Add 1 tbsp. grated Parmesan cheese Add 1-tsp curry powder & 1 tsp minced onion

Combine all ingredients in Quick Shake container. Refrigerate until ready to use. Caesar Salad Dressing 1 1/2 tsp grated lemon peal cheese 1 tsp ground oregano 1/8 tsp instant minced garlic

2 tbsp. grated Parmesan 1/2-tsp pepper

Home Style Dressing Mix (Ranch) 2 teaspoons instant minced onion 1/8 teaspoon garlic powder 1-tablespoon parsley flakes

Â˝ teaspoon salt Â˝ teaspoon MSG (accent) opt

Measure ingredients into a 2-oz midget. Seal and label. Store in a cool dry place. Use within 6 months. Makes about 2 tablespoons Home-Style Dressing Mix. Home Style Dressing 1 midget full of mix 1 cup buttermilk

1 cup mayonnaise

Combine ingredients stir until well blended. Chill before serving. Home Style Vegetable Dip 1 midget full of mix 1 cup mayonnaise

1 cup sour cream

Combine ingredients and stir until blended. Chill before serving.

Kitchen Tricks Save margarine and butter wrappers in any Tupperware container in the freezer and use them to grease fake and cookie pans. Grate the rinds of lemons, limes and oranges, before squeezing or peeling. Store grated peel in Small Freezer Mate container in your freezer. You’ll always have the grated peel for your favorite recipes. Before putting bacon in the Tupperware bacon keeper, roll the package into a long tube. This loosens the slices and keeps them from sticking. Lemons are handy for eliminating odors when cooking cabbage or onions—add a wedge to the pot. A teaspoon of lemon juice will make rice whiter and fluffier too. If food gets moldy in your Tupperware, rinse each part of the container in cold water. Then fill the container with vinegar and seal it. Let stand for 1-2 hours. Wash in warm sudsy water. (washing alone will NOT kill mold spores.) Cleaning Tip— Garlic, onions and other strong smelling foods should have their own Tupperware containers reserved for them. However, a persistent odor can be removed by placing a ball of black and white newspaper in the container. Seal and let stand for 24 hours. Discard the paper and wash the container in warm sudsy water. Repeat the procedure if odor persist. TO BRIGHTEN TUPPERWARE THAT HAS DISCOLORED FROM YEARS OF USE: 1. Wash thoroughly first in cold water, then in warm sudsy water. 2. Soak overnight in a solution of 1 cup of powdered bleach, ¾ cup vinegar and ½ cup baking soda. 3. Wash each piece thoroughly and allow to dry with the seals off. Drying in sunshine is best. When seals are new and tight, they’ll go on more easily when soaked in hot water and then applied to container while still warm and left on over night. Cooking: For no more tears onion cutting, always begin slicing away from the root end, leaving the roots on until the last slice is gone. Brown several pounds of ground beef at one time using the stack cooker with Tupperwave colander. Freeze in the freezer mate that fits for your family. Perfect for last minute meals like tacos, spaghetti sauce, sloppy joes, etc. Add 1-2 Tablespoons of cornstarch to each pound of grated cheese before freezing. Cheese doesn’t stick together and can be used as needed.

Cook rice for several meals at one time. Freeze individual portions and warm in microwave before serving. Simmer ribs in water for 20 minutes. Drain, brush with bar-b-que sauce, and freeze. When ready to serve, put on grill long enough to get them hot and crispy. Toasted Coconut Sprinkle 1/2 cup of grated fresh coconut in thin layer in cover to Tupperwave stack cooker. Microwave at 70% power 3-4 minutes. Toss coconut with fork after each minute. Store in modular mate container for up to one month. Grated Orange/Lemon Peels 1 medium orange or 2 small Lemons Grate, peal, and sprinkle evenly in single layer in Tupperwave cover. Microwave on high 2-4 minutes or until dry to the touch. Toss peal with fork after each minute. Let stand for 2 minutes. Store in modular mate round 1 container for up to 2 months. 1/2 teaspoon dried peal is equivalent to 1 teaspoon grated fresh peal. Colored Sugar 1/2 cup white sugar Food Coloring Combine sugar and food coloring in quick shake container. Mix well. Store in Modular Mates round 1 container with Stor & Shake seal. Use on cakes, cookies, etc. Croutons 1 Stick Butter Italian Seasoning Garlic Powder

Parmesan Cheese 4-5 Slices of bread cubed

In Tupperwave 1-quart casserole melt butter; add Italian seasonings, garlic powder, and Parmesan cheese to taste. Add bread cubes and mix well. Microwave on high 5 minutes. Stir after 2 1/2 minutes.

BACK TO BASICS WIPE VARIATIONS Basic Directions: 1 roll of Bounty Paper towels cut in half. Stand upright in a Modular Mate square 2 container with easy open cover. Remove cardboard center and pour the combined liquids over towels. Pull towels from center. All Purpose water

1 container Liquid Hand Soap, 1-Tbs. baby oil, 2 cups of

All Purpose #2

1/4 Pint Rubbing Alcohol, 1/2 Tbs Lemon Ammonia, 1/2 Tbs Joy Liquid Dish Soap, 1 quart water

Baby Wipes

1 Tbs. Baby Oil, 2 cups water, 1 Tbs. Baby Shampoo

Cleaning Wipes

1 1/2 cups Household Cleaner (glass cleaner, Fantastic, Pine cleaner etc.)

Make Up Removal 2 Tbs. baby oil, 2 cups water

Lip Gloss Scrape out stub of lipstick from tube. Combine with equal amount of petroleum Jelly in a microwave safe dish. Microwave on high 30-60 seconds. Stir every 15 seconds. Store in a smidget container. Astringent Pads Astringent (Oxy-10, Sea Breeze, etc.)

Cosmetic Pads

Fill snack cup or modular mate round one half way with astringent. Add cosmetic pads until all astringent is soaked up. Seal and use as needed. Bubble Bath 1 4-lb. box Epson Salts 1 Jar Sachet

1 small box Dreft

Mix and store in a modular mate square 2 with easy open cover

Liquid Hand/Bath Soap 1 bar (3.5 oz) soap with Moisturizing Cream 2 1/2 - 3 cups water Grate bar of soap. Combine with water in the 2 quart Tupperwave Casserole. Microwave on high 5-6 minutes until soap is dissolved. Stir half way through. When cooled pour into modular mate round three or four container, with a pour all seal or a quick shake container. Bubble Solution 1/2 Cup Dish Soap or Body Shampoo 1 1/2 cup water

2 tsp. Sugar 1 drop Food Coloring

Combine ingredients and pour into Modular Mate Round 2. Massage Lotion 1 Tablespoon petroleum jelly 1 tablespoon water 1/8 teaspoon wintergreen oil

1 tablespoon glycerin ½ teaspoon almond extract

Mix petroleum jelly, water and glycerin in 1 cup measure. Heat, uncovered, for 20-30 seconds at 100% power. Add extract and oil. While warm, rub on skin. Follow with a warm soak in bathtub and cool shower. You can make larger amounts and heat when ready to use. Moisture Mask 1 banana, mashed

2 tablespoons cooking oil

Mix ingredients; Microwave at 100% power for 45-60 seconds. Apply to face and leave 10-15 minutes. Relax, elevating feet if possible. Rinse with warm water followed by a cool water splash. Cuticle Softener 1 tablespoon water ½ teaspoon Knox Unflavored Gelatin

1 tablespoon glycerin ½ teaspoon lemon or almond extract

Mix ingredients in 1 cup measure and microwave at 100% power for 15-20 seconds. Stir again until gelatin dissolves. Soak fingers in warm mixture for 5-10 minutes. Push back cuticles with cuticle stick. Rinse and apply thin layer over both hands. You can make larger batches and warm when needed.

Garden Pest Insecticide 1 Tbls dish washing detergent

1 cup vegetable oil

Mix solution and store in the Quick Shake container. Mix 1 to 2 1/2 tsp. solution to 1 cup water in spray bottle. Spray on plants, make sure to cover all the leaves and stem surfaces. Carpet Cleaner 2 cups cornmeal 1/2 cup baking soda

1 cup borax

Put all ingredients in Modular Mates round 3 with Store & Shake seal. To use: Sprinkle on carpet. Leave for one hour, and vacuum thoroughly. Drain Declogger 1/4 cup baking soda

1/2 cup vinegar

Pour baking soda into drain first, then vinegar. Close drain tightly until fizzing stops. Flush with 2 quarts boiling water. Clothes Softener 2 - 3 Cups Water 1 Sponge

1 cup Liquid Fabric Softener

Combine water & fabric softener in Pick-A-Deli container. Cut a new household sponge in half and soak pieces in softener. To use pull up handle, squeeze sponge to remove excess softener and toss in dryer. Bubbles 2/3 cup Joy Dishwashing Liquid 4 teaspoons sugar

3 cups water

Stores forever. Plane in Midget for individual use. Keep cap as blower. Makes one quart.

Tupperware Clay 4 cups flour 1 tsp. heaping alum 2 cups warm water

1-cup salt 2 tbs. vegetable oil Food coloring

Mix dry ingredients in the Thatsa Bowl Jr. Mix wet ingredients than add to Thatsa Bowl Jr. Knead thoroughly. Store in 3 20-oz Tupperware containers. Edible Play Dough 2 ½ cups flour 2 tbs. vegetable oil 2 packages unsweetened Kool-Aid

½ cup salt 1 tbs. alum

Boil 2 cups of the water. Add to dry ingredients. Knead together until well mixed and let cool. Store in Tupperware in the refrigerator when not in use.

“Yummies for the Tummy” CONTENTS * Microwave Info…………………………….….. 1 * Appetizers……………………………………... 4 * Dips…………………………………………...... 8 * Breakfast……………………………………... 12 * Beverages……………………………………. 13 * Side Dishes……………………………..….... 16 * Main Dishes………………………………….. 19 * Stack Cooker Meals………………………… 24 * Stack Cooker Brunch……………………….. 26 * Desserts – Cake…………………………….. 27 * Desserts – Chocolate……………………..... 34 * Desserts – Other…………………………..…38 * Ice Cream / Freezer Treats……….……..… 41 * Tiny Recipes………………………………… 44 * Master Mixes…………………………..……..46 * Mug Recipes……………………………...…. 48 * Salad Dressings, Sauces, Marinades….…. 50 * Kitchen Tips………………………………….. 52 * Back to Basics……………………………….. 54

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