U. C14 - Wednesday, April 14, 1982 - North Shore News SPEEDY STUFFED PEPPERS Beefing up the microwave oven Microwave ovens are here to stay. With almost 750,000 in use across the country, they are no longer a novelty item. Unfortunately, a large proportion of ovens are not properly used because of a lack of information on cook- ing rules, utensils and times. If you have recently received a microwave oven, be prepared to spend some time educating yourself on the operating features and cooking techniques outlined in your manual. Cooking beef in your microwave offers the impor- tant advantages of generally shorter cooking times, faster defrosting and lower power consumption than conven- tional oven use. The Beef In- formation Centre suggests the following do’s and don't’s as.a guide to successful microwaving with beef: * Know the wattage of your oven, and compare it to the wattage used in the recipes you have selected. Adjust. your oven power level accordingly to obtain accurate results. © Use full power for ground beef, beef sausages, casseroles and _leftoverrs. Use % power for tender cuts from the rib, loin and sirloin. Do not add liquid but cover with waxed paper to prevent splattering. Select ‘4 power and use liquid and a cover for medium tender cuts such as rump, sirloin tip, round, cross rib and blade. The less tender cuts such as short ribs, flank and stewing beef require /“s power with liquid and a lid. © Fatty areas and meat close to outside bones cook quickly and, therefore, should be turned away from the source of microwave energy for part of the cook- ing time. Roasts should be placed fat side down and rotated several times during microwaving. ¢ Do not salt meat before cooking as it dehydrates. Other spices may be added before cooking. © Beef will brown if cooked longer than 10-12 minutes but not to the same extent as conventional cooking. Diluted gravy browning li- quid, powdered brown gravy mix or chili sauce can be us- ed for darker colour. © Because the internal temperature will increase 8- 10 degrees C (15-25 degrees F) during standing time, RECIPE WINNER Try chow mein The winner of our recipe contest this week is Cheryl Palmer with her recipe for Chow Mein Casserole. Ms. Palmer wins a voucher for $10.00 worth of meat of her choice from NORTH SHORE QUALITY MEATS, 1406 Lonsdale Avenue, North Vancouver, B.C., or LYNN VALLEY MEATS, 1243 Ross Road, North Vancouver, B.C. CHERYL PALMER You could be our next winner Send your favorite recipe to the North Shore News Recipe Contest, - 1139 Lonsdale rence, North Vancouver, B.C. V7™M 2H4. Be sure to include your telephone number. CHOW MEIN CASSEROLE 1°A ibs. cooked hamburger ‘“ cup chopped celery slightly undercook beef. ® Defrost beef before cooking for best results, with the exception of ground beef. Use “s power or the defrost setting and rotate beef regularly. e An ideal roast size for microwave cooking is 1.4- 1.8 kg. (3-4 lbs.). Long, thin roasts cook faster than short, thick ones. Irregular shaped or bone-in roasts will cook more quickly at the small end or boned area; therefore, it may be necessary to shield these areas with small pieces of foil for part of cooking time. To measure degree of doneness, special microwave thermometers can be used during cooking. Note that regular meat thermometers may be used part way through cooking to test doneness but must be removed during microwav- ing. Beef and Vegetable Pep- pers is an casy microwave recipe. This colourful, delicious entree can be teamed with a crisp tossed salad and buns (warmed in the microwave, of course) for a balanced meal. The peppers are quick to prepare, quick to cook, and just watch how quickly they disappear! BEEF & VEGETABLE PEPPERS 6 medium green peppers -5 kg. (1 Ib.) regular ground beef 250 ml (1 cup) cooked rice or kernel corn 25 ml (2 tbsp.) instant minced onion 7mil(% tbsp.) pepper “ mi ('etsp.) garlic powder 284 ml (1-10 oz.) can tomato soup 125 ml (“2 cup) water 175 ml (] cup) grated cheese Cut tops off green peppers; remove seeds and membrane. Combine beef, rice, Onion and seasonings. Add ‘4 can of soup and mix well. Spoon mixture into peppers. Arrange peppers in a circle in a 1! litre (9”) glass pie plate or similar size casserole. Stir water into remaining ‘4 can of soup. Spoon 25 ml (2 tbsp.) soup over each green pepper. Pour remaining soup into bottom of casserole. Microwave, covered, on full power for 16-20 minutes, rotating the dish 3-4 times during the cooking time. Top each green pepper with for chow 1 tin chow mein noodles 2 cans mushroom soup 1 can chicken gumbo soup % cup chopped onion Cook hamburger, celery and onion. Mix soups together. Spread in layers - hamburger, noodles, soup. Repeat. 2011 LONSDALE AVE., NORTH VAN. B.C. Fancy Applies Lunch Box Size Large, Navel ORANGES Calitornia Salad Favourite TOMATOES imported, Field 3 Ibs. Cello ONIONS Imported RED DELICIOUS 4 iss> 1 .00 Sweet ’Milld 5 Imported GREEN PEPPER Prices in effect April 14-18/82 59 “ Ls. Sprinkle soy sauce over top. Cook covered - 300° - 1 hour. some grated cheese. Microwave, uncovered, full power for 35-45 seconds or until cheese melts. Let stand 2 minutes. 6 servings. Dine & Dance Music by JOHNNY FUOCO Friday & Saturday -Lunch & Dinner Special Dinner6-11 p.m. Lunches 11:30- 2 p.m. 980-6818 L40 E. 2nd St. North Vancouver Metered Parking at Rear Refunded KITCHENS VANITIES COUNTERTOPS APPLIANCES CERAMIC TILE 106 West 3rd St North Van. B.C Phone 984-9741 Have your kitchen Remodelled now! Introducing Harvest Hearth Fresh from Venice Bakery venice 4 y es iY N¢. BAKERY Sesame White 100% Whole Wheat Eight Grain Granola Golden Berry Simply better bred.