Ruth Haffly wrote to Dave Drum <=-

It's possibe you have an inversion unit. Does it have any labels or paperwork with it that would give you a clue? As far as reheating
coffee, I'd use the full power. The lower powers are if you want a
gentler cooking/reheating. Meat is one thing that benefits from cooking
on a lower power, unless you're doing something like browning ground
beef.

Late bulletin: Last night I was "cooking from frozen" A Milford Farms
chicken entree (stuffed w/broccoli and cheese) which I had been nuking
for 4 minutes at full-power. But, after reading some of the discussion
here I decided to try 60% power and a longer time. Since the kitchen
was quiet I heard the microwave change pitch - subtly. So it does "cycle"
the magnetron. But one has to be paying close attention to hear it as it happens.

And I got a positive result - the dish/chicken log which had often had
a hard to cut bottom at 4 minutes full power was pretty tender all the
way around at 60% .... and still done properly (cooked enough to kill
any bad stuff lurking in/on the dish).

8<----- SNIP ----->B

I've seen the classic version quite often but I don't think I've ever
made it. My mom never made it either; the beans we grew/canned/froze
were the yellow wax beans.

When I was a youngster we grew green beans & wax beans in both "pole" beans and "bush" beans.

These were bush beans; I've done the "stoop to pick" many times.

bush beans take less time than pole beans to produce beans. Bush beans also will take up less room in a garden.

We often "companion planted" pole beans and tomatoes since both used
stakes to hold them upright.

That's probably why Dad grew them--fit as much as he could into a
small space.

Errrrmmmmm - the bush beans spread oout horizontally. The pole beans
go vertical on their space requirements - but they take more effort to establish.

Title: Classic Green Bean Casserole w/Bacon & Cheese
Categories: Pork, Cheese, Vegetables, Soups, Dairy
Yield: 12 Servings

The bacon and cheese do add to the flavor, might make it worth trying.
(G)

Oh, it is.

... Cream of Mushroom soup is mandatory in American Midwest
casseroles.

Or, cream of celery, cream of chicken...............

I'm *much* more likely to grab C.O.M. Although I recently picked up a new(ish) Campbell's Cream of Mushroom and Chicken. I have yet to tey
it however.

I still tend to make my own COM--white sauce with mushrooms, altho last month when Steve made chicken casserole for the VFW meeting, I boought
the canned soup. Made in the quantity he did, it was more efficient
time wise to use the soup. I'll be doing some later today for a left
over turkey casserole.

I've done "home-made" COM a couple of times - but Campbell's is as good
(or better) and a whole lot less work - freeing me to play ... errr to experiment with other things. Bv)=

Like this:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream of Crab Meat
Categories: Seafood, Dairy, Vegetables
Yield: 6 Servings

1 c Boiling water
1 lb Crab meat *
1/4 c Chopped onion
3 tb Flour
1 c Butter
1/4 c Chopped onion
1/4 ts Celery salt
1 Chicken bouillon cube **
1 ts Salt
ds Pepper
1 qt Milk
Chopped parsley

* 3 cans (6 oz ea) crabmeat (drained) will work here
if you don't have fresh. Krab can be used but I don't
recommend it as the texture is "off". - UDD

** or a tablespoon of Minor's/GFS chicken base

Drop the chicken bouillon cube in water and stir until
it has dissolved.

Take a pan and sauté the onions in butter until it
becomes tender then blend in the flour, salt, celery
salt and pepper.

Slowly add the milk and dissolved bouillon. Stir well
until it becomes thick.

Add the crab meat and heat until desired.

Pour into a bowl and garnish it with parsley. Serve
immediately.

This dish will serve around six people. Alter the
quantity to fit your needs. Makes a good appetizer or
a nice treat on a particularly cold day. This dish
goes well with other sea foods.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Senior and Senile are NOT Synonyms.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

It's possibe you have an inversion unit. Does it have any labels or paperwork with it that would give you a clue? As far as reheating
coffee, I'd use the full power. The lower powers are if you want a
gentler cooking/reheating. Meat is one thing that benefits from cooking
on a lower power, unless you're doing something like browning ground
beef.

Late bulletin: Last night I was "cooking from frozen" A Milford Farms chicken entree (stuffed w/broccoli and cheese) which I had been nuking
for 4 minutes at full-power. But, after reading some of the discussion here I decided to try 60% power and a longer time. Since the kitchen
was quiet I heard the microwave change pitch - subtly. So it does
"cycle" the magnetron. But one has to be paying close attention to
hear it as it happens.

Some are more noticeable in their power cycles than others. Ours is
definatly noticeable, but then, too, I've lived with it for 7 years so
I'm more aware of the varients in power/noise.

And I got a positive result - the dish/chicken log which had often had
a hard to cut bottom at 4 minutes full power was pretty tender all the
way around at 60% .... and still done properly (cooked enough to kill
any bad stuff lurking in/on the dish).

Pays to experiment. (G)

8<----- SNIP ----->B

I've seen the classic version quite often but I don't think I've ever
made it. My mom never made it either; the beans we grew/canned/froze
were the yellow wax beans.

When I was a youngster we grew green beans & wax beans in both "pole" beans and "bush" beans.

These were bush beans; I've done the "stoop to pick" many times.

bush beans take less time than pole beans to produce beans. Bush beans also will take up less room in a garden.

We often "companion planted" pole beans and tomatoes since both used stakes to hold them upright.

My dad rarely staked his tomato plants; he just planted everything in
rows and let them (somewhat) sprawl.

That's probably why Dad grew them--fit as much as he could into a
small space.

Errrrmmmmm - the bush beans spread oout horizontally. The pole beans
go vertical on their space requirements - but they take more effort to establish.

They were somewhat contained by themselves; IIRC, he planted about 3 or
4 rows of them close together, then had a bit of a gap before the next vegetable.

Title: Classic Green Bean Casserole w/Bacon & Cheese
Categories: Pork, Cheese, Vegetables, Soups, Dairy
Yield: 12 Servings

The bacon and cheese do add to the flavor, might make it worth trying.
(G)

Oh, it is.

I'll think about it; the green bean dish that I do is easy enough that I
have something easy to do among fussier dishes.

... Cream of Mushroom soup is mandatory in American Midwest
casseroles.

Or, cream of celery, cream of chicken...............

I'm *much* more likely to grab C.O.M. Although I recently picked up a new(ish) Campbell's Cream of Mushroom and Chicken. I have yet to tey
it however.

Sounds interesting. I've been buying a lot of the Wegman's brand soups
the last couple of years but have also bought Annie's Organics.

I still tend to make my own COM--white sauce with mushrooms, altho last month when Steve made chicken casserole for the VFW meeting, I boought
the canned soup. Made in the quantity he did, it was more efficient
time wise to use the soup. I'll be doing some later today for a left
over turkey casserole.

I've done "home-made" COM a couple of times - but Campbell's is as
good (or better) and a whole lot less work - freeing me to play ...
errr to
experiment with other things. Bv)=

We needed a half dozen or so cans of the soup so bought an 8 pack at
Sam's. Steve used 7 of the 8; I used the last one when I made a chicken casserole a few days later. I'd bought some Wegman's brand COM to use
but needed the last can of Campbell's to have enough.

Like this:

Title: Cream of Crab Meat
Categories: Seafood, Dairy, Vegetables
Yield: 6 Servings

Sounds interesting. Last night we went to the Franklin County Amateur
Radio Club Christmas dinner at Shucker's Oyster Bar. For sides, one
offer was a seafood chowder, used mahi mahi and shrimp. We both tried
it; it was good but for the over abundance of their house seasoning
(also on the scallops we both had). The guy sitting next to me had
ordered it as both a starter and a side, said that there was more shrimp
in the 2nd cup than the first. I think I had one good sized shrimp and a
couple of small ones in my cup.

1 Chicken bouillon cube **

** or a tablespoon of Minor's/GFS chicken base

Or whatever else you have; I have some from Olindo's Italian Market (in Rochester, NY).

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Not all questions worth asking have answers...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)