Microwave Tips Soften hard ice cream by microwaving at 30% power. One pint will take 15 seconds; one quart: 30-45 seconds; one half-gallon 45 seconds to one minute.
Thaw frozen orange juice right in the container. Remove the top metal lid. Place the opened container in the microwave and heat on high power 30 seconds for 6 oz. and 45 seconds for 12 oz. Soften Jello that has set up too hard--perhaps you were to chill it until slightly thickened and forgot it. heat on a low power setting for a very short time. To scald milk, cook 1 cup milk for 2- 2 1/2 minutes, stirring once each minute. Refresh stale potato chips, crackers or other snacks of such types by putting a plateful in the microwave for about 30-45 seconds. Let stand 1 minute to crisp. Cereals can also be crisped. Nuts will be easier to shell if you place 2 cups of nuts in a 1 quart casserole with 1 cup of water. Cook for 4-5 minutes and the nut meats will slip out whole after cracking the shell. For stamp collectors: place a few drops of water on stamp to be removed from envelope. Heat in the microwave for 20 seconds and the stamp will come right off. Heat left-over custard in the microwave and use it as frosting for a cake. Do not salt foods (in the microwave) on the surface as it causes dehydration (meats and vegetables) and toughens the food. Salt the meat after you remove it from the oven unless the recipe calls for using salt in the mixture. Melt marshmallow creme in the microwave-half of a 7 oz. jar will melt in 35-40 seconds on high. Stir to blend. Thaw whipped topping in the microwave: a 4 1/2 oz. container will thaw in 1 minute on the defrost setting. Heat hot packs in the microwave: A wet finger tip towel will take about 25 seconds. It depends on the temperature of the water used to wet the towel. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
