Microwave

 

MICROWAVE KARMEL CORN

(for a crowd)

3 qts. popped corn (12 cups)

In small bowl (microwave):

1 cup brown sugar

½ cup white corn syrup

1 stick margarine

 ½ tsp. salt

 Boil for 2 minutes, take out and add ½ teaspoon soda. Put popped corn in brown grocery bag and pour syrup over it. Shake bag real hard. Microwave for 1 ½ minutes on high - take out and shake well. Turn bag in opposite direction and microwave 1 ½ minutes on high. Open carefully (full of steam). Put on waxed paper or cookie sheet to cool.

 

 Microwave Chocolate Fudge

1 pkg. (8 sqs.) Baker's semi-sweet chocolate

¾ cup sweetened condensed milk

1 tsp. vanilla

dash salt

1 cup walnuts, chopped

Microwave chocolate and milk in 1 ½ quart microwave bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Cut.

 

MICROWAVE FUDGE

4 cup sugar

1 cup margarine

1 can (14 oz.) evaporated milk

12 oz. semi-sweet chocolate bits

7 oz. marshmallow cream

1 tsp. vanilla

1 cup chopped nuts

In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces or 7 ½ x 12 inch for thinner pieces. Cool and cut.

 

Vegetable Soup (Fast)

1 (19-ounce) cup ready-to-eat minestrone soup

1 (16-ounce) package frozen mixed vegetables

1 (15-¼-ounce) can whole kernel corn, drained

1 (15-ounce) cup black beans, rinsed and drained

1 (14-½-ounce) can diced Italian tomatoes, not drained

 Combine all ingredients in a 2-½ quart microwave-safe bowl.  Cover; microwave on high for 8 to 10 minutes, stirring twice.