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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jan 19, 1988
Page
12
The article advises covering foods as you would in conventional cooking to speed cooking and prevent drying and spatter. Use microwave safe lids or clear plastic wrap with venting. avoid piercing wrap, and vent corners to let steam escape. remove lids or wrap carefully to avoid burns. Paper towels and wax paper provide alternatives for bacon breads and spatter control.
Practical tips on using a crockery cooker for daily meals. The author shares methods for long daytime cooking on low heat, high heat for shorter absences, and prep steps such as browning, chilling, and freezing chicken pieces. Also covers thickening with quick-cooking tapioca, layering vegetables, and lifting meat loaf with foil spokes. Steam puddings and breads in wide mouth jars.
Freeze ripe bananas for later use then make banana muffins with brown sugar sour cream pecan topping. The batter combines eggs oil and mashed bananas with pancake mix then bakes in 400 degree oven for 12 to 15 minutes yielding twelve muffins with nutrition notes per serving.
Raspberry bran muffins use raspberries flour bran sugar and milk with oil and egg substitute baked in microwaved cups yields 15 muffins with 109 calories per serving. Orange poppy seed muffins mix yogurt margarine egg whites orange juice and seeds microwaved in paper cups yields 12 muffins with 134 calories per serving.
An Iowa AP piece traces pound cake from its 1747 printed receipt calling for a pound of sugar butter eggs and flour to modern recipes. Early cakes rose from air beaten into butter and eggs, with 1800s tea service and day-old scraps used in trifle. Modern recipes add baking powder or soda but still rely on incorporating air.
A vintage kitchen note extols bottom round as unfit for long roasts yet ideal for paupiettes or beef rolls. It provides two detailed recipes: stuffed beef rolls with prosciutto anchovy parmesan and a mustard wrapped roll with bacon pickle onion, using wine beer stock and arrowroot for sauce.
Two distinct recipe items: a tomato broccoli mix bake with Parmesan and white wine, yielding four servings, and a flounder fillet bake with orange stuffing, yielding two servings. Each provides detailed nutrition and cooking steps.
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