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Show THE 1 MICROWAVE Cooking foods evenly in a microwave oven can be easy. Just remember to arrange ar-range foods in a ring when possible. Place thicker, denser dens-er pieces toward the outside of the dish; thinner, more porous ones toward the center where they will receive re-ceive less microwave energy. This elegant stuffed potato recipe, made with Campbell's Camp-bell's condensed Cheddar cheese soup, cooks more uniformly when arranged spoke-fashion in a ring. CHEESE STUFFED POTATOES 3 slices bacon 14 c. chopped green onions 4 large baking potatoes (about 2 lbs.), baked 1 can (11 oz.) Campbell's Camp-bell's Condensed Cheddar Cheese Soup dash ground nutmeg dash pepper In 2-quart round glass casserole, arrange bacon. Cover with glass lid. Microwave Micro-wave on HIGH 3 to 4 minutes min-utes or until crisp; remove and crumble. Add onions to bacon drippings. Microwave Micro-wave on HIGH 1 to 2 minutes or until just tender. Cut baked potatoes in half lengthwise; scoop out insides leaving a thin shell. Mash potatoes with remaining ingredients. in-gredients. Beat until light and fluffy. Spoon into shells. Arrange spoke-fashion on 12-inch microwave-safe glass plate. Microwave on HIGH 6 to 8 minutes or until hot, turning dish once. Let stand 2 minutes. Makes 6 to 8 servings. |