New Castle News

April 18, 2012

Courtney Caughey: The magic of microwave cooking

Courtney Caughey
New Castle News

NEW CASTLE — On Sunday, a friend and I stopped by the Angels for Animals yard sale in Canfield, Ohio.

As I was browsing the items, I noticed a thin book called, "Microwave Cooking Guide." Its cover was worn and it looked as if it had seen some use in its day, so for fun, I purchased it.

The book was published by Litton in 1987, one year after I was born. I'm not sure if it's a guide that came with microwaves or if it was sold as a stand-alone book. I am positive a Google search could give me some answers, but as of yet, I haven't researched it. I do, however, know that the microwave made its first household appearance in the late 1960s, so this book is a good 20 years into microwave cooking.

I had no idea that you could cook so many things using only the microwave. The book covers everything from breads to casseroles to desserts. I think the desserts intrigue me the most. Well, who isn't mostly intrigued by desserts?

My greatest shock while flipping through the pages of dessert recipes came on page 27. Lo and behold, I saw a recipe for Creamy Cheesecake, made completely using the microwave. If you know me, you know this recipe may be my personal dream come true.

Check it out ...



Filling: Place cream cheese in medium glass mixing bowl. Microwave 8 to 9 minutes on warm. Beat with mixer until fluffy and light. Beat in milk, vanilla and salt. Add eggs and beat well. Microwave 2 minutes on high. Stir and microwave 2 additional minutes on high.

Melt butter in a 9-inch round glass baking dish (on high for 1 minute) Stir in cracker crumbs, flour, sugar and cinnamon. Press mixture over sides and bottom of dish. Pour filling into crust. Microwave 11 to 16 minutes on medium. Chill 2 to 3 hours before serving.

Happy microwaving!

(Below, watch a Litton commercial from 1984.  It's amazing how fast technology has developed.)