Description:

The front cover of this softcover cook book has a large color photograph of a prime rib roast being carved. At the top is the title in white with the Magic Chef logo and name in the lower right corner in white. At the top of the back cover is a color photograph of the interior of a microwave with a small roast, a bowl of brussels sprouts and four baked potatoes. The lower left has a color photograph of a dish of cooked chicken and vegetables. On the right is a promotion for the cook book on a gold background. The title page has the title at the top with the Magic Chef logo and name in the lower right corner. There is an introduction by Joane Crocker of Magic Chef, Microwave Division, with special thanks to Patty Harper Sheffield and Debra Lacey. There is a table of contents followed by "The Magic of Microwave," "How To Use This Cookbook" and "Microwave Cooking Utensils." "Let's Get Started -- a mini-course in microwave cooking" offers "quick and easy dishes" to try basic microwave methods. There is a defrosting chart, definitions of microwave cooking techniques and instructions on how to cook by temperature with the automatic thermometer. There are menu suggestions for 2-minute one-step meals, 50-minute two-step meals and one-dish meals. There is a section on simmer cooking, reheating foods (with charts by food type) and several colorful pages of microwave menus. Recipes are arranged by Appetizers, Sandwiches, Soups & Beverages, Fish & Seafood, Beef, Ground Beef, Veal, Pork, Lamb, Bacon, Sausage & Specialty Meats, Poultry, Casserole Cookery, Eggs & Cheese, Vegetables, Rice, Pasta & Cereals, Sauces & Toppings, Baking, Desserts, Candies & Cookies, James, Preserves & Relishes and convenience Foods. A final section on Drying Flowers precedes the Recipe Index. Color photographs accompany many of the recipes.