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cream in the container, in the microwave oven;
microwave on Low power 1 minute. It will be easy to
place them in a 1-quart microwave-safe casserole
dish. Add no water and do not salt. Cover. Micro-
wave on High powder for half the time required for
cooking them for immediate eating. This will be
about 3 to 4 minutes per pound for most vegetables.
Rearrange the food at half of the cooking time. At
end of cooking time, drain and plunge vegetables at
once into very cold water (ice cubes can be added).
When vegetables are cold, drain again. Blot dry with
paper towels; pack in freezer containers and freeze.
topping, microwave it in its container on 20% power
for 1 minute. Then stir to fluff it.
High power 15 to 20 seconds each, depending on the
size. Let them set 10 minutes and then peel with
microwave it, uncovered, in a microwave-safe contain-
er on High power 15 to 20 seconds per cup.
place the meat in a microwave safe colander. Place
the colander in a larger dish to collect the fat.
Cover with plastic wrap. Microwave on High power 5
minutes, crumbling the meat at 2 1/2 minutes.

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