Microwave Play Dough Recipe

Ingredients

2 cups flour
2 cups water
1 cup salt
4 tsp. Cream of tartar
4 Tbs oil
food coloring


Mix all ingredients in Vent ‘N Serve Large Deep. Microwave on
high 3-5 min, stirring every minute. Cook until mixture gets so thick
it can’t be stirred. Let mixture cool. Divide and knead in food color.
Store in a Tupperware Modular Mates container to keep fresh!

Black Forest Dump Cake Microwave Recipe

Black Forest Dump Cake Recipe

Ingredients

5 oz can crushed pineapple
21 oz can cherry pie filling
18.5 oz devils food cake mix
1 cup chopped pecans
1 stick melted butter (1/2 cup)
Whipped topping

Drain pineapple, reserve liquid. Spread pineapple in Large Deep
Tupperware Vent ‘N Serve. Add pie filing. Spread gently. Sprinkle dry cake
mix onto filling; top with pecans. Combine melted butter and
pineapple juice and pour on top of mixture. Microwave on High 12
min. Cool, top with whipped topping! YUM!!

Broccolli in Lemon Sauce Microwave Recipe

Ingredients And Procedures

20 oz Pk frozen broccoli spears 2 T Butter or margarine 1 T Flour 1/2 c Milk 1 t Grated lemon peel 1 T Lemon juice 1/4 t Salt 1/4 t Ground ginger 1. Cook broccoli in a shallow, heat-resistant, non- metallic, 1 1/2-quart baking dish (Tupperware's Oval Microwave Cooker). Drain and set aside. 2. In a small, heat-resistant, non-metallic bowl (Tupperware's Microwave Pitcher) melt butter or margarine in Microwave Oven 30 seconds. 3. Blend in flour with a fork until smooth. Gradually stir in milk. Heat, uncovered, in Microwave Oven 1 minute or until thickened and smooth. 4. Gradually stir in lemon peel and juice so that the mixture does not curdle. Stir in salt and ginger until well blended. 5. Spoon sauce over drained broccoli spears. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through. Tupperware Microwave Safe Products

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Microwave Jam Recipe

Ingredients And Procedures

1/4 ts Ground cinnamon. To make Microwave Jam: Only a small amount of fruit necessary and NO pectin. And the jam cooks up so fast you can even serve it warm 20 minutes after you start. Color and flavor are lovely, too. Store in the refrigerator for up to three months---OR IT CAN BE FROZEN. (which is what we do!) Prepare specific fruit as directed below. Place in a 3-quart casserole. Add specific amount of sugar, butter, lemon juice and flavoring. Cook, UNCOVERED, on high about 15 minutes, boiling. Boil ONLY 2 minutes. Test again. STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups. Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon juice. Cook as above. RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar, 1/2 t. butter, 1 T. lemon juice. BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon peel and SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to make 2 cukups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after cooking. PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice. All these are to be cooked as above.

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