Microwave cooking from the 1980s

Hasselback potatoes

6 even sized potatoes

1 tablespoon melted butter

Parmesan cheese

Wash and peel the potatoes. Trim into even shapes. With a sharp knife, cut three-quarters of the way through the potatoes at about 6mm intervals. Brush with melted butter. Place around the edge of a plate. Cover loosely with a paper towel. Microwave on full power for 12 to 14 minutes until potatoes are almost cooked. Turn once during cooking. Brush with melted butter. When cooled enough to handle, rub Parmesan cheese into the cut in the potatoes. Microwave for another 5 minutes to complete.

Stuffed Mushrooms

6 even sized mushrooms

1 small onion

1 rasher bacon

25 grams butter

2 tablespoons cream cheese

1/4 cup of fine breadcrumbs

pinch of pepper

Wipe the mushrooms. Remove the stems and chop them finely. Chop the onion finely. Remove the ring and cut the bacon into small pieces. Place the chopped stems, onion, bacon, and butter in a glass or china mixing bowl. Microwave on full power for about 2 minutes until onion and bacon are transparent. Stir once. Add the cream cheese, breadcrumbs, and pepper. Mix well. Spoon the mixture into the mushroom caps. Arrange on a plate in a hollow circle. Depending on the size of the mushrooms, microwave on full power for 1 to 3 minutes until mushrooms and filling are piping hot. Turn the plate a quarter of a turn once during the cooking. Serves 6.

Fruit Salad Cake

1 x 310 gram tin fruit salad

1/4 cup sultanas

1/2 cup sugar

1 egg

1 cup flour

1/4 teaspoon salt

1 teaspoon baking soda

2 tablespoons brown sugar

2 tablespoons chopped nuts

1 teaspoon mixed spice

Drain the juice from the fruit salad and place in a small bowl with the sultanas. Microwave on full power for 2 minutes to swell and soften the sultanas. Drain and reserve the juice. Place the sugar and egg in a bowl and beat well. Add the fruit salad and sultanas. Sift together the flour, salt, and baking soda. Fold into the egg mixture. Turn into a greased and greaseproof paper-lined 2 litre ice cream container. Mix together the brown sugar, chopped nuts, and mixed spice. Sprinkle over the top of the cake. Microwave on full power for 6 to 8 minutes or until the top springs back when lightly touched. Turn the dish half a turn after 3 minutes. Serve warm with the reserved juice poured over. Garnish with whipped cream or ice cream. Serves 6 to 8. 

Recipes from the New Zealand Woman's Weekly Cookbook, published in 1984, edited by Tui Flower.