Microwave ovens have invisible high frequency waves of energy (microwaves) that are much like radio waves and bounce off the oven walls. They pass through non-metallic cooking utensils and are absorbed by the food. The energy from the microwaves causes rapid movement of food molecules, the friction from which produces heat to cook the food.
Considered by most to be an excellent companion to conventional ranges, microwaves can cook most food in one-fourth or less than the normal cooking time. Most foods defrost and cook in just minutes.
Among the other attributes of microwave cooking is the ease of cleanup. Food can be cooked right in the serving dishes when cooking in a microwave and a wipe of a damp cloth provides easy cleaning of the oven. An added plus is that the oven and kitchen stay cool in microwave cooking as only the food is heated.
Here is a recipe for Herbed Chicken Casserole, made easy in the microwave oven. In 1 1/2-quart casserole melt 1/3 cup butter or margarine on HIGH 35 seconds. Add 1 (8-ounce) package herb seasoned stuffing, 1 1/2 cups cubed cooked chicken or turkey, 1 (16-ounce) can stewed tomatoes, chopped, and 1 (6-ounce) can sliced mushrooms with liquid to casserole and microwave on HIGH 8 minutes, turning dish every 2 minutes. Arrange 5 slices American cheese, halved diagonally, pointed edge toward center, around sides of casserole and microwave 2 minutes longer or until cheese is soft. Makes 6 servings.