It's no secret that microwave ovens and vegetables make a great team. What you may not realize is how easily the microwave oven cooks a creamy sauce for vegetables - no constant stirring, no hard-to-clean pans and, best of all, no lumps! You'll appreciate another advantage when you're pouring the sauce onto the vegetables - the convenience of having a spout and handle on your cooking container, an ordinary measuring cup.
Herbed Mushrooms and Artichokes
One 9-ounce package frozen artichoke hearts
1 pound fresh mushrooms, halved
2 tablespoons water
1/4 cup sliced green onion
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon instant chicken bouillon granules
1/4 teaspoon dried thyme, crushed
Dash ground nutmeg
2/3 cup water
1/2 cup shredded process Swiss cheese
1-3rd cup dairy sour cream
1/2 cup coarsely chopped pecans, toasted Place frozen artichoke hearts in a colander. Run under cool water just until separated. Drain; cut in half lengthwise. In a 2-quart microwave-safe casserole combine the artichokes, mushrooms and 2 tablespoons water. Cook, covered, on 100 percent power (high) for 8 to 10 minutes or until tender, stirring twice. Drain; return to casserole.
In a 4-cup glass measure combine green onion and margarine or butter. Cook, covered, on high about 2 minutes or until tender. Stir in flour, bouillon granules, thyme and nutmeg. Stir in the 2-3rds cup water. Cook, uncovered, on high for 2 to 3 minutes or until mixture is thickened and bubbly, stirring after every minute until mixture bubbles, then every 30 seconds. Add cheese; stir until melted. Stir in sour cream.
Fold the sour cream mixture into the artichokes. Cook, uncovered, on high about 2 minutes more or until heated through, stirring once. Top with pecans. Makes 6 to 8 side-dish servings.
Nutrition information per serving: 259 cal. (73 percent calories from fat), 21 g fat, 31 mg chol., 9 g pro., 13 g carb., 204 mg sodium. U.S. RDA: 15 percent calcium, 17 percent thiamine, 36 percent riboflavin, 24 percent niacin.