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C] Microwave at high (100%) and stir or shake cut vegetables part way through cookâ€" ing. Use minimum cooking time. Cook until tender crisp. Keep covered during standing time. CORN ON THE COB Microwaved corn is the best. While some prefer to keep the silk and husks on, I prefer to shuck the corn, wash it well, then wrap the cobs individually in plastic wrap. This makes less mess at the table and keeps the corn hot longer. Corn requires no additional liquid since it produces its own steam. If the corn is removed from the husks and not individually wrapped, cook in a covered dish. ple, place broccoli with stalks toward outer edges of round dish and florets in the centre. C Pierce the skins of whole vegetables. Place on a double thickness of paper towel to absorb moisture. C Cover peeled or cut vegetables for quick, even steaming. Use a tightâ€"fitting casserole lid or microwave plastic wrap. Remove carefully â€" steam burns. Arrange cobs either side by side (at least two inches apart) or in a spoke fashion with thicker stem ends pointing toward outer edges. Microâ€" wave 2â€"3 min. per cob at high (100%), or until carrots and green or wax beans cook best with a little added water â€" 2â€"4 thsp. per lIb. (500 g). C Don‘t sprinkle salt directly on to vegetâ€" ables before cooking. C Arrange vegetables carefully. For examâ€" C Cut vegetables into uniform pieces for even cooking. Wash well â€" most can be cooked in the moisture that clings to them after With the supply of fresh vegetables now at their peak, the microwave truly comes into its own for steaming veggies to perfection. Not only does the microwave cook veggies quickly, but they‘ll have a better flavor and color, and retain more of their nutrients than conventional cooking. Here are some tips for cooking fresh vegetaâ€" bles in the mierowave. For cooking times, refer to the fresh vegetable chart in your microwave BOJANCLES MARGO SMITH NOW ACCEPTING BEGINNERS TO ADVANCED STUDENTS & fiES 3 TO ADULT IN JAZZ, BALLET AND TAP CLASSES * Jr. Miss Dance Canada ‘84 * Miss Teen Waterloo ‘85 Get:steamed veggies Our Studio‘s Pride & Joy Is In Our Student‘s Success! e k AiSoue w hrombron " *** C us in Toronto, MSW 1C2. m’l‘minalargeshallovdinhwitb icken stock. Cover with vented plastic wrap and microwave at high (100%) for 4â€"6 min. or until tenderâ€"crisp. Stir or shake dish part way through cooking. Let stand, covered for two min. Meanwhile, combine remaining ingredients, Drain peppers and toss into marinade mixture, Combine well, cover and marinate overnight in refrigerator. | _ Serve as a garnish with meat, pasta or egg they feel tender but still slightly resistant â€"when pressed with the fingers. They will dishes. Peppers will keep, refrigerated, about a week. C If you have any microwave questions, send them to Barb Holland, P.O. Box 345, Stn. A, 4 sweet peppers, in different colors * 2 green onions, finely minced * E* * 2 cloves garlic, finely minced f _:3 e . * % tsp. dried marjoram > 8 2.2¢. . & is top. dried thyme Cc ~ _ * 1 tsp. Dijon mustard &m 5 s g * 1 thep. olive oil fl%@ ie s * 1 tsp. minced capers (optional) â€" * 2 medium tomatoes, sliced into wedges. Ricbard Harrington, depending on your oven. Remove to a bowl or plaaler and let stand. Unwrap and season to taste « MARINATED SWEET PEPPERS | _ From Healthy Microwave Cooking, by Judith * 4 cup white wine vinegar Corn may need rear Making Microwaves!| | o) 7549 _ 10 wymanRd. Oover * # # 105 Lexington Rd. Waterloo 884â€"5730 DANCE STUDIO j covron _ _ ..., â€" 1$10 orr rernm | s450 orr Hamrcur | fih"/n:n‘r:u INIHT="* | mean |ersnsfears C (Labatt‘s) 06 Univaruiy Aut. Ean linr‘r ~f *peall J DRIPLESS MERIT KOTE | For expert repairs call 8s6â€"1980 e21â€"9171 DOMESTIC gets you noticed mitment to quality. With Rick‘s leadership skills, experience and other areas of expertise, he is a welcome addition to the team and 2 valuable asset to the future of Labatt‘s in Kitchenierâ€"Waterloo. 155 King Street South Waterloo, Ontario (519) 576â€"5050 Mark Hantiuk, Head Brewer of Labatt‘s Ontario Breweries (Waterloo), is pleased to announce the appointment of RICHARD HARRINGTON as Mr. Harrington began his carccrnlzbm'slnb%am various functions in that capâ€" acity, the latest being a relief Mua h::,?uwmne supervising the carbonating operation, to ensure that it operâ€" ates in a productive and safe