OK, here's the Shrimp and Spring Vegetable Risotto. This is the only Kafka recipe I have. It was given to me. Shrimp and Spring Vegetable Risotto Barbara Kafka "Microwave Gourmet" This dish is so beautiful that when The New York Times asked me to provide a microwave recipe that would be photographed for their entertaining issue, this is the one I chose. Italians use ambra rice rather than arborio in this recipe, both for its pale golden color and for its lighter, less glutinous consistency, but arborio can be substituted. Serves 6 as a main course, 10 as a first course. 3 Tbsp. unsalted butter 3 Tbsp. fruity olive oil 1/2 cup chopped scallion (white part only) 2 celery stalks, peeled and chopped 1/2 cup (packed) chopped flat-leaf parsley 2 cups ambra rice 4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth 3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths 1 pound medium shrimp, peeled, deveined and cut in half crosswise 3/4 cup shelled fresh peas or frozen peas, defrosted in a sieve under warm running water 1 to 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1/4 cup chopped scallion (green part only) 1/2 cup grated Parmesan cheese Heat butter and oil in a 14" x 11" x 2" dish, uncovered, at 100% for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered a 100% for 4 minutes. Stir in broth and cook, uncovered at 100% for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more. Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve. My Note: I used Goya medium-grain rice and it works very well. I also used two jars of clam juice and one can of chicken stock. This recipe is also very good without the shrimp (and just using chicken broth) as a side dish.

I don't know about where you live, but around here you can walk into any thrift store (Salvation Army, DAV, Goodwill) and you'll find a stack of microwave cookbooks from the late 70's & early 80's. WHY? Nobody really used microwave oven for "cooking/baking". I admire you for wanting to do more than make popcorn and reheat food. Check your local library - if they don't have any, have them get some through Inter-Library Loan. Here's one of my favorite microwave recipes (I make it a lot in the summer). While you're in the thrift store, keep a lookout for a small plastic (microwave-proof) fluted bundt pan. This recipe works perfectly in it. They used to come in boxed microwave cakes. MICROWAVE BANANA BREAD RING 2 T. graham cracker crumbs 3/4 c. Pillsbury's Best All-Purpose or Unbleached Flour 3/4 c. Pillsbury's Best Whole Wheat Flour 3/4 c. firmly packed brown sugar 1 t. baking soda 1/4 t. salt 1/4 t. nutmeg 1/2 c. buttermilk 1/2 c. margarine or butter, softened 1 t. grated orange peel 1 c. (2 medium) mashed ripe bananas 2 eggs Grease 6-cup microwave-safe ring mold; sprinkle evenly with graham cracker crumbs. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared ring mold. Place in microwave oven on inverted microwave-safe plate. Microwave on MEDIUM for 10 minutes, rotating ring mold 1/2 turn halfway through cooking. Microwave on HIGH for 1-4 minutes or until toothpick inserted in center comes out clean and bread begins to pull away from sides of ring mold. Let stand directly on countertop 5 minutes; unmold onto serving plate. Sprinkle with powdered sugar, if desired. Serve warm. 16 servings. HIGH ALTITUDE - Above 3500 Feet: Microwave on MEDIUM for 10 minutes, rotating ring mold 1/2 turn halfway through cooking. Microwave on HIGH for 3 to 5 minutes or until toothpick inserted in center comes out clean and bread begins to pull away from sides of ring mold. -------------------------- I also have microwave candy recipes, and other recipes if you are interested... Back in the late 70's I took 2 classes on using the microwave from the County Extension Office before I got my first one in 1979 (which was used) and our son uses it to this day. It's large enough for a family of 4, should he decide to rent it out... -Grainlady

MIne is over the stove and it is fine. I am not a great big cook though. I suppose if you cook often and a lot then it might not be for you. My whole neighborhood (middle class) was designed with them. I don't know any of us who would sacrifice counter space for it. My hubby prefers clutter free counters and the only cabinet space I'd sacrifice is the over the stove space. I wouldn't want a hood there and then have to use of other valuable cabinet space for the micro. Ours is vented to the outside. It does not pull real well from the front burners and is loud on high, but we don't leave it on high for long anyway. I didn't think steam should set off smoke detectors. Steam usually goes up and dissipates unlike smoke which spreads and travels. You have to weigh your cooking needs against your space needs. We use our micro ALOT, for reheating and heating of frozen stuff. Not too many chefs in our house.

Way back, when I had a family to cook for, I had the large Litton microwave oven. I did a lot of cooking in it. It had a probe for cooking meats. I did turkeys using the probe and a cooking bag. They didn't look like Rockwell's painting, but would if you finished them in the real oven for a short while. They were always moist and delicious. I miss that. . .the big microwave, and having family at home! Now I use my small one for heating water for oatmeal and heating my morning tea, Also warming leftovers in a divided dish, popcorn of course, melting butter, etc. My friend has a small toaster/broiler/conversion thingy that she likes. I just happened to drop it into the conversation when some of us were talking about Christmas recently. If Santa Claus was listening I might get one; if not I think I will get it myself. Anybody have one of those? Sue