I heard and interesting figure today – they said that cooking something in your microwave is a green form cooking because it uses 70% less energy than cooking on your stove top or oven. The energy savings are even more in the summer time because it doesn’t heat your house while you cook, causing your AC to work harder to keep the temperature down.

So this Frugal Food Friday posting comes from Microwave Cooking with Carolyn Dodson – sometimes it isn’t what we eat that saves money but how we cook it! Here is a recipe adapted from Carolyn’s site.

Scalloped Potatoes Au Gratin
2lbs frozen hashbrown potatoes, thawed and drained (or fresh that have been washed, cubed and steamed until soft )
1 TSP sea salt
1/4 TSP black pepper
1 can condensed cream of mushroom soup
1 cup cheddar cheese
1/2 cup swiss cheese
1/2 pkg of cream cheese
2 cups sour cream
2 TSP Worcestershire sauce
1 TSP paprika
1 cup day old bread, toasted and cut into cubes

Stir all ingredients except bread cubes together in a large bowl. I find it easier to do if you fold the seasonings and cheeses into the potatoes a few potatoes at a time.

Put into a large microwave safe container – potatoes should be 1 inch thick in container. Cover with toasted bread cubes. Microwave on medium for 15-20 minutes or until hot and bubbly all the way through.

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