Microwave Cooking
October 15, 2001

This program was very long-awaited.  The program was originally scheduled in September, but then reviewing the recipes showed that the program would come out to be too long, and the recipes would be too complicated.  So it was cancelled.  After reviewing more recipes and making a final decision, the program was scheduled, and the purchase order was in hand.  It also worked out well that a second program on alcohol awareness was scheduled up against my program.  Since mine ran long, it made for something to do during the longer spells of microwaving.

We made two recipes on this particular night.  We first prepared chocolate fudge, and then while that chilled (in the freezer due to time), we made sweet-and-sour meatballs.  We didn't get any pictures of the fudge getting made, but we did document the meatballs...

One of Gee's residents and I pose with the completed but yet to be chilled fudge, with the bottle of hot sauce (for the other recipe).

Between recipes, Sarah from the third floor takes a moment to try on my hat.

Now, with my hat back in place, and my hands re-washed, it's time to start the meatballs!  The first step in preparing any dish with meat in it, obviously, is to unwrap the meat.

And this is the beginning of the creation of the sauce that would make these meatballs "sweet and sour".  Hot sauce, grape jelly, and a touch of lemon juice.  We made sure to thoroughly mash up the jelly to assure that it would all go through before continuing.

And here's the properly-prepared ground beef, ready to be made into meatballs!

Ta-daa!  The meatballs are ready!

Here I am posing for the camera with the finished products.  Fudge on the left, and meatballs on the right.

And now, with a close-up on the food taken, it's chow time!  The comments from my residents and those from other floors was that the food was excellent.

For those who are interested in knowing what recipes I used, you can find them by following the links below...

Chocolate Fudge

Sweet-and-Sour Meatballs
(This is the first recipe on the page)