Find Recipes Instantly! (Type the Recipe name or any Ingredient) Pasta with Green Sauce This is a delicious pasta sauce, but a step from the ordinary spaghetti with red sauce. 2 tablespoons margarine 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon ground black pepper 1/3 cup grated Parmesan cheese 1 (8-ounce) package softened light cream cheese 2/3 cup boiling water 8 ounces cooked spaghetti Melt margarine in 4-cup measure for 1 minute at 100% power or until melted. Add herbs to margarine. Blend in garlic, pepper and cheeses. Stir in boiling water and heat at 50% power until hot and cheese is melted. Place hot spaghetti on plate and top with sauce. Cheese Grits These are truly a family favorite of ours! You will probably want to double this recipe. Remember, if doubling this recipe, you will need to add approximately double the cooking time. If you are watching fat grams, you can easily cut back on butter and cheese. Notice that the egg is also "tempered"...which means a bit of the hot grits is added to the egg before adding it to the remaining grits. This will prevent the egg from curdling. 1/2 cup grits 2 cups water 1 teaspoon chicken bouillon granules 1/4-1/3 cup butter or margarine Dash of garlic powder Salt, to taste 1 egg, well beaten 1 cup (4 oz.) shredded cheddar cheese 1 can (4 oz.) chopped green chilies Bring water and granules to a boil in a 2 quart microwave casserole, covered, approximately 4-5 minutes on High power (100%). Stir in grits, cover partially, and microwave for 3 minutes on High power (100%), stirring once. Add butter and green chilies. Add a small amount of hot grits to egg to temper. Stir the egg mixture into remaining grits along with cheese, garlic powder and salt. Stir until melted. (Grits may be made to this point early in the day and cooked later, if desired.) Microwave, uncovered, on Medium power (50%) for 7- 8 minutes, or until bubbly. If browning is desired, lower power to Low power (30%), and slow cook until edges begin to brown and center is firm. Texas Rice As more headroom is needed when boiling rice or pasta in the microwave, use a larger container than when cooking conventionally. 1 cup long grain rice 1 can (4 oz.) mushrooms, drained 1 teaspoon chicken bouillon granules 1 can (10 3/4 oz.) condensed onion soup 3/4 cup hot water Place rice and mushrooms in 3 quart casserole. Stir in onion soup, hot water and bouillon. Microwave for 5 minutes on High power (100%) until boiling. Stir, reduce heat to Medium power (50%), and continue to cook for 15 minutes. Fluff with fork, and let stand another few minutes before serving.