Tupperware Stack Cooker

A few years ago Tupperware came out with a “Stack-cooker” that you can cook a whole meal at once in the Microwave in just 20 minutes. I hadn’t used mine in a few years and something reminded me about it so I dug it out and have cooked a few meals with it recently. I can’t understand why I ever quit using it as it works so well.
Some of my favorite recipes that you can cook in the stack-cooker or individually in the microwave follow.
Not long ago I discovered that Christina Long, in Hysham, sells Tupperware and they still have the cooker available. It is a little expensive, but worth every dime! It is such a time-save.

Herb-Coated Chicken

1/3 c. seasoned fine dry bread crumbs
1 t. dried parsley flakes
1/2 t. dried basil, crushed
1/2 t. paprika
1/4 t. salt
1/4 t. dried thyme, crushed
2 lbs. meaty chicken pieces (I use chicken breasts)
2 T. butter, melted
Combine crumbs, parsley, basil, paprika, salt, and thyme in shallow dish. Set aside. Remove skin from chicken pieces; rinse and pat dry. Brush chicken pieces with melted margarine; coat with crumb mixture. Arrange chicken in a 1 3/4-qt. casserole with meatiest portions toward the edge of casserole.
May be cooked separately, covered, on high for 8 to 11 minutes or until chicken is tender and no longer pink.

Caramel-Apple Streusel

2 med. apples, peeled, cored, and sliced ( 2 1/2 cups)
1/4 c. caramel ice cream topping
1 T. lemon juice
1/3 c. all-purpose flour
2 T. sugar
1/2 t. ground cinnamon
2 T. butter
Arrange apple slices in small casserole. Stir together ice cream topping ,water, and lemon juice. Carefully pour over apples; wipe away any sauce that drips on the side with a damp paper towel. In a small mixing bowl combine flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over apple mixture.
May be cooked separately, uncovered, on 100% (high) power for 5 to 7 minutes or until apples are tender. (If using canned apples, cook 3 to 5 minutes or until heated through.)

Fresh Mushroom Stuffing

1 1/3 c. thinly sliced fresh mushrooms
1/3 c. chopped onion
1/3 c. chopped celery
1/4 c. butter
2 c. herb-seasoned stuffing mix
1/2 to 2/3 c. chicken broth
Place mushrooms, onion, celery, and butter in a large casserole. Cook, covered, on 100% (high) power for 2 to 3 minutes or until tender. Stir in stuffing mix and enough broth to moisten (stuffing should be very moist). Spread stuffing evenly in the casserole and cover. Cook on high for 2 to 4 minutes. Let stand, covered 5 minutes before serving.

Quick Cobbler

1 - 21 oz Can apple or peach pie filling
1/2 stick margarine
1/2 box dry cake mix - (white, yellow, chocolate, etc.)
1/2 cup pecans - (optional)
In TUPPERWAVE cover, add 1/2 can pie filling, sprinkle 1/2 of cake mix, cut 1/2 of butter across the cake mix, top with 1/2 pecans. Repeat layers with remaining ingredients. Stack and cook.
May be cooked separately 100% (high) power for 5 to 7 minutes or until done.

Sweet Potato Casserole

1 (17-oz.) can sweet potatoes (in heavy syrup)
2 T. brown sugar
1 T. butter, cut up
1/2 t. ground cinnamon
Dash ground cloves
1 t. finely shredded orange peel (optional)
1/4 c. chopped pecans
Drain sweet potatoes, reserving 1/4 cup syrup. In small mixing bowl mash potatoes with reserved syrup. Stir in brown sugar, butter, cinnamon, cloves,a nd, if desired, orange peel. Spread mixture evenly in the 3-qt. casserole. Stack and cook as directed. Sprinkle with nuts before serving.
May be cooked separately, covered, on 100% (high) power for 4 to 6 minutes or until mixture is heated through. Sprinkle with nuts before serving.

Barbecued Chicken

1 1/2 lb. meaty chicken pieces, skinned
1/2 t. paprika
1/8 t. ground red pepper
1/4 c. salsa
1/4 c. catsup
1 T. dried minced onion
1 T. soy sauce
Rinse chicken; pat dry. Combine paprika and pepper; rub into chicken. Arrange chicken pieces in the 1 3/4-qt. casserole with meaty portions toward edge. Combine remaining ingredients. Spoon over chicken. Stack and cook as directed.
May be cooked separately, covered, on 100% (high) power for 10 to 12 minutes or until chicken is tender. Print this post