Barbara McClellan

Do we cook the same way we did 30 to 40 years ago? Wait. Do we cook much at all now?

If you drive around our area at night, any night, but especially weekend evenings, it seems that almost every restaurant or drive-thru has at least half the city there. As expensive as dining out is, I have decided that one almost needs to get a second job just to pay for “eating out.”

I know you are weary of hearing me talk about the “old days,” but I have a whole bunch of stories stored up. The thing about eating out that really strikes a memory is the fact that our family ate out only for special occasions — birthdays, graduations, etc. Of course, there were not three fast food places on each corner when I grew up (in Tyler).

A special event might bring us to Longview to eat at Johnny Cace’s. Oh, what memories of eating that marvelous food, but the really big thing was getting a surprise out of the treasure chest. Years later, when we took our children out, that treasure chest was a big reason for our choice of restaurants.

Wait — I digress (what a shock). I was going to talk about cooking two or three decades ago. I am really thinking about how much difference the advent of the microwave oven has made in almost every home.

I was looking at old columns recently and noticed a trend in when I began to mention microwave cooking often. In fact, the first recipe I want to share is one I learned at a training session in Amana, Iowa, where I was sent to learn to teach microwave cooking.

I made it recently and can still recommend it:

Microwave Fish a la Lemon

1 pound fresh fish fillets (my favorite is orange roughy, but it is scarce and expensive)

1 large lemon, juiced (see note)

2 tablespoons melted butter

Black pepper, coarsely ground salt, dill weed

Place fish around edges of a microwave proof dish. Pour lemon juice and melted butter on fish. Sprinkle with seasonings. (Start with about 1/2 teaspoon each and then add more to taste.)

Cook about 2 minutes, turn fish over and cook 1 to 2 minutes more on high setting. Cook only until fish is white and no longer clear. Add more lemon juice, and seasonings, if desired. Makes 2 servings. Serve with rice or a baked potato and a salad.

Many recipes can be adapted for the microwave successfully. The late Nancy Smith once gave me her favorite queso dip recipe at the beauty salon. That was the place that really served as a recipe exchange as much as anything else. I made it in the microwave from the beginning of getting the recipe.

Nancy’s Chili con Queso

4 tablespoons butter

4 tablespoons flour

1 medium onion, chopped

1 medium green bell pepper, chopped

1 teaspoon chili powder

1 can Rotel tomatoes, undrained

2 pounds Velveeta cheese, cut in cubes

Place butter and flour in a large microwave proof dish. Cook on high for 2 minutes, stir well, and add onion and bell pepper. Cover and cook for 3 minutes. Stir, and add chili powder and Rotel tomatoes..

Mix well, cover and cook on full power for 5 minutes, stirring after 2 minutes. Add cheese, and cook for 3 minutes. Stir well, and add another 2 minutes until cheese is melted.

Note: I always zest the lemon, then place the lemon in the microwave for 1-2 minutes before juicing. You get twice as much juice.