Quick Work of Your Leftovers

All of us know what a snap it is to heat leftovers by microwave. But how often do we try to recycle them imaginatively?

The snippets of meat, fish and vegetables that clutter refrigerator shelves are just begging to be transformed into jiffy main-dish chowders and casseroles. The microwave does the job to perfection.

These two recipes demonstrate several microwave principles that will stand you in good stead in future:

--To speed-heat liquids, microwave on HIGH (100% power) until steaming, then reduce power to MEDIUM-LOW (30% power) or LOW (10% power) so flavors have a chance to mellow.

--When sauteing sweet peppers, mushrooms, onions and/or garlic in the microwave, cover with wax paper to keep the fat from spattering. The same holds true when melting or heating fat for sauces and gravies.

--Always taste soups and chowders just before serving, then season to taste with salt and pepper. Microwaving intensifies the flavor of salt and heat of pepper, so it’s best to add them only at the end.

EASY FISH CHOWDER

1 medium onion, minced

2 tablespoons bacon drippings

2 cups potatoes, cooked, peeled and diced

1 cup bottled clam juice

1 cup hot water

1 cup milk

1 cup half and half

2 cups flaked cooked fish (cod, haddock, salmon)

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon paprika

Microwave onion in bacon drippings in 3 1/2-quart casserole covered with wax paper on HIGH (100% power) 3 to 3 1/2 minutes until glassy. Add potatoes, clam juice and water. Cover casserole with lid and microwave on HIGH 5 to 6 minutes, stirring at half time, until hot but not boiling.

Stir in milk and half and half, scatter fish on top, cover and microwave on HIGH 3 1/2 to 4 minutes, stirring at half time, until soup steams but does not boil (soup will curdle if allowed to boil).

Stir again, cover and microwave on MEDIUM-LOW (30% power) 3 to 4 minutes. Stir in salt and pepper. Ladle into hot bowls and sprinkle with paprika. Makes 6 servings.

HAM AND POTATOES

AU GRATIN

3 cups 1/2-inch cubes lean cooked ham

4 cups 3/4-inch cubes cooked potatoes

3 tablespoons butter or margarine

3 tablespoons flour

2 1/3 cups milk

2 tablespoons finely grated onion

1/4 cup minced parsley

1 1/3 cups shredded sharp Cheddar cheese

1 teaspoon prepared spicy brown mustard

1/4 teaspoon black pepper

1/3 cup crushed corn flakes

Combine ham and potatoes in 3-quart casserole. Set aside.

Melt butter in 6-cup measure covered with wax paper by microwaving on HIGH (100% power) 45 to 55 seconds. Blend in flour and microwave, uncovered, on HIGH 30 seconds until foamy.

Slowly whisk in milk, add onion and parsley and microwave, uncovered, on HIGH 5 to 6 minutes, whisking every 2 minutes, until sauce boils and thickens. Mix in 1 cup cheese, mustard and pepper and stir until cheese melts.

Pour sauce over ham and potatoes and toss gently. Cover casserole with wax paper and microwave on HIGH 8 to 9 minutes, stirring after 4 minutes, until bubbly and hot in center.

Combine corn flakes and remaining 1/3 cup cheese in small bowl. Scatter topping evenly over casserole and microwave, uncovered, on HIGH 2 to 3 minutes until cheese melts. Makes 6 servings.

Note: In ovens of less than 600 watts, increase cooking times about 15%.