|2||tablespoons||fresh lemon juice|
|6||cloves||garlic, smashed and peeled|
|⅛||teaspoon||ground black pepper|
Place broth and garlic in a-4 cup measure. Cover tightly with microwave plastic wrap and cook at high (600-700 Watts) for 6 minutes or in a medium oven at High (500 Watts) for 10 minutes. Pierce plastic to release steam. Uncovered and stir in lemon juice, salt and pepper. Serve with croutons.
|4||cups||cubes white bread (crusts trimmed)|
Heat butter in a 2-quart nonplastic container, covered, at High (600-700 Watts) for 4 minutes. Add bread and stir to coat. Cook, uncovered, at High for 5 minutes, stir thoroughly. Cook, uncovered, at High for 5 minutes more. Remove from oven and let cool. Store tightly covered.
Preparing Good Stock
2 pounds chicken, veal, beef marrow, 4 cups water. Place bones and water in a 2-quart container. Cover tightly with microwave plastic wrap. Cook at High (600-700 Watts) for 30 minutes or 40 minutes for stock to set. Uncover carefully and strain through a fine sieve. Cool, store, tightly covered, in the refrigerator or freezer. Remove fat. For oriental taste, add 3 slices-ginger, 6 cloves garlic and stalk of green onion.