Barton, Jo AnneWoodard, Janice E.2016-04-072016-04-071984-12http://hdl.handle.net/10919/65122Focuses on the principles involved in microwaving milk, eggs, cheese, sauces, casseroles, breads and cereals.5 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Microwave cookingCooking (Milk)Cooking (Eggs)Cooking (Cheese)SaucesCasserole cookingCooking (Bread)Cooking (Cereals)Microwave ovensUsing your microwave oven. Lesson 5, Microwaving milk, eggs and cheese : sauces and casseroles, and breads and cerealsMicrowaving milk, eggs and cheese : sauces and casseroles, and breads and cerealsExtension publicationmicrowave cookingmilkeggscheesessaucescasserolesbreadcerealsmicrowave ovens