Shortcuts: Jazz up an old favorite in your microwave

MARY ANN KAUCHAK/Columnist
Published: August 27, 2008

This week I have taken two old but familiar recipes and reworked them.

Why? I wanted to give my ever popular overnight casserole a Cajun twist to please my husband.

It is one dish he can easily cook in the microwave when I am out of town.

The changes that I made to my chicken oriental salad came simply from a desire to try something a little different.

Nothing major, but why not use cashews instead of almonds, and add some sliced snow peas and fresh pineapple for color and extra crunch?

I remind you that additional fiber makes for a healthier dish. Thrilled with the jazzed-up version of the former tuna casserole, my husband sang praises for the spicy results of my microwaved en-tree.

We both enjoyed the tweaking to my main course oriental salad.

Simple yet different, creative and successful that's what it's all about!

Be daring next time you make a familiar recipe.

OVERNIGHT CAJUN CASSEROLE

1 (12-ounce) package fully cooked andouille sausage, sliced

1 cup uncooked elbow macaroni

½ cup chopped onio

½ red or green pepper cut into thin stri

½ cup frozen sliced okra (optional)

1 (14.5-ounce) can diced tomatoes, undrained

4 ounces water

Combine all ingredients and mix well. Place in 2-quart microwave-safe casserole dish. Cover tightly with plastic wrap. Store in refrigerator overnight.

Next day, vent plastic wrap and microwave on high for 15 to 18 minutes.

Let stand for 5 to 10 minutes. Stir before serving. Makes 4 to 6 servings.

ORIENTAL CHICKEN SALAD, too!

1 store-bought rotisserie chicke

1 (12-ounce) bag of iceberg garden salad

1 cup dry roasted cashew

1 cup fresh pineapple, diced

1 6-ounce bag fresh snow peas, cut diagonally into third

4 green onions, sliced

Fresh ground black pepper to taste

"Lite" poppy seed dressing to taste

2 cups chow mein noodle

Pick chicken meat from bone and cut into bite size pieces.

In large salad bowl, tear lettuce into bite-size pieces.

Toss chicken meat, lettuce, cashews, pineapple, snow peas, onions and ground pepper with dressing.

Serve in individual salad bowls and top with noodles. Servings will vary.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan and the Potomac News office, 14010 Smoketown Road in Woodbridge. Send questions or comments in care of this paper at P.O.Box 2470, Wood-bridge, VA. 22195.