MICROWAVABLE CORN RECIPES

Steps:

• In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle.
• In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.

Steps:

• In a 10-inch nonstick skillet, cook the ground beef over medium-high heat for 6 to 8 minutes or until no longer pink, stirring occasionally to break up the beef. Stir in the taco seasoning mix, water and 1/4 cup of the sour cream. Cook the mixture for 2 to 3 minutes or until thoroughly heated.
• Meanwhile, place a layer of chips on each of 2 large microwavable plates.
• Top each plate of chips with half of the meat mixture and half of the cheese. Microwave 1 plate at a time 1 1/2 minutes on High or until the cheese is melted.
• Top each with tomatoes, green onions and jalapenos. Dollop the remaining sour cream over the top of the nachos. Pull apart to serve.