When microwave ovens were the newest modern kitchen appliance, there were scores of recipes for preparing meals in the microwave. These days most people use the microwave only to reheat leftovers. But it’s good to remember the microwave oven can do so much more while saving you time and energy, all while using less electricity.

The USDA Food Safety and Inspection Service offers food safety tips when using the microwave. Here are a few, but find more on their website: www.fsis.usda.gov/Fact_Sheets/ Cooking_Safely_in_the_Microwave/index.asp.

» Use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic and all plastics should be labeled for microwave use.

» When heating leftovers, internal temperature should reach 165 degrees.

» Cooking stuffed poultry in the microwave is not recommended. Cook stuffing separately to 165 degrees.

Here are quick recipes that showcase the versatility and ease of cooking with a microwave oven.

Microwave Turkey Hash

6 shiitake mushrooms, soaked in warm water for 10 to 15 minutes

1 20-ounce block soft tofu, cut in half lengthwise

2 tablespoons soy sauce

1 pound ground turkey

3 tablespoons oyster sauce

1/2 cup chopped green onions

1/4 cup chopped cilantro

1 teaspoon sesame oil

1 egg, beaten

Dash garlic salt

Dash pepper

Remove and discard mushroom stems; sliver caps.

Drain tofu halves well; place in bottom of microwave-safe dish. Pour soy sauce over tofu. Combine remaining ingredients; spoon over tofu and pat lightly.

Cover dish with plastic wrap and microwave on high for about 10 minutes or until turkey is cooked. Serves 6.

Approximate nutritional information, per serving: 250 calories, 15 g fat, 3 g saturated fat, 100 mg cholesterol, 500 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g sugar, 26 g protein

Streusel Pears

6 ripe Bartlett pears, peeled and sliced (5 to 6 cups)

1/2 cup flour

1/2 cup light brown sugar

1/2 cup quick-cooking oats

1/4 cup butter or margarine

1/2 teaspoon cinnamon

Pinch salt

In greased 8-inch square microwavable dish, place pear slices.

In bowl, use pastry cutter to combine flour, brown sugar, oats, butter, cinnamon and salt; mix until crumbly.

Sprinkle streusel mixture over pears. Cover with wax paper and microwave on medium-high for 12 to 15 minutes.

Let stand a few minutes before serving. Serve with whipped topping or ice cream. Serves 6.

Approximate nutritional information, per serving: 300 calories, 9 g fat, 5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 56 g carbohydrate, 6 g fiber, 34 g sugar, 3 g protein

Hot Crab and Spinach Dip

1 8-ounce package cream cheese

1 tablespoon milk

2 teaspoons Worcestershire sauce

1 6-ounce can crab, drained

1 10-ounce package frozen spinach, defrosted, drained

1/4 cup bread crumbs

1/4 cup grated Parmesan cheese

Grease an 8-inch microwave safe pie plate or baking dish with nonstick cooking spray.

Using mixer, combine cream cheese with milk and Worcestershire sauce until cream cheese is fluffy, about 3 minutes. Fold in crab and spinach.

Spread mixture into prepared plate. Sprinkle with bread crumbs and cheese. Microwave on high for 2 to 3 minutes or until hot throughout and edges have firmed slightly. Serve warm with crackers or bread. Makes 2 cups.

Approximate nutritional information, per 2 tablespoon serving (not including cracker or bread): 80 calories, 6 g fat, 3.5 g saturated fat, 25 mg cholesterol, 150 mg sodium, 3 g carbohydrate, 1 g fiber, no sugar, 5 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.