broth to a boil. Add boneless thighs, reduce heat to
medium-low and simmer, uncovered, 30 minutes. Remove
thighs, reserving broth for other use. Shred meat and
place in a mixing bowl. Toss with 1-1/2 cups cheese,
salsa, and salt to taste. Divide mixture among tortillas
and roll up, securing with a toothpick, if necessary. In a
large, heavy skillet over medium-high heat, heat 1/2-inch
oil. Fry flautas in hot oil, turning to brown lightly on
all sides. Transfer to serving dish and keep warm. To
make guacamole, scoop out avocado flesh, chop and toss with
lemon juice. Combine lightly with remaining ingredients.
Serve flautas topped with guacamole, remaining cheese and
sour cream, if desired.
Chapter Two. Chicken for the Microwave

When I was organizing this chapter, I was tempted to
include all of these microwave recipes in the "Cooking for
Everyday" chapter. After all, the microwave is certainly
becoming part of our everyday life.
The reason I didn't is$well, there are two reasons.
First, if I put all the microwave recipes in one chapter,
you won't have to waste time hunting for them. Second,
there are a number of tips on using the microwave
successfully, and I thought you might like to have them all
in one place, also.
The microwave is a wonderful convenience, but in my
case, I used to use it for reheating foods or for boiling
water and not much else. Are you the same? Ah, but there's
so much more to it than that! Having spent time with the
Perdue food technologists and home economists, and