labour-saving, they are extremely versatile -- yet for too many owners they are nothing more than glorified defrosting machines.

And that is something Canadian microwave guru and author Mrs. Emily Bright works hard to change through lectures, demonstrations, and her cookbook, "Bright Ideas'', which is available locally.

Here are just some of the delicious ways "Bright Ideas'' shows you how to get better use out of your microwave and microwave convection ovens: CHEESE FONDUE Power Levels: 100% and 70% Total Cooking time: 8 to 12 minutes Yield: Serves 4 to 6 Toasted bagel cubes provide a crispy change for this traditional microwave.

1 cup white wine 2 cups grated Emmenthal cheese 2 cups grated Gruyere cheese 1 tsp. nutmeg 2 tbsp. flour 1 tsp. kirsch (optional) IN a large microwave-safe bowl, microwave white wine on 100% power for 1 minute. Blend in all remaining ingredients, except kirsch. Microwave on 70% power until cheese melts. Stir, cook 1 minute more, then stir to combine the cheeses. Add kirsch, stir until blended. Serve with toasted bagel cubes, French bread or your favourite fresh vegetables.

Tip: Add extra white wine if mixture gets too thick and microwave on 70% power, stirring to combine.

QUICK PATE Power Levels: 100% and 50% Total Cooking Time: 10 to 12 minutes Yield: Serves 8 to 10 This pate may be molded into attractive shapes. Good as a sandwich filling or cracker spread. Will keep for 1 week, refrigerated.

5 or 6 mushrooms, finely chopped 2 tbsp. butter 1 lb. liverwurst 3 tbsp. cognac, brandy or dry sherry 1 tsp. black pepper 1 tsp. marjoram 8 sliced green olives 2 tbsp. fresh chopped parsley, or dried 1 tsp. grated orange rind MICROWAVE mushrooms in butter on 100% power for 2 minutes. Beat liverwurst and cognac together until smooth. Add remaining ingredients and mushrooms. Stir well. Press into a well-oiled, 2-cup microwave-safe dish that will unmold into an interesting shape. Microwave on 50% power for 8 to 10 minutes. Cover and cool. Refrigerate. Unmold and garnish with parsley and sliced green olives before serving with Melba toast.

GLAZED CHICKEN PIECES Oven Temp.: 350 degrees F and 1 Microwave Total Cooking Time: 30 to 35 minutes Yield: 6 servings Serve chicken pieces with rice, chutney, coconut, banana slices and other garnishes.

1 onion, chopped 1 garlic clove, chopped 2 tbsp. lemon juice 1 tbsp. curry powder 1 tsp. cinnamon 1 tsp. salt 1 tsp. paprika 1 cup plain yogurt 6 chicken quarters COMBINE all ingredients, except chicken, in a large bowl. Add chicken pieces and cover with marinade mixture. Refrigerate mixture several hours or preferably overnight. When ready to cook chicken pieces, remove them from marinade and place in a shallow, large, micro-proof, heat-proof dish, skin-side-down. Brush liberally with remaining marinade.

Cook, uncovered, on Micro-Convection (Combination) 350 degrees F and 1 Microwave for a further 15 to 20 minutes, or until chicken is tender. Juices should run clear and meat should not be pink. Let stand, covered, 5 to 10 minutes.

WINE 'N' GARLIC POT ROAST Power Level & Oven Temp.: 100%; 350 degrees F and 1 Microwave Total Cooking time: Until desired internal temperature is reached Yield: 4 to 6 servings Marinating the roast allows the seasoning to penetrate and flavour the meat.

1 cup red wine 3 tbsp. oil 1 garlic clove, chopped 1 tsp. dry mustard 3-4 lbs. sirloin tip or eye of round roast, 4'' in diameter 1-2 tbsp. coarsely ground black pepper IN a large non-metal bowl, combine wine, oil, garlic and mustard. Add meat and turn to coat all sides with marinade. Cover and refrigerate for 2 to 4 hours or overnight, turning several times. Remove meat and reserve marinade for a basting sauce. Dry meat with a paper towel and press pepper into all sides of it. Place roast on a micro-proof, heat-proof roasting rack and insert a micro-proof temperature probe into the centre.

Cook on Micro-Convection (Combination) 350 degrees F and 1 Microwave until internal temperature reaches 170 degrees F, or desired doneness. Baste roast with reserved marinade, 2 or 3 times. Remove meat from oven and tent loosely with foil. Let stand 15 minutes before carving.

GOURMET ROAST BEEF Power Level & Oven Temp.: 100%; 350 degrees F and 1 Microwave Total Cooking Time: 30 to 40 minutes Yield: 4 to 6 servings 1 cup butter 2 lb. roast of beef (a tender cut) 1 cup prepared mustard ground black pepper 1 onion, thinly sliced PRE-HEAT microwave browning dish on 100% power for 5 minutes. Add butter and brown roast on all sides. Cover with mustard and sprinkle with black pepper.

Transfer roast to a micro-proof meat rack. Arrange onion slices on top and underneath the roast. Cook uncovered on Micro-Convection (Combination) 350 degrees F and 1 Microwave for 9 to 12 minutes per pound. Turn roast halfway through cooking time. Let stand 5 minutes while you prepare your favourite sauce.

GARLIC SHRIMP Power Level: 100% Total Cooking Time: 9 minutes Yield: Serves 2 Shrimp are delicate and should be cooked just until they turn pale pink. Yummy served over noodles.

1 cup butter 1 tsp. minced garlic or garlic powder 2 tsp. chopped parsley or parsley flakes 12 oz. raw shrimp, fresh or frozen, peeled, de-veined THAW frozen shrimp. Place butter in a small glass bowl. Microwave on 100% power for 35 to 40 seconds, until melted. Stir in garlic and parsley. Separate shrimp. Place them in a 9'' shallow microwave-safe dish. Pour butter mixture over shrimp. Cover with a micro-proof lid. Microwave on 100% power for 8 minutes, until shrimp are pale pink or opaque, stirring every 2 minutes. Let stand, covered, 4 to 6 minutes.

RICE-STUFFED CORNISH HENS Power Levels: 100% and 70% Total Cooking Time: 38 to 55 minutes Yield: Serves 4 Company coming? They'll love this recipe as a gourmet poultry entree. The stuffing does not add extra cooking time. Serve with a green salad and cranberry sauce. Wild rice works well also! 1 cup currant jelly 2 tbsp. butter 2 tsp. cornstarch 1 tbsp. lemon juice 1 tsp. Worcestershire sauce 1 cup butter 1 cup sliced green onion 1 cup chopped, toasted almonds 2 tbsp. chopped parsley 1 tsp. salt 1 1 cups cooked rice, firmly packed 4 Cornish hens, defrosted TO make basting sauce, combine jelly and 2 tbsp. butter in a 2-cup measure.

Microwave on 100% power for 1 minute, or until jelly melts. Mix cornstarch with lemon juice and Worcestershire sauce. Stir sauce into jelly. Microwave on 100% power for 1 1 minutes, stirring once.

In a 4-cup glass measure, melt 1 cup butter. Stir in onions, almonds and parsley. Microwave on 100% power for 2 minutes. Stir in salt and rice. Stuff hens with the mixture. Secure legs and wings to the body with string.

Place hens, breast-side-down, on a roasting rack in a shallow microwave-safe dish. Brush with half the sauce. Cover with a micro-proof cover.

Microwave on 70% power for 25 minutes.

Rearrange birds, breast-side-up, on the rack. Drain and brush with remaining sauce. Microwave on 70% power for another 20 to 28 minutes. Allow 7 to 10 minutes of cooking per pound. Juices should run clear and meat should not be pink. Let stand 10 to 15 minutes. Coat with toasted almonds before serving.

VEGETABLES MORNAY Power Levels: 100% and 70% Total Cooking Time: 19 to 22 minutes Yield: Serves 4 to 6 A colourful and tasty accompaniment to meat or fish.

3 carrots, cut into 1 ''diagonal slices 1 cup hot water 1 lb. broccoli, cleaned, cut into pieces 1 lb. cauliflower, cleaned, cut into pieces 1 lb. small mushrooms IN a 2-quart casserole, combine carrots and water; cover. Microwave on 100% power for 2 minutes. Add broccoli and cauliflower; cover and microwave on 100% power for 6 to 8 minutes, or until tender. Add mushrooms, cover and microwave on 100% power for 2 minutes. Set aside.

MORNAY SAUCE 1 cup butter 2 tbsp. cornstarch 1 tsp. salt 1 tsp. pepper 1 cup milk 2 tbsp. grated Parmesan cheese 3 cup shredded Swiss cheese PLACE butter in a 4-cup measure. Microwave on 100% power for 30 seconds, or until melted. Stir in cornstarch, salt and pepper. Blend in milk. Microwave on 100% power for 4 minutes or until thickened, stirring every minute. Stir in Parmesan and Swiss cheeses until melted.

GINGER CHICKEN KEBOBS Power Level: 100% Total Cooking Time: 5 to 8 minutes Yield: Approximately 36 small skewers A tasty, colourful appetiser or quick and easy main dish for company.

1 cup plum jam 1 1 tsp. soy sauce 1 tsp. sherry 1 tsp. minced garlic or garlic powder 1 tsp. minced ginger or ginger powder 1 tsp. minced onion or onion powder 6-9 boned whole chicken breasts (cut into cubes) 1 green or red pepper, cut into chunks 19 oz. can pineapple chunks MIX first 6 ingredients together to make a marinade. Microwave on 100% power for 2 minutes to melt. Pour over chicken. Marinade for 2 or 3 hours in refrigerator.

Skewer green pepper chunks, pineapple chunks, chicken, etc. on wooden skewers.

Place kebobs on a microwave-safe roasting rack. Brush with marinade. Microwave on 100% power 4-6 minutes. Turn after 1 1 minutes. Let stand 2 minutes and serve.

DEEP DISH PIZZA CASSEROLE Power Levels & Oven Temp.: 100%; 50%; 40 degrees F; 350 degrees F and 1 Microwave Total Cooking Time: 34 to 38 minutes Yield: 6 servings This is a quick, nutritious lunch or supper. Serving a green salad with it completes the meal.

1 1 lbs. lean ground beef 1 cup chopped onion 7 1 oz. pizza sauce 2 tbsp. grated Parmesan cheese 1 1 tsp. oregano 1 tsp. salt 1 tsp pepper 8 oz. container uncooked buttermilk or sweet milk biscuits 1 cup sliced mushrooms 1 tomato, sliced 1 cup grated mozzarella cheese 4-5 green pepper rings 3-4 pitted black olives, sliced COMBINE ground beef and onion in a large micro-proof casserole. Cover and microwave on 100% power 5-6 minutes, or until browned. Drain meat. Stir in pizza sauce, 1 tbsp. of the grated Parmesan cheese, oregano, salt and pepper.

Cover and microwave on 50% power for 6-7 minutes, or until heated thoroughly.

Keep covered and set aside.

Grease a 9'' micro-proof, heat-proof pan. Separate biscuit dough into 10 biscuits. Arrange in the prepared pan and press over bottom and sides to form a crust. Bake on Convection at 400 degrees F for 7 to 9 minutes, or until lightly browned. Spoon hot meat mixture onto the crust. Arrange sliced mushrooms and tomatoes over the meat and top with mozzarella cheese. Arrange green pepper rings and olives over cheese and sprinkle with remaining Parmesan cheese. Cook on Micro-Convection (Combination) 350 degrees F and 1 Microwave for 8 to 12 minutes, or until crust is golden brown. Let stand for 4 minutes before serving.

RUM OR SHERRY PECAN CAKE Power Levels: 100% and 50% Total Cooking Time: 13 to 16 minutes Yield: Serves 8 to 10 A superb cake for a special occasion. This is also a quick and easy recipe for busy cooks. It uses mixes to save you time.

10 oz. pkg. pudding-type yellow cake mix 4 oz. pkg. vanilla instant pudding mix 3 cup dry sherry or rum 3 cup cooking oil 4 eggs 1 cup sugar 2 tsp. cinnamon 1 cup chopped pecans COMBINE cake mix, pudding mix, sherry or rum, oil, and eggs. Blend until moistened, about 3 minutes. Oil a 12-cup microwave-safe bundt cake pan.

Combine sugar, cinnamon and pecans. Sprinkle half of sugar mixture in bottom of cake pan. Pour half of batter over sugar. Top with remaining sugar mixture.

Add remaining batter. Microwave on 50% power, uncovered, for 8-10 minutes, rotating dish once or twice. Microwave on 100% power for 3-4 minutes, or until surface loses its moist appearance. Cool 10 minutes. Invert onto serving plate.

Emily Bright dips into a cheese fondue.