Abstract: A reusable bag system for use in popping popcorn kernels is a microwave oven. The system provides a foldable bag having front and rear walls joined by foldable side walls, a closed bottom wall, and an open mouth. The bag is closeable by double folding the bag over in its mouth region. Creased lines separated from one another by one-half inch from the open mouth on the front and rear walls of the bag aid the user in accurately double folding the mouth region closed. The system uses a microwave safe plastic closure clip having two spaced apart side walls joined at their upper region, and having inwardly directed pressure exerting ridges to air-tightly close the bag. Unpopped kernels are placed in the bag and sealed therein.

Abstract: Foods can be cooked, baked or roasted in a microwave oven by enclosing a food-containment dish in a hood. Vent openings in the end wall of the hood permit a controlled escape of steam from the space enclosed by the hood; air heated within the hood provides an updraft condition that induces a flow of steam through the vent openings. Air holes in the hood side wall permit replacement air to flow into the hood to replace air that escapes with the steam. The apparatus achieves a relatively even heating of the food, and a controlled venting of steam from the food throughout the food-cooking process.

Abstract: Peanuts, almonds, Brazil nuts, hazelnuts and similar hard, dry roastable nuts with raisins or currants or both are maintained stable at granular sizes from 015 to 120 screen sizes. Raisins or currants or both are wetted in a heated liquid having the substantial effect of removing surface sugars and oils. The raisins, currants or both are treated further either by simultaneously wetting in the presence of flaxseeds or by pressing to a damp-dry state. The raisins, currants or both are mixed with a hard, dry roasted nut before granulating into from 015 to 120 screen sizes.

Abstract: A plurality of rotatable containers has perforations for draining treated and untreated liquids while retaining nut product initially received therein either in a liquid slurry or dry. A closed, controllable oven environment, encloses said containers and has means for alternately evacuating liquids and nut products gravitationally from the containers to different locations, respectively to roast, dry, cool and dehydrate the nut product. Environmental temperature control for not only the oven but also cooling bins, controls heating and cooling to within certain ranges, and includes air percolation through drained and collected nut product. A process for preparing nut, bean and seed-like products is described for roasting, drying, dehydrating and cooling the products. The process includes a soaking of the product in a liquid solution at selected temperatures, agitation of the solution, draining of the liquids and maintenance of predetermined temperature in a closed environment.