Hoisin Chicken with Walnuts
Marinade
In small mixing bowl, blend all marinade ingredients. Gently stir in
1
tablespoon vegetable oil
chicken to coat. Cover and refrigerate for 30 minutes. Combine
1 tablespoon soy
sauce
chicken mixture, green onions and walnuts
in l-quart microwavable
1 tablespoon dry sherry casserole.
1/4 teaspoon dried crushed
red
pepper
1/8
teaspoon garlic powder
2
boneless whole chicken breasts,
skin removed, cut into 2x%-inch
strips
Microwave, covered, at Power Level 10 for 8 to 9 minutes, or until
chicken
is no longer pink, stirring twice.
In l-cup glass measure, blend Hoisin Sauce and browning sauce.
Stir into chicken mixture. Let stand 1 minute. Serve over rice.
6
green onions, cut into l-inch
pieces
1/2 cup walnut halves
1/3 cup Hoisin Sauce
1/4 teaspoon browning sauce
Hot cooked rice
4 servings
Cornish Hens with Rice Stuffing
Stuffing
1/2
cup chopped apple .
1 tablespoon sliced green onion
1 cup cooked white or brown rice
2 tablespoons raisins
2 tablespoons chopped pecans
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 Cornish hens (1% Ibs. each)
Glaze
1/4
cup apple jelly
1 teaspoon butter or margarine
1/2 teaspoon browning sauce
In l-quart casserole, combine apple and onion. Cover. Microwave at
Power Level 10 for 1 to 2 minutes, or until tender. Stir in remaining
stuffing ingredients. Fill cavities of Cornish hens. Place breast-side
down on roasting rack.
In l-cup glass measure, combine all glaze ingredients. Microwave at
Power Level 10 for 45 to 60 seconds, or until melted. Stir. Set aside.
Cover stuffed hens with wax paper. Microwave at Power Level 10 for
10 minutes. Turn hens over. Brush with glaze. Microwave covered at
Power Level 10 for 10 minutes. Brush with glaze. Microwave covered
for 5 to 7 minutes longer, or until legs move freely and juices run
clear, brushing with glaze once. Let stand 2 minutes.
2 servings
Chicken Enchiladas
Filling
1 cup chopped green pepper
1/2 cup chopped zucchini
1 clove garlic, minced
2 cups cut-up cooked chicken
1 can (15 oz.) tomato sauce (reserve
1/2 cup)
1/2 cup refried beans
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1/4 teaspoon sugar
4 flour tortillas, S-inch diameter
1 cup shredded Cheddar cheese
In 1 1/2- quart casserole, combine green pepper, zucchini and garlic.
Cover. Microwave at Power Level 10 for 5 to 6 minutes, or until tender.
Stir in remaining filling ingredients. Cover. Microwave at Power Level
10 for 8 to 9 minutes, or until heated through and flavors are blended,
stirring once. Set aside.
Soften tortillas by placing between damp paper towels. Microwave at
Power Level 10 for 45 to 60 seconds, or until warm. Spoon a fourth
of the filling in center of each tortilla. Roll up tortillas. Place in 8-inch
square baking dish. Top with reserved tomato sauce. Sprinkle with
cheese. Microwave at Power Level 5 for 8 to 9 minutes, or until
cheese melts.
4 servings
- 2 6 -
Summary of Contents for C2286.000
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