29
SEC R-820JS/BC O/M
TINSEB053WRRZ-D41 SEC R-820JS/BC O/M
Cream together margarine, garlic, Parmesan cheese,
sage, thyme and basil.
Turn chicken breast side up and work your fingers
under the skin at the openings on each side of the
breast. Continue into thigh and leg and make the skin
as smooth as possible. Using fingers, spread herb
mixture evenly under skin.
Place chicken, breast side up on rack. Follow directions
in AUTO ROAST #1. Chicken next to bone should no
longer be pink at end.
Per Serving:
Calories:
270
Fat:
15 g.
Protein:
32 g.
Cholesterol:
94 mg.
Carbohydrate:
1 g.
Sodium:
216 mg.
Mustard and Mayonnaise
Chicken
2
1
/
2
to 3-pound broiler-fryer chicken, cut up
1
/
4
cup spicy prepared mustard
1
/
4
cup mayonnaise
Makes 5 servings
Arrange chicken pieces skin side up on rack. Combine
mustard and mayonnaise; spread on chicken pieces.
Follow directions in AUTO GRILL #5. Chicken next to
bone should no longer be pink at end.
Per Serving:
Calories:
233
Fat:
15 g.
Protein:
21 g.
Cholesterol:
72 mg.
Carbohydrate:
—
Sodium:
479 mg.
Glazed Stuffed Cornish
Hens
1 cup chopped pecans
3
/
4
cup apricot preserves
1
/
4
cup margarine or butter, melted
3 tablespoons orange juice concentrate
1 tablespoon lemon juice
1 cup seasoned stuffing cubes
1
/
2
cup water
2 Cornish hens (1
1
/
2
pounds each)
Makes 4 servings
Combine pecans, preserves, melted margarine, orange
juice concentrate and lemon juice. Combine half the
sauce mixture with stuffing cubes and water. Stuff
cavity of each bird. Truss birds.
Pour half of the remaining sauce over hens. Brush with
remaining sauce halfway through cooking time.
Follow directions in AUTO ROAST #5. Meat next to
bone should no longer be pink. Internal temperature of
stuffing should register 165
°
F.
Per Serving:
Calories:
743
Fat:
36 g.
Protein:
34 g.
Cholesterol:
74 mg.
Carbohydrate:
75 g.
Sodium:
670 mg.
M A I N D I S H R E C I P E S
Stuffed Pork Chops
4 pork chops, 1
1
/
4
inches thick
1 cup chopped apple
1
/
2
cup soft bread crumbs
1
/
2
cup chopped walnuts
1
/
4
cup chopped onion
1
/
4
cup raisins
1 egg
1 teaspoon dried parsley flakes
1
/
2
teaspoon dried thyme leaves
1
/
4
teaspoon ground sage
1
/
8
teaspoon pepper
Makes 4 servings
Make pocket in each chop. Combine remaining
ingredients; mix well. Stuff each chop with one-fourth
of the mixture. Place chops directly on turntable or
round baking pan.
Cook 30 minutes on ROAST or until meat next to bone
is no longer pink.
Per Serving:
Calories:
451
Fat:
26 g.
Protein:
36 g.
Cholesterol:
156 mg.
Carbohydrate:
19 g.
Sodium:
100 mg.
Sesame Oven-Fried
Chicken
1 egg
1
/
2
cup milk
1
/
2
cup all-purpose flour
2 tablespoons sesame seeds
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon garlic powder
1
/
2
teaspoon salt
2
1
/
2
to 3
1
/
2
-pound broiler-fryer chicken, cut up
1
/
2
cup margarine or butter, melted
Makes 5 servings
Beat egg and milk in medium bowl. Combine flour,
sesame seeds, baking powder, paprika, garlic powder
and salt in plastic or paper bag. Dip chicken pieces in
egg mixture, then shake in bag to coat. Arrange chicken
pieces skin side up on turntable. Pour margarine
evenly over chicken. Bake 40 to 45 minutes on ROAST.
Chicken next to bone should no longer be pink at end.
Per Serving:
Calories:
399
Fat:
27 g.
Protein:
26 g.
Cholesterol:
122 mg.
Carbohydrate:
12 g.
Sodium:
578 mg.
Herb Roasted Chicken
3 tablespoons margarine or butter, softened
1 clove garlic, minced
3 tablespoons grated Parmesan cheese
1
/
2
teaspoon ground sage
3
/
4
teaspoon thyme leaves
3
/
4
teaspoon basil leaves
5 to 6 pound roasting chicken
Makes 6 servings
R-820JS/BC 29-34
04.4.15, 3:30 PM
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