Use and Care Manual

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MAIN DISH RECIPES
Ulltimate 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 HIGH MIX
CONVECTION (325°F). Chicken next to bone should
no longer be pink at end.
Nutrition facts per serving:
Calories: 399
Protein: 26 g.
Carbohydrate: 12 g.
Fat: 27 g
Cholesterol: 122 mg.
Sodium: 578 mg.
Adrienne's 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 ROAST #3. Chicken next to
bone should no longer be pink at end.
Nutrition facts per serving:
Calories: 233
Protein: 21 g.
Carbohydrate: 0 g.
Fat: 15 g
Cholesterol: 72 mg.
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 #3. Meat next to
bone should no longer be pink. Internal temperature
of stuffing should register 165°F.
Nutrition facts per serving:
Calories: 743
Protein: 34 g.
Carbohydrate: 75 g.
Fat: 36 g
Cholesterol: 74 mg.
Sodium: 670 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
4 pound roasting chicken
Makes 6 servings
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 directionsin AUTO ROAST #3.
Chicken next to bone should no longer be pink at end.
Nutrition facts per serving:
Calories: 270
Protein: 32 g.
Carbohydrate: 1 g.
Fat: 15 g
Cholesterol: 94 mg.
Sodium: 216 mg.