Convection Microwave Oven Cookbook

21
Glazed Stuffed Cornish Hens
1 cup chopped pecans
¾ cup apricot preserves
¼ cup margarine or butter, melted
3 tablespoons orange juice concentrate
1 tablespoon lemon juice
1 cup seasoned stuffing cubes
½ cup water
2 Cornish hens (1
½ 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 half way through cooking time.
Roast 13 to 15 minutes per pound on HIGH MIX. Internal
temperature of stuffing should register 165˚F.
Per Serving:
Calories: 743
Protein: 34 g.
Carbohydrate: 75 g.
Fat: 36 g.
Cholesterol: 74 mg.
Sodium: 670 mg.
Mustard and Mayonnaise
Chicken
2½ to 3-pound broiler-fryer chicken, cut up
¼ cup spicy prepared mustard
¼ cup mayonnaise
Makes 5 servings
Arrange chicken pieces skin side up on round baking pan or
directly on turntable. Combine mustard and mayonnaise;
spread on chicken pieces.
Roast 35 to 40 minutes on HIGH MIX or until chicken
next to bone is no longer pink.
Per Serving:
Calories: 233
Protein: 21 g.
Carbohydrate: —
Fat: 15 g.
Cholesterol: 72 mg.
Sodium: 479 mg.
Poultry Pie
Filling:
3 cups diced, cooked boneless chicken or turkey
1 package (10 ounces) frozen peas, defrosted
1 can (10
¾ ounces) condensed cream of mushroom
soup
½ cup milk
2 tablespoons chopped pimiento
½ teaspoon dried oregano leaves
½ teaspoon dried marjoram leaves
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon garlic powder
⅛ teaspoon pepper
Crust:
1 cup all-purpose flour
1
¼ teaspoons baking powder
½ teaspoon salt
¼ cup margarine or butter
3 to 5 tablespoons milk
Makes 8 servings
Combine filling ingredients in 9-inch deep-dish pie pan; set
aside.
Combine flour, baking powder and salt in medium bowl. Cut
in margarine until mixture resembles coarse crumbs. Add
enough milk to form a soft dough. Roll out on lightly floured
surface to fit top of dish. Fit dough onto dish. Trim, seal and
flute. Cut small slits in crust.
Place on low rack. Bake 25 to 30 minutes on *LOW MIX,
350˚F., or until thoroughly heated and top is browned.
* Necessary to change temperature on LOW MIX.
Per Serving:
Calories: 284
Protein: 20 g.
Carbohydrate: 21 g.
Fat: 13 g.
Cholesterol: 49 mg.
Sodium: 774 mg.