CookBook

22
Broiled Chicken
1 cup dry white wine
1 medium onion, chopped
1 tablespoon dried thyme leaves
½ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon pepper
2
½ to 3-pound broiler-fryer chicken, cut up
Makes 4 servings
Combine all ingredients except chicken. Reserve some of the
marinade to be used later. Place chicken skin side down in
large dish. Pour marinade over chicken. Marinate 2 hours.
Preheat oven for broiling. Remove chicken from marinade;
reserve marinade. Place chicken pieces on low rack. Broil
using Convec Broil setting number 2.
Pour reserved marinade over chicken pieces.
Per Serving:
Calories: 235
Protein: 27 g.
Carbohydrate: 5 g.
Fat: 7 g.
Cholesterol: 81 mg.
Sodium: 349 mg.
Sesame Oven-Fried Chicken
1 egg
½ cup milk
½ cup all-purpose flour
2 tablespoons sesame seed
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon salt
2
½ to 3½-pound broiler-fryer chicken, cut up
½ cup margarine or butter, melted
Makes 5 servings
Beat egg and milk in medium bowl. Combine flour, sesame
seed, baking powder, paprika, garlic powder and salt in plas
-
tic 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 30 to 35
minutes on *HIGH MIX, 375˚F.
* Necessary to change temperature on HIGH MIX.
Per Serving:
Calories: 399
Protein: 26 g.
Carbohydrate: 12 g.
Fat: 27 g.
Cholesterol: 122 mg.
Sodium: 578 mg.
Stuffed Turkey Loaf
1 package (6 ounces) stuffing mix
1
½ pounds ground turkey or ground beef
1 egg, slightly beaten
1 small onion, finely chopped
½ cup quick-cooking oats
½ cup applesauce
½ teaspoon salt
⅛ teaspoon white pepper
¼ teaspoon ground thyme
½ teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
Turkey gravy (1 can, jar or prepared dry mix)
Makes 6 servings
Prepare stuffing according to package directions for micro
-
waving. Set aside 2 cups. Place remaining stuffing in small
casserole to be reheated later.
oroughly combine remaining ingredients, except for
turkey gravy. In a 10-inch glass pie plate, shape
½ of the
mixture into an oval. Flatten center being sure to leave one-
inch sides.
Place reserved 2 cups of stuffing inside the center. Cover
with remaining meat mixture. Press to seal edges and form a
loaf shape. Roast 30 to 35 minutes on HIGH MIX or until
internal temperature in center of stuffing reaches 170˚F. Let
stand, covered, 10 minutes before slicing. Slice and serve with
heated gravy and reheated leftover stuffing.
Per Serving:
Calories: 369
Protein: 25 g.
Carbohydrate: 30 g.
Fat: 17 g.
Cholesterol: 106 mg.
Sodium: 964 mg.