Hoisin Chicken with Walnuts

Marinade

1 tablespoon vegetable oil

1 tablespoon soy sauce

1 tablespoon dry sherry

V4teaspoon dried crushed red pepper Veteaspoon garlic powder

2 boneless whole chicken breasts, skin removed, cut into

2-inchx %-inch strips

6 green onions, cut into l-inch pieces ‘12cup walnut halves

%cup Hoisin Sauce

%teaspoon browning sauce Hot cooked rice

In small mixing bowl, blend all marinade ingredients. Gently stir in chicken to coat. Cover and refrigerate for 30 minutes. Combine chicken mixture, green onions and walnuts in l-quart microwavable casserole. Microwave, covered, at HIGH Power 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.

4 servings

Cornish Hens with Rice Stuffing

Stuffing

‘12 cup chopped apple

1 tablespoon sliced green onion

1 cup cooked white or brown rice

2 tablespoons raisins

2 tablespoons chopped pecans ‘14teaspoon ground cardamom VBteaspoon ground nutmeg VUteaspoon salt

2 Cornish hens (1% Ibs. each)

Glaze

l/4 cup apple jelly

1 teaspoon butter or margarine

V2 teaspoon browning sauce

In l-quart casserole, combine apple and onion. Cover. Microwave at HIGH Power for 1 to 2 minutes, or until tender. Stir in remaining stuffing ingredients. Fill cavities of Cornish hens. Place breast-side down on roastino rack.

In l-cup glass measure, combine all glaze ingredients. Microwave at HIGH Power for 45 to 60 seconds, or until melted. Stir. Set aside.

Cover stuffed hens with wax paper. Microwave at HIGH Power for 10 minutes. Turn hens over. Brush with glaze. Microwave at HIGH Power 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 ‘12 cup chopped zucchini

1 clove garlic, minced

2 cups cut-up cooked chicken

1 can (15 oz.) tomato sauce (reserve V2 cup)

V2 cup refried beans ‘12teaspoon salt

V2 teaspoon dried oregano leaves

V4teaspoon ground cumin Vbteaspoon sugar

4 flour tortillas, 6-inch diameter

1 cup shredded Cheddar cheese

In 1%quart casserole, combine green pepper, zucchini and garlic. Cover. Microwave at HIGH Power for 5 to 6 minutes, or until tender. Stir in remaining filling ingredients. Cover. Microwave at HIGH Power 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 HIGH Power for 45 to 60 seconds, or until warm. Spoon I/, of the filling into center of each tortilla. Roll up tortillas. Place in a-inch square baking dish. Top with reserved tomato sauce. Sprinkle with cheese. Microwave at DEFROST for 8 to 9 minutes, or until cheese melts.

4 servings