Sharp R-820BC, R-820JS Mustard and Mayonnaise Chicken, Glazed Stuffed Cornish Hens, Stuffed Pork Chops, Sesame Oven-Fried Chicken, Herb Roasted Chicken

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: 32g. Cholesterol: 94 mg.
Carbohydrate: 1 g. Sodium: 216 mg.
Mustard and Mayonnaise
Chicken
21/2to 3-pound broiler-fryer chicken, cut up
1/4cup spicy prepared mustard
1/4cup 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: 21g. Cholesterol: 72 mg.
Carbohydrate: — Sodium: 479 mg.
Glazed Stuffed Cornish
Hens
1 cup chopped pecans
3/4cup apricot preserves
1/4cup margarine or butter, melted
3 tablespoons orange juice concentrate
1 tablespoon lemon juice
1 cup seasoned stuffing cubes
1/2cup water
2 Cornish hens (11/2 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: 34g. Cholesterol: 74 mg.
Carbohydrate: 75 g. Sodium: 670 mg.
MAIN DISH RECIPES
Stuffed Pork Chops
4 pork chops, 11/4 inches thick
1 cup chopped apple
1/2cup soft bread crumbs
1/2cup chopped walnuts
1/4cup chopped onion
1/4cup raisins
1 egg
1 teaspoon dried parsley flakes
1/2teaspoon dried thyme leaves
1/4teaspoon ground sage
1/8teaspoon 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: 36g. Cholesterol: 156 mg.
Carbohydrate: 19 g. Sodium: 100 mg.
Sesame Oven-Fried
Chicken
1 egg
1/2cup milk
1/2cup all-purpose flour
2 tablespoons sesame seeds
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon garlic powder
1/2teaspoon salt
21/2to 31/2-pound broiler-fryer chicken, cut up
1/2cup 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: 26g. 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
1/2teaspoon ground sage
3/4teaspoon thyme leaves
3/4teaspoon basil leaves
5 to 6 pound roasting chicken
Makes 6 servings
R-820JS/BC 29-34 04.4.15, 3:30 PM29