Whirlpool MS1600XW manual Hoisin Chicken with Walnuts, Cornish Hens with Rice Stuffing

Hoisin Chicken with Walnuts

Marinade

1 tablespoon vegetable oil

1 tablespoon soy sauce

1 tablespoon dry sherry

%teaspoon dried crushed red pepper

%teaspoon garlic powder

2 boneless whole chicken breasts, skin removed, cut into 2x Q-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-cupglass 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

j/2 cup chopped apple

1 tablespoon sliced green onion

1 cup cooked white or brown rice

2 tablespoons raisins

2 tablespoons chopped pecans

%teaspoon ground cardamom VSteaspoon ground nutmeg l/8 teaspoon salt

2 Cornish hens (l’h Ibs. each)

Glaze

V4 cup apple jelly

1 teaspoon butter or margarine

V2teaspoon 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 stuff- ing ingredients. Fill cavities of Cornish hens. Place breast-side down on roasting 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

lcupchoppedgreenpepper

V2cup chopped zucchini

1 clove garlic, minced

2 cups cut-up cooked chicken

1 can (15 oz.) tomato sauce (reserve ‘12 cup)

l/2 cup refried beans ‘12 teaspoon salt

l/2 teaspoon dried oregano leaves

%teaspoon ground cumin

V4teaspoon sugar

4 flour tortillas, 6-inch diameter

1 cup shredded Cheddar cheese

In 11/z-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 VI of the fill- ing in 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