Whirlpool MSI065XY, MSI040XY 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 VUteaspoon 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

‘13cup 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

VZcup chopped apple

1 tablespoon		sliced	green onion
1 cup cooked white			or	brown rice
2	tablespoons	raisins
2	tablespoons	chopped		pecans
‘14teaspoon		ground	cardamom
l/n teaspoon		ground	nutmeg
‘ISteaspoon		salt
2	Cornish hens (1% Ibs. each)

Glaze

% cup apple jelly

1 teaspoon butter or margarine Vz 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 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 covered 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 ‘12cup chopped zucchini

1 clove garlic, minced

2 cups cut-up cooked chicken

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

VZcup refried beans ‘12teaspoon salt

VZteaspoon dried oregano leaves ‘14teaspoon ground cumin VSteaspoon sugar

4 flour tortillas, 6-inch diameter

1 cup shredded Cheddar cheese

In I%-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 l/4 of the filling in center of each tortilla. Roll up tortillas. Place in 8-inch square baking dish. Top with reserved tomato sauce. Sprinkle with cheese. Microwave at Cook Power 5 for 8 to 9 minutes, or until cheese melts.

4 servings

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