Sprinkle chicken with salt and pepper; place in slow-cooking pot. Insert cloves in one onion. Put all onions in pot. Add garlic, marjoram, thyme, bay leaf, and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Turn control to high. Combine biscuit mix with parsley; […]

In a large saucepan, combine soup, milk, salt, and pepper; blend well. Heat. Stir in chicken, ham, peas, leeks and tomatoes. Cook, stirring occasionally, until heated about 10 minutes. Stir in wine. 6 servings

1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.) 2. Shred beef and place in a 13 x 9-inch baking dish. Top with the chicken breasts. 3. Combine soup and sour cream. Spoon over chicken breasts. 4. Bake, […]

FRUITED COUSCOUS 1 1/2 c Chicken broth 1 c Couscous 1/4 c Light raisins CHICKEN: 1. Spray a cold 10-inch skillet with nonstick coating. Preheat skillet over medium heat. Add chicken to skillet and cook about 5 minutes on each side or until chicken is no longer pink. Remove chicken from pan. Set aside. 2. […]

Melt butter in large skillet. Saute onions, celery and parsley in butter. Remove from heat and combine with rice in large bowl. Stir in marjoram, thyme and sage and season to taste with salt and pepper. Add eggs, stock and fruit. Mix well. Makes enough for 14-pound turkey

Preheat oven to 400 degrees. With a sharp knife, score skin of duckling quarters. Place duckling quarters, skin side up, on a rack in a uncovered roasting pan; sprinkle with pepper, oregano and basil. Roast 1 hour. Remove duckling from rack. Drain liquid from pan. Place duckling quarters in pan without rack. Spread mustard over […]

Preheat oven to 450 Combine all dry ingredients in a plastic bag. Wash your chicken and shake off excess water. Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven. Turn pieces over after about 20 minutes. Continue baking til crisp and browned.

-GLAZED ONIONS- 1/3 c Packed Brown Sugar 2 lb Onions, sliced Lemon Slices Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Cornish Hens in half […]

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight)

In large screw top jar combine paste, oil, orange juice, vinegar, salt, peppercorns & garlic. Cover & shake vigorously to blend. In a shallow dish pour sauce over chicken. Cover & marinate 2 hours at room temperature or overnight in refrigerator, turning occasionally. Drain, reserving marinade. Grill chicken over med coals for 45-50 minutes, brushing […]