If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain. Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, […]

Arrange chicken around the edges of a 9″ pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, e on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato […]

1. Mix stuffing, 1/2 cup boiling water and 1 T margarine. 2. Spoon stuffing across the center of a 3 quart shallow baking dish. Place chicken on each side of the stuffing. Sprinkle chicken with paprika. 3. Mix soup, milk and parsley. Pour over chicken. 4. Bake covered at 400F for 15 minutes. 5. Bake […]

In large skillet, brown ground turkey and onions; drain. Add lima beans; cook and stir until beans are thoroughly heated. Add remaining ingredients; mix well. Spoon into 2-quart casserole. Bake, uncovered, in preheated 350-degree oven 35 minutes or until hot and bubbly. Makes 6 (1-cup) servings. E DIRECTIONS: Place turkey and onions in 2 1/2-quart […]

Heat oven to 350 degrees. Heat margarine in 3-quart saucepan over medium heat. Cook leeks in margarine about 7 minutes, stirring occasionally until softened. Stir in flour, salt, nutmeg and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir […]

Preheat oven to 350F. 1. Rinse chicken with cold water; pat dry, inside and out. Mix 1 tablespoon butter, salt and pepper; rub in body cavity of chicken. Truss chicken. Place on rack in shallow baking pan. 2. Mix cheese, cream, 5 tablespoons melted butter and the Cointreau. Brush chicken lightly with some of the […]

*Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.)

Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; […]

Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans […]

COMBINE ONION, garlic, cloves, coriander, pepper, salt and brandy in a small saucepan and place over high heat on the stove. The brandy will ignite. Cook, gently shaking the pan, until the alcohol burns off. Remove from the heat and transfer the contents of the pan to a mixing bowl. Grind the chicken, veal and […]