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(Poultry recipes continue)
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| Stuffed Chicken Highbrow |
2-2 1/2 lbs. whole boneless, skinless chicken breasts - approx.
3/4 lb hot Italian sausage
4 oz. goat cheese
1 bunch scallions (chopped small)
12 oz. BBQ Sauce
salt & pepper to taste
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DIRECTIONS:
Take each individual chicken breast, roll or pound to 1/4 inch thick. Salt and pepper both sides.
Fry sausage till done. Then slice into 1/2 inch thick pieces. On one side of chicken breasts layer 1/2 of sausage, goat cheese and scallions. Fold other side of chicken breast over and work into a tight roll. Secure with string or metal skewers if necessary. Don't overfill. Grill on one side then gently flip over through. Heat up BBQ sauce and ladle over stuffed breast.
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| Stuffed Game Hens with Raspberry Sauce |
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Two 1 1/2 pound Cornish game hens
2 cups cooked packaged long-grain and wild rice mix (half of uncooked 6.2 oz. package)
1/4 cup plus 2 tablespoons butter
1/4 cup honey
1/4 cup water
2 tablespoons sugar
1 tablesppon grated lemon peel
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DIRECTIONS:
Oven 450° F. Combine pepper and garlic powder in bow. Season cavities with half of pepper mixture. Fill cavities with rice. Clsoe caities using skewers. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until cooked. tunning and basting frequently with honey-butter mixture, 35-40 minutes. Meanwhile, warm 1 1/2-2 cups Rosmarino Raspberry Dressing. Cust each hen in half. Transfer hens with stuffing to plates. Spoon sauce over. May garnish with fresh raspberries.
* Works just as well with whole chickens or stuffed breasts.
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| Duck with Raspberry Sauce |
1 cup Rosmarino Vidalia Onion Dressing
1/4 cups beaf broth
1/4 cup chicken broth
2 tablespoons Cognac or brandy
4, 5, to 6 ounce duck breast halves with skin
Fresh Raspberries(optional) |
DIRECTIONS:
Combine Vidalia Onion Dressing, beef broth, Chicken broth and Cognac or brandy. Bring to simmer. Season to taste with salt and pepper. Preheat oven to 400f. Trim any excess fat from duck breast. Cut three ????
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| Chicken-Rice Poppy Seed Salad |
2 cups chicken broth
3/4 cup long grain rice
1 tablespoon margarine or butter
1/2 teaspoon curry powder
2 dashes bottled hot pepper sauce
1/2 cup sliced celery
2 tablespoons finely chopped crystallized
ginger
2 tablespoons nipped fresh cilantro
1-1/2 lbs. sknless, bonelss chicken brest halves, cut into bite-size strips
1 tablspoon cooking oil
Fresh spinach leaves
1 cup sliced, eeled fresh peaches or slice fresh nectarines
Rosmarino Poppy Seed Dressing
1/3 cup pistachio nuts, coarsely chopped
1/4 cup sliced green onions |
DIRECTIONS:
In a medium saucepan combine broth. Uncooked rice, butter, curry powder, and pepper auce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till tender. Remove from heat. Stir in celery, green onio, ginger, and cilantro. Cover and let stand for 5 minutes. Season chicken with salt and pepper. In a large skillet cook chicken, half at a time, in oil over medium-high heat for 2 to 3 minutes or till no longer pink. Remove from pan. To serve, line plates with spinach. Place rice mixture atop spinach. Arrange chicken and peach or nectarine slicesatop rice. Drizzle with Poppy Seed Dressing; springle with nuts.
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