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COOKING
WHOLE CHICKEN
• 4 frozen Cornish hens, about 1 pound each, without giblets
• Salt and pepper to taste
• Poultry seasoning
Place the birds in a 13 X 9 inch oblong dish, breast side down and cover with plastic wrap.
Cook on ‘Whole Chicken’.
After 15 minutes, turn birds over, season, inside and out, and brush with Kitchen Bouquet browning sauce.
Recover and cook for remaining time.
Place in the hot oven for 10 minutes for additional browning.
WHOLE CHICKEN
• 3-4 pounds frying chicken
• 2 tablespoons dried or fresh rosemary, chopped
• Salt and pepper to taste
Season the chicken, inside and out, and place, breast side down in an 13 X 9 inch oblong dish.
Cover with plastic wrap and cook on ‘Whole Chicken’.
Pour off the juices and turn the chicken, breast side up and place in the hot oven for 10 minutes or until the
skin is brown and crisp.
CASSEROLE (Pork chop)
• 1 pounds small red potatoes, quartered
• 1 medium onion, chopped
• 1 large apple, cored and diced
• 1 pound sauerkraut
• 1 can, 10 ounces, cream of mushroom soup
• 1 cup sour cream
• 2 pounds pork chops, inch thick
• salt and pepper to taste
Place the potatoes and onions in a 13 X 9-inch oblong dish or similar 3-quart microwave dish.
Cover with plastic wrap and microwave on high for 3 minutes.
Meanwhile, mix the apple, kraut, soup, and sour cream.
Pour this mixture over the potatoes and onions and lay the chops over the top.
Season and cover with plastic wrap.
Cook on ‘Casserole’. Stir at beep.
Serve as is or place under a broiler for a few minutes until browned