Viking RDMOR206SS Convection Cookbook - Page 23

Glazed Stuffed Cornish Hens 1 cup chopped pecans 3/4 cup apricot preserves 1/4 cup margarine or butter, melted 3 tablespoons orange juice concentrate 1 tablespoon lemon juice 1 cup seasoned stuffing cubes 1/2 cup water 2 Cornish hens (11/2 pounds each)  Makes 4 servings Combine pecans, preserves, melted margarine, orange juice concentrate and lemon juice. Combine half the sauce mixture with stuffing cubes and water. Stuff cavity of each bird. Truss birds. Pour half of the remaining sauce over hens. Brush with remaining sauce half way through cooking time. Roast 13 to 15 minutes per pound on HIGH MIX. Internal temperature of stuffing should register 165˚F. Per Serving: Calories: 743 Protein: 34 g. Carbohydrate: 75 g. Fat: 36 g. Cholesterol: 74 mg. Sodium: 670 mg. Mustard and Mayonnaise Chicken 21/2 to 3-pound broiler-fryer chicken, cut up 1/4 cup spicy prepared mustard 1/4 cup mayonnaise  Makes 5 servings Arrange chicken pieces skin side up on round baking pan or directly on turntable. Combine mustard and mayonnaise; spread on chicken pieces. Roast 35 to 40 minutes on HIGH MIX or until chicken next to bone is no longer pink. Per Serving: Calories: 233 Protein: 21 g. Carbohydrate: - Fat: 15 g. Cholesterol: 72 mg. Sodium: 479 mg. Poultry Pie Filling: 3 cups diced, cooked boneless chicken or turkey 1 package (10 ounces) frozen peas, defrosted 1 can (103/4 ounces) condensed cream of mushroom soup 1/2 cup milk 2 tablespoons chopped pimiento 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried marjoram leaves 1/2 teaspoon salt 1/4 teaspoon dried thyme leaves 1/4 teaspoon garlic powder 1/8 teaspoon pepper Crust: 1 cup all-purpose flour 11/4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup margarine or butter 3 to 5 tablespoons milk  Makes 8 servings Combine filling ingredients in 9-inch deep-dish pie pan; set aside. Combine flour, baking powder and salt in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Add enough milk to form a soft dough. Roll out on lightly floured surface to fit top of dish. Fit dough onto dish. Trim, seal and flute. Cut small slits in crust. Place on low rack. Bake 25 to 30 minutes on *LOW MIX, 350˚F., or until thoroughly heated and top is browned. * Necessary to change temperature on LOW MIX. Per Serving: Calories: 284 Protein: 20 g. Carbohydrate: 21 g. Fat: 13 g. Cholesterol: 49 mg. Sodium: 774 mg. 21