Speedy chicken stew

Item required
21/2 to 3-lb. frying chicken, cut up
2 stalks celery, cut into 1-inch pieces 1 medium onion, sliced
1 bay leaf
4 peppercorns
1 tablespoon salt
3 cubes or teaspoons chicken bouillon
3 cups water
4 carrots, cut into thin slices
1/4 cup all-purpose flour
Dumplings
11/2 cups unsifted all-purpose flour
2 teaspoons baking powder 1/2 teaspoon salt
1 teaspoon parsley flakes
2/3 cup milk
1 egg, slightly beaten
2 tablespoons oil

Setting: HIGH
1. In 4-quart glass casserole or Dutch oven, com-bine fryer, celery, onion, bay leaf, peppercorns, salt, bouillon and water; cover.
2. MICROWAVE for 24 MINUTES, stirring once. Add carrots. Combine 1/4 cup flour with 1/2 cup water. Stir into chicken mixture; recover.
3. MICROWAVE for 8 MINUTES. (Meanwhile, pre¬pare dumplings.)
4. Remove bay leaf and peppercorns; if desired, remove meat from bone at this point. Spoon dump¬lings by rounded tablespoons onto hot chicken mix¬ture-, cover.
5. MICROWAVE for 6 to 8 MINUTES NUTES or until dump-lings are no longer doughy on underside.
Dumplings: In mixing bowl, combine flour, baking powder, salt and parsley flakes. Combine milk, egg and oil; add to dry ingredients and mix just until moistened. (Mixture will be soft.)
4 to 6 Servings

TIPS For stewed chicken without vegetables and dumplings, MICROWAVE chicken 28 minutes or until tender.
• For variety, add 1/2 cup raisins and 1/8 teaspoon nutmeg to flour mixture for dumplings.

Orange burgundy chicken

Item required
21/2 to 3-lb. frying chicken, cut up 1/2 cup orange marmalade 1/2 cup orange juice
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon lemon juice 1 teaspoon salt

Setting: HIGH
1. Arrange chicken pieces, skin side down and thick edges toward outside, in 2-quart (12 x 7) glass baking dish. Combine remaining ingredients in medium mixing bowl; pour over chicken; cover.
2. MICROWAVE for 20 MINUTES. Turn chicken over and MICROWAVE for 5 to 6 MINUTES or until chicken is fork tender. Let stand 5 minutes before serving.
4 to 6 Servings
TIPS For half recipe, use 2-quart (8 x  8 ) baking dish and MICROWAVE for 20 MINUTES.
“A 11/4 to 11/2-lb turkey thigh can be used with half this sauce. MICROWAVE in 11/2-quart glass covered casserole 15 MINUTES or until done, occasionally spooning sauce over turkey.

Cornish hen and rice bake

Item required
1 package (6 oz.) white and wild rice mix 1/2 cup (1 stalk) chopped celery
1/2 cup (4-oz. can) drained mushroom stems and pieces
13/4 cups water
1/4 cup butter or margarine
2 cornish hens (1 lb. each)
2 tablespoons butter or margarine

Setting: HIGH
1.    In 2-quart (12 x 7) glass baking dish, combine uncooked rice mix (with seasonings), celery, mush¬rooms and water. Dot top with 1/4 cup butter; cover.
2.    MICROWAVE for 10 MINUTES.
3.    Meanwhile, cut cornish hens in half lengthwise down side of breast-bone (kitchen shears work well). Arrange on top of rice, tucking giblets and neck under each half. Brush with 2 tablespoons butter; Cover.
4.    MICROWAVE for 15to 18 MINUTES or until done. 4 Servings

TIP If desired, reserve 2 teaspoons of seasonings from rice mix and add to butter for brushing hens.

Tangy cornish hens

Item required
2 cornish hens, split in half
1 cup (8-oz. can) undrained crushed pineapple
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
1 tablespoon prepared mustard
1 tablespoon soy sauce

Setting: HIGH
1.    Arrange hens in 2-quart (12 x 7) glass baking dish, tucking giblets under hens, if desired. Com-bine remaining ingredients and spoon over hens; cover.
3.    MICROWAVE for 18 to 20 MINUTES or until done, spooning sauce over hens during last half of cook¬ing time. If additional browning is desired, place under broiler. Serve with rice.
4 Servings

TIP Pineapple tidbits can be used for crushed pineapple.

Mandarin pheasant

Item required
1 pheasant (about 2 lb.), split in half
1 cup (11-oz. can) undrained mandarin oranges
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon salt

Setting: DEFROST
1.    In 2 or 3-quart glass casserole, arrange pheasant skin side down. Sprinkle with salt. In 2-cup glass measure or bowl, combine liquid from oranges, cornstarch, lemon peel, lemon juice and salt.
2.    MICROWAVE for 2 to 21/2 MINUTES or until thick-ened, stirring once. Add oranges and pour mixture over pheasant.
3.    MICROWAVE for 20 to 25 MINUTES or until pheasant is done, turning pheasant once. Remove pheasant to serving platter.
4.    MICROWAVE remaining sauce, 5 to 6 MINUTES or until thickened. Spoon over pheasant.
2 Servings

TIPS This recipe can easily be doubled. MICRO-WAVE orange sauce 3 to 4 MINUTES; MICRO-WAVE pheasant in 2-quart (12 x 7) glass baking dish, 38 to 40 MINUTES, turning once.
•    MICROWAVE on MEDIUM for 18 to 20 MINUTES in step 3.

Next Page »