Monday, May 5, 2008

Cornish Hens with Raisen Rice Stuffing

Cornish Hens A’La Orange
(Use Raisin Rice Stuffing)

2 Cornish hens

In roasting pans:
Melt ¼ cup butter
Add salt, pepper, garlic to taste
1/8 cup lemon juice
3/8 cup orange juice

Stuff hens with rice stuffing.
Roast hens 20 mins. Turn over; baste with O.J. Roast until done. (Approx. 20-60 min)
Remove from pan. Add remainder fruit juices to pan juices. Boil and strain to make gravy. Thicken.

Raisin Rice Stuffing
Makes 9 servings

1 cup cooked raw rice (½ white, ½ wild rice)
¾ cup raisin’s (soak 10 mins in wine)
1/2 cup white wine

Sauté shallots, add raisins & wine:
1/2 cup chopped shallots
¼ cup margarine
½ teaspoon salt

1/2 cup sliced almonds

Cook a few minutes then fill Cornish hens.

I often make the stuffing by itself and just add lemon and orange juice to it for flavor. This dish also works with chicken breasts instead of cornish hens. It's a nice "fancy" meal for company. It's also easy to adjust for few or many people.

Pineapple Chicken

1 ½ cup catsup
1 can pineapple chunks (drained)
½ cup brown sugar
1/3 cup white wine

Mix above ingredients together and pour mixture over chicken in a 9x13 pan. My mom always served this with thighs and legs but my husband prefers breasts as he hates chicken on the bone. I think the thighs and legs turn out moister but either works. Use about 5-8 pieces of chicken whatever fits in the pan.
Bake chicken pieces 45 minutes at 350 degrees. Salt and pepper if desired. Serve over white or brown rice.

Side dish suggestions: green salad, rolls

This dish is really fast to make and tastes delicious.

Asian Chicken Salad

When I was pregnant, we had a Christmas party and one of the women brought this dish. I know I had seconds, maybe even was SOOO YUMMY! It didn't have chicken in it but I added the chicken and changed the name. (It makes a lot so I would recommend halving it unless you're feeding a lot of people).

Chinese Salad

From the kitchen of Becca Reeder

2 heads chinese (napa) cabbage (bite size pieces)
6 green onions, sliced
2 packages roman noodles ( broken and w/out seasoning)
4-6 oz. sliced almonds
1 stick butter


1 cup oil
1 cup sugar
1/2 cup cider vinegar
2 Tbls soy sauce
1/4 tsp.cayenne pepper

Brown noodles & almonds in butter, drain well in paper towels.
Slice onions, mix with cold cabbage
Mix all and pour dressing over all.

Saturday, May 3, 2008

Bengali Coconut Chicken Curry

2 lbs chicken
½ cup finely chopped onions
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground garlic
1 teaspoon chili powder
1 teaspoon salt
¾-1 ½ cup plain yogurt
¼- ¾ cup cooking oil
½ cup thick coconut milk

Cut chicken into either bite sized pieces or larger pieces. Except coconut milk, combine all ingredients in a saucepan, mix well. Cover and cook over a medium heat for about 25 minutes.

Add coconut milk. Cover and keep over a low heat, stir from time to time. When meat is tender, gravy is thick and oil surfaces, remove from heat. (If curry is too thin, mix cornstarch with water and add slowly a little at a time.)

Serve with porotas or nan and salad. Makes 8 servings.

I often change this recipe to my own tastes. Keep similar proportions but you can use more yogurt and less oil for a healthier recipe. Depending on what you want, add more spices, coconut milk, chicken, etc.

I used to make this for my girl-friends in high school. Many of them are now making it themselves because they liked it so much.