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Page COOKBOOK 89 Wednesday GRILLED GAME CORNISH HENS WITH RHUBARB SAUCE SERVED ON BROWN RICE Hens I lb lb game hens cut in half 2 tbsp salad oil sage savory l thyme Rice a cup chopped onion cup chopped celery cup chopped water chestnuts 1 cup brown nee salad oil Rhubarb Sauce lib rhubarb sliced cup sugar cinnamon ground a salt optional Have butcher cut conush game hens in half Remove giblets and necks from hens and rinse under cold water Drain well and pat dry with paper towel Place hen halves on a foil trav or cookie sheet Rub with tbsp salad oil and sprinkle herbs equal ly on each piece Cover foil and place on gas barbecue preheated to 375 This works better if a two burner unit bv lighting one side only and placing the hens on the op posite side This prevents burning Pour cup water in pan and add as required Cook for 1 hour checking regularly and basting with pan li quids Now spread the rhubarb sauce on each hen and continue to grill uncovered for to 30 minutes or until done move easily While hens are grilling prepare rhubarb sauce In a quart saucepan over medium heat heat rhubarb water cinnamon and salt to boiling cover Seduce heat to low cook 5 to mirutes or until rhubarb is tender stirring fre quently Now stir in the sugar and cook for l minute longer Baste the cornish hens for the last 15 to minutes of cooking Serve remain sauce v ith hens Heat salad oil in skillet add chopped onion and celery and stir fry until just opaque add water chestnuts and stir set aside In a 3 quart saucepan put 24 cups water butter or margarine and 1 tsp salt optional Bring this to a boil and stir in the brown nee Lower heat to simmer cover and cook for 35 minutes stirring occasionally Stir in cooked onion celery and chestnuts and continue to cook for an additional 10 minutes or until done Add more water if necessary On plates put l cor hen half brown rice baby carrots and broccoli Spoon rhubarb Sauce on each hen Serves Note Hens can be done in oven equally well at 375 D Smith CHICKEN NUGGETS In food processor put about 2 stacks about soda crackers and cup walnuts Process to fine crumbs Add i cup of Parmesan cheese and mix well Melt cup of butter and reserve Get four boneless and skinless chicken breasts and cut in one inch cubes Dip each chicken cube in melted butter shaking of excess dip into crumb mixture Place ail pieces of chicken not touching on greased baking sheets Bake at until well browned Ruth Kilner PARMESAN CHIC KFN 1 cup dry breadcrumbs cup grated Parmesan cheese chopped dried l dry mustard 4 Worcestershire sauce l garlic powder l melted 4 large chicken breasts boneless Combine breadcrumbs cheese and parsle in pie plate Add mustard Worcestershire sauce and garlic ponder to melted but Dip chicken in butter then in crumb mixture Turn to coat well on both sides Place on a cookie sheet covered with foil Drizzle remaining butter mixture over chicken Bake at F for 4050 minutes Brenda Fielding DRl 3f lbs small chickenwings i about 1 cup white sugar 3 tbsp cornstarch each salt and ground ginger l pepper 13 cup lemon juice cup sova sauce Cut wings in half at joint and discard lips Place on rack and bake at F oen for la minutes Turn and bake 15 minutes Mix dr ingredients add to liquids and cup of water in a saucepan Stir medium heat until it thickens Boil 2 minutes then brush some on wings Bake another minutes turning them and brushing remaining mixture on frequently Ruth Kilner JAPANESE CHICKEN WINGS 3 lbs chickenwings beaten egg 1 cup flour cup butter Cut wings into two parts drumstick and wing discard wing tip Dip in slightly beaten egg and then roll in flour Fry in butter til deep brown and slightly crisp Place in shallow baking dish or pan Pour sauce over wings and bake at for half an hour Spoon sauce wings during baking Sauce 3 tbsp soya sauce 3 water 4 cup vinegar cup white sugar pinch of salt Mix sauce together in a bowl un til sugar is slightly dissolved If vou prefer a sweeter sauce add more sugar if you prefer it tart add more vinegar Serve wings with plain white nee and glazed carrots The remaining sauce is delicious over the nee Serves GLAZED Peel and v ash 6 medium car rots Slice into inch pieces stick like Boil until slightly softened but not too hard Drain Add l butter and liquid honey Stir Cook over how heat til slighth sticky Sere Bowman PIN WITH BROW people 1 small can pineapple chunks 1Ulbs boneless breast of chicken 1 cup chicken broth 1 4 cup vinegar tsp Kikkoman soy sauce 2 tbsp brown sugar garlic to taste medium green pepper cut into squares a handful of mushrooms sliced cornstarch cup cold water 1 cups brown nee cups water Pour nee into boiling water Par tially cover pot and continue to boil over medium high heat Brown chicken in a large frying pan In a cup measuring cup make 1 cup of chicken broth with 1 pkg instant and water or equivalent Add vmegar soy sauce garlic and brown sugar Add juice from the pineapple to the 2 cup mark Pour this mixture over the chicken Cover and cook over medium heat for minutes Add green pepper mushrooms and pineapple chunks Cook minutes more or until peppers are tender Rice should be done at this point Drain Return to turned off burner and fluff with a fork Thicken chicken mixture with the cornstarch mixed with cold water Arrange rice in a shallow around dinner plates and put the chicken mixture in the middle Suzan Baker CHICKEN BREASTS WITH APRICOT PECAN WILD RICE STUFFING Marinade Combine together and pour into a shallow glass dish 2 cups orange juice cup lemon juice tsp salt ground ginger large onion thinly sliced 2 large cloves garlic sliced Stuffing makes about cups 1 lb wild nee soaked in cold water overnight 2 cans chicken broth rt effects Features Limited Edition Prints Decorator Prints Antique Prints Posters and Quality custom Framing art effects and Framing Centre 8777491 348 Guelph St Unit 5 Next to BELL GLASS In the Knolcrest Centre Georgetown 1 13 cups toasted chopped pecans 23 cup chopped apricots lb cup raisins chopped l cup grand maimer tsp leaf sage crumbled tsp cinnamon pepper to taste Place wild rice and broth in a saucepan cover simmer on low minutes or until rice is tender and liquid is absorbed Combine the rest of the ingredients and cool completely Chicken whole chicken breasts about 12 oz each boned and halved Place chicken between 2 sheets of waxed paper Pound to inch chicken to marinade to fit snuggly turn to coat all sides Cover refrigerate overnight turn ing once Drain marinade Dry chicken thoroughly Place chicken smooth side down and spoon about cup cooled stuffing onto each piece roll up and secure with toothpicks if necessary Let stand at room temperature for hour Sprinkle chicken with seasoned salt and spread tsp butter on each bun die Place chicken seam side down in a shallow pan Bake at F for minutes turning once and basting occasionally Serve on a bed of remaining nee and pass the orange sauce at the table tions for orange sauce follows Orange sauce makes cups 4 cup 2 tbsp red wine vinegar 2 cups beef broth l cups orange juice 2 cornstarch 1 beef bouillon cube crumbled 4 cup cold water 3 tbsp grand manner 1 tbsp orange marmalade salt and pepper to taste Mix sugar and vinegar in a medium saucepan Bnng to boiling over moderate heat cook minutes or until sugar carmelizes Pour beef broth bnng to boil lower heat simmer 10 minutes remove from heat Mix corn starch bouillon cube and water in small bowl until dissolv ed Stir into sauce Brthg to boiling stirring constantly until thicken ed Stir in grand manner and mar malade Season to taste with salt and pepper Suzan Baker JAMAH AN PUMPKIN SOUP cups chicken stock 1 turnip 2 small carrots 1 pepper cups water 1 small Ismail clove garlic 1 pinch black pepper pumpkin 1 stalk salt Dice vegetables and add to stock and water Cook until very tender add seasonings and continue cook over a low heat for a further half an hour Puree Reheat and Shelley MRS J SPAGHETTI SAUCE serves lib lean ground beef 1 large onion chopped 1 green bell pepper chopped 1 cup water 1 bay leaf 1 garlic clove tan Kraft skim milk cheese cans tomatoes 2 cans tomato paste Brown meat Drain In frying pan with pad of butter stir garlic onion pepper soften do not brown Mash tomatoes in large saucepan and add remaining ingredients Simmer hours and serve over drained noddles Best served day after Tip Bay leaves are sharp Remove after cooking or use a spice bag which is recommended Mrs Amanda Heikamp TRIFLE 1 large Jelly roll red 1 tin pears drained 1 instant vanilla pudding dream whip whipped Break Jelly roll in chunks and put In casserole Over this pour pudding made up Make slits to let pudding run through Add pears cut in quarters and cover with dream whip Let stand in refrigerator tor 2 to hours Georgina Bible SERVE UP THAT BOUNTIFUL HARVEST OF RECIPES ON Wedgwood China Available Exclusively In Georgetown At Campbell House Gallery 1 1 5 Main St S GEORGETOWN 8730674