Text 17113, 145 rader
Skriven 2008-11-30 07:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av LEE LOFASO
Ärende: Hillary Recipe
======================
-=> Lee Lofaso wrote to Ruth Hanschka <=-

 LL> Presidential wannabes often have weird tastes.  And some are horrible
 LL> cooks.  Especially Hillary Clinton.  Her chicken and rice recipe is
 LL> one of the worst recipes of all time, and basically inedible -

 LL> Chicken and Rice Deluxe
 LL> by Hillary Rodham Clinton, presidential wannabe

 LL> 2 T. butter
 LL> 2 T. chopped green pepper
 LL> 2 T. chopped onion
 LL> 2 cups cooked chicken, cut into bite-sized pieces
 LL> 1 (6 oz) package wild rice or long grand and wild rice, cooked
 LL> 1/2 cup mayonnaise
 LL> 1 (6 oz) can French style green beans, drained
 LL> 1 (10 3/4 oz) can cream of celery soup
 LL> 1/2 cup sliced water chestnuts
 LL> 1/4 tsp. salt
 LL> Pepper to taste
 LL> Juice of 1 lemon
 LL> 1 cup grated cheddar cheese

Eeeeeeewwwwwww - mayo in this thing? You gotta be sh*tt*ng me! That's worse
than anything Sandra Lee ever put out.

Looks like a failed Church Social casserole. Or maybe she hoped that anyone who
ate it would be so sick that they'd clamour for her health care plan - which
was going down if flames about then, IIRC.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornbread-Stuffed Cornish Game Hens W/Corn Maque Choux
 Categories: Poultry, Breads, Stuffings, Chilies, Corn
      Yield: 4 servings
 
MMMMM--------------------------STUFFING-------------------------------
      3 tb Butter
      1 c  Chopped onion
    1/2 c  Chopped celery
  1 1/2 c  Diced, peeled, cored,
           - apples
      2 ts Chopped fresh sage
    1/2 ts Coarse kosher salt
    1/2 ts Fresh ground black pepper
      4 c  1/2" cubes purchased
           - cornbread or corn muffins
      1 lg Egg; beaten to blend
    1/2 c  (packed) coarse grated sharp
           - cheddar cheese
      6 tb Fresh apple cider or fresh
           - apple juice

MMMMM-------------------------GAME HENS------------------------------
      4    (1 1/2 lb) Cornish game
           - hens; rinsed, patted dry
      1 tb Chopped fresh sage
      2 ts Coarse kosher salt
      1 ts Fresh ground black pepper
      1 tb Olive oil
      4 sl Bacon; halved crosswise

MMMMM----------------------CORN MAQUE CHOUX---------------------------
      2 tb Butter
      1 c  Fine chopped onion
    1/2 c  Chopped red bell pepper
      2 c  Fresh or frozen corn
           - kernels
    3/4 c  Heavy whipping cream
      1 ts Chopped fresh thyme
    1/2 ts (or more) hot pepper sauce
      1    Green onion; finely chopped
      2 tb Chopped fresh Italian
           - parsley
      1 tb Chopped fresh basil
           Coarse kosher salt
 
  Melt butter in large skillet over medium-high heat. Add
  onion and sauté until translucent, about 5 minutes. Add
  bell pepper; sauté until beginning to soften, about 3 min.
  Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 ts
  hot pepper sauce. Simmer until sauce thickens, about 5
  minutes. Mix in green onion, parsley, and basil. Season to
  taste with coarse salt, pepper, and more hot pepper sauce,
  if desired.
  
  Stuffing the game hens before roasting them keeps the meat
  incredibly moist. Classic American ingredients—apples,
  cornbread, and fresh corn—make this a great recipe for a
  small Thanksgiving. But you may not want to wait that long
  before you try it.
  
  For stuffing:
  
  Melt butter in heavy large skillet over medium-high heat.
  Add onion and celery; sauté until beginning to color, abt
  5 minutes. Add apples; sauté until beginning to soften, abt
  3 minutes. Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon
  pepper; transfer to large bowl. Let stand until almost cool,
  about 10 minutes.
  
  Mix cornbread into vegetables. Add egg and toss to blend.
  Mix in cheese, then enough apple cider by tablespoonfuls to
  form stuffing that is moist but not wet.
  
  Game hens:
  
  Sprinkle cavity of each hen lightly with salt and pepper.
  Pack 1 cup stuffing into each (place any leftover stuffing
  into buttered ramekins and cover with foil). Skewer cavities
  closed with toothpicks or turkey lacers. Tuck wingtips
  under; tie legs together to hold shape. Mix sage, coarse
  salt, and pepper in small bowl; sprinkle over hens.
  
  Preheat oven to 400°F. Heat oil in large nonstick skillet
  over medium-high heat. Place 2 hens in skillet. Sauté until
  brown, turning often with wooden spoons (to prevent tearing
  skin), about 10 minutes. Transfer to rimmed baking sheet,
  breast side up. Repeat with remaining hens. Drape 2 bacon
  strip halves over breast of each hen. Using kitchen string,
  tie bacon strips in place. (Place any ramekins of stuffing
  on baking sheet with hens.)
  
  Place hens (and extra stuffing) in oven. Roast hens until
  cooked through and juices run clear when thigh is pierced,
  about 45 minutes. (Roast stuffing 30 minutes.) Cut strings
  off hens. Transfer hens to plates.
  
  Spoon maque choux around hens and serve with extra stuffing.
  
  by Bruce Aidells
  
  Bon Appétit | October 2008
  
  Yield: Makes 4 servings
  
  Meal Master Format by Dave Drum - 12 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Admire it later prisoner, for now just use it." - Roland
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