Text 4267, 103 rader
Skriven 2010-11-28 19:59:00 av JIM WELLER (1:123/140)
Ärende: bird 1
==============
Years ago I was on a lot of mail lists where the recipes were in MC
format and full of high ascii which got sort of messed up when I
imported them into DOS based MM. Recently I've been exporting them
to a text file and cleaning them up, then re-importing them. Most of
them have never been posted here, so I thought I would start doing
so...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple-Glazed Cornish Hens
 Categories: Diabetic, Cornish hen, American, Fruit
      Yield: 4 Servings
 
      2    Cornish hens
      6 oz Unsweetened apple juice
           Concentrate; undiluted
  1 1/2 tb Water
  1 1/2 ts Cornstarch
    1/2 ts Cinnamon
    1/2 md Lemon; sliced
 
  Remove giblets from hens and discard. Rinse hens under cold water
  and pat dry. Using a long, sharp knife, split the hens lengthwise.
  You may also buy precut hens. Place the hens, cavity side up, in a
  roasting pan. Dilute 1/4 cup of the apple juice concentrate with
  the water. Pour juice over the hens. Bake uncovered at 350 F for
  45 minutes. Turn breast side up. In a small pan over medium heat,
  combine the remaining apple juice concentrate, cornstarch and
  cinnamon; mix well. Add 2 lemon slices and continue cooking until
  thickened. Remove from heat and brush hens with the sauce. Return
  the hens to the oven and continue to bake for an additional 15
  minutes. Transfer the hens to a serving platter and garnish with
  remaining lemon slices.
  
  American Diabetes Association's Easy & Elegant Entrees
  Source: Meals For You.
  Barb at Possum Kingdom
  
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot-Dijon Glazed Turkey with Herbed Pilaf
 Categories: Sauces, Rice, Turkey
      Yield: 6 Servings
 
           HERBED PILAF:
  2 3/4 c  Water
      6    Chicken bouillon cubes
  1 1/2 c  long grain white rice
    1/2 c  Slivered almonds
    1/2 c  Chopped dried apricots
      4    Green onions with tops;
           Sliced
    1/4 c  Snipped fresh parsley
      1 tb Orange zest
      1 ts Dried rosemary; crushed
      1 ts Dried thyme leaves
  2 1/2 lb Boneless turkey breast half
           APRICOT-DIJON SAUCE:
      1 c  Apricot jam or
           Orange marmalade
      2 tb Dijon mustard
 
  Preheat oven to 350 F. For herbed pilaf, bring water to a boil.
  Add bouillon; stir until dissolved. Cool slightly. Pour bouillon
  into a baking bowl. Add all remaining pilaf ingredients except
  turkey; mix well. Remove any excess fat from turkey breast; place
  on top of rice mixture. Cover and bake 45 minutes. Remove turkey
  from oven.
  
  For Apricot-Dijon sauce, combine jam and Dijon mustard in a
  saucepan. Remove 1/4 cup of the sauce; brush onto turkey with
  a pastry brush. Set remaining sauce aside. Return turkey to oven;
  continue baking, uncovered, 25-35 minutes or until thermometer
  inserted into thickest part of breast registers 170 F (150 is
  plenty - JW). Remove turkey from oven. Cover; let stand 10 minutes
  before carving.
  
  Meanwhile, heat remaining sauce over medium heat until warm. Carve
  turkey. Stir pilaf just before serving, serve with turkey and
  sauce.
  
  Approximately 630 calories and 17 grams of fat per serving.
  
  COOK'S TIP: After removing the turkey from the oven, cover it and
  let it stand for 10 minutes. This standing time will allow the
  internal temperature of the meat to rise 10 F.
  
  Stoneware Sensations, Doris Christopher (Pampered Chef)
  Gail Shermeyer

MMMMM

Cheers

YK Jim


... This is SCIENCE, in bold italicized caps

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