H. G. Wells - "A Modern Utopia"

Thomas Hardy - "A Group of Noble Dames"

Juliet James - "Palaces and Courts of the Exposition"

Charlotte M Yonge - "John Keble's Parishes"

New Philadelphia Book Publisher Highlights Local Talent
Book and Publishing News from Publishers Newswire(tm)

Looking for Child to be on Cover of a New Book, 'The Model Child'
PHILADELPHIA, Pa. -- The Philadelphia literary world will celebrate the launch of two new players today, April 10th: Kay Square Press, a new publishing company focused on Philadelphia-area artists, their stories, and their art; and Kay Square's first release, 'With the Rich and Mighty: Emlen Etting of Philadelphia' (ISBN: 978-0-9815129-0-7), a critical biography by Kenneth C. Kaleta.

FlatSigned Press Alleges Don Imus Remarks Damage Legacy of President Gerald R. Ford
NEW YORK, N.Y. -- Nathan Yungerberg, an accomplished model scout and professional child photographer is launching a nation-wide casting call to find the cover model for his highly anticipated book release, 'The Model Child: A Parents Guide to the Child Modeling Industry' (ISBN: 978-0-9817018-0-6).

Books: The Perdue Chicken Cookbook

M >> Mitzi Perdue >> The Perdue Chicken Cookbook




CHICKEN A LA NANCYServes 4
Unlike me, Frank does not enjoy puttering around in the
kitchen. He loves the results, but cooking is not his
favorite way to spend his free time. (He'd be more apt to
watch a game on TV or visit with friends.) When he does
cook, I can almost guarantee that it will be something
quick and carefree. But there is one exception, and it's
this recipe. I've never dared ask just who Nancy is, but
Frank once won a cooking contest using her recipe, so he's
been fond of it ever since.
He says to point out that the cooked lemon with rind does
remain as a part of the food. It adds an unusual taste and
texture. If you don't like a strong lemony flavor, you
might start by using half the lemon that the recipe calls
for. That's what I do when I make this recipe.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 lemon with peel, very thinly sliced
1/2 pound fresh mushrooms, sliced
1/4 cup dry white wine
1 tablespoon flour
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/4 teaspoon dried oregano
1 can (14-ounces) water-packed whole artichoke hearts,
drained and quartered
Place chicken breasts between sheets of plastic wrap.
Pound to 1/4 inch thickness and cut into 2 inch squares. If
using thin sliced boneless Roaster breast, skip the
pounding and simply cut into 2 inch squares.
Frying Pan Method:
In a large skillet over medium heat, hat oil. Add garlic
and saute until soft. Add lemon and mushrooms and saute 1
to 2 minutes. Add all other ingredients except artichokes.
Fry, stirring frequently, approximately 15 minutes or until
chicken is cooked through. Add artichokes and heat.
aMicrowave Method:
In 3-quart microwave-safe round dish, combine oil,
mushrooms, lemon slices and garlic; cover with plastic
wrap. Microwave at HIGH (100% power) 3 minutes, stirring
once. In a 1-cup glass measuring cup, combine wine and
flour; stir into mushroom mixture.
Arrange chicken pieces on top of mushroom mixture and cover
with wax paper. Microwave at MEDIUM-HIGH (70% power) 6
minutes per pound, stirring mixture 3 times. Sprinkle with
salt, pepper and oregano. Stir in artichoke quarters; re-
cover and microwave at HIGH 2 minutes. Let stand, covered,
5 minutes.

CHICKEN THIGHS PARMESANServes 3-4
The Dijon mustard called for in this recipe is quite sharp
before it's cooked. After heating in the microwave, you'll
find that it loses much of its sharpness and leaves behind
a subtle spicy flavor. Yellow mustard won't produce the
same effect.
6 chicken thighs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup melted butter or margarine
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Remove skin from thighs. On wax paper, combine bread
crumbs and Parmesan cheese. In shallow dish, combine
butter, mustard and Worcestershire sauce. Brush thighs
with butter mixture and then roll in crumbs to lightly coat
both sides. Reserve remaining butter mixture and crumbs.
Arrange thighs in circular pattern on microwave-safe
roasting utensil; cover with wax paper. Microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway
through cooking time, turn thighs over; spoon on remaining
butter mixture and sprinkle with remaining crumb mixture.
Cover with a double thickness of paper towels. Complete
cooking; remove paper towels during last 2 minutes cooking
time. Let stand, uncovered, 2 minutes before serving.

CHICKEN WITH MANGO SAUCEServes 6
Mangos, which are rich in vitamins A and C, make a
delicious, colorful and unusual sauce for a roaster breast.
When mangos aren't available, try fresh or canned peaches.
1 roaster breast
1 tablespoon butter or margarine
1 tablespoon cornstarch
2 tablespoons brown sugar
1/2 cup fresh orange juice
2 ripe mangos, peeled and cut into chunks
2 tablespoons cherry- or orange-flavored liqueur
Salt and pepper to taste
Place skin side down on microwave-safe roasting utensil.
Cover with wax paper; microwave at HIGH (100% power) 5
minutes. Reduce power to MEDIUM-HIGH (70% power) and cook
12 minutes per pound. Halfway through cooking time, turn
breast skin side up; brush with drippings in utensil. Re-
cover with wax paper and complete cooking. Let stand,
covered, 15 minutes. Test for doneness after standing;
juices should run clear with no hint of pink when breast is
cut near the bone.
In a 4-cup glass container, place butter. Microwave at
HIGH 30 seconds or until melted. Stir in cornstarch until
blended; stir in brown sugar and orange juice. In blender
or food processor fitted with steel blade, puree mango
chunks. Stir pureed mangos into orange juice mixture.
Microwave at HIGH 4 minutes, stirring twice. Add liqueur;
microwave 1 minute longer.
To serve, slice chicken and place on warm platter. Spoon
some of mango sauce over slices, then pass remaining sauce.

CURRY-GLAZED BREASTServes 4
Curry powder is a blend of many spices, so you don't need
to combine spices yourself. Indian Curry Powder is mild and
Madras Curry Powder is quite hot.
1 whole roaster breast
2 tablespoons butter or margarine
1/4 cup honey
2 tablespoons Dijon mustard
2 teaspoons curry powder
1/4 teaspoon salt or to taste
Place breast bone side down on a microwave-safe roasting
utensil.
Place butter in a 2-cup glass container; microwave at HIGH
(100% power) 45 seconds. Stir in honey, mustard, curry
powder and salt; brush mixture all over breast. Cover with
wax paper; microwave at MEDIUM-HIGH (70% power) 12 minutes
per pound. Baste breast and rotate utensil 3 or 4 times
during cooking. Let stand, covered with wax paper, 15
minutes. Test for doneness after standing; juices should
run clear with no hint of pink when breast is cut near
bone.

HAM AND CHICKEN ROLL-UPSServes 4
If you can't easily find the prosciutto called for in this
recipe, substitute any thinly sliced ham, such as the pre-
sliced ham you find in the deli section of your
supermarket. Or try thin slices of smoked turkey ham.
If you slice the cooked Roll-Ups crosswise, they make
wonderful hors d'oeuvres or appetizers.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1 tablespoon olive oil
1 teaspoon dried rosemary, crumbled
Salt and ground pepper to taste
4 thin slices prosciutto
Place chicken breast halves between 2 sheets of plastic
wrap and pound to 1/2-inch thickness. Skip the previous
step if you are using thin sliced boneless roaster breasts.
Brush breasts with olive oil to help seal in moisture;
sprinkle with rosemary, salt and pepper. Roll up each
breast half, starting from narrow end. Wrap a slice of
prosciutto around each roll.
In 8-inch square microwave-safe baking dish, place chicken
rolls seam side down. Cover with wax paper. Microwave at
HIGH (100% power) 8 minutes, rotating dish 2 or 3 times
during cooking. Let stand 5 minutes. Check for doneness
after standing; juices should be clear with no hint of pink
when chicken is cut near center.

HEAVENLY CHICKENServes 4
If you're using fresh asparagus spears for this, here's how
to tell the tender part from the part that's too tough and
fibrous to be good eating. Take the bud end of an asparagus
spear in one hand and the butt end in the other and then
bend the spear until it breaks. The part on the bud side
is tender enough to use. The spears will always break at
just that point. But don't throw away the tough end. If you
peel the tough end with a potato peeler, you'll get down to
the tender, edible part underneath and can use that portion
also. Cook the leftover parts until tender and use them in
soups or omelettes.
4 chicken breast halves
12 fresh or frozen asparagus spears
1/4 cup water
1/4 cup butter or margarine
4 tablespoons flour
1/8 teaspoon ground ginger
1 1/2 cups chicken broth
1/2 cup dry white wine
Salt and freshly ground pepper to taste
1/4 cup chopped pecans
1/4 cup crushed crackers
On microwave-safe roasting pan, arrange breasts, bone side
up, in a circular pattern. Cover loosely with plastic
wrap; microwave at MEDIUM-HIGH (70% power) 8 minutes per
pound. Halfway through cooking time turn breasts over; re-
cover with plastic wrap and complete cooking. Let stand,
covered, 10 minutes.
Rinse asparagus and remove tough end. On microwave-safe
rack, arrange asparagus with stem ends toward outside.
Place rack in microwave-safe utensil. Add water; cover
with plastic wrap. Microwave at HIGH (100% power) 5 to 7
minutes or until tender-crisp. Let stand, covered, 3 to 5
minutes.
In 4-cup glass container, place butter; microwave at HIGH 1
minute. Blend flour and ginger into melted butter.
Gradually add chicken broth, wine, salt and pepper,
stirring constantly. Microwave at HIGH 5 minutes or until
thick and smooth, stirring 3 times.
In 12 x 8-inch microwave-safe dish, arrange cooked
asparagus, with stem ends toward outside; pour half of wine
sauce over asparagus. Arrange chicken breasts on top with
meatier portions toward outside; spoon remaining sauce over
breasts. Sprinkle pecans and cracker crumbs on top; cover
with a double thickness of paper towels. Microwave at
MEDIUM-HIGH 5 minutes or until heated through.

MICROWAVE MARMALADE DRUMSTICKSServes 4
This recipe calls for a microwave-safe utensil. Do you
know how to tell for sure if your utensil is suitable?
1. Place the utensil and a cup of water side by side
in the microwave oven.
2. Turn the oven to the HIGH setting for 1 minute. If
the dish is warm, then it is absorbing microwave energy.
Do not use it in the microwave oven.
5 roaster drumsticks
2 tablespoons butter or margarine
3/4 cup finely chopped onion
1/2 cup orange marmalade (You can also use current jelly)
1/2 teaspoon curry powder
In 9-inch microwave-safe utensil, combine butter and onion.
Cover; microwave at HIGH (100% power) 5 minutes. Blend in
marmalade and curry powder; turn drumsticks in mixture.
Place drumsticks with meatier portions toward outer edge of
utensil; cover with wax paper. Microwave at MEDIUM-HIGH
(70% power) 12 minutes per pound. Halfway through cooking
time, turn chicken over, re-cover with wax paper and
microwave remaining time.
Let stand, covered, 15 minutes.

SAUCY MICROWAVE CHICKEN WINGSServes 4
To make an attractive presentation, try tucking the tip of
each wing under to form a triangle.
1/2 cup honey
1/4 cup soy sauce
2 tablespoons ketchup
1 small clove garlic, minced
16 chicken wings
In 12 x 8-inch microwave-safe utensil, combine all
ingredients except wings; turn wings in mixture. Cover
with wax paper. Microwave at MEDIUM-HIGH (70% power) 8
minutes per pound, turning wings over 3 to 4 times during
cooking.
Let stand, covered, 10 minutes.

TEX-MEX DRUMSTICKSServes 4
Removing skin from chicken is an easy way to reduce
calories, and because moisture doesn't evaporate readily in
microwave cooking, the chicken will remain juicy and
flavorful.
6 chicken drumsticks
1/4 cup finely chopped pecans
1/4 cup fine, dry bread crumbs
1 tablespoon minced fresh parsley
1 teaspoon chili powder
1/4 cup taco-flavored or other pourable salad dressing
Remove skin from drumsticks. On wax paper, combine pecans,
bread crumbs, parsley and chili powder. Brush drumsticks
with taco dressing, then roll in crumb mixture to coat all
sides. Reserve crumbs and dressing.
On microwave-safe roasting pan, arrange drumsticks in
circular pattern, with meatier portions toward outside.
Cover with wax paper; microwave at MEDIUM-HIGH (70% power)
10 minutes per pound. Halfway through cooking time, turn
drumsticks over, spoon on remaining dressing and sprinkle
with reserved crumb mixture. Cover with a double thickness
of paper towels. Complete cooking, removing paper towels
during last 2 minutes. Let stand, uncovered, 5 minutes
before serving.

MICROWAVE CHICKEN BREASTS PAPRIKASHServes 4
One way of avoiding having your eyes tear when the slicing
the onion in this recipe is to do the cutting under running
tap water. The vapors that hurt
your eyes won't have a chance to get into the air, but
instead will just wash down the drain.
2 tablespoons vegetable oil
2 green peppers, thinly sliced
1 large onion, thinly sliced
1 can (8-ounces) tomato sauce
1 tablespoon sweet paprika
1/2 teaspoon dried marjoram
1/2 teaspoon salt or to taste
Ground pepper to taste
4 chicken breast halves
1 container (8-ounces) commercial sour cream
1 tablespoon flour
In a 12 x 8-inch microwave-safe utensil, combine oil,
peppers and onion. Cover with plastic wrap; microwave at
HIGH (100% power) 5 minutes. Stir in tomato sauce,
paprika, marjoram, salt, and pepper. On top of tomato
mixture, place breasts bone side up with meatier portions
toward outside. Cover with wax paper; microwave at HIGH 5
minutes; reduce power to MEDIUM-HIGH (70% power) and cook
10 minutes per pound. Halfway through cooking time, turn
breasts over and stir mixture. Re-cover with wax paper and
microwave remaining time. Let stand 5 minutes.
Stir sour cream and flour into tomato mixture. Cover;
microwave at HIGH 1 minute. Stir and let stand 2 minutes.
Pour over chicken breasts.

CORNISH HENS WITH LEMON TARRAGON SAUCEServes 4
You can get more juice from a lemon if you roll it around
on a flat surface first while pressing your palm against it
fairly hard. This ruptures the little juice sacks. You'll
also get more juice if the lemon is at room temperature
rather than just out of the refrigerator.
2 fresh Cornish game hens
1/4 cup flour
1 1/2 teaspoons fresh tarragon, divided, or 1/2 teaspoon
dried
1 cup chicken broth
Juice of one lemon (about 1/4 cup)
Salt and ground pepper to taste
1/2 pound fresh asparagus, or substitute green beans
2 teaspoons water
With sharp knife or poultry shears, cut hens in half,
lengthwise. Remove and discard backbone and skin. Coat
hen pieces lightly with flour and sprinkle with half of
tarragon. Place hens bone side up, with legs to inside, on
a microwave-safe roasting utensil.
In a 4-cup glass container, combine chicken broth, lemon
juice, remaining tarragon and pepper. Microwave at HIGH
(100% power) 3 to 4 minutes, or until boiling. Baste hens
with half of hot broth. Cover with wax paper; microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound combined
weight of hens. Halfway through cooking time, turn hens
bone side down and baste with remaining broth mixture. Re-
cover and complete cooking. Let stand, covered, 10
minutes.
Slice asparagus diagonally into 1-inch pieces and place in
a 2-quart microwave-safe utensil with water. Cover;
microwave at HIGH 3 TO 4 minutes. Let stand 2 minutes;
drain and set aside. When ready to serve, add asparagus to
lemon sauce and pour over hens.

MICROWAVE HENS JUBILEEServes 2
This is a close cousin of CHICKEN A LA MONTMORENCY, but
it's spicier and less sweet.
2 fresh Cornish game hens
1 can (16-ounces) dark sweet cherries in syrup
1/4 cup dry sherry
2 tablespoons cornstarch
1/2 cup chili sauce
1 clove garlic, minced
Salt and freshly ground pepper to taste
With poultry shears or sharp knife, split hens lengthwise,
removing backbone, if desired. In 12 x 8 microwave-safe
utensil, arrange hens, bone side up with meatier portions
to outside.
In 2-quart microwave-safe utensil, drain liquid from
cherries; blend in sherry and cornstarch. Add cherries,
chili sauce, garlic, salt and pepper. Microwave at HIGH
(100% power) 3 to 4 minutes, stirring once, until mixture
begins to boil and thicken. Pour sauce over hens. Cover
loosely with wax paper. Microwave at MEDIUM-HIGH (70%
power) 8 minutes per pound, turning the hens over halfway
through cooking time. Re-cover with wax paper and
microwave remaining time. Let stand, covered, 10 minutes.

PINEAPPLE BAKED CORNISH HENSServes 4
Green peppers and most other fresh vegetables are ideal for
microwaving. They retain their clear color and stay
crunchy and fresh tasting. For extra color, substitute 1/2
sweet red pepper and 1/2 green pepper for the single whole
green pepper.
2 fresh Cornish game hens
1 green pepper, cored, finely chopped
1 medium onion, finely chopped
2 teaspoons vegetable oil
1 can (8-ounces) crushed pineapple in natural juices
2 tablespoons soy sauce
2 teaspoons dry mustard
1/2 teaspoon ground ginger
With poultry shears or sharp knife, split hens lengthwise
and remove and discard skin. Place hens bone side up on a
microwave-safe 12 x 8-inch utensil, arranging with legs to
inside.
In a 2-quart microwave-safe utensil, place green pepper,
onion and oil. Microwave at HIGH (100% power) 2 to 3
minutes or until pepper is tender. Add pineapple, soy
sauce, mustard and ginger; microwave at HIGH 1 to 2
minutes.
Baste hen halves with half of pineapple mixture. Cover
with wax paper. Microwave at MEDIUM-HIGH (70% power) 10
minutes per pound combined weight of hens. Halfway through
cooking time, turn hens bone side down and baste with
remaining pineapple mixture. Re-cover and complete
cooking. Let stand, covered, 10 minutes. Serve with
pineapple sauce.

ROSEMARY HENS WITH LIGHT WINE GRAVYServes 4
Game hens are sold both fresh and frozen. If you've
selected a frozen one, follow your microwave manufacturer's
directions for defrosting and turn and rearrange the birds
frequently for even defrosting. I've tried game hens both
fresh and frozen, and I found that there's enough of a
difference in flavor and tenderness to make me strongly
prefer fresh.
2 Cornish game hens
6 sprigs fresh parsley
1 small onion, halved
1 clove garlic, halved
3 small carrots, peeled, cut in 1/2-inch slices (1 cup)
2 medium tomatoes, peeled and cut in wedges, or 6 cherry
tomatoes, halved
1 medium zucchini, cut in 3/4-inch slices (1 cup)
1/4 pound mushrooms, quartered (about 1 cup)
1/2 cup chicken broth
1/4 cup dry white wine
1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon
dried
Salt and freshly ground pepper to taste
2 tablespoons cold water
2 teaspoons cornstarch
Into each hen cavity, place 3 sprigs parsley, 1/2 onion and
1/2 garlic clove.
Place carrots, tomatoes, zucchini and mushrooms in a
microwave-safe baking dish. Combine chicken broth, wine
and 1/4 teaspoon rosemary; pour over vegetables. Cover
with plastic wrap and microwave at HIGH (100% power) 5
minutes. Arrange hens, breast side down, on top. Sprinkle
with remaining rosemary and pepper. Cover with wax paper.
Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound
combined weight of hens. Halfway through cooking time,
stir vegetables; turn hens breast side up and rotate dish.
Re-cover with wax paper.
Remove hens to serving platter, reserving juices for gravy.
Using slotted spoon, arrange vegetables around hens and
cover with foil; allow to stand 10 minutes. Cut hens in
half to serve.
To prepare gravy, in a 4 cup glass container, combine
water and cornstarch. Slowly add reserved cooking juices
(about 3/4 cup) from hens; stir to blend. Microwave at
HIGH 2 minutes or until thickened, stirring twice. Serve
with Cornish hens.

HONEY MUSTARD ROASTERServes 8
Covering is a key technique in successful microwave
cooking. In a conventional oven a sweet honey-mustard
basting sauce could overbrown. Instead, in the microwave
it dries as the roaster skin cooks and it forms an
attractive golden glaze on the bird.
1 whole roaster (about 6 pounds)
4 tablespoons butter or margarine
1/2 cup honey
1/4 cup Dijon mustard
1/4 teaspoon curry powder
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
Remove giblets from roaster. With rounded wooden picks,
fasten skin across cavity and neck openings. Place
roaster, breast side down, on microwave-safe roasting pan.
Melt butter in a 1-cup glass measuring cup by microwaving
at HIGH (100% power) 1 minute. Stir in honey and remaining
ingredients; brush roaster with mixture and cover with wax
paper. Microwave at HIGH 5 minutes. Reduce power to
MEDIUM-HIGH (70% power) and cook 12 minutes per pound,
brushing frequently with honey mixture. Halfway through
cooking time, turn roaster breast side up; complete
cooking. Let stand, covered, 20 minutes. Test for doneness
after standing; juices should run clear with no hint of
pink when thigh is pierced. Pour drippings from utensil
into remaining sauce mixture in measuring cup; microwave at
HIGH 2 minutes or until heated through. Serve sauce with
roaster.

MEXICAN MICROWAVE CHICKEN CASSEROLE
Leftover Mexican Chicken Casserole makes a fast and
delicious taco filling. Shred chicken, reheat in sauce and
serve with shredded lettuce and cheese and a dollop of sour
cream.
2 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 large green pepper, chopped (1 cup)
1 clove garlic, minced
1 can (14.5 ounces) tomato sauce
2 tablespoons flour
1 teaspoon salt or to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
1 chicken cut in serving pieces
1 can (17-ounces) corn, drained
In 3 to 5-quart microwave-safe utensil, combine butter,
onion, pepper and garlic. Cover with plastic wrap;
microwave at HIGH (100% power) 3 to 5 minutes or until
onion and pepper are tender. Stir in tomato sauce, flour,
salt, cumin, oregano and pepper.
Place chicken pieces, bone side up with meatier portions
toward outside of utensil, on top of mixture. Cover with
wax paper; microwave at HIGH 5 minutes. Reduce power to
MEDIUM-HIGH (70% power) and cook 10 minutes per pound.
Halfway through cooking time, turn chicken pieces over; re-
cover with wax paper and microwave remaining time. Let
stand, covered, 10 minutes. Remove chicken pieces to
serving dish; cover. Add corn to sauce in utensil; cover
with plastic wrap. Microwave at HIGH 2 minutes. To serve,
pour sauce over chicken.

PLUM-SPICED CHICKENServes 4
The plum sauce is a low-fat way to make the chicken develop
an attractive color as it cooks in the microwave.
1 chicken, cut in half lengthwise
1 cup plum jelly or preserves
1/2 cup chicken broth
1/4 cup chopped onion
3 tablespoons red wine vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder (optional)
Place chicken halves, skin side down, on microwave-safe
roasting utensil, set aside.
In a 4-cup glass container, combine jelly and remaining
ingredients. Microwave at HIGH (100% power) 4 minutes,
stirring 3 times. Brush chicken halves with sauce; cover
with wax paper.
Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per
pound, brushing chicken frequently with sauce. Halfway
through cooking time, turn chicken halves over; brush with
sauce. Re-cover with wax paper; complete cooking. Let
stand, covered 15 minutes.

STUFFED CHICKEN CHARLESTON STYLEServes 4
The microwave oven makes it possible to make this succulent
roast chicken and all the trimmings in less than an hour.
To complete the meal with "baked" potatoes, you can
microwave them during the chicken's standing time.
1 whole chicken
4 strips uncooked bacon, diced
1/4 cup chopped onion
1/4 cup chopped celery
1 1/2 cups packaged cornbread stuffing
1/4 cup coarsely chopped pecans
5 tablespoons butter or margarine, melted, divided
1/2 cup plus 2 tablespoons dry sherry, divided
2 tablespoons water
2 tablespoons minced fresh parsley
1 teaspoon salt or to taste
Ground pepper to taste
Remove giblets. In 1 1/2-quart microwave-safe utensil
place diced bacon; cover with paper towel. Microwave at
HIGH (100% power) 3 minutes or until crisp, stirring twice.
With slotted spoon, remove bacon to paper towel to drain;
set aside. Reserve drippings. In same 1 1/2-quart
microwave-safe utensil, combine onion and celery; cover
with plastic wrap. Microwave at HIGH 2 minutes.
In a mixing bowl, combine onions and celery with stuffing,
pecans, and cooked bacon. In cup, blend 2 tablespoons
butter, 3 tablespoons sherry and water; toss with stuffing.
Spoon stuffing loosely into cavity and neck openings of
chicken. With rounded wooden picks, fasten skin across
cavity and neck openings.
Combine 1 tablespoon butter with 1 teaspoon sherry; brush
on chicken. Place chicken, breast side down, on microwave-
safe roasting utensil; cover with wax paper. Microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound, brushing
chicken frequently with butter-sherry mixture and
drippings. Halfway through cooking time, turn chicken
breast side up; re-cover with wax paper. Complete cooking.
Let stand, covered, 15 minutes. Test for doneness after
standing; juices should run clear with no hint of pink
when thigh is pierced
Pour pan drippings into a 2-cup glass container. Add 1/2
cup sherry to roasting utensil to loosen pan juices; pour
into container with drippings. Microwave at HIGH 3
minutes; stir in remaining 2 tablespoons butter and
parsley. Serve chicken, sliced, with stuffing and gravy.

CHEESY MICROWAVE THIGHSServes 4
Chicken thighs and drumsticks are fairly uniform in size,
making them an ideal choice for quick cooking in the
microwave.
6 chicken thighs
4 tablespoons butter or margarine, divided
1 cup finely chopped onion
2 tablespoons flour
1/2 teaspoon salt or to taste
1 cup milk
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
2 tablespoons white wine
Pinch freshly grated or ground nutmeg
Minced, fresh parsley (optional)
Remove and discard skin from thighs. In a 12 x 8-inch
microwave-safe utensil, combine 2 tablespoons butter and
onion. Microwave at HIGH (100% power) 5 minutes. Arrange
thighs in a circular pattern on top of onions. Cover with
wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes
per pound. Halfway through cooking time, turn thighs over;
re-cover with wax paper and microwave remaining time. Let
stand, covered, 10 minutes.
Place remaining butter in 4-cup glass container; microwave
at HIGH 30 to 50 seconds. Blend in flour and salt;
gradually stir in milk, mixing well. Microwave at HIGH 3
to 5 minutes, stirring frequently, until mixture boils and
thickens. Add cheeses, wine and nutmeg; stir until cheese
is melted. Pour sauce over chicken thighs; cover with wax
paper. Microwave at MEDIUM-HIGH 2 to 3 minutes or until
heated through. Garnish with parsley if desired.