Cut the guinea-fowl legs away from the
harp knife to cut the guinea hen into 6 portions then
atch and pour over the guinea fowl.
when flames have
Cut guinea hens into serving pieces; season with salt and pepper.
Brown in butter in ovenproof skillet.
Peel and quarter oranges.
Add orange quarters and rind to mixture in skillet. Dissolve bouillon cube in 1/2 cup hot water.
Combine bouillon liquid and wine.
Add to guinea hen mixture.
Cover.
Bake in 350\u00b0 oven for 2 hours.
Serve with sauce over wild or white rice. Yields 4 to 6 servings.
ub the skin on the guinea fowl breast with olive oil
r blender.
Put the guinea fowl skin side down in
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
MEASURE the GRINDER INGREDIENTS into a spice mill or clean coffee grinder; PROCESS mixture in intervals until finely ground; FUNNEL seasoning into an empty spice container/shaker.
MEASURE the SHAKER INGREDIENTS and add to mixture; SEAL the container and shake well.
USE in any recipe where a robust Italian flavor is desired, as in pizza and pasta sauces, casseroles, or as a savory rub for baked chicken.
STORE in a cool, dry place.
ENJOY!
Mix first 4 ingredients, cook and drain fat.
Add rest of ingredients, put in French bread and cover with cheese, cover with foil and bake at 350\u00b0 for 8 to 10 minutes or until cheese is melted.
This recipe is for those that have their own meat grinder, or
br>Pour into a spice grinder and process until powdered.
Transfer to a grinder, such as a coffee grinder or a blender
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Preheat oven to 350\u00b0F.
Wash hen and lard with salt pork.
Fill with stuffing of your choice.
Close opening and truss.
Place breast-side down in an uncovered roasting pan.
Place in oven for an hour, then turn breast-side up and cook until tender, about one more hour, basting every half hour.
Season fowl inside and out with pepper.
Pre-heat the oven to hot.
Melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides.
Remove from the pan and set aside.
Mash the Brie with a fork, and mix with the lemon juice and marjoram.
Halve the mix and place each half in the cavity of a bird.
Tuck the wings under the birds, but don't close the cavity.
Put the birds in a roasting dish, pour the pan juices over and cover loosely with foil.
Roast in the center of the oven for 35-40 minutes.
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