Food tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Cook safely

Don't ever leave the deep fat frying pan unattended.
Never fill a chip pan more than a third full of oil.

Roast Capon with Rye Bread Stuffing

	Category	Stuffing Recipes
	Views	367
	Ratings	0

Ingredients And Procedures

6 lb Capon or roasting chicken

4 tb Butter or margarine

1/2 c Finely chopped onion

1/2 c Finely chopped celery

1/2 ts Salt

1/4 ts Pepper

1/2 ts Caraway seeds (optional)

1 pk Instant chicken broth or

1 Cube chicken bouillon,

-crumbled 6 c Cubed day-old rye bread

1/4 c Finely chopped parsley

1/4 c Boiling water

Salt and pepper to taste Seasoned coating for chicken

1. Wash capon and pat dry with paper toweling and set

aside. 2. Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds. 3. Add onion and celery and heat, uncovered, 4 minutes

in Microwave Oven or until vegetables are tender. 4. Stir salt, pepper, caraway seeds and chicken broth

mix into vegetable mixture. Add rye bread cubes and parsley; toss until well combined. 5. Moisten bread mixture with the 1/2 cup boiling water. 6. Rub inside cavity of capon with salt and pepper to taste. Stuff capon lightly with stuffing mixture. Close body cavity with wooden skewers or sew with string. Sprinkle capon with seasoned coating for chicken as bottle instructions direct. 7. Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish. Use an inverted saucer as a rack to keep capon out of pan drippings. 8. Heat, loosely covered with a paper towel, in the

Microwave Oven 40 minutes or until a meat thermometer inserted in the thickest part of the bird (not touching any bones) registers 160?F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.

Wrap in aluminum foil and allow to stand 15 minutes before carving. If it is necessary to reheat capon, DO NOT PLACE ALIMINUM FOIL IN MICROWAVE OVEN.

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<h1>Roast Capon with Rye Bread Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>6 lb Capon or roasting chicken <P>4 tb Butter or margarine <P>1/2 c Finely chopped onion <P>1/2 c Finely chopped celery <P>1/2 ts Salt <P>1/4 ts Pepper <P>1/2 ts Caraway seeds (optional) <P>1 pk Instant chicken broth or <P>1 Cube chicken bouillon, <P>-crumbled 6 c Cubed day-old rye bread <P>1/4 c Finely chopped parsley <P>1/4 c Boiling water <P>Salt and pepper to taste Seasoned coating for chicken <P>1. Wash capon and pat dry with paper toweling and set <P>aside. 2. Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds. 3. Add onion and celery and heat, uncovered, 4 minutes <P>in Microwave Oven or until vegetables are tender. 4. Stir salt, pepper, caraway seeds and chicken broth <P>mix into vegetable mixture. Add rye bread cubes and parsley; toss until well combined. 5. Moisten bread mixture with the 1/2 cup boiling water. 6. Rub inside cavity of capon with salt and pepper to taste. Stuff capon lightly with stuffing mixture. Close body cavity with wooden skewers or sew with string. Sprinkle capon with seasoned coating for chicken as bottle instructions direct. 7. Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish. Use an inverted saucer as a rack to keep capon out of pan drippings. 8. Heat, loosely covered with a paper towel, in the <P>Microwave Oven 40 minutes or until a meat thermometer inserted in the thickest part of the bird (not touching any bones) registers 160?F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN. <P>Wrap in aluminum foil and allow to stand 15 minutes before carving. If it is necessary to reheat capon, DO NOT PLACE ALIMINUM FOIL IN MICROWAVE OVEN. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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