Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

================INGREDIENTS= 1/2 c Water
-========================== ================BASTING
1 1/2 c Fine dry bread crumbs -SAUCE======================
3 sl Bacon, cut int 1/2"(1 -====
-cm)pieces 3 slices 1/4 c Butter or margarine, melted
1/2 c Chopped onions 2 T Lemon juice
1/2 c Finely chopped walnuts 2 T Water
1 1/2 T Butter or margarine 1/4 t Salt
3/4 t Salt ================DIRECTIONS==
1/8 t Dried thyme -==========================
1/4 t Poultry seasoning

--------------------CONVENTIONAL METHOD-------------------------
1 ea In a mixing bowl, combine 1/2 ea ML
-bread crumbs, bacon, onion, 1 ea ML
375 ea ML 125 ea ML
125 ea ML 50 ea ML
125 ea ML 25 ea ML
20 ea ML 25 ea ML
3 ea ML 1 ea ML

walnuts, butter or margarine, salt, thyme and poultry seasoning. Mix
well. Add water, starting with 1/4 cup (50 mL) using just enough to
moisten dressing. (NOTE: Gently press dressing together in your fist.
It should just hold together when enough water has been added.) 2.
Fill each cavity with dressing, lightly packed. Tie legs close to
body. Arrange hens, breast side up, in a roasting pan. 3. In a small
bowl, blend basting sauce ingredients. Brush hens with basting
sauce. Bake at 350 F (180 C) for 1-1/2 hours, or until skin is
golden. Baste occasionally during cooking until sauce is used up.
Microwave Method: (NOTE: bottled brown bouquet sauce is added to
basting sauce.) 1. In a mixing bowl, combine bread crumbs, bacon,
onion, walnuts, butter or margarine, salt, thyme and poultry
seasoning. Mix well. Add water, starting with 1/4 cup (50 mL), using
just enough to moisten dressing. (NOTE: Gently press dressing
together in your fist. It should just hold together when enough
water has been added.) 2. Fill each cavity with dressing, loosely
packed. Tie legs close to body. Shield legs and wings with aluminum
foil. Arrange hens, breast side down, in a baking dish. 3. In a small
bowl, blend basting sauce ingredients plus 1/2 tsp (2 mL) brown
bouquet sauce. Brush hens with basting sauce. 4. Cover loosely with
wax paper. Microwave on HIGH (100%) for 3 to 4 minutes per lb. (0.5
kg). Turn breast side up. Brush with basting sauce again. Recover
with wax paper and continue microwaving on HIGH (100%) for another 3
to 4 minutes per lb. (0.5 kg). Let stand for 10 minutes before
serving.

Submitted By FRED TOWNER On 11-05-94

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