General tips

Oven Tips : Close the oven door gently - slamming forces out the hot air.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Cook safely

Dry food before putting it in a deep fat fryer (water can make the oil explode).
Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.

Roast Capon with Rye Bread Stuffing Recipe

	Category	Stuffing Recipes
	Views	181
	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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