*  Exported from  MasterCook  *

                          SMOKED CHICKEN HENS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Baking hens
                       ---stuffing---
  1       c            Green onions, chopped
    1/2   c            Parsley, chopped
                       Dried bread or old toast
  2       tb           Louisiana hot sauce
  8                    Drops peychaud's bitters
  1       c            Water
                       Smoked sausage, sliced
                       Smoked or fresh oysters, opt
                       -ional
                       Italian sausage, sliced
    1/2   c            Bell peppers, chopped
    1/2   c            Celery, chopped
  4                    Eggs, beaten
  1       tb           Worcestershire sauce
  2       c            White wine, dry
    1/2   ts           Dried mint, crushed
                       ---water container seasoning
                       -s---
  1       c            White wine, dry
  1                    Garlic clove, whole
  1       t            Dried mint, crushed
  2       tb           Worcestershire sauce
  1                    Onion, whole, peeled
  1       tb           Liquid smoke
  6                    Drops peychaud's bitters

 STUFFING: Mix dressing with vegetables, bread, eggs,
 seasonings, and wine. Make 1/2 with smoked sausage and
 1/2 with Italian sausage. Stuff the hens full. WATER
 PAN: Put smoker ingredients in the water pan. SMOKING:
 Light charcoal and let it burn down. Put soaked wood
 chips on briquets. Place water pan in smoker and fill
 with water. Put hens on rack and smoke about 5 hours.
 Formatted for Compu-Chef v2.01 by Jess Poling >
 Submitted By [email protected] (WILLIAM CRAFT) On
 06-22-95; 0609



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.