BAKED STUFFED CHICKEN LEGS by CK
1/2 lb. mushrooms, coarsely chopped
1 sm. onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 c. plus 1 tbsp. butter
1/2 tsp. Worcestershire sauce
Pinch of salt
Pinch of pepper
Pinch of sage
2 c. cooked wild rice
6 chicken legs with thighs attached
Juice of 1 lime
1 tbsp. paprika
Saute mushrooms, onion and green pepper in 1 tablespoonful
butter until tender. Add Worcestershire sauce and seasonings.
Stir in rice. Stuff chicken legs tightly between meat and skin
with rice mixture. Arrange in shallow baking pan. Combine
remaining melted butter with lime juice and paprika; brush
chicken with mixture. Bake at 350 degrees for 1 hour or until
golden brown, basting frequently. Yields 6 servings.
Toad in the Hole
Place 8 link sausages in 8” by 8” square baking dish.
Cook in preheated 450˚ oven, turn when tops are browned.
Mix together: ½ c flour
Gradually add 1 c milk, mixing until smooth.
Pour batter over sausages after browning both sides.
Sprinkle with salt & pepper.
Bake another 30 minutes until sausages sizzle and
batter is puffed up and brown.