| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
sl |
Lean Bacon |
| 2 |
|
Med. Onions, thinly sliced (1 1/2 cups) |
| 2 |
|
Med. Potatoes, peeled and thinly sliced |
| 2 |
lb |
Chicken Drumsticks |
| 2 |
|
Med. Tomatoes, chopped |
| 2 |
|
Med. Zucchini, thinly sliced |
| 2 |
tb |
Lemon Juice |
| 1 |
tb |
Fresh Marjoram or Dill |
| 1/4 |
c |
Chopped Parsley |
|
|
Salt and Pepper to taste |
INSTRUCTIONS
Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon
between sheets of paper towel. Microwave at high (100%) 4 minutes or until
crisp. Remove bacon, drain on paper towels and set aside for garnishing.
Arrange onions and potatoes over bottom of utensil; cover with plastic wrap
and microwave at high 8 minutes. Stir well. Arrange drumsticks, with
meatier portions to ouside, on top of vegetables. Add remaining ingredients
except salt and parsley. Cover with wax paper and microwave at high 5
minutes, then at medium high (70% power) 14 minutes per pound of
drumsticks, stirring several times. Let stand 15 minutes and check for
doneness; juices should run clear when pierced with a fork. Add salt to
taste. To serve, garnish with crumbled bacon and parsley.
SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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