SEAFOOD GUMBO, ASHTON STYLE #149

Seafood Gumbo is actually a variation of  French Boullaibaisse another great French seafood soup.  Gumbo is known from its roots in New Orleans but there are several variations. I urge you to try this gumbo recipe and let me know what you think of it. There is no denying the importance of the basic "roux" that you must use to make a good gumbo.
INGREDIENTS:
     1 lb okra, sliced
     1/2 cup virgin olive oil
     1& 1/2  sticks of butter
     2 onions minced
     4 stalks of celery minced
     1 lb fresh shrimp
     1 lb of mussels
     1 pint of oysters
     1/2 lb of crab meat
     5 cloves of garlic minced
     1 green bell pepper minced
     1 sm bunch of parsley minced
     5 stalks of green onions minced
     1 cup short rice ( I like Arborario rice)
     1 tsp File Powder
     about 2 tab of flour
     1 tsp of salt
     1 lg can of crushed tomatoes
     1 tsp of N Orleans Cajun seasoning (I like Weber)
     3 bay leaves which you will disgard later
     2 qts of  fish stock (I go to Euclid Fish Market in
     Mentor, Ohio to get fish heads and bones for $1.59 lb
      1 tsp File powder
      DIRECTIONS:
     1. in a large fry pan over moderate high heat, melt
        stick of butter and 1/4 cup virgin olive oil
    2. add onions, garlic, bell peppers and celery and saute
        until translucent
    3. in a lg soup pot, add the mussels, oysters, shrimp, crab, cajun
        seasoning parsley, bay leaves, green onions, fried okra, salt
        and continue stiring about 15  minutes
PREPARE ROUX ACCORDING TO THE RECIPE BELOW
               1. add 1/2 stick butter and1/4 cup of  virgin olive
                 oil in a large fry pan,
             2  add 1 lb of fresh okra and saute about 40 minutes
                 turning as you cook until slightly brown and set aside
             3. add an equal amount of flour 2 tab to the oil and stir
                 in well
             4. slowly add the fish stock until the roux is smooth and
                 slightly thick and pour most into the soup pot (save some)
  4. add the rest of the fish stock  and stir well. (if the liquid is too
      thick add more fish stock, if too thick add more roux)
  5, cook an addional 1hour , stiring every once in a while
  6. taste for flavor (add more salt if necessary and remove the bay leaves)
  7. take soup off burner and add the Filet Powder and stir in well
  8. this recipe will serve 6 to 8 generously

CHICKEN KIEV, ASHTON STYLE # 148

Chicken Kiev was possibly invented in the Unkranian of  Russia. It could also have been invented in Moscow by a Russian chef William Pokhlebkin.  One uses boneless chicken breast that you can thin by putting each breast in a plastic gal bag and pound a little without breaking the meat.  You can cut a stick
of butter into 4 to 8 pieces that should be cold and roll them into dried taragon.  You then place one piece in the middle of the breast sprinkle a little salt and pepper on the inside and then fold the meat completely covering the butter and use toothpicks to keep the meat together.  You then dip each folded breast in an egg wash and then in flour and then back into egg wash and then roll it in either bread or panko crumbs and set aside until all the chicken has been completely covered.  you then pour the oil into a large fry pan to a moderately hot flame (350 degrees) and then fry two pieces together, flipping them every once in a while until they are golden brown.  At this point you may wish to remove the toothpicks but be careful not to allow the butter to seap through. A variation of Chicken Kiev is Cordon Bleu which is ham and slices of cheese wrapped together and put into the middle of the chicken breast instead of butter. The following is the recipe that I and my wife Dottie have used for some 40 years.  This is a great recipe to impress company and still not that expensive.
INGREDIENTS:
     4 to 8 boneless large chicken breasts
     1 stick of cold salted stick of butter
     2 cups of flour
     4 tsp of dried tarragon
     1 tsp of salt
     1/tsp of white pepper
     2 cups of corn or canola oil
DIRECTIONS:
     1. place one piece chicken in a
        gal plastic bag at a time and using
        a meat mallot pound the meat slightly
        to flatten the chicken without tearing the
        meat.
     2. cut the stick of cold butter in half and then cut
         in half again and then cut once more and
        you will have 8 pieces of butter
.    3.whip 3 eggs with a wire whisk until smooth
     4.  role the butter in the tarragon until they are
        completely covered
     5. place each piece of  butter in the middle of
        the chicken breast
     6. lightly sprinkle the inside of the chicken breast
         with salt and pepper
     7. fold the chicken breast over and then fold the
         ends over so that the butter is completly covered
     8. using toothpicks, stick them in the meat to keep
         the meat together
     9. dip each folded chicken breast in the egg wash and
         then into the flour until they are completely covered
    10/ dip them into the egg wash again and then into the
          bread crumbs or panko crumbs and set aside
    11. saute 2 completed Kiev pieces into the preheated
          oil, turn them every so often and fry them about 10
          to 15 minutes until golden brown
    12 at this point you may remove the toothpicks if you
         wish and set aside until all chicken is done and serve
   
    

TARRAGON FRIED CHICKEN, ASHTON ST #147

Tarragon is a herb that goes well with chicken.  One of my favorite recipes is chicken Kiev which uses tarragon covered butter in the middle of the kiev for flavor.  I hope you will try it and tell me if you like it.
INGREDIENTS:
     one whole chicken cut up into pieces
     2 medium onions, peeled and sliced
     2 cups heavy cream
     4 tsp tarragon
     1/2 tsp black pepper
     1 tab Millers Soup Base
     1/2 cup parmesan cheese
     2 cups all purpose flour
     1/2 tsp paprika
     1/2 cup virgin olive oil
DIRECTIONS;
     1 pour virgin oil into a large fry pan
        over moderately hot heat
     2. pour onions into the oil and saute until the
         onions are nicely browned (set aside)
     3. mix the heavy cream, 2 tsp tarragon, Millers
         Chicken Base, parmesean and cheese,
          together until well blended
     4. dip the chicken into the cream mix until
         fully coated one piece at a time
     5. mix the remaining 2 tsp of  tarragon and
         paprika into the flour and mix well
     . dredge each piece of chicken in flour until
        well coated and fry in 350 degrees oil constantly
        turning the chicken so it doesn't burn
        until the chicken is done (add more oil
        if necessay)
     6. salt the chicken and
     . will serve 6 to 8 generously
   
  .  

SWEDISH MEATBALLS ASHTON STYLE #146

The difference between Swedish meatballs and Norwegian meatballs is the name.  Of course there was the time just after Dottie and I were married she decided to make Italian speghetti and meatballs for the first time.  The problem was that she put  minced onions into the meatballs which was fine for Swedish style meatballs but a no no for Italian meatballs.  Hope you will try this recipe and enjoy it!
INGREDIENTS:
     2 lbs ground beef
     1 lb ground veal
     1 lb ground pork
     2 cups bread crumbs
     4 eggs beaten
     1 lg onion minced
     1 tab chicken base
     1/2 tsp black pepper
     1/2 tsp fresh ground nutmeg
     1/2 tsp allspice
     1/2 tsp ginger
     2 (half cups of virgin olive oil)
     2 lbs wide noodles (homemade is
     the best)
DIRECTIIONS:
     1. in a large bowl mix all the
         ingredients together until
         well incorporated
     2. make the meatballs the size
         somewhat larger than a golf  ball
     3. put one 1/2 cup virgin olive oil into
         a large fry pan over moderate hot
         heat
      4. put meatballs into tdhe pan and saute
          until well browned and set aside until
          the meatballs are all done
       5. boil noodles until aldente and add 1/2
           stick of butter until well incorporated
           (set aside)
BROWN SAUCE
     INGREDIENTS:
          1 lb beef steak type bones
          1/2 cup virgin olive oil
          2 medium onions, peeled and sliced
          3 tab Millers (or equivelent beef  base)
          1/2 tsp black pepper
          1/2 tsp allspice
          1/2 cup flour
          1 qt of milk
     DIRECTIONS:
          1. pour virgin  olive oil into a lg fry pan
              over moderately hot heat
          2. add tdhe beef bones into the oil and
              saute until well browned, turning
              them ever so often.
          3 remove the bones and add the onions
             and saute until browned
          4. add the beef base and spices and stir
              until well incorporated
           5. add the other 1/2 stick of butter and
               stir until well incorporated
            6. add the 1/2 cup of flour and stir in
                until it is formed into a smooth
                roux
             7.slowly add the milk into the roux
                until smooth and thick
             8. pour the noodles into a soup pot
                 and add the roux sauce
             9. place the noodles on a large platter
            10. add the meatballs around the noodles
                  and serve
             11. will serve 8 to 10 people generously

          
         
          
          
         
         


         
    
      

CAJUN STYLE FRIED CHICKEN, ASHTON #145

Cajun style fried chicken also could be called creole is similar to regular fried chicken except it can be hot from the spices and tangy at the same time.  If you like cajun foods including Cajun chicken wings you enjoy this recipe.  You can contrrol the heat somewhat but you must be careful on the amounts of spices you use.  I would say for you to try it and judge for yourself if its "your dish"!
INGREDIENTS:
     one whole fryer chicken cut into pieces
     4 eggs whipped
     3 cups of flour
     2 to 3 tab of cajun spices
     3 cups bread crumbs
     2  cups of milk
     salt and sugar
     1 cup of  virgin olive oil
DIRECTIONS:
     MARINADE
          3 cups of organge juice
          1/2 cup of lemon juice
          1 cup coconut milk
          2 tab jerk spice
          1 cup mango minced
     1. put the marinade into a lg bowl
     2. add the chicken pieces in the
         marinade over night
     3. in 3 large bowls, one has flour,
         one has 3 beaten eggs with 2 cups of
         of milk, and one has bread crumbs;
         dip each piece first in flour, second in egg/
          milk wash, and finally dredge in the
          cajun bread crumbs (by reducing cajun
          spices you will lesson the heat)
       4. pour the cup of olive oil into a large fry
           pan at 350 degrees temperature
        5. ad enough chicken to fill the pan but
            don't over crowd and saute about 40
            minutes turning the chicken several
            times until its done.  You may have
            to then add additional chicken until
            the pieces are done.
         6. will serve 4 to 8 generously
    

MASHED POTATOES WITH PARSNIPS, ASHTON STYLE #144

To me regular mashed potatoes with gravy is a great side dish for any dinner that has gravy served with the dinner.  The following recipe is a variation of plain mashed potatoes and can probably be served with or without gravy.  I suggest you try making it and see what you think
INGREDIENTS:
     3 lbs of white potatoes, peeled
     cooked and mashed
      1 lb of parsnips, peeled, boiled
      to tender and mashed
     1 tab of chicken soup base
     1/2 cup whole milk
     1 stick of butter
     8 oz of cream cheese at room
     temperature
     1 oz sour cream
DIRECTIONS:
     1. mix the mashed potatoes and parsnips
         until incorporated
     2. in a large sauce pan melt the butter and add
         the milk, cream cheese and sour cream and
         stir until incorporated
     3. add chicken base and pepper and stir in
         until incorporated
     4. now add the mixed sauce with the potatoes
         and parsnips and stir in well until incorporated
     5. will serve 6 or more generosly
     4.
   

BEER AND VEGETABLE CHEESE SOUP, ASHTON STYLE #143

The following recipe is one that one would find in a micro brewery.  I am sure you would enjoy such a soup with a Pilsner beer or whatever beer you enjoy.  Anyway, I do believe you would enjoy this cheesy and tangey soup.  Please try it and let me know how much you like it.
INGREDIENTS:
     1/2 cup virgin olive oil
     4 medium carrots peeled and minced
     4 stalks of celery minced
     3 medium onions peeled and sliced
     1 stick of butter
     3/4 cup flour
     1 tab chicken base
     1 tsp dry mustard
     1 tab of hot sauce
     1 tsp paprika
     1 qt milk
     1 12 oz light beer
     3 cups shreded cheddar cheese
DIRECTIONS:
     1. pour olive oil and butter into a lg fry pan
         over medium heat until both are incorporated
     2. add onions, carrots, celery and saute about 30
         minutes and the onions are slightly brown
     3. stir in beer until well incorporated
     4. mix soup base, paprika, dry mustard, and add
         to fry pan and stir in until well incorporated
     5. slowly add milk, until well incorporated
     6. mix the flour with the cheese and slowly add
         to fry pan until smooth and well incorporated
     7. add the tsp of hot sauce and stir in well
     7. adjust soup for thickness and taste

ONION PIE, ASHTON STYLE #142

Onion pie doesn't seem as appetizing as other types of pies such as "steak and kidney", pork, or many others but when I tried it I was surprized as to how flavorable it was, enough to try it again.  The following
recipe is a variation of  one that I saw before.  Please try it and judge for yourself if you think its worth making it again.
INGREDIENTS:
     5 medium yellow onions peeled and sliced
     5 eggs beaten in a lg bowl
     1 cup milk or cream
     1 tab dry mustard
     1 tsp dry mustard
     1 tsp garlic powder
     1 tab chicken base
     2 cups shreded cheddar cheese
     1/3 cup virgin olive oil
DIRECTIONS:
     1. make a reg pie crust (see recipe #75)
     2. pour olive oil into a lg fry pan over moderate
         heat.
     3. add sliced onions to fry pan and saute until
         the onions are slightly brown
     4. remove onions and pour them into the pie
         crust
     5. in a large bowl mix  the milk or cream, dry mustard, garlic powder,
         and soup base until well incorporated and pour over onions and
         bake at 350 degrees for 45 minutes
     6. sprinkle the cheddar cheese over the top of the pie
         and bake an addtional 15 minutes or until the cheese is melted
     7. will serve 4 to 6 generously

FISH CHOWDER, ASHTON STYLE #141

When I hear about fish chowder, the things that comes to mind are New England, Maine, fishermen, cod and all the other great kinds of fish, lobster, clams, mussels, and the Atlantic Ocean. You will never taste such fantastic  seafood as you find from the East coast of The United States.The following
recipe is a great example of eating a chowder that was a staple of what the family of fishermen ate and he would eat both at home and on a ship.
INGREDIENTS:
     3 lbs of fish bones from your
     local fish store such as Euclid Fish
     located in Mentor, Ohio.  They have
     bones etc. for $1,59 a pound
   2 lbs of potatoes
   2 cups heavy cream
   1 cup milk
   1/2 cup dry white wine (pinot gregio?)
   2 lbs Tilapia filets and cut into 2 inch pieces
   1 lb filet of sole and cut into 2 inch pieces
   2 tab of chicken base
   1 tsp salt
   1 tsp pepper
DIRECTIONS:
     1. put the fish bones into a
         soup pot and add 3 1/2 cups of
        water; simmer about 40 minutes
        strain the bones in a mesh strainer
    2. peel, wash, and cut potatoes into
        1 inch pieces and put into lg sauce pan
          and  set aside
    3. add fish stock, milk, potatoes, wine into
        a soup pot and simmer about 40 minutes
    4. add fish pieces, cream, and pepper and salt
    5. if too thin add a 1/2 cup of flour mixed with
        wine or milk and pour into chowder (stir well)
    6. simmer about 10 minutes and you are ready to serve
   

CHICKEN IN BUTTER SAUCE, ASHTON STYLE #140

Chicken in butter is a variation of a French recipe that is hundreds of years old. It was a favorite of the people who lived in Burgundy region of  France.  It may sound rich but it is an excellent dish to serve especially for Sunday dinner.  I urge you to try it though it may be one you have actually made before.
INGREDIENTS;
     one whole chicken cut into
     pieces
     1/2 cup of virgin olive oil
     1 1/2  sticks of butter
     2 onions, peeled and sliced
     4 carrots, cleaned and cut in half
     2 medium tomatoes, peeled and cut
       in half
     4 cloves of garlic, smashed  peeled and
        smashed once more
     1 handful of thyme sprigs
     1 handful of parsley sprigs
     2 or 3 bay leafs
     1 tab of chicken base
     1 tsp of coarse pepper
     2 cups water, white port wine or chicken stock
DIRECTIONS:
     1. pour the olive oil into a large
         fry pan over a medium hot flame
     2. add the chicken pieces and saute
         until well browned (set aside)
     3. add the onions in the pan and saute until
        browned (set aside)
     4. smash the garlic flat and add to
         oil and saute until slightly browned
     5. Pour into a lg stock pot and
         add the 1 1/2 sticks of butter, the tab of
         chicken base, and stir until well incorporated
     6. return the chicken ot the pot
     7.add the sprigs of thyme, parsley, pepper, and
         tomatoes and saute about 15 minutes
     8. add the liquid (water, wine or stock) and simmer
         over a low flame about 45 minutes checking
         chicken
     9. at about a 1/2 hr before serving add 3/4 lbs of
         sliced chanterell mushrooms if possible or whatever
         you can find , and 8 to 10 black kalamata olives,
         and continue cooking about 15 minutes and serve      

NORWEGIAN LUTIFISH AND LEFSE, ASHTON STYLE #139

Lutefisk is reconstuted dried cod fish which was a staple for Norwegiens for hundreds os years.  In order to eat it if you were not able to get it already reconstuted was to soak it in lye water!  This was done each day: emptied and soaked again.  After a few days one would change the water each day and the Lutefisk would eventually become pliable.  At this point it is now ready to cook.  Today it is a dish that traditionally  is a Norwegian recipe usually made at Christmas.  It is not everyones "cup of  which would include a sizable amont of Norwegians. lefse is a flat potato flour type of bread that is great by itself or with Lutefisk
INGREDIENTS:
     3 lbs of reconstitued cod (Lutefisk).
     (1/2 lb) 2 sticks of butter
     1tsp pepper
     sheet pan about 10 " by 15 "
DIRECTIONS:
      1. pre heat oven at 350 degrees
     2. place the Lutefisk flat on the pan
     3. smear the two sticks of butter over
         the top of the fish
     4. place the pan of fish into the oven and
         bake for about 45 minutes
     5. take the lefse and roll it up in 3" by 5'
         pieces and place on another flat pan
        about 20 minutes before your ready to
        serve
    6. when the lutefisk has cooked some 45
        minutes check for flakyness and add
       some of the juice from the pan over the
       fish and serve.
    
    
    

BUTTERFLIED WHOLE CHICKEN WITH LEMON PEPPER SAUCE #137

Lemon pepper chicken is a great favorite that one can also get at Walmart  from the rotesserie department.  This recipe is a variation of such a dish with you making the recipe yourself with much better taste.  I hope you will try it and if you do I am sure you will like this recipe much better than the Walmart one.

INGREDIENTS:
     I whole frying chicken which you butterfly
     1 lemon that you remove the zest and set aside
     1 the juice of one lemon that you set aside in a small bowl
     1 cup of white port wine
     1 tsp of course black pepper
     1 tsp of kosher salt
     1/2 cup of virgin olive oil
     1 stick of butter
     1 lb of white button mushrooms cut in half
     1 sm bunch of escarole
     2 medium onions peeled, cut in half and cut
     in slices
      1/2 cup of dried parsley
DIRECTIONS:
     1. butterfly the chicken by cutting it down
         the middle without cutting through
     2. pour the virgin olive oil in a large fry pan
         on medium high heat
     3. put the chicken into the oil and fry each
         half until medium brown; remove and set aside
     4. peel the 2 oinions cut in half and slice fairly thin
         and add to the oil and saute until nicely brown
         and set aside
     5. add the mushrooms to the oil and saute until the
         mushrooms are nicely brown and set aside
     6. return the chicken to the fry pan and sprinkle
        each half with salt, course pepper, parsley, zest
        of lemon, a handful of escarole pieces, and white port wine
     7. return the onions around the chicken and put into a
         350 degree oven and bake for 45 minutes turning over
         every so often and check to see when it is done
     8. should serve 6 generously

WESTERN CHILI, ASHTON STYLE #136

     One would have to go to Texas, Arizona even  New Mexico to find real chili. There are so many ways of making chili including from scratch to opening a can.  The following recipe is one that could have originated in Texas but actually its my version from looking at various recipes which did not appeal to me. One could prepare it hot or mild though I prefer mild with slight heat.  My one daughter Kathy loves to make chili so I did take this in consideration in preparing my chili recipe. I hope  you will try it and be pleased with the result.

INGREDIENTS:
     2 lbs of finely chopped beef about a 1/4 inch or so.
     2 cups onions, peeled and minced
     1/2 cup olive oil
     1 green pepper minced
     1 red pepper minced
     5 cloves garlic peeled and minced
     1/4 quarter cup chili powder
     2 tsp Orrington Base chicken soup base
     (no MSG)
     1 tsp paprika
     1 tsp oregano
     1 tsp cumin
     1 tsp tabasco sauce
     1/2 tsp red pepper flakes
     1/2 6oz Contadina tomato paste
     1 large can crushed tomatos
     1 can Italian stewed tomatos
     1 cup white wine
DIRECTIONS:
     1. pour the olive oil into a lg fry pan
         over medium heat
     2. add chopped beef and saute until well
         browned.
     3. add onions and garlic and saute until
         slightly brown
     4. add green and red peppers and continue
         sauteing an addtional 10 or 15 minutes
     5. add chicken soup base and all the herbs
         and stir in until well incorporated
     6. add the tomato paste and stir in until well
         incorporated
     7. add the stewed and crushed tomatoes, tabasco
         sauce and stir in until incorporated and trasfer into a
         large soup pot
     8. add the white wine and and continue cooking
         at least 30 to 45 minutes tasting for flavor
     9. for a hotter chili you may add cayenne pepper
         a little bit at a time until you are satisfied about
         the heat.
    10. will serve 6 to 8 generously   

LINGUINI WITH VEGTABLES, ASHTON STYLE #`135

     Linguini is a great pasta for many Italian recipes and this is not an exception.  It is not as heavy as spaghetti and can be combined with everything from seafood to plain marinara sauce.  The following recipe is combining it with vegtables that are identified with everything Italian.  Simple yet a recipe that marries flavors that is fresh as spring.  Primavera is a word that means spring as well as a Botticelli painting.  One does not have to go to Florence to the Ufizzi Museum to think of this time of the year.  I hope you will try it and enjoy what you eat.

INGREDIENTS:
     1/2 cup of vigin olive oil
     1 lb of linguini pasta
     2 medium onions peeled and julliene
        sliced
     1 red pepper julliene cut
     1 green pepper julliene cut
     1 zucchini cut into slices with skin
     4 cloves of garlic, peeled and minced
     1 tab dried basil
     1/2 tsp salt and 1/2 tsp pepper
     1 cup freshly grated Parmesan cheese
DIRECTIONS:
     1. mix all the vegtables together with the garlic
         in a large bowl
     2. add the spices and stir until incorporated
     3. add the half cup of virgin olive oil into a lg fry pan
     4. add all the vegtables and saute 10 to 12 minutes
     5. add the cooked linquini and mix until incorporated
         about 5 minutes
     6. place the vegtables into a large spaghetti bowl
     7. add the Parmesan cheese over the vegtables and serve
     8. should serve 6 to 8 persons
    

CORNISH HENS WITH SEAFOOD STUFFING ASHTON STYLE(#134)

     I like cornish hens betteer than quail because though it still has good flavor and is most always tender it allows enough inside area for stuffing and four cornish hens can feed four to eight individuals depending on the appitite of those your serving.  These hens are stuffed with a seafood stuffing that I have used for everything from turkeys, chickens, trout and yes cornish hens.  Hope you find it a good but slightly different way of serving cornish hens.

INGREDIENTS:
     4 cornish hens
     1 box of Stove Top Stuffing
     1 12 oz package of imitation crab
     4 cloves garlic peeled and minced
     3 medium onions peeled and minced
     2/3 cup virgin olive oil
     1/2 6 oz can Contadina tomato paste
     1/2 tsp salt and 1/2 tsp pepper
     1/2 tsp of saffron
     1/2 tsp of rosemary
     1/2 tsp of paprika
     1 tab of chicken base (Orrington Farms
     is good and does not contain any msg)
     3/4 cup white port wine
     3/4 cup of pinot grigio white wine
DIRECTIONS:
     STUFFING:
          1. mix the Stove Top Stuffing according
              to package but elimate 1/2 cup water
         2, mince 1 onion, brown in 1/3 cup of oil
             and set aside
         3. mince 1 package of imitation crab and
             set aside
         4. put ingredients into a large bowl
         5. mix chicken base in 1/2 cup hot water
            and pour over stuffing mix until incorporated
     BAKING THE CORNISH HENS
        1. peel one of other onions, cut and slice but do not
            mince
        2. fry the onions in 1/2 cup virgin olive oil until slightly
            brown set aside
        3. add garlic and continue sauteing until garlic is also
            slightly brown (don't over cook) set aside
       4.  mix all the spices with the the onion mix
       5. stuff each cornish hen with the seafood stuffing
       6. in the remaining oil brown the cornish hens until
           all sides are lightly brown
       7. cover each cornish hen with the onion spice mix
       8. peel and slice the two remaining onions and brown
          them well and set aside
      9. add the oil and add the sliced onions and brown them
           and set aside
       6. cover each cornish hen with the spice mixed sauce
       7. place the cornish hens into a 9" by 13" by 2 " high
           pan and spread the browned onions around
      8. add the two wines around the cornish hens and bake
          at 350 degrees for about 1 hr and a half  or when the
          inside temperature is 160 degrees and serve