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Honey-Mustard Turkey Cutlets & Potatoes

(EatingWell, May/June, 2008)

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.
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How to Grill Cornish Game Hens

(Cooks Illustrated, July/August, 2007)

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Hunter’s Chicken Stew

(EatingWell, September/October, 2008)

Hunter’s Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken things and is full of onions, mushrooms and tomatoes. It’s also delicious served over egg noodles.
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Irene's Cornish Hens with Tarragon and Calvados

(Sunset, April, 1999)

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Italian Egg-Drop Soup

(EatingWell, March/April, 2010)

Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.
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Jerk Cornish Game Hens

(Food & Wine, June, 2008)

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Kumquat Tagine

(EatingWell, January/February, 2007)

A tagine is a slow-cooked Moroccan stew (traditionally served over couscous)—but here it’s quicker and (dare we say it?) tastier, thanks in large part to the bright spike of kumquats.
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Larrupin Cornish Hens with Orange-Brandy Glaze

(Sunset, September, 2002)

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Lavender And Thyme Roasted Poussins

(Gourmet, April, 1997)

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Lebkuchen

(Gourmet, December, 2002)

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Leek, Potato & Spinach Stew

(EatingWell, May/June, 2010)

For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what’s in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese.
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Lemon Tarragon Roast Cornish Hens

(Gourmet, April, 2003)

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Lemon-Sage Cornish Game Hens with Tomato-Porcini Sauce

(Bon Appétit, February, 1999)

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Maple Mustard-glazed Hens with Corn and Pea Couscous

(Sunset, February, 2002)

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Maple-Mustard Baked Chicken

(EatingWell, July/August, 2008)

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold—no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.
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Maple-Pear Kuchen

(Food & Wine, November, 2004)

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Marmalade Chicken

(EatingWell, January/February, 2009)

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
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Marmalade Chicken For Two

(EatingWell, January/February, 2009)

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice.
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Medieval Game Hen Pot Pie

(Good Eats, Episode: A Bird in the Pie Is Worth Two in the Bush, Season: 14)

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Mediterranean Wrap

(EatingWell, May/June, 2010)

This wrap is stuffed with chicken tenders and couscous with a hit of lemon and a healthy dose of fresh herbs. Save any leftovers to wrap up for an easy lunch. Serve with: Mixed green salad and a glass of crisp white wine.
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Moroccan Cornish Hens

(Cooking Light, April, 1998)

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Moroccan-Style Cornish Game Hens

(Bon Appétit, September, 2000)

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Morrocan-Style Roast Cornish Hens With Vegetables

(Gourmet, January, 2002)

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Mozzarella-Stuffed Turkey Burgers

(EatingWell, May/June, 2008)

These tasty turkey burgers, served on toasted foccacia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.
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Mustard and Garlic Roast Goose

(Bon Appétit, December, 2003)

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