2 tablespoons grated Parmesan cheese
1 small clove garlic, minced
1/2 teaspoon salt or to taste
1 can (8-ounces) minced clams, drained
2 tablespoons dry white wine (optional)
Halve hens lengthwise and remove backbones. Place 1 half
on each of four 14-inch squares of heavy duty aluminum
foil. Turn up edges of foil.
In bowl, blend oil, basil, parsley, cheese, garlic and
salt. Add clams and wine. Divide among packets, spooning
over hens. Bring two opposite sides of foil together and
close packets securely using several folds and turning up
ends to seal. Cook 4 to 6 inches above hot coals, 30 to 40
minutes, until cooked through, turning packets twice.
Packets may also be baked at 400oF for about 30 minutes.
GRILLED BREAST STEAK SALADServes 4
If you have leftovers, use them in a sandwich.
1 roaster boneless breast
3 tablespoons butter or margarine, melted
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
salt and ground pepper to taste
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
3/4 cup olive or vegetable oil
3 tablespoons minced red onion
3 cups spinach leaves, sliced into 1/2" strips
3 cups thinly sliced red cabbage
Flatten breast halves slightly between sheets of plastic
wrap. Combine butter, Worcestershire sauce, paprika, salt