this would be one of the recipes that I wouldn't include in
this book. But to my surprise, I discovered that yes, dill
seed and canned mushrooms, along with the juice from the
mushrooms, really do something terrific for chicken. It's
not rich or creamy, but there's an attractive, aromatic
flavor that permeates the chicken.
1 chicken, cut in serving pieces
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 can (4-ounces) whole small mushrooms (with liquid)
1/2 teaspoon dill seed
Preheat oven to 350oF. In a shallow baking pan arrange
chicken, skin side up, in a single layer. Add salt,
pepper, mushrooms (with liquid from can) and dill. Cover
with foil. Bake at for 1 hour or until cooked through.

KIWI GLAZED CORNISH HENSServes 2
Kiwifruit is only sweet and mild when it's fully ripe. A
kiwifruit grower told me that kiwifruits are ripe when
they're "soft as a baby's bottom." When they're underripe,
they taste like something between a lemon and a crabapple.
If your kiwifruit is hard when you bring it home, give it a
couple of days to ripen on your kitchen counter.
2 fresh Cornish game hens
salt and ground pepper to taste
3 tablespoons butter or margarine
1 tablespoon sugar
1 ripe kiwifruit, peeled and mashed
Preheat oven to 350oF. Remove giblets. Season hens inside
and out with salt and pepper. Tie legs together, fold