Ingredients:

• 8-12 lb. turkey or 3lb. chicken or 2 game hens
• 1 tsp dried basil leaves
• 1 tsp. dried parsley flakes
• ½ tsp. dried marjoram
• ½ thyme leaves
• 1 tsp. oregano leaves
• ½ tsp. onion salt
• ¼ tsp garlic powder
• Olive oil or butter

Preparation:

Rinse the fowl under cold water and pat dry. With fingers, loosen skin from the fowl. In a small bowl combine all dry ingredients and crush slightly. Work 1 - 2 teaspoons (or more) of the herb mix under the skin. Be sure to evenly distribute the mix under the skin over the entire bird. Sprinkle some of the mix into the cavity and rub more of the mix on the outside skin of the bird. Brush with olive oil or melted butter. Roast uncovered, in a 375° F (187° C) oven for 1 hour or until done, basting occasionaly with pan juices.

Serve warm or cold. If you intend to serve cold, after the bird has colled slightly, drain the accumulated juices from the cavity, then refrigerate.

This recipe works well with all type of fowl. The birds can be oven roasted or grilled in a covered barbecue grill. An unstuffed turkey smoked in a Weber grill is simply delicious!

Ingredients:

• 12-14 green chilies (roasted&peeled) or whole canned green chilies
• 1/2 cup milk
• 1/2 tsp. salt
• 2 cups cracker meal
• 1-1/2 lb grated cheese ( American or Longhorn ) Chilie Rellenos
• 1 sm. onion ( finely chopped )
• 2 eggs
• 1 cup flour

Preparation:

Combine cheese and onion. Press to firm strips the lenght of the chilies. Open small slit below stem of chilie ( stems may be remove if desired ) and remove seeds. Fill each chilie with cheese strip. Combine cracker meal and flour. Place the chilies in the mixture and roll, coating well. Beat eggs, milk and salt. Dip chilie in egg bath and roll in cracker flour mixture, coating well. Fry in deep hot oil at 360º F ( 180º C ) until golden brown.  ( Test oil with a piece of day  old bread ). Chilie rellenos maybe frozen. Let frozen rellenos stand 30 minutes at room temperature. Fry as above.