Capon Supreme

    1 frozen capon, defrosted
    1 package Good Seasons Italian dressing Mix
    1 tablespoon salt
    2 teaspoons cayenne
    2 medium onions, quartered
    1 large bell pepper, cut into 1-inch chunks
    3 stalks celery, cut into 1-inch chunks
    1/4 cup butter
    2 tablespoons white wine
    Worcestershire sauce
    1 tablespoon Liquid Smoke

Preheat oven to 400F. Mix Italian dressing, salt and cayenne. Mince
veggies in food processor. Melt butter in small pan on low beat and
add Worcestershire sauce and Liquid Smoke. Season capon tinder skin as
much as possible. Stuff cavity with vegetables and brush with butter
mix. Bake 30 minutes, then reduce heat to 350F and cover capon with
foil. Bake 1- 1/2 hours. Remove foil and brown 30 minutes. Spoon
vegetables into gravy and add water to melt brown bits. Serve with
brown rice and peas.