| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cornish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Cornish game hens, 1- to 1 |
|
|
1/2-pound |
| 1 |
t |
Margarine or butter, melted |
| 2 |
|
Bacon |
| 1 |
|
Leek -or- |
| 2 |
|
Green onions, thinly sliced |
|
|
1/4 cup |
| 2 |
T |
Chopped pecans or walnuts |
| 1/8 |
t |
Dried thyme or marjoram |
|
|
crushed |
| 1 |
ds |
Pepper |
| 3/4 |
c |
Dry bread cubes |
| 1 |
T |
Water, up to 2 |
| 2 |
T |
Maple syrup |
| 1 |
T |
Margarine or butter, melted |
| 2 |
t |
Dijon-style mustard |
INSTRUCTIONS
Better Homes and Gardens Cooking for Two In a medium skillet cook the
bacon till crisp. Remove bacon and drain on paper towel. Crumble bacon
and set aside. Reserve 1 tablespoon of bacon drippings in skillet.
Cook the leek or green onions and pecans or walnuts in reserved bacon
drippings over medium heat till leek is tender and nuts are toasts;
remove from heat. Stir in the bacon, thyme or marjoram, and pepper.
Stir in bread cubes. Drizzle enough water over bread mixture to
moisten, tossing lightly till mixed. Rinse hens and pat dry. Lightly
season the cavities with salt and pepper. Lightly stuff the hens with
the bread mixture. Skewer neck skin, if present to back of each hen.
Twist wing tips under back, holding skin in place. Tie legs to tail.
Place hens, breast side up, on a rack in a shallow roasting pan. Brush
with margarine or butter; cover loosely with foil. Roast in a 375
degree F. oven for 1 hour. Mix in a small bowl maple syrup, margarine,
and Dijon-style mustard. Brush some of the mixture on the hens. Roast
hens uncovered, about 30 minutes more or until tender and no pink
remains, brushing with syrup twice. NOTE: I start brushing the hens
with the baste 1 hour before they are done. I've made this also
without the stuffing and it is excellent "with or without". Posted to
EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Sep 5, 1997
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