Sharon Barbour’s Cornish Hens In Orange Sauce

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CATEGORY	CUISINE	TAG	YIELD
	Cornish		1	Servings

INGREDIENTS

6		Cornish hens, cleaned
		Melted margerine
1	c	Orange marmalade
1/4	c	Brown sugar
3	T	Wine vinegar
2	t	Worcestershire sauce
1/2	t	Curry powder
1/8	t	Cayenne pepper

INSTRUCTIONS

This is Sharon Barbour's recipe. She posted it to the EAT-L list  about
3 years ago, and it is a family favorite. I've also used it  with
chicken leg quarters and that is fantastic as well.  If I do cut it in
half, I still make all the sauce so there's extra  to put on rice or
noodles  Cut hens in half lengthwise. Wash, and reserve gilets for
another use.  Combine remaining ingredients, except margerine, in a
saucepan. Heat  over medium heat. Simmer for 2 minutes. Place hens,
skin side down,  in a shallow roasting pan. Bursh with melted
margerine, then with the  sauce. Roast in a preheated 350 degree oven
for 30 minutes, brushing  often with the sauce. Turn hens skin-side-up,
and bake for another 30  minutes, brushing often with the sauce. Be
sure to bake uncovered.  Note: This is sinfully easy, and you can sit
back and reap the  compliments. They reheat really well.  Posted to
recipelu-digest by jeryder@juno.com on Mar 23, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5048 Calories From Fat: 2555 Total Fat: 282.8g Cholesterol: 2036.2mg Sodium: 1526.5mg Potassium: 5066.7mg Carbohydrates: 268.9g Fiber: 2.6g Sugar: 246.4g Protein: 346.9g