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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


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