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CATEGORY CUISINE TAG YIELD
Cornish June 1990 1 Servings

INGREDIENTS

1/2 c Apple jelly
1 1/2 T Fresh lemon juice
1 1/2 T Fresh lime juice
1 T Worcestershire sauce
1 t Minced pickled jalapeno
chili wear rubber
gloves
Two, 1 1/4 to 1
1/2-pound Cornish
hens halved and
backbones discarded

INSTRUCTIONS

In a saucepan combine the jelly, the lemon and lime juices, the
Worcestershire sauce, and the jalapeno and heat the mixture over
moderate heat, stirring, until the jelly is just melted. Pat the
Cornish hens dry, sprinkle them with salt and black pepper, and
arrange the halves, skin sides down, on a rack in a foil-lined
roasting pan. Brush the halves with some of the sauce and roast them
in the lower third of a preheated 500F. oven for 15 minutes. Baste  the
halves with the sauce, turn them, and roast them, basting them  after 7
minutes, for 15 minutes, or until the juices run clear when a  thigh is
pricked with a skewer.  Serves 2.  Gourmet June 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8488
Calories From Fat: 5098
Total Fat: 565.4g
Cholesterol: 4072.3mg
Sodium: 2746.8mg
Potassium: 9702.1mg
Carbohydrates: 110.9g
Fiber: <1g
Sugar: 2.7g
Protein: 691.7g


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