| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Cornish, Hens | 4 | Servings | |
INGREDIENTS
| The beauty of this dish is | ||
| 3 | Fold 1st of all, the | |
| Individual packets can be | ||
| Prepared hours before dinner | ||
| & refrigerated. 2ndly, for | ||
| Those on a low-fat | ||
| Diet, this method of cooking | ||
| Is ideal: simply reduce the | ||
| Butter to 1 tsp. a | ||
| Portion & last but not | ||
| Least, the bright yellow | ||
| Squash, orange carrots & | ||
| Red | ||
| Skinned potatoes make a | ||
| Lovely presentation. |
INSTRUCTIONS
4 cornish game hens, 1/2'd, backbones removed Salt & freshly ground pepper 8 small red potatoes, scrubbed & sliced 1 large yellow squash, sliced 4 carrots, sliced 1 large onion, sliced 1/4 lb. mushrooms, sliced 4 tbsp. butter or margarine, melted 1 tbsp. lemon juice 1/2 tsp. coarsely cracked pepper 1. Preheat oven to 350o. Season hens w/ salt & freshly ground pepper. Place 2 hen 1/2's, skin side down on bottom 1/2 of a 12"x18" sheet of heavy duty aluminum foil. Layer 1/4 of potatoes, squash, carrots, onion & mushrooms over the top of the hen 1/2's. Repeat w/ remaining 3 hens & vegetables 2. In a small bowl, combine butter, lemon juice & pepper. Drizzle over vegetables, dividing equally among packets. Season lightly w/ salt & sprinkle 1 tbsp. water over each packet. 3. Bring top 1/2 of foil over food. Make a series of pleated folds all around to seal. Place on a baking sheet & bake for 55 minutes until juices from hen run clear when thigh is pricked. Prep: 20 minutes Cook: 50 minutes Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 115109 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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