| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry | 8 | Servings |
INGREDIENTS
| 8 | Cornish hens | |
| Salt & pepper to taste | ||
| 8 | Whole medium white onions | |
| 3/4 | c | Butter or margarine |
| 1/4 | c | Kitchen Bouquet |
| 1 | Jar (8-oz) orange marmalade | |
| 8 | Rings of pineapple |
INSTRUCTIONS
Clean and dry hens; season inside and out with salt and pepper; refrigerate overnight. When ready to bake, insert a whole onion in cavity of each hen and place in open roasting pan rack. Place a pineapple ring under each hen, leaving a space between each hen. In small saucepan put butter, Kitchen Bouquet and orange marmalade. Heat together until butter has melted and mixture is blended. Spoon over hens and bake at 350 degrees until hens are tender, about 1-1/2 hours, basting often. If sauce cooks down before hens are done, add a little hot water to the pan to assure having some of the delicious sauce left to accompany the hens. If hens appear to be getting dry during the baking, place a piece of foil loosely over the pan to retard the browning. For entertaining, onions should be removed from the hens before serving; as a family enjoyment, leave the onions in. REFRIGERATE OVERNIGHT From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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