| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Low-cal, Poultry |
4 |
Servings |
INGREDIENTS
|
|
Juice and pulp of 1 lime |
| 3 |
|
Garlic cloves — mashed |
| 1 |
ts |
Minced ginger root |
| 2 |
|
Allspice berries — crushed |
| 1/4 |
ts |
Saffron threads — crushed |
| 1/2 |
ts |
Dried summer savory |
| 1/2 |
ts |
Dried dill |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Curry powder |
| 2 |
|
Cornish hens — halved |
INSTRUCTIONS
In a large baking dish, combine the lime juice and plup, garlic, ginger,
allspice, saffron, savory, dill, cinnamon and curry powder. Add the hens to
the dish and rub the well with the spice mixture. Cover, refrigerate and
let marinate overnight. Set the hens, skin side up, on an oiled roasting
rack. Bake at 375 degrees for 30 to 35 minutes, or until the skin is
browned and the meat is cooked through when tested with a fork. (Juices
should run clear.) Per serving (without skin): 203 calories, 35.3 g
protein, 5.1 g fat(23%), : 114 mg cholesterol, 127 mg sodium,
0.5 mg vitamin B6, : 11.5 mg niacin. From Prevention Magazine,
January 1988 Posted by: Sheila Exner, January 1992
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RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> Courtesy of Shareware RECIPE CLIPPER
1.1
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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