Cornish Game Hens, Stuffed Under The Skin (mf)

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Cornish	Game-pl, Oven-pl	2	Servings

INGREDIENTS

1/4	c	Washed basil leaves, cut
		into chiffonade
1		Garlic clove or garlic paste
1/2	c	Low fat ricotta cheese
1/4	c	Fresh bread crumbs, up to
		1/3
1		Egg yolk
		Salt and pepper
1		Rock cornish game hen, about
		1 and 1/2 pounds in
		weight
		Olive oil
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Preheat oven to 450 degrees. In a small mixing bowl, combine basil,
garlic, ricotta cheese and soft bread crumbs; bind the ingredients
together with egg yolk.  With heavy shears, cut each bird along one
side of backbone and  remove as much fat as possible. Cut backbone
away; insert your  fingers under the skin covering the breast and top
of drumsticks.  Loosen skin as much as possible and insert some
stuffing between  flesh and skin. Set bird halves, breast side up in a
baking pan; rub  olive oil over the skin and season with salt and
pepper.  Bake for about 10 minutes, lower heat to 375 degrees and bake
for 35  to 40 minutes longer or until done; let bird rest 10 minute
before  serving to let stuffing settle and firm up. Serve with bread
and 1 or  2 vegetable purees.  Yield: 2 servings  All Recipes
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights  Reserved  MC Format
by Gail Shermeyer <4paws@netrax.net>.  Recipe by: COOKING MONDAY TO
FRIDAY SHOW #MF6627 Posted to MC-Recipe  Digest V1 #717 by
4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 221 Calories From Fat: 149 Total Fat: 16.8g Cholesterol: 90.1mg Sodium: 255.3mg Potassium: 277.8mg Carbohydrates: 14.6g Fiber: 4.1g Sugar: 1g Protein: 5.2g