| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cornish | Poultry | 6 | Servings |
INGREDIENTS
| 6 | tb | Butter or Kraft margarine |
| 1 | lg | Onion; peeled and chopped |
| 2 | Carrots; trimmed, scraped, and minced | |
| 2 | Apples; peeled, cored, and diced | |
| 1 | lg | Head green cabbage; cored and shredded |
| 1 | c | Dry white wine |
| 1 | Lemon; juice of | |
| 3 | Juniper berries; more or less, crushed | |
| Salt | ||
| Freshly ground black pepper | ||
| 6 | sm | Cornish game hens |
| 4 | tb | Kraft vegetable oil |
| 3 | tb | Cognac |
| 1/2 | c | Chopped parsley |
INSTRUCTIONS
Melt the butter in a large frying pan and add the onion, carrots, and apples, Saute for 5 minutes, stirring occasionally. Add the cabbage and cook, stirring until wilted, Add the wine, lemon juice, and juniper berries and mix well. Season with salt and pepper to taste. Pour the mixture into a large buttered baking dish. Preheat your oven to 375 degrees. Sprinkle the hens inside and out with salt and pepper. Brush them with some oil. Heat the remaining oil in a frying pan and brown the hens on all sides. As they brown, transfer the hens to the baking dish. When the hens are browned, pour the cognac into the frying pan and stir with a wooden spoon to scrape up any browned-on bits in the pan. Pour the sauce over the hens. Roast for 40 minutes, or until nicely brown and cooked through. Baste the hens occasionally with the pan juices as they roast. Garnish the dish with parsley and serve right from the baking dish. Serves 6. (Note: You may have to use two baking dishes, Just be sure to divide the cabbage mixture and sauce evenly between the two dishes.) ARKANSAS TODAY, CHANNEL 11, KTHV 10/03/1990 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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