The glorious good news of the gospel is that the sin-devastated relationship between lost sinners and the holy God can be restored. That at first glance seems impossible. God’s perfect, infinite, righteous justice demands the punishment of all who violate His law. Standing before the bar of His justice are helpless, guilty sinners, unable either to satisfy God or to change their condition. But through God’s plan of reconciliation all the hostility, animosity, and alienation separating the Holy One and sinners vanishes, and those who were once His enemies become His friends. The high calling and noble privilege of preaching this message of reconciliation is the most important duty in the world, since it deals with eternal destinations.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Cornish		8	Servings

INGREDIENTS

1 1/4	c	Orange juice
1 1/4	c	Dry red wine
1/2	c	Honey
2 1/2	tb	Soy sauce
1/4	ts	Ground cinnamon
1/8	ts	Ground nutmeg
4		Cornish game hens; (1 1/2 pound each), giblets removed
3	sm	Onions
12		Cloves garlic; crushed
1	bn	Watercress

INSTRUCTIONS

Preheat oven to 400&deg;F. Whisk first 7 ingredients in medium bowl. Pour 2
cups sauce into medium saucepan. Reserve remaining 1 cup sauce.
Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape
off any visible fat from hens. Sprinkle inside and out with salt and
pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen.
Arrange hens on rack on large rimmed baking sheet.
Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting
until hens are golden and juices run clear when thickest part of thigh is
pierced, basting often with pan juices and reserved 1 cup sauce, about 45
minutes longer.
Transfer hens to cutting board; tent with foil to keep warm. Transfer pan
juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour
pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1
1/2    cups, about 12 minutes.
Discard onions and garlic from hen cavities. Using poultry shears, cut hens
in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place
hens atop sauce. Garnish with watercress. Serve with remaining sauce.
NOTES: Remove the skin from the game hens before roasting them to make this
delicious main course lower in fat. Uncork a bottle of Chardonnay, and
offer steamed yellow and green zucchini alongside.
Per Serving (with skin) Calories 364; total fat 16 g; saturated fat 4 g;
cholesterol 100 mg
Per Serving (without skin) Calories 308; total fat 9 g; saturated fat 2 g;
cholesterol 101 mg
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Sally Anne Smith and Ron Lento
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”