| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
St. louis p, Post1 |
2 |
servings |
INGREDIENTS
| 2 |
|
Cornish game hens – (1 1/2 lbs); thawed if frozen |
|
|
Salt |
|
|
Ground black pepper |
| 1 |
tb |
Orange juice |
| 1/3 |
c |
Orange juice; divided |
| 1/2 |
c |
Currant jelly |
| 1 |
ts |
Ground cinnamon; divided |
| 3 |
c |
Whole-wheat bread cubes -; (about 4 slices) |
| 2 |
|
Peaches; peeled, chopped |
| 1/4 |
c |
Pecans; coarsely chopped |
| 1 |
ds |
Ground cloves |
INSTRUCTIONS
Wash hens; pat dry. Sprinkle inside and out with salt and pepper.
Twist wing tips under back and tie legs to tail. We cooked in a
covered gas grill over medium heat, but we see no reason you cannot
use a preheated 350 degree oven. If using the grill, place the hens
breast-sides up on a rack in a roasting pan. Cover and grill for 1
hour and 15 minutes. While the birds are cooking, make the glaze by
combining 1 tablespoon orange juice with the currant jelly and 1/2
teaspoon cinnamon. In the last 20 minutes of cooking, brush the hens
2 or 3 times with the glaze, being sure to turn over to coat the
back. Also add the dressing for the last 20 minutes. To make the
dressing, combine in a medium bowl the bread cubes, peaches, pecans,
remaining 1/2 teaspoon cinnamon and cloves. Add remaining 1/3 cup
orange juice, stirring until the bread is moistened. Place on a
double-thick wrapping of aluminum foil. Fold the edges over to cover
the dressing, but leave a little space for the dressing to expand as
it cooks. Refrigerate until ready to cook. If you have a rack on your
grill, place the dressing there. Otherwise, place it in the pan next
to the birds. The recipe will serve two, probably with enough left
over for the next day's lunch. You can substitute apples and apple
juice for the peaches and orange juice.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”