| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Cornish Hens (I usually use 3, but make all the sauce…) |
|
|
Melted margerine |
| 1 |
c |
Orange marmalade |
| 1/4 |
c |
Brown sugar |
| 3 |
tb |
Wine vinegar |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Curry powder |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
Cut hens in half lengthwise. Wash, and reserve giblets for another use.
Combine remaining ingredients, except margerine, in a saucepan. Heat over
medium heat. Simmer for 2 minutes. Place hens, skin side down, in a shallow
roasting pan. Brush with melted margerine, then with the sauce. Roast in a
preheated 350 degree oven for 30 minutes, burshing often with the sauce.
Turn hens skin side up for another 30 minutes, brushing often with the
sauce. Be sure to bake uncovered.
***My personal notes say that I tried this for the first time October, 1995
for a company meal and it was a big hit. I do know that I've used it really
often, especially with chicken pieces. It doesn't call for weird stuff that
requires a trip to the grocery...uses stuff most of us have on hand.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Sep
6, 1997
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