If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Crockpot, Poultry	4	Servings

INGREDIENTS

2		Cornish game hens
1	pk	Stove Top cornbread stuffing; 6-oz.
1 1/2	c	Hot water
1/4	c	Butter PLUS
2	tb	Butter
3/4	c	Red currant jelly
1/4	c	Dried red cherries; chopped coarse
2	ts	Fresh lemon juice
1/2	ts	Salt
1/4	ts	Ground allspice

INSTRUCTIONS

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl,
combine stuffing mix with seasoning packet, water and 1/4 cup of the
butter. Stuff hens and place on rack in slow cooker. In a small saucepan,
combine jelly, cherries, remaining 1 tablespoons butter, lemon juice, salt
and allspice. Cook over low heat, stirring until jelly is melted., Reserve
2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on
low 6 to 7 hours. Serve whole or cut hens in half with kitchen shears.
Spoon reserved sauce over hens at serving time. Formatted by Lynn Thomas.
Source: Crockery Cookery by Mable Hoffman. Lynn's notes: I made this
1-15-96. I used Orowheat cornbread stuffing and used 1 cup of hot water.
This recipe was easy to do and delicious. Would make a wonderful
Valentine's Day dish.
Recipe by: Crockery Cookery
Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on
Apr 14, 1998

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