Cornish Hens With Corn Bread And Ham Stuffing

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Cornish	October 199	1	Servings

INGREDIENTS

1	T	Vegetable oil
1		Onion, chopped
1/3	c	Chopped celery
2	c	Crumbled corn muffins or
		corn bread about 7
		ounces
1	c	Chopped ham, about 6
		ounces
1/4	c	Chicken stock or canned
		broth
1	T	Chopped fresh parsley
3/4	t	Dried rubbed sage
2		Cornish game hens, halved
		lengthwise
1 1/2	t	Dijon mustard

INSTRUCTIONS

For Stuffing:  Heat oil in heavy medium skillet over medium heat. Add
onion and  celery; saute until onion is translucent, about 5 minutes.
Mix in  remaining ingredients; stir until heated through. Remove
skillet from  heat. Season stuffing with salt and pepper. Cool
slightly.  For Hens:  Preheat oven to 375F. Grease 13 x 9x2-inch baking
dish. Season hens  with salt and pepper. Place skin side down on work
surface. Pack 1/4  of stuffing into each cavity. Arrange hens stuffing
side down in  prepared dish. Brush with mustard. Roast hens until
golden brown and  juices run clear when thighs are pierced, about 45
minutes. Transfer  hens to platter and serve.  Serves 2.  Bon Appetit
October 1993  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2981 Calories From Fat: 1356 Total Fat: 151.2g Cholesterol: 714.7mg Sodium: 5505.1mg Potassium: 4026.2mg Carbohydrates: 215.7g Fiber: 17.8g Sugar: 90.6g Protein: 177.8g