Reformed theologians say that God deems His own glory more important than saving everyone, and that (according to Romans 9) God’s glory is also furthered by the fact that some are not saved. Arminian theologians also say that something else is more important to God than the salvation of all people, namely, the preservation of man’s free will. So in a Reformed system God’s highest value is His own glory, and in an Arminian system God’s highest value is the free will of man (Wayne Grudem and Jeff Purswell).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish		4	Servings

INGREDIENTS

2 1/4	c	Chicken broth
1 2/3	c	Couscous; (1- 10 ounce package)
1	c	Dried figs; (preferably dark ones such as Mission figs, diced)
1 1/2	ts	Grated lemon peel
3		Green onions; (scallions), chopped
		Salt and freshly ground black pepper
2		Cornish hens; each about 1- 1/2 pounds
1/2	ts	Ground black pepper

INSTRUCTIONS

Source: The Low-fat Jewish Cookbook by Faye Levy p. 224 Clarkson
Potter/Publishers NY 1997 ISBN 0-517-70364-5
Bring the broth to a boil in a large saucepan. Stir in the couscous
and figs. Cover the pan, remove from the heat, and let stand 5
minutes. Fluff the couscous with a fork. Add the lemon rind and green
onions and stir with a fork. Season to taste with salt and pepper.
Let stuffing cool completely.
Preheat the oven to 400 degrees F. Discard excess fat from the hens.
Rub hens with pepper, then spoon 1/3 to 1/2 cup stuffing into each
hen, packing it in gently. Reserve remaining stuffing mixture at room
temperature.
Set the hens in a small roasting pan or shallow baking dish just large
enough to contain them. Roast the hens, basting 2 or 3 times, for 45
minutes or until the thickest part of a drumstick is tender when
pierced with a skewer and juices that run from drumstick are clear;
if juices are pink, roast hens for a few more minutes and check
again. During roasting, add 2 tablespoons hot water to pan juices if
they brown.
To serve, spoon the stuffing from the hens onto a paltter. Cut each
hen in half lengthwise with poultry shears. Arrange the pieces over
stuffing on platter or plates. Cover and keep warm.
Heat the remaining stuffing mixture in a medium skillet over low heat,
stirring gently with a fork, about 2 minutes; or heat it in a covered
dish in the microwave. Serve in a separate heated dish.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on
Jan 28, 1999, converted by MM_Buster v2.0l.

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