| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Appetizers | 4 | Servings | |
INGREDIENTS
| -Dottie Cross TMPJ72B | ||
| 2 | (1-1/2 pound) Cornish hens | |
| 2 | tb | Honey; divided |
| 1 | ts | Rubbed sage |
| 2 1/4 | c | Frozen unsweetned raspberries; thawed |
| 1/2 | ts | Balsamic vinegar |
INSTRUCTIONS
Remove giblets from hens and discard. Rinse hens under cold running water; pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Place, meaty side up, on rack in roasting pan. Brush with 1 tablespoon honey; sprinkle with sage. Bake at 325 degrees for 1 hour or until juices run clear. Set aside; keep warm. Positon knife blade in food processor bowl; add thawed raspberries, and process until smooth. Strain through dampened cheesecloth, reserving liquid. Combine reserved liquid, remaining honey, and vinegar in a saucepan; stir well. Place over medium heat, and cook until thoroughly heated, stirring frequently. Spoon sauce onto serving plates; place hens on top. Yield: 4 servings (serving size: 1 Cornish hen half and 1/4 cup sauce). 282 calories (28% from fat), 8.8 grams fat, 98 mg sodium, 101 mg cholesterol. Source: Eating Well Magazine - Nov/Dec, 1992 Reformatted by: CYGNUS, HCPM52C Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com (Lynn A Montroy) on Apr 13, 1997
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