| 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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