| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cornish hens |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic salt |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Butter |
| 1 |
md |
Onion; chopped |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1/2 |
c |
Dry white wine |
| 2 |
|
Tomatoes; peeled, seeded and cubed |
| 1/3 |
c |
Sour cream |
| 1 |
tb |
Flour |
INSTRUCTIONS
Cut the Cornish hens into halves, lengthwise. Sprinkle lightly with salt,
garlic salt and pepper. Arrange in a 9x13 baking dish. Bake, uncovered, in
a 400° oven for 35 minutes. Cover and bake 15 more minutes or until done.
Melt butter in a frying pan. Add onion and mushrooms to the butter and cook
for about 5 minutes. Remove vegetables from heat. Add wine and tomatoes.
Pour this mixture over the cooked hens. Reduce oven temperature to 350° and
continue cooking hens and vegetables, uncovered, for 15 more minutes.
Remove from oven and place hens on a warm serving platter. Blend sour cream
and flour until smooth. Stir into pan juices and vegetables. Cook this
mixture on top of the stove until it boils and thickens. Serve sauce over
the hens. Yield: 4 servings.
GAYLE LEONARD (MRS. DONALD)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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