Name: Cornish Hens with Tomato, Basil and Lemon Stuffing
Ingredients: 4 Cornish game hens *; 1.25-1.5 lb. each; 1/2 c Fresh lemon juice; 4 ts Lemon pepper; 2 c Cherry tomatoes; quartered; 1/2 c Fennel; chopped; 1/4 c Fresh basil; chopped; 4 lg Shallots; quartered; 4 Cloves garlic; quartered; 1 Bay leaf; quartered; 4 sl Lemon; 4 Sprigs fresh rosemary; 2 inches long; 1 ts Olive oil; 8 Cloves garlic; outer skin removed; 1 Sprig rosemary

The very concept of “the weekend” is unbiblical. It turns Sunday into a second Saturday. Home Depot may gain, but we lose. It turns Sunday into the day we catch up on the stuff we were too lazy or disorganized to do on Saturday. It also turns Sunday into a day to ramp up for work or school on Monday. It hollows out not only Sunday but our whole week, because it marginalizes God and church and sermons and all the other vital things that happen in our lives only when we make the vital things also the central things. If we accept the world’s concept of “the weekend,” we inevitably end up “fitting God in” rather than centering the practical reality of our every week around Him. We trivialize Him, even as we allow secondary things to hijack the sacred place of centrality, we live soul-exhausted lives, and then we wonder why God isn’t more real to us, why church isn’t “working” for us, why we’re grumpy, and so forth.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
	Cornish	Low-fat/low, Garlic	8	Servings

INGREDIENTS

4		Cornish game hens *; 1.25-1.5 lb. each
1/2	c	Fresh lemon juice
4	ts	Lemon pepper
2	c	Cherry tomatoes; quartered
1/2	c	Fennel; chopped
1/4	c	Fresh basil; chopped
4	lg	Shallots; quartered
4		Cloves garlic; quartered
1		Bay leaf; quartered
4	sl	Lemon
4		Sprigs fresh rosemary; 2 inches long
1	ts	Olive oil
8		Cloves garlic; outer skin removed
1		Sprig rosemary

INSTRUCTIONS

FRENCH ROASTED GARLIC
1. Heat oven to 375F. Rinse hens and drain. Combine lemon juice and lemon
pepper in large bowl; add hens, spooning lemon mixture in cavity of each
hen. Combine tomatoes, fennel, basil, shallots and garlic in medium bowl.
2. Drain hens, reserving lemon pepper juice. Place one quarter bay leaf, a
lemon slice and a rosemary sprig in cavity. Spoon in tomato mixture. Tie
legs of each hen together with string, or close cavities with toothpicks.
Place on rack in roasting pan. Spoon reserved lemon-pepper juice on top.
Roast 1 hour.
3. Prepare French Roasted Garlic: Meanwhile, combine oil and 3 tablespoons
of water in 8-inch square baking dish. Trim top 1/2 inch from each bulb of
garlic, keeping cloves intact. Arrange cut side down in prepared dish; add
1 sprig rosemary. Cover with foil and bake 45 minutes or until very soft.
4. Let hens stand covered 15 minutes. cut in half; remove and discard skin
and wind tips. Arrange halves on 8 dinner plates and spoon tomato stuffing
on top. Serve with 1 bulb garlic on each plate for dinners to squeeze
softened cloves out of skins onto hens.
Serving Ideas : Serve with French roasted garlic (recipe included).
Recipe by: Rosie Daley
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by jjjenkins@juno.com
(J J Jenkins) on Nov 28, 1997

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”