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

Therefore, since salvation is a work of the Lord, I can draw these simple conclusions: First, I must share the Gospel with passion. Yet when it comes to conversion I need to leave the matter in God’s hands because that is a work that only He can accomplish. Second, my responsibility is not to save people, but rather my responsibility is to faithfully share the “good news.” Therefore, I don’t need to resort to gimmicks or manipulation, but rather prayer and trust in God’s sovereignty. It is not the skill of the proclaimer, the packaging of the message or the techniques used to proclaim it, but the unadulterated Word and trust in the Holy Spirit. We need clarity, not cleverness. Third, once I share the faith, I can be at peace regarding the eternal outcome of souls and am I thankful for that!

Randy Smith

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 [email protected]
(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”