| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cornish | Poultry | 6 | Servings |
INGREDIENTS
| 6 | Cornish hens -or- | |
| 6 | Chicken breasts; halved | |
| 2 | Sticks butter | |
| 1 | c | Apple jelly |
| 1/4 | c | Cornstarch |
| 1 1/3 | c | Sauterne |
| 1/2 | c | Orange juice |
| Salt | ||
| 2 | c | White seedless grapes |
INSTRUCTIONS
Brown hens in butter. Place in large baking dish or roasting pan. Melt jelly over low heat and set aside. Add cornstarch to drippings in skillet; blend. Stir in jelly, wine, orange juice and salt. Cook, stirring, until smooth. Pour sauce over hens and bake, covered, at 350 for 1 hour. Add grapes and bake about 10 minutes until grapes are warm. Good with rice. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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