| 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.
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”