Name: Fruited Cornish Hens
Ingredients: 2 Cornish hens; 1 1/4-pound each; 2 tb Madras curry powder; Vegetable cooking spray; 1/2 c Mango chutney; 1/4 c Fresh lime juice; 3/4 c Coarsely chopped rome apple; 3/4 c Coarsely chopped Anjou pear; 3/4 c Coarsely chopped peeled kiwifruit; 3/4 c Cranberries

Finding our true identity as a Christian is not about turning to what is inside of us – what we think about ourselves or what others think about us. It is about God recreating us (2 Cor. 5:17) and bestowing upon us amazing promises from His Word when we trust Christ by faith. Therefore it is about ignoring our feelings and the opinion of the world and accepting what God has to say about us. This is about what God does to us. This is about how He now defines us. And since He is God, there is no greater verdict when it comes to our true reality.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits	Cornish	Main dishes, Game	4	Servings

INGREDIENTS

2		Cornish hens; 1 1/4-pound each
2	tb	Madras curry powder
		Vegetable cooking spray
1/2	c	Mango chutney
1/4	c	Fresh lime juice
3/4	c	Coarsely chopped rome apple
3/4	c	Coarsely chopped Anjou pear
3/4	c	Coarsely chopped peeled kiwifruit
3/4	c	Cranberries

INSTRUCTIONS

1. Remove and discard giblets from hens. Rinse hens under cold water, and
pat dry. Remove skin, and trim excess fat; split hens in half lengthwise.
Rub hen halves with curry powder. Place hen halves, meaty sides up, in a
shallow roasting pan coated with cooking spray. Bake at 450 oF for 25
minutes. Combine chutney and lime juice; stir well. Reduce oven temperature
to 350 oF, and brush chutney mixture over hen halves. Bake 25 minutes.
Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan;
bake an additional 10 minutes or until hen juices run clear. 2. Place 1 hen
half and 3/4 cup fruit on each of 4 plates.
Yield: 4 servings.
CALORIES 264 (17% from fat); FAT 5.1g (sat 1.2g, mono 1.8g, poly 1.1g);
PROTEIN 17.4g; CARB 39.1g; FIBER 4.1g; CHOL 49mg; IRON 2.3mg; SODIUM 117mg;
CALCIUM 51mg.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, January/February 1996
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 23, 1998

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