| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot04 |
2 |
Servings |
INGREDIENTS
| 3 |
|
Limes, juiced |
| 8 |
|
Garlic cloves, minced |
| 1 |
T |
Dried Mexican oregano |
|
|
crushed |
| 2 |
T |
Olive oil |
| 2 |
|
Rock Cornish hens, washed |
|
|
patted dry |
| 1 |
|
Oregano |
| 1 |
|
Lime, cut in half |
| 1 |
|
Onion, peel cut in chunks |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
In a small bowl, mix the juice of the 3 limes, garlic, dried oregano
and olive oil. Rub all over the hens and set in the refrigerator 1 to
2 hours. Preheat the oven to 375 degrees. Remove the hens from the
refrigerator. Stuff the cavity of each with half of the fresh oregano,
a lime half and half of the onion chunks. Tie the legs together with
string and sprinkle all over with salt and pepper. Place on a rack in
a roasting pan and roast breast side up, 20 minutes. Turn breast side
down and roast another 20 minutes. Then turn over again and roast 20
minutes longer (1 hour total). Serve hot. This recipe yields 2 to 4
servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast
09-06-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue
Milliken Converted by MM_Buster v2.0l.
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