| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot04 |
2 |
servings |
INGREDIENTS
| 3 |
|
Limes; juiced |
| 8 |
|
Garlic cloves; minced |
| 1 |
tb |
Dried Mexican oregano; crushed |
| 2 |
tb |
Olive oil |
| 2 |
|
Rock Cornish hens; washed, patted dry |
| 1 |
bn |
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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