Maple-glazed Stuffed Cornish Hens

The word of the Father by whom all time was created was made flesh and born in time for us. He without whose divine permission no day completes its course, wished to have one of those days for His human birth. In the bosom of His Father He existed before all the cycles of the ages. Born of an earthly mother, He entered on the course of the years on that very day. The maker of man became man that He ruler of the stars might be nourished at the breast, that He the bread might be hungry, that He the fountain might thirst, that He the light might sleep, that He the way might be wearied in the journey, that He the truth might be accused by false witnesses, that He the judge of the living and the dead might be brought to trial by a mortal judge, that He justice itself might be condemned by the unjust, that He discipline personified might be scourged with a whip, that He the foundation might be suspended on a cross, that He courage incarnate might be weak, and He security itself might be wounded, and He life itself might die.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Grains	Cornish		1	Servings

INGREDIENTS

2		Cornish game hens, 1- to 1
		1/2-pound
1	t	Margarine or butter, melted
2		Bacon
1		Leek -or-
2		Green onions, thinly sliced
		1/4 cup
2	T	Chopped pecans or walnuts
1/8	t	Dried thyme or marjoram
		crushed
1	ds	Pepper
3/4	c	Dry bread cubes
1	T	Water, up to 2
2	T	Maple syrup
1	T	Margarine or butter, melted
2	t	Dijon-style mustard

INSTRUCTIONS

Better Homes and Gardens Cooking for Two  In a medium skillet cook the
bacon till crisp. Remove bacon and drain  on paper towel. Crumble bacon
and set aside. Reserve 1 tablespoon of  bacon drippings in skillet.
Cook the leek or green onions and pecans  or walnuts in reserved bacon
drippings over medium heat till leek is  tender and nuts are toasts;
remove from heat. Stir in the bacon,  thyme or marjoram, and pepper.
Stir in bread cubes. Drizzle enough  water over bread mixture to
moisten, tossing lightly till mixed.  Rinse hens and pat dry. Lightly
season the cavities with salt and  pepper. Lightly stuff the hens with
the bread mixture. Skewer neck  skin, if present to back of each hen.
Twist wing tips under back,  holding skin in place. Tie legs to tail.
Place hens, breast side up,  on a rack in a shallow roasting pan. Brush
with margarine or butter;  cover loosely with foil. Roast in a 375
degree F. oven for 1 hour.  Mix in a small bowl maple syrup, margarine,
and Dijon-style mustard.  Brush some of the mixture on the hens. Roast
hens uncovered, about 30  minutes more or until tender and no pink
remains, brushing with syrup  twice.  NOTE: I start brushing the hens
with the baste 1 hour before they are  done. I've made this also
without the stuffing and it is excellent  "with or without".  Posted to
EAT-L Digest  by Al & Diane Johnson <[email protected]> on  Sep 5, 1997

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