| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 1 | lg | Reynolds oven bag |
| 3 | tb | Flour; divided |
| 4 | Cornish hens (1.5 lbs. each) | |
| 1 | c | Orange marmalade |
| 2 | tb | Soy sauce |
| 1 1/2 | ts | Ground ginger |
INSTRUCTIONS
Preheat oven to 350 F. Shake 1 tb. flour in oven bag; place in 13x9x2" baking pan. Wash hens; pat dry. Place hens in bag. In a small bowl, combine remaining flour, marmalade, soy sauce and ginger. Spoon sauce over hens in bag. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until juices run clear and hens are tender, 1 to 1/2 hours. Let stand in bag 5 minutes. Serve with sauce, if desired. In brochure that came with package of Reynolds large (19x23.5") oven bags. Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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