| 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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