| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Package Stove-Top stuffing |
|
|
Mix |
| 4 |
|
Cornish game hens |
|
|
Salt and pepper |
|
|
Sauce: |
| 10 |
oz |
Jar red currant jelly |
| 1/2 |
c |
Golden raisins |
| 1/4 |
c |
Butter |
| 2 |
ts |
Lemon juice |
| 1/4 |
ts |
Allspice |
INSTRUCTIONS
Mix stuffing according to package directions and stuff hens. Sprinkle with
salt and pepper. Place trivet in slow-cooking pot. For 3 1/2 quart pot,
place hens on end neck down. In saucepan, combine jelly, raisins, butter,
lemon juice and allspice. Cook on low heat, stirring constantly, until
blended. Brush some of the sauce on hens in pot. (Brush hens once during
cooking, if possible.) Cover slow-cooking pot and cook on low 5 to 7
hours. Spoon remaining sauce over hens at serving time.
Recipe By :
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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