Name: Roasted Cornish Game Hens with Garlic and Sage
Ingredients: 6 ts Coarse salt; 2 ts Ground pepper; 6 Cornish game hens; (about 20 oz. each), well trimmed; 12 lg Cloves garlic; peeled; 30 Leaves fresh sage; 1/4 c Olive oil; (12 oz); 1 tb Fresh sage; minced

1. To be filled with the Spirit is different from being baptized in the Spirit. There is one baptism, but multiple fillings. 2. In no New Testament text are we commanded to be baptized in the Holy Spirit. There is no appeal to do something in order to be baptized; no exhortation, no imperative. 3. On the other hand, we are commanded to be filled with the Holy Spirit (Eph. 5:18). 4. It is possible to be baptized in the Holy Spirit, to experience the permanent indwelling of the Holy Spirit, and yet not be filled with the Holy Spirit (e.g. the Corinthian believers). 5. To be “full of the Holy Spirit” is to reflect a maturity of character; it is the ideal condition of every believer [see Acts 6:3, 5; 7:55; 11:24]. To be “filled with the Holy Spirit” is to experience an anointing for power, purity, proclamation, and praise.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Cornish		6	Servings

INGREDIENTS

6	ts	Coarse salt
2	ts	Ground pepper
6		Cornish game hens; (about 20 oz. each), well trimmed
12	lg	Cloves garlic; peeled
30		Leaves fresh sage
1/4	c	Olive oil; (12 oz)
1	tb	Fresh sage; minced

INSTRUCTIONS

Preheat oven to 450&deg;F. Line large rimmed baking sheet with foil. combine 6
teaspoons salt and 2 teaspoons pepper in small bowl. Sprinkle inside of
hens with half of salt and pepper mixture. Place 2 garlic cloves and 3 sage
leaves inside each.
Using fingertips, loosen skin of game hen. Place 1 sage leaf under skin of
each breast. Sprinkle outside of each hen with remaining salt and pepper
mixture. Rub hens with oil and minced sage. Place hens, breast side up, on
prepared baking sheet.
Roast hens 10 minutes. Reduce heat to 425&deg;F; continue baking until juices
run clear when hens are pierced with small knife, and meat thermometer
inserted into thigh registers 180&deg;F, about 30 minutes.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Vinny Testa's Ristorante - Newton, MA
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998

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