INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain
for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan,
egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press
and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the
game hens and pat them dry. Season the cavities with salt and pepper and
place a quarter lemon and a quarter onion in each cavity. Loosen the skin
on the breasts by sliding your fingers under the skin, being careful not to
pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of
stuffing per bird.) Truss the birds. Place the birds, breast side up, in a
shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or
until the juices run clear when the hen is pierced in the thickest part of
the thigh. Remove from the oven and serve with the pan juices spooned over
the hens. Yield : 6 servings
Posted to MC-Recipe Digest V1 #330
Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9317
From: "Ed Bauman" <BIRCHCREEK@msn.com>
Date: Fri, 6 Dec 96 01:39:49 UT

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“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”