Name: Rock Cornish Game Hens with Wild Rice Stuffing
Ingredients: 6 Game hens; 1/2 ts Salt; 1/4 lb Margarine; 1/4 ts Pepper; 1/2 ts Sage; 2 tb Cornstarch; 1/2 c Sugar; 1/4 ts Salt; 1/4 ts Ginger; 1/4 ts Dry mustard; 1 cn Pitted red sour cherries-1 lb. size; 1 tb Grated orange rind; 1/2 c Orange juice; 1/3 c Currant jelly; 2 tb Sherry; Red food coloring

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Keith Mathison

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Main dish, Meats	6	Servings

INGREDIENTS

6		Game hens
1/2	ts	Salt
1/4	lb	Margarine
1/4	ts	Pepper
1/2	ts	Sage
2	tb	Cornstarch
1/2	c	Sugar
1/4	ts	Salt
1/4	ts	Ginger
1/4	ts	Dry mustard
1	cn	Pitted red sour cherries-1 lb. size
1	tb	Grated orange rind
1/2	c	Orange juice
1/3	c	Currant jelly
2	tb	Sherry
		Red food coloring

INSTRUCTIONS

CHERRY ORANGE SAUCE
Wash game hens, cut in half down breast and back. Pat dry. Mix margarine
and spices. Rub hens with softened seasoned margarine. Place 1 teaspoon
seasoned margarine in each cavity, then skewer neck and abdominal cavity
openings. Place in a shallow baking pan greased well with flavored butter.
Bake at 350 degrees, 50 to 60 minutes, or until hens test done. Halfway
through the baking process, baste with cherry-orange sauce (recipe
follows). Serve remainder of sauce in bowl. Serves 6.
CHERRY ORANGE SAUCE: Drain cherry liquid and combine with orange juice,
orange rind, and currant jelly. Stir to blend. Add cornstartch, sugar,
salt, dry mustard and ginger. Cook, stirring constantly until mixture is
thickened. Add enough red food coloring to make a pleasant red. Add the
drained cherries and sherry. Yield: Approx. 3 cups. Excellent!
Posted to MM-Recipes Digest V3 #351
From: "Carol D. Westover" <tehachap@adnc.com>
Date: Sun, 22 Dec 1996 22:35:41 -0800

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