| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
(1.5-lb) Cornish hens; split lengthwise by butcher |
|
|
Garlic powder |
|
|
Salt |
|
|
Pepper |
| 1 |
md |
To small onion; chopped |
| 8 |
oz |
Fresh mushrooms; sliced |
| 1 |
|
Stick butter or margarine; melted |
| 1/2 |
c |
Dry white wine (up to) |
| 1 |
ts |
Salt |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Dry basil |
INSTRUCTIONS
Generously sprinkle hens with garlic powder, salt and pepper. Place cut
side down in a lightly greased 9x13 baking dish. Cover with foil and bake
in a preheated 350° oven for 30 minutes. Remove foil and bake an additional
30 minutes. Saut. onions and sliced mushrooms in 1 stick butter over medium
heat for 5 minutes. Stir in wine and 1/2 to 1 teaspoon salt, according to
taste. Pour mixture over hens and bake an additional 30 minutes or until
juices run clear. Place hens on a serving platter, reserving pan juices.
Blend in sour cream with a wire whisk. Add basil. Pour over hens. Garnish
with fresh parsley and whole fresh mushrooms. Yield: 4 servings.
MARTHA LAURENS TAYLOR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”