| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cornish |
Cornish hen, Pork, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cornbread — dried, |
|
|
Crumbled |
| 3/4 |
c |
Mushrooms — sliced |
| 1/2 |
c |
Smoked sausage — diced |
| 1/2 |
c |
Ham cubes |
| 1/2 |
c |
Scallions — thinly sliced |
| 3/4 |
c |
Chicken broth |
| 2 |
lg |
Cornish game hens |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Onion — thinly sliced |
| 1/2 |
c |
Green pepper — thinly |
|
|
Sliced |
| 1/2 |
c |
Red pepper — thinly sliced |
| 1/2 |
c |
Yellow pepper — thinly |
|
|
Sliced |
| 1/2 |
c |
Celery — thinly sliced |
| 2 |
|
Garlic cloves — minced |
| 1 |
tb |
Creole seasoning |
| 16 |
oz |
Tomato sauce |
| 16 |
oz |
Tomatoes, canned |
| 2 |
|
Bay leaves |
|
|
Parsley — minced |
INSTRUCTIONS
Preheat oven to 500. Combine cornbread, mushrooms, sausage, ham scallions,
and chicken broth; stuff cavities of hens with mixture. Tie legs with
string. bakr in shallow roastingpan, uncovered, 20 minutes; remove and set
aside; lower oven to 350. While hens are baking, heat oil in Dutch oven.
Add oven, peppers and celery; saute until tender. Add garlic and seasoning;
saute 2 minutes. Add tomato sauce, tomatoes and bay leaves; heat to
boiling. Reduce heat and simmer, uncovered, 20 minutes. Place hens in
sauce; bakr, tightlycovered, until hens are tender and juices run clear
when pierced with fork, about 30-40 minutes. cut hens in half and place on
serving platter, spoon sauce over. Sprinkle with parsley.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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