| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry, Holiday/gif | 4 | Servings |
INGREDIENTS
| 4 | Rock Cornish game hens | |
| 1/2 | ts | Lemon pepper |
| 2 | Oranges — sliced | |
| 1/4 | c | Margarine — melted |
| 1/4 | c | Yellow onions — minced |
| 1 | ts | Fresh ginger root — grated |
| 1 | ts | Worcestershire sauce |
| 1 1/2 | ts | Yellow mustard |
| 1/3 | c | Chili sauce |
| 1/4 | c | Soy sauce |
| 6 | oz | Lemonade, frozen concentrate |
| Thawed | ||
| 16 | oz | Plums in juice |
| 1/4 | c | Dried coconut |
INSTRUCTIONS
* Mix yellow and brown mustard if you wish. 1. Have the Cornish hens split in half, then sprinkle with lemon-pepper seasoning and perhaps a dash of salt. 2. Arrange the orange slices in shallow roasting pan. Place the hens, skin side up, over oranges. Bake in preheated 350-degree oven for 45 minutes. 3. Combine margarine, onion, ginger (use ginger spice instead of fresh if preferred), Worcestershire sauce, mustard, chili sauce, soy sauce, thawed lemonade and drained and pureed plums in saucepan. Blend well. Simmer, stirring frequently, for 15 minutes. 4. Pour plum sauce over hens. Bake for 20-25 minutes longer, basting every 5 minutes. 5. Place hens on serving platter, top with the pan drippings and sprinkle with the coconut. Recipe By : Jo Anne Merrill From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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