| 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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