Post by JJ Judkins on Dec 14, 2002 21:18:49 GMT -6
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Marinated Cornish Game Hens
Categories: Main dish, Poultry
Yield: 4 Servings
4 ea Cornish game hens 1 lb ea
1 ts Oil
MMMMM--------------------------MARINADE-------------------------------
3 tb Soy sauce
3 tb Teriyaki sauce
2 tb Honey
1 tb Lemon juice
ds Ginger, ground
ds Black pepper
2 ea Garlic cloves, sliced
This marinade could also be used for other game birds.
Remove bags with liver and neck from hens, wash hens well and pat dry.
Rub hens with oil.
Prepare marinade. Place hens either in a glass bowl or 2 plastic
bags and pour marinade over hens.
Let hens marinate overnight, turning hens or bags occasionally
Remove hens from marinade and reserve marinade for basting.
Place on rack in roasting pan.
Roast hens at 400 F. for 50 to 60 minutes, turning once during
cooking time and basting with marinade occasionally.
Check fo doneness by piercing with fork. Hens should be fork tender
and juices should be clear.
Cut hens in half lengthwise to serve.
Garnish with flowed radishes on lettuce leaves.
Goes well with steamed peas or beans and a tossed green salad.
JJ 033002.2311.38
MMMMM
Title: Marinated Cornish Game Hens
Categories: Main dish, Poultry
Yield: 4 Servings
4 ea Cornish game hens 1 lb ea
1 ts Oil
MMMMM--------------------------MARINADE-------------------------------
3 tb Soy sauce
3 tb Teriyaki sauce
2 tb Honey
1 tb Lemon juice
ds Ginger, ground
ds Black pepper
2 ea Garlic cloves, sliced
This marinade could also be used for other game birds.
Remove bags with liver and neck from hens, wash hens well and pat dry.
Rub hens with oil.
Prepare marinade. Place hens either in a glass bowl or 2 plastic
bags and pour marinade over hens.
Let hens marinate overnight, turning hens or bags occasionally
Remove hens from marinade and reserve marinade for basting.
Place on rack in roasting pan.
Roast hens at 400 F. for 50 to 60 minutes, turning once during
cooking time and basting with marinade occasionally.
Check fo doneness by piercing with fork. Hens should be fork tender
and juices should be clear.
Cut hens in half lengthwise to serve.
Garnish with flowed radishes on lettuce leaves.
Goes well with steamed peas or beans and a tossed green salad.
JJ 033002.2311.38
MMMMM