Recipe - Autumn Fruit Cornish Hens

8 Cornish game hens
(each about 1 lb)
12 lg Garlic cloves, peeled
and finely minced
4 tablespoon Oregano, dried
Salt (to taste)
Pepper (to taste)
1 cup Red wine vinegar
One half cup Olive oil
1 cup Prunes, pitted
1 cup Apricots, dried
1 cup Green olives, pitted
One half cup Capers (plus a bit
of the juice)
8 Bay leaves
1 cup Brown sugar
1 cup White wine, dry
4 tablespoon Italian parsley (chopped)

Clean hens well under cold water. Pat dry.

In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil,
prunes, apricots, olives, capers (with juice) and bay leaves. Cover and
refrigerate overnight to marinate.

Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow
roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with
brown sugar and pour wine around them. Bake for 1 to 1 One fourth hours, basting
frequently, until golden. Juice should look clear when thigh is pricked
with a fork. Transfer hens, fruit, olives and capers to a serving platter.
Moisten with pan juices and sprinkle with parsley. Pass remaining pan
juices in a sauce boat.

NOTES:

* Cornish game hens stewed in fruit and sugar I originally got this
recipe from the Sunday magazine of the local paper. I served it last year
for Christmas dinner, and it's very good. What's more, this recipe is easy:
you just put everything in a bowl, marinate overnight, then bake until
done!

: Difficulty: easy.
: Time: 5 minutes preparation, overnight marinating, 1 hour cooking.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, AT&TIS, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini