Recipe - Cornish Hens With Cherry Sauce

2 Cornish game hens
1 pack Stove Top cornbread
stuffing; 6oz.
1 One half cup Hot water
One fourth cup Butter PLUS
2 tablespoon Butter
Three fourths cup Red currant jelly
One fourth cup Dried red cherries; chopped
coarse
2 teaspoon Fresh lemon juice
One half teaspoon Salt
One fourth teaspoon Ground allspice

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl,
combine stuffing mix with seasoning packet, water and One fourth cup of the
butter. Stuff hens and place on rack in slow cooker. In a small saucepan,
combine jelly, cherries, remaining 1 tablespoons butter, lemon juice, salt
and allspice. Cook over low heat, stirring until jelly is melted., Reserve
2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on
low 6 to 7 hours. Serve whole or cut hens in half with kitchen shears.
Spoon reserved sauce over hens at serving time. Formatted by Lynn Thomas.
Source: Crockery Cookery by Mable Hoffman. Lynn's notes: I made this
11596. I used Orowheat cornbread stuffing and used 1 cup of hot water.
This recipe was easy to do and delicious. Would make a wonderful
Valentine's Day dish.

Recipe by: Crockery Cookery

Posted to TNT Recipes Digest by LYNN_THOMAS LYNN_THOMAS@prodigy.net on
Apr 14, 1998