Recipe - Cornish Hens With Tomatoes

2 Cornish hens
One fourth teaspoon Salt
One fourth teaspoon Garlic salt
1/8 teaspoon Pepper
3 tablespoon Butter
1 md Onion; chopped
One half pound Fresh mushrooms; cut or sliced up
One half cup Dry white wine
2 Tomatoes; peeled, seeded and
cubed
1/3 cup Sour cream
1 tablespoon Flour

Cut the Cornish hens into halves, lengthwise. Sprinkle lightly with salt,
garlic salt and pepper. Arrange in a 9x13 baking dish. Bake, uncovered, in
a 400ø oven for 35 minutes. Cover and bake 15 more minutes or until done.
Melt butter in a frying pan. Add onion and mushrooms to the butter and cook
for about 5 minutes. Remove vegetables from heat. Add wine and tomatoes.
Pour this mixture over the cooked hens. Reduce oven temperature to 350ø and
continue cooking hens and vegetables, uncovered, for 15 more minutes.
Remove from oven and place hens on a warm serving platter. Blend sour cream
and flour until smooth. Stir into pan juices and vegetables. Cook this
mixture on top of the stove until it boils and thickens. Serve sauce over
the hens. Yield: 4 servings.

GAYLE LEONARD (MRS. DONALD)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.