Recipe - Honey-Mustard Garlic Dressing

3 Cornish hens; 1 One half pounds
each
One half teaspoon Salt
One half teaspoon Pepper
One fourth cup Coarsegrained mustard
2 tablespoon Riesling wine; or other dry
white wine
1 tablespoon Honey
One half teaspoon Pepper
One fourth teaspoon Ground mace
One fourth teaspoon Ground cloves
Cooking spray
Rosemary sprigs; optional

1. Remove and discard giblets and necks from hens. Rinse hens under cold
water; pat dry. Remove skin; trim excess fat. Split hens in half
lengthwise. Sprinkle salt and pepper over hen halves; set aside.

2. Combine mustard and next 5 ingredients (mustard through cloves) in a
small bowl; set aside.

3. Prepare grill or broiler. Place hen halves, meaty sides up, on grill
rack or broiler pan coated with cooking spray; cook 15 minutes on each side
or until juices run clear, basting occasionally with mustard mixture.
Garnish with rosemary sprigs, if desired.

Yield: 6 servings.

CALORIES 202 (34% from fat); FAT 7.6g (sat 1.9g, mono 2.5g, poly 1.6g);
PROTEIN 27.4g; CARB 3.9g; FIBER 0.1g; CHOL 82mg; IRON 1.3mg; SODIUM 372mg;
CALCIUM 18mg.

WW 5 points.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Cooking Light Magazine, October 1997

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 23, 1998