Recipe - Rock Cornish Game Hens With Wild Rice Stuffing

6 Game hens
One half teaspoon Salt
One fourth pound Margarine
One fourth teaspoon Pepper
One half teaspoon Sage

CHERRY ORANGE SAUCE
2 tablespoon Cornstarch
One half cup Sugar
One fourth teaspoon Salt
One fourth teaspoon Ginger
One fourth teaspoon Dry mustard
1 cn Pitted red sour cherries1
lb. size
1 tablespoon Grated orange rind
One half cup Orange juice
1/3 cup Currant jelly
2 tablespoon Sherry
Red food coloring

Wash game hens, cut in half down breast and back. Pat dry. Mix margarine
and spices. Rub hens with softened seasoned margarine. Place 1 teaspoon
seasoned margarine in each cavity, then skewer neck and abdominal cavity
openings. Place in a shallow baking pan greased well with flavored butter.
Bake at 350 degrees, 50 to 60 minutes, or until hens test done. Halfway
through the baking process, baste with cherryorange sauce (recipe
follows). Serve remainder of sauce in bowl. Serves 6.

CHERRY ORANGE SAUCE: Drain cherry liquid and combine with orange juice,
orange rind, and currant jelly. Stir to blend. Add cornstartch, sugar,
salt, dry mustard and ginger. Cook, stirring constantly until mixture is
thickened. Add enough red food coloring to make a pleasant red. Add the
drained cherries and sherry. Yield: Approx. 3 cups. Excellent!
Posted to MMRecipes Digest V3 #351

From: "Carol D. Westover" tehachap@adnc.com

Date: Sun, 22 Dec 1996 22:35:41 0800