5 minutes (50 minutes for Cornish hens).
Stir cornstarch and water
iscard giblet, if any. Rinse hens inside and out and pat
nd necks from Cornish hens, and set aside.
Rinse hens under cold
arge resealable plastic bag. Add Cornish hens. Seal and marinate in the
Wash the Cornish hens and pat dry.
Cover with butter and salt to taste.
Bake at 375\u00b0 for 30 minutes.
Mix jam and lemon juice and coat the hens.
Bake 45 more minutes.
Preheat oven to 300\u00b0. Rinse the Cornish hens and pat dry. Lift the breast skin of a Cornish hen and rub thyme underneath the skin, and place 1/2 clove of garlic under the skin also. Place a quarter of a lemon inside the breast cavity. Tie the legs up securely with a string. Repeat for the remaining three hens.
Wash Cornish hens and place in a pan.
Blend remaining ingredients and pour over hens.
Let stand for at least 1 hour. Drain and reserve marinade.
Pull neck skin back and secure wings against body.
Tie wings and legs together.
Follow manufacturer's directions for securing hens on spit, then start the motor.
Grill for 1 hour or until golden brown and done, brushing occasionally with reserved marinade.
et aside. Remove giblets from hens, rinse with cold water and
Place cornish hens or chicken pieces on rack
Prepare cornbread according to package directions.
Add walnut pieces.
Place Cornish hens on individual pieces of foil; stuff with cornbread dressing.
Baste with honey (lightly).
Spoon marinade (2 to 3 tablespoons) over hens.
Wrap in foil.
Bake at 350\u00b0 for 45 minutes.
Serves 2.
Preheat oven to 350\u00b0.
Rinse the Cornish hens and open each cavity for the stuffing.
Combine the rest of the ingredients in a bowl.
Toss to mix.
Fill hen cavity with the stuffing.
Place hens breast side up in a shallow pan and roast 40 to 50 minutes or until tender.
Makes 4 servings.
One serving = 189 calories. Contains 22 g.
protein, 24 g. carbohydrates, 7 g. fat, 199 mg. sodium.
One serving = 3 low-fat protein, 1 starch, 1 bread and 1/2 fruit.
Wash and pat dry Cornish hens.
Lightly salt them.
Mix together oil with nutmeg, allspice, cinnamon, cardamon, salt and pepper.
Coat the hens and marinate overnight.
Cook covered for 1 hour at 350\u00b0.
Remove cover and cook for another 1/2 hour. Garnish with sliced oranges or pineapple on top.
Mix ingredients for stuffing in bowl.
Stuff mixture into cornish hens.
Brush hens with melted butter and season to taste. Roast at 350\u00b0 for approximately 1 1/2 hours.
During roasting time, water may be added.
Baste often.
Raise temperature in oven to 400\u00b0 for last 10 minutes.
Garnish may be added on serving platter for color.
Thaw Cornish hens overnight in refrigerator.
Prepare long grain and wild Rice-A-Roni with only 2 cups water and 2 tablespoons soy sauce. Add diced celery and the mushrooms (drained). Cool. Stuff and truss Cornish hens. Bake 1 1/4 hours at 350\u00b0. Baste 4 times with mixture of 1/2 cup soy sauce, orange marmalade and dry mustard.
Preheat oven to 375\u00b0.
In small saucepan, mix margarine, honey, mustard and orange marmalade.
Cook over low heat until margarine melts.
Stir until all ingredients are blended.
Rub Cornish hens well with poultry seasoning and black pepper.
Pour dressing in a dish.
Place Cornish hens in dish.
Cover, refrigerate for 12 to 24 hours, turning once.
Remove from dressing.
Shake off excess.
Bake on a baking rack for 1 hour and 15 minutes at 350\u00b0.
Stuff hens with prepared stuffing; sprinkle with
Wash cornish game hens and pat dry inside and
ven to 425\u00b0F. Arrange hens on a rack in a