recipes@decwrl.UUCP (02/27/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE AUTUMN-HENS M "26 Dec 86" 1987 .RZ "FRUIT CORNISH HENS" "Cornish game hens stewed in fruit and sugar" I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is \fIeasy\fR: you just put everything in a bowl, marinate overnight, then bake until done! .IH "serves 8" .IG "8" "Cornish game hens" (each about .AB "1 lb" "500 g" ) .IG "12" "large garlic cloves," peeled and finely minced .IG "4 Tbsp" "dried oregano" "5 g" .IG "" "salt" (to taste) .IG "" "pepper" (to taste) .IG "1 cup" "red wine vinegar" "25 cl" .IG "\(12 cup" "olive oil" "1 dl" .IG "1 cup" "pitted prunes" "150 g" .IG "1 cup" "dried apricots" "150 g" .IG "1 cup" "pitted green olives" "150 g" .IG "\(12 cup" "capers" "100 g" (plus a bit of the juice) .IG "8" "bay leaves" .IG "1 cup" "brown sugar" "200 g" .IG "1 cup" "dry white wine" "25 cl" .IG "4 Tbsp" "Italian parsley" "10 g" (chopped) .PH .SK 1 Clean hens well under cold water. Pat dry. .SK 2 In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate. .SK 3 Preheat oven to .TE 350 175 . .SK 4 Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. .SK 5 Bake for 1 to 1\(14 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. .SK 6 Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, overnight marinating, 1 hour cooking. .I Precision: approximate measurement OK. .WR Nancy Mintz UNIX System Development Lab, AT&T\-IS, Summit, NJ ihnp4!attunix!nlm