Cornish hen & vegetables in foil packets

4 servings

Ingredients

Quantity Ingredient
The beauty of this dish is
3 Fold 1st of all, the
Individual packets can be
Prepared hours before dinner
& refrigerated. 2ndly, for
Those on a low-fat
Diet, this method of cooking
Is ideal: simply reduce the
Butter to 1 tsp. a
Portion & last but not
Least, the bright yellow
Squash, orange carrots &
Red
Skinned potatoes make a
Lovely presentation.

Directions

4 cornish game hens, ½'d, backbones removed Salt & freshly ground pepper

8 small red potatoes, scrubbed & sliced 1 large yellow squash, sliced

4 carrots, sliced

1 large onion, sliced

¼ lb. mushrooms, sliced

4 tbsp. butter or margarine, melted 1 tbsp. lemon juice

½ tsp. coarsely cracked pepper 1. Preheat oven to 350o. Season hens w/ salt & freshly ground pepper.

Place 2

hen ½'s, skin side down on bottom ½ of a 12"x18" sheet of heavy duty aluminum foil. Layer ¼ of potatoes, squash, carrots, onion & mushrooms over

the top of the hen ½'s. Repeat w/ remaining 3 hens & vegetables 2. In a small bowl, combine butter, lemon juice & pepper. Drizzle over vegetables, dividing equally among packets. Season lightly w/ salt & sprinkle

1 tbsp. water over each packet. 3. Bring top ½ of foil over food. Make a series of pleated folds all around

to seal. Place on a baking sheet & bake for 55 minutes until juices from hen

run clear when thigh is pricked.

Prep: 20 minutes

Cook: 50 minutes

From: Lynn Manktelow

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