Cornish hen and vegetables in foil packets

Yield: 4 Servings

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

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 Submitted By COOK4U@... On THU, 7 DEC 1995 115109 GMT

From Gemini's MASSIVE MealMaster collection at

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