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 www.synapse.com/~gemini