Cornish hens with tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cornish hens | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Garlic salt |
| ⅛ | teaspoon | Pepper |
| 3 | tablespoons | Butter |
| 1 | medium | Onion; chopped |
| ½ | pounds | Fresh mushrooms; sliced |
| ½ | cup | Dry white wine |
| 2 | Tomatoes; peeled, seeded and cubed | |
| ⅓ | cup | Sour cream |
| 1 | tablespoon | Flour |
Directions
Cut the Cornish hens into halves, lengthwise. Sprinkle lightly with salt, garlic salt and pepper. Arrange in a 9x13 baking dish. Bake, uncovered, in a 400ø oven for 35 minutes. Cover and bake 15 more minutes or until done.
Melt butter in a frying pan. Add onion and mushrooms to the butter and cook for about 5 minutes. Remove vegetables from heat. Add wine and tomatoes.
Pour this mixture over the cooked hens. Reduce oven temperature to 350ø and continue cooking hens and vegetables, uncovered, for 15 more minutes.
Remove from oven and place hens on a warm serving platter. Blend sour cream and flour until smooth. Stir into pan juices and vegetables. Cook this mixture on top of the stove until it boils and thickens. Serve sauce over the hens. Yield: 4 servings.
GAYLE LEONARD (MRS. DONALD)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .