Yield: 2 servings
|8||Garlic cloves; minced|
|1 tablespoon||Dried Mexican oregano; crushed|
|2 tablespoons||Olive oil|
|2||Rock Cornish hens; washed, patted dry|
|1||Lime; cut in half|
|1||Onion; peel, cut in chunks|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
In a small bowl, mix the juice of the 3 limes, garlic, dried oregano and olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hours.
Preheat the oven to 375 degrees. Remove the hens from the refrigerator.
Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 minutes. Turn breast side down and roast another 20 minutes. Then turn over again and roast 20 minutes longer (1 hour total).
Serve hot. This recipe yields 2 to 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.