Yield: 6 Servings
|¼ teaspoon||Dry mustard|
|1 can||Pitted red sour cherries-1 lb. size|
|1 tablespoon||Grated orange rind|
|½ cup||Orange juice|
|⅓ cup||Currant jelly|
|Red food coloring|
CHERRY ORANGE SAUCE
Wash game hens, cut in half down breast and back. Pat dry. Mix margarine and spices. Rub hens with softened seasoned margarine. Place 1 teaspoon seasoned margarine in each cavity, then skewer neck and abdominal cavity openings. Place in a shallow baking pan greased well with flavored butter.
Bake at 350 degrees, 50 to 60 minutes, or until hens test done. Halfway through the baking process, baste with cherry-orange sauce (recipe follows). Serve remainder of sauce in bowl. Serves 6.
CHERRY ORANGE SAUCE: Drain cherry liquid and combine with orange juice, orange rind, and currant jelly. Stir to blend. Add cornstartch, sugar, salt, dry mustard and ginger. Cook, stirring constantly until mixture is thickened. Add enough red food coloring to make a pleasant red. Add the drained cherries and sherry. Yield: Approx. 3 cups. Excellent! Posted to MM-Recipes Digest V3 #351 From: "Carol D. Westover" <tehachap@...> Date: Sun, 22 Dec 1996 22:35:41 -0800