Our Recipes
Chicken/Fish | 2 cornish game hens
1/2 Tsp salt, divided
1 Can (8oz) crushed pineapple
3 Cup cubed day-old bread (1/2 in cubes) crusts removed
1 celery rib, chopped
1/2 Cup flaked coconut
2/3 Cup butter melted, divided
1/4 Tsp poultry seasoning
2 Tbl steak sauce
2 Tbl cornstarch
2 Tbl brown sugar
1 Cup water
1 Tbl lemon juice
Sprinkle inside of hens with 1/4 t salt; set aside. Drain pineapple,
reserving juice. In a bown, combine the pineapple, bread cubes, celery
and coconut. Add 6 T butter; toss to coat.
Loosely stuff hens;
tie legs together with kitchen string. Place on a rack in a greased
shallow roasting pan. Place remaining stuffing in a greased 1-1/2 cup
baking dish; cover and set aside. Add poultry seasoning and remaining
salt to remaining butter. Spoon some butter mixture over hens. Bake,
uncovered, at 350* for 40 minutes, basting twice with butter mixture.
Stir steak sauce and reserved pineapple juice into remaining butter
mixture; baste hens. Bake reserved stuffing with hens for 30 mintues;
baste hens twice.
Uncover stuffing; baste hens with remaining
butter mixture. Bake 15-20 minutes longer or until a meat thermometer
reads 185* for hens and 165* for stuffing in hens. Remove hens from
pan; keep warm.
Pour drippings into a saucepan; skim fat. Combine
cornstarch, brown sugar, water and lemon juice until smooth; add to the
drippings. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Serve with hens and stuffing. Yield: 2 servings.
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