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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The homemade plum sauce that's baked onto these tender Cornish hens is wonderful. Save this recipe for your best company, recommends Annie Tompkins of Deltona, Florida. I often sprinkle the hens with toasted coconut for a different taste sensation. Ingredients:
4 large navel oranges, sliced |
4 cornish game hens (20 to 24 ounces each), split lengthwise |
1/4 teaspoon pepper |
1 can (15 ounces) plums, pitted, drained |
1/4 cup finely chopped onion |
1/4 cup butter, cubed |
3/4 cup thawed lemonade concentrate |
1/3 cup chili sauce |
1/4 cup reduced-sodium soy sauce |
1-1/2 teaspoons prepared mustard |
1 teaspoon ground ginger |
1 teaspoon worcestershire sauce |
1/4 cup flaked coconut, toasted, optional |
Directions:
1. Arrange orange slices in two greased 13-in. x 9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes.
2. Meanwhile, place plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Spoon remaining sauce over hens.
3. Bake 30-45 minutes longer or until a thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with reserved plum sauce. Yield: 4-6 servings.
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