DailyInbox.com: The Recipe File -- Lemon-Roasted Cornish Game Hens

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Chicken Soup for the Soul Heloise's Hints Reader's Digest Bits & Pieces Family Minute Bible Verses Daily Reflections Proverbs Plus The Recipe File Site of the Day Messages from the Masters Quotes from the Masters   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Friends | Modify | Subscribe | Unsubscribe | Privacy | Advertise | Webmaster   SAVE YOUR BACK! LET UPS LUG THOSE BAGS TO YOUR DOOR Nothing is more laborious than carrying those big pet food bags home from the supermarket! It's time you discovered the convenience and savings of buying your favorite pet food online. And with today's deal, you'll really appreciate it. Get $10 OFF a $40 purchase -OR- 15% OFF a $25 purchase. By using these links, your discount will automatically show up at the checkout. $10 Off $40 http://www.dealdetector.com/234 15% Off $25 http://www.dealdetector.com/235 Meat and Poultry: Lemon-Roasted Cornish Game Hens from From Portland's Palate... A Collection of Recipes from the City of Roses INGREDIENTS: 3 tablespoons butter, room temperature 1 teaspoon salt 1/4 teaspoon freshly-ground pepper 1 teaspoon finely-grated lemon zest 2 teaspoons fresh mint, chopped (or 1/2 teaspoon dried mint) 4 Cornish game hens 2 tablespoons olive oil 1 small onion, coarsely chopped 1 garlic clove, minced 2 tablespoons lemon peel, julienned 1 cup chicken broth 2 teaspoons cornstarch 1/4 cup freshly-squeezed lemon juice 2 tablespoons parsley, washed and chopped TO PREPARE: Preheat oven to 375 degrees. In a small mixing bowl, combine butter, salt, pepper, lemon zest and mint.  Rub mixture over game hens. Place hens in a large roasting pan.  Bake at 375 degrees for about 50 minutes, until golden brown and juices run clear when skin is pierced with a fork. In a medium sauté pan, heat oil and sauté onion for 5 minutes.  Stir in julienned lemon peel and garlic.  Cook and stir for 1 minute.  Stir in chicken broth and bring to a boil. Mix cornstarch with 1 tablespoon water and stir into hot mixture.  Boil 1 minute until thickened.  Stir in lemon juice and remove from heat. Place hens on serving platter.  Spoon a little sauce over each hen and sprinkle with chopped parsley.  Pass remainder of sauce separately. SERVES 4 Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]