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Meat and Poultry:
Cornish Hens in Orange Sauce 

from Atlanta Cooknotes


INGREDIENTS:
4 Cornish hens, halved
4 tablespoons butter, melted
1 cup orange marmalade
1/4 cup firmly packed brown sugar
3 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1 teaspoon monosodium glutamate
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon pepper
TO PREPARE:

Preheat oven to 350 degrees.  Wash and dry hens.  Brush with melted butter.  Place hen halves skin side down in broiler pan lined with aluminum foil.  Combine remaining ingredients in saucepan.  Bring to a boil over medium heat.  Simmer two minutes, stirring constantly.  Remove from heat and brush hens with sauce.  Roast for 30 minutes.  Turn and roast 30 minutes longer, basting often with sauce.

SERVES:  8



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, 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 Atlanta Cooknotes, are returned to the community.
 

   

 
 

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