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Cherry-Cornish Hens
4 Rock Cornish hens (1 lb. each!)
1-1 Vz T. onion salt !
1/2 tsp. lemon pepper *
1/4 cup margarine or butter, melted
2 T. soy sauce '
2 T. lemon juice •
1T. cornstarch
1 can (17 oz.) pitted dark sw4et cherries
1 can (16 oz.) tropical fruit salad!
1/4 cup brandy 1
Thaw hens if frozen. Wash abd
pat dry. Combine onion sajt a^nl lemon pepper; rub cavities of hens. Place breast-side up on rack in shallow roasting pan. Roast at 400 degrees, uncovered, 1 hour and 15 minutes. Brush with margarine ^very 15 minutes. During last 15 minutes, add soy sauce to remaining margarine; brush hens.
In saucepan, blend lemon juice and cornstarch. Drain fruits, reserving IV* cups syrup. Dissolve cornstarch mixture in reserved syrup. Cook, stirring constantly, until thickened and translucent. Add fruits. To flame, pour sauce into chafing dish or fondue pot over heat. Warm brandy; pour over sauce and ignite. Serve with hens. Makes 4 servings.
Since the 1300s goose has been considered a real status symbol. Like the duck, the goose has only dark meat with skin similar to a duckling. The goose generally ranges from 6 to 14 pounds. Geese have a high fat content. Because, of this, they are sold around 5 months of age. This is the time of year goose is most readily available. It can be purchased fresh or frozen, but it will be costly.
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