Cornish Hens in Orange Sauce

Just add a glass of your favorite red wine

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From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.

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

 
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Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

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