Recipes Included On This Page Blueberry Cornbread Stuffed Game Hens Butter Chicken Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Blueberry Cornbread Stuffed Game Hens Recipe By : Serving Size : 6 Preparation Time :1:30 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 game hens 2 cups fresh blueberries 1 cup orange juice 1/4 pound butter 1/2 pound bulk sausage 2 cups diced onions 1/4 cup diced celery 1/4 cup diced red bell pepper 1/2 cup diced garlic 1/2 cup diced apples 4 cups corn bread 1/4 cup chopped parsley 1/4 cup sliced green onions 1 teaspoon chopped fresh sage 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary Salt and pepper -- to taste Granulated garlic Louisianne Gold Pepper Sauce 3 cups chicken stock 1/2 cup chopped pecans 1 cup dry sherry 1/2 cup melted butter PREP TIME: 1 1/2 Hours. Preheat oven to 350 degrees F. Rinse Cornish hens under cold running water. Drain well. Place the Cornish hens in a large cast iron butch oven and sprinkle with the orange juice. Season generously, inside and out, using salt, pepper, granulated garlic and Louisiana Gold Pepper Sauce. In a cast iron skillet, melt 1/4 pound of butter over medium-high heat. Add bulk sausage and cook until brown. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add apples, blending well into the sausage mixture. When apples are slightly cooked, pour the mixture into a large mixing bowl. Add blueberries, corn bread, parsley, green onions, sage, thyme and rosemary. Using a wooden spoon, fold the corn bread into the sausage mixture. Add two cups of chicken stock or enough to moisten the corn bread and hold the stuffing together. Add pecans and season to taste using the salt and pepper. Stuff the Cornish hens with equal amounts of the stuffing, placing any excess stuffing in the corners of the roasting pan. Top the hens with sherry and melted butter. Bake, uncovered, for approximately one hour, basting the hens frequently during the process. When hens are golden brown, remove them from the oven and serve with natural pan drippings. COMMENT: Cornish game hens make an elegant dish for a dinner party or special celebration. Their leaner quality lends well to sauces and their natural drippings are very flavorful. I would recommend serving this dish with a dark green vegetable such as asparagus or broccoli and a loaf of crusty French bread. Contributed to the FareShare Gazette by Jennie; 6 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 900 Calories; 61g Fat (64.6% calories from fat); 55g Protein; 20g Carbohydrate; 4g Dietary Fiber; 326mg Cholesterol; 1816mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 10 Fat. Back to Recipe List * Exported from MasterCook * Butter Chicken Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 piece ginger -- roughly chopped (1-inch piece) 3 garlic cloves -- roughly chopped 1/2 cup blanched almonds 1/2 cup plain yogurt 1/2 teaspoon chili powder 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 1 teaspoon Garam Masala 4 cardamom seed pods -- lightly crushed 14 ounces diced tomato 1 1/4 teaspoons salt 2 pounds skinless boneless chicken thighs -- cut into fairly large pieces 5 tablespoons ghee 1 large onion -- thinly sliced 6 tablespoons whole cilantro leaves -- finely chopped 4 tablespoons whipping cream 1/2 cup chopped fresh cilantro Blend the ginger and garlic together to a paste in a food processor. Grind the almonds in a food processor. Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, Garam Masala, cardamom, tomatoes and salt; blend together with a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight. Preheat the oven to 350 degrees F. Heat the ghee in a heavy bottomed frying pan, add the onion and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the cilantro. Put the mixture into a shallow baking dish, pour in the cream and stir with a fork. Bake for one hour. If the top is browning too quickly during cooking cover with a piece of aluminum foil. Allow to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a broiler for 2 minutes to brown the top. Before serving, slightly tip the dish and remove the extra oil with a spoon. Garnish with chopped cilantro. Contributed to the FareShare Gazette by Jennie; 26 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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