CORNISH HEN RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CORNISH HENS (11-14-93) (17:25) 4 CORNISH HENS 1/2 C BUTTER 2 T LEMON JUICE 1 TSP ROSEMARY 2 CLOVES GARLIC, PRESSED RUB HENS WITH BUTTER. COMBINE OTHER INGREDIENTS AND USE TO BASTE HENS. BAKE AT 350 DEGREES FOR 1 HOUR, BASTING WITH LEMON MIXTURE EVERY 10 MINUTES. IF SERVING WITH RICE, SPOON REMAINING LEMON MIXTURE OVER RICE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ROCK CORNISH GAME HEN (05/20/93) (0:15) SERVINGS: 4 4 EA ROCK CORNISH GAME HENS 1 X SALT & PEPPER 1/4 C CANNED BEEF CONSOMME 1/4 C LIGHT CORN SYRUP 1 X BUTTER IF THAWED, MAY BE STUFFED WITH 1/4 C STUFFING EACH. SEASON HENS TO TASTE WITH SALT AND PEPPER. PLACE BREAST SIDE UP ON RACK IN SHALLOW ROASTING PAN AND BRUSH WELL WITH BUTTER. ROAST UNCOVERED AT 400 DEGREES ABOUT 45 MINUTES OR UNTIL TENDER. DURING LAST 15 MINS OF BAKING, BASTE SEVERAL TIMES WITH MIXTURE OF CONSOMME AND SYRUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILLED CORNISH HENS 4 ROCK CORNISH HENS (1 TO 1 1/4 POUNDS EACH) MELTED BUTTER OR MARGARINE 1/3 CUP SUGAR 1 TEASPOON CORNSTARCH 1/3 CUP SOY SAUCE 1/4 TEASPOON GINGER THAW HENS IF FROZEN. HEAT OVEN TO 350 DEGREES WASH HENS AND PAT DRY. PLACE BREAST SIDE UP ON RACK IN SHALLOW ROASTING PAN; BRUSH WITH BUTTER. DO NOT ADD WATER. DO NOT COVER. ROAST 1 HOURS, BRUSHING OFTEN WITH BUTTER. WHILE HENS ROAST, STIR TOGETHER SUGAR AND CORNSTARCH. BLEND IN SOY SAUCE AND GINGER. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. COOL. BRUSH HENS WITH SOY MIXTURE. ROAST 20 MINUTES LONGER, BRUSHING HENS 2 MORE TIME WITH SOY MIXTURE. REMOVE FROM OVEN; POUR REMAINING SAUCE OVER HENS. COOL. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS-GLAZED ROCK CORNISH HENS (10-07-92) (2:00) 1 1 1/2 POUND REFRIGERATED, ROASTED ROCK CORNISH HENS 1 SMALL LEMON 1/4 CUP ORANGE MARMALADE 2 TEASPOONS SOY SAUCE ABOUT 25 MINUTES BEFORE SERVING: 1. PREHEAT OVEN TO 450 DEGREES. MEANWHILE, CUT EACH ROCK CORNISH HEN LENGTHWISE IN HALF. PLACE HENS, SKIN- SIDE UP, IN ROASTING PAN. 2. BAKE HENS 20 MINUTES. WHILE HEN HALVES ARE HEATING, FROM LEMON, GRATE 1 TEASPOON PEEL AND SQUEEZE 1 TABLESPOON JUICE. IN 1-QUART SAUCE-PAN OVER LOW HEAT, HEAT LEMON PEEL, LEMON JUICE, ORANGE MARMALADE, AND SOY SAUCE UNTIL MARMALADE MELTS. 3. BRUSH HEN HALVES WITH MARMALADE MIXTURE FREQUENTLY DURING LAST 10 MINUTES OF COOKING TIME. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNISH HENS IN SPICY MARINADE 2 OR 3 ROCK CORNISH HENS 1/2 TEASPOON CORIANDER 1/2 TEASPOON FENNEL 1/2 TEASPOON BLACK PEPPER 1/2 TEASPOON JUNIPER 3/4 CUP DRY RED WINE 2 TABLESPOONS RED WINE VINEGAR 1/2 ONION, SLICED 3 CLOVES GARLIC, MINCED 1 TABLESPOON MINCED FRESH GINGER OR 1/2 TEASPOON GROUND GINGER CLEAN HENS AND PLACE IN LARGE COVERED BOWL. GRIND CORIANDER, FENNEL, PEPPER, AND BERRIES TOGETHER IN SPICE GRINDER OR MORTAR. COMBINE GROUND SPICES, WINE, VINEGAR, ONION, GARLIC, AND GINGER; POUR OVER HENS. COVER AND REFRIGERATE OVERNIGHT OR UP TO THREE DAYS. TURN BIRDS FREQUENTLY TO MARINATE EVENLY. REMOVE FROM REFRIGERATOR 30 MINUTES BEFORE COOKING. DRAIN THOROUGHLY AND DISCARD MARINADE. ROAST, GRILL OR BROIL UNTIL BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNISH HENS WITH GINGERED RICE (01/28/93) (11:35) 2 CORNISH HENS (1 1/2 POUNDS EACH) 1 CUP BROWN RICE 1 CAN (10 OUNCES) WHOLE WATER CHESTNUTS, DRAINED AND CHOPPED 1/4 CUP FINELY CHOPPED CELERY 1/4 CUP CHOPPED GREEN ONION 2 TABLESPOONS SNIPPED FRESH PARSLEY 2 TABLESPOONS BUTTER OR MARGARINE 1 TABLESPOON SOY SAUCE 1/2 TEASPOONS GROUND GINGER DASH PEPPER GLAZE: 2 TABLESPOONS PLUM JELLY 1 TABLESPOON SOY SAUCE 1 TABLESPOON DARK CORN SYRUP 1 TABLESPOON BUTTER OR MARGARINE 1 TEASPOON BROWN BOUQUET SAUCE 1/4 TEASPOON GROUND GINGER DEFROST HENS IF FROZEN. REMOVE AND DISCARD GIBLETS. RINSE HENS AND PAT DRY. SET ASIDE. PREPARE RICE; EXCEPT STIR IN WATER CHESTNUTS, CELERY, ONION, PARSLEY, BUTTER, SOY SAUCE, GINGER AND PEPPER BEFORE COOKING. STUFF EACH HEN WITH 1/2 CUP RICE MIXTURE. SET REMAINING RICE MIXTURE ASIDE. CLOSE CAVITIES WITH TOOTHPICKS. PLACE HENS BREAST SIDE DOWN ON ROASTING RACK. SET ASIDE. IN 2 CUP MEASURE MIX ALL GLAZE INGREDIENTS. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL JELLY MELTS, STIRRING AFTER HALF THE TIME. SET ASIDE. MICROWAVE STUFFED HENS AT HIGH FOR 10 MINUTES. BRUSH WITH GLAZE. TURN AND BRUSH GLAZE ON OTHER SIDE. MICROWAVE FOR 10 TO 13 MINUTES LONGER, OR UNTIL JUICES RUN CLEAR, BRUSHING WITH GLAZE 1 OR 2 TIMES. MICROWAVE REMAINING RICE MIXTURE AT HIGH FOR 2 TO 3 MINUTES. SPLIT HENS, IF DESIRED. SERVE WITH RICE. MAKES 2 TO 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNISH HENS WITH RICE CAKES AND GLAZE (11-24-92) (1:13) 4 CORNISH GAME HENS, THAWED 1/2 CUP BUTTER GLAZE: 1/2 CUP WHOLE CRANBERRY SAUCE 1/2 CUP ORANGE MARMALADE 1/2 CUP MANDARIN ORANGE SEGMENTS 1 TEASPOONS LEMON JUICE 1 TEASPOON INSTANT MINCED ONION RICE CAKES: 2 CUPS COOKED RICE 1/2 CUP MINCED ONION 2 EGGS 3 TABLESPOONS FLOUR SALT AND PEPPER TO TASTE RINSE HENS AND PAT DRY. COAT INSIDE AND OUT WITH BUTTER; SPRINKLE WITH SALT AND PEPPER. PLACE HENS ON RACK IN SHALLOW ROASTING PAN. ROAST IN PREHEATED OVEN AT 425 DEGREES FOR 15 MINUTES; REDUCE HEAT TO 375 DEGREES AND ROAST 45 MINUTES TO 1 HOUR LONGER, BASTING OCCASIONALLY WITH DRIPPINGS. MEANWHILE, COMBINE GLAZE INGREDIENTS. DURING LAST 20 MINUTES OF ROASTING, BRUSH HENS WITH GLAZE SEVERAL TIMES. GLAZE AGAIN BEFORE SERVING. MEANWHILE, IN LARGE BOWL COMBINE, RICE CAKE MIXTURE. DROP MIXTURE BY 1/4 CUPFULS INTO HOT OIL IN SKILLET. FRY ON EACH SIDE UNTIL GOLDEN BROWN AND CRISPY. SPRINKLE WITH PAPRIKA OR PARSLEY. MAKES 8 CAKES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GAME HENS ON A SPIT 4 ROCK CORNISH HENS (ABOUT 1 POUND EACH) 2 TABLESPOONS SALT 1/2 CUP BUTTER OR MARGARINE. MELTED PAPRIKA 1 CAN (8 3/4 OUNCES) PITTED DARK SWEET CHERRIES, DRAINED (RESERVE SYRUP) 1 TEASPOON CORNSTARCH 1/8 TEASPOON SALT 1/4 CUP ORANGE MARMALADE 3 TABLESPOONS BRANDY OR MANDARIN ORANGE SYRUP 1 CAN (11 OUNCES) MANDARIN ORANGE SEGMENTS, DRAINED (RESERVE 3 TABLESPOONS SYRUP IF DESIRED) WASH HENS AND PAT DRY. RUB CAVITY OF EACH WITH 1/2 TEASPOON SALT. FASTEN NECK SKIN TO BACK WITH SKEWER. FLATTEN WINGS OVER BREAST; TIE WITH STRING. TIE DRUMSTICKS TO TAIL. INSERT SPIT ROD THROUGH CENTER OF BIRDS FROM SIDE TO SIDE; SECURE EACH WITH HOLDING FORKS. CHECK BALANCE BY ROTATING SPIT IN PALMS OF HANDS. BRUSH HENS WITH BUTTER; SPRINKLE WITH PAPRIKA. ARRANGE MEDIUM HOT COALS AT BACK OF FIREBOX; PLACE FOIL DRIP PAN UNDER SPIT AREA. COOK HENS ON ROTISSERIE 1 TO 1 1/2 HOURS, BRUSHING FREQUENTLY WITH BUTTER. BLEND RESERVED CHERRY SYRUP, THE CORNSTARCH AND SALT; STIR IN ORANGE MARMALADE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. STIR IN BRANDY, CHERRIES AND ORANGE SEGMENTS; HEAT THROUGH. SPOON FRUITED SAUCE OVER HENS; SERVE ANY ADDITIONAL SAUCE SEPARATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC SAGE ROASTED CORNISH HENS (11-05-93) (20:35) 4 CORNISH HENS (1 POUND, 6 OUNCE SIZE), SKINNED 2 CLOVES GARLIC, CRUSHED 1/4 TEASPOON DRIED WHOLE SAGE OR 1 TEASPOON MINCED FRESH SAGE 2 TEASPOONS OLIVE OIL 1/8 TEASPOON COARSE SALT PEPPER REMOVE GIBLETS FROM HENS, AND RESERVE FOR OTHER USES. RINSE HENS WITH COLD WATER, AND PAT DRY. LIFT WINGTIPS UP AND OVER BACK SO THEY ARE TUCKED UNDER HEN. CLOSE CAVITIES, AND TIE LEG ENDS TOGETHER WITH STRING, SET ASIDE. COMBINE GARLIC AND NEXT 3 INGREDIENTS; SPREAD ON HENS. SPRINKLE LIGHTLY WITH PEPPER. PLACE HENS, BREAST SIDE UP, IN A SHALLOW ROASTING PAN. BAKE AT 350 FOR 1 HOUR, BASTING OFTEN WITH PAN DRIPPINGS. SPLIT HENS LENGTHWISE TO SERVE. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED CORNISH HENS (01/28/93) (0:15) 2 CORNISH HENS (1 1/2 POUNDS EACH) 1/3 CUP APRICOT PRESERVES 1 TABLESPOON HONEY 1 TABLESPOON BUTTER OR MARGARINE 2 TEASPOONS LEMON JUICE 1 TEASPOON WORCESTERSHIRE SAUCE 1/2 TEASPOON GROUND CORIANDER 1/4 TEASPOON BROWN BOUQUET SAUCE DASH PEPPER DEFROST HENS IF FROZEN. REMOVE AND DISCARD GIBLETS. RINSE HENS AND PAT DRY. SPLIT EACH HEN LENGTHWISE THROUGH BREAST BONE AND BACK BONE INTO TWO HALVES. ARRANGE SKIN SIDE DOWN IN 8 INCH SQUARE BAKING DISH. SET ASIDE. IN 2 CUP MEASURE COMBINE REMAINING INGREDIENTS. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL BUTTER MELTS. STIR. SET ASIDE. MICROWAVE HENS AT HIGH FOR 10 MINUTES. TURN PIECES OVER. BRUSH WITH GLAZE. MICROWAVE FOR 8 TO 11 MINUTES LONGER, OR UNTIL JUICES RUN CLEAR. SERVE WITH REMAINING GLAZE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED PINEAPPLE CORNISH HENS (04-24-92) 8 (16 TO 20 OUNCE) ROCK CORNISH HENS 4 CUPS PREPARED SEASONED DRY STUFFING MIX 2 (8 OUNCE) CANS SLICED WATER CHESTNUTS, DRAINED 1/2 CUP CHOPPED CELERY 1/2 CUP SLICED SCALLIONS 1/4 CUP SEEDLESS RAISINS 1 CUP PINEAPPLE JUICE 1/4 CUP HONEY 1/4 CUP SOY SAUCE 1/4 CUP SESAME SEED. TOASTED 2 TABLESPOONS CORNSTARCH 1 TEASPOON GROUND GINGER DASH GARLIC POWDER WASH AND DRY HENS; SET ASIDE. IN LARGE BOWL, COMBINE PREPARED STUFFING, WATER CHESTNUTS,CELERY, SCALLIONS AND RAISINS. STUFF EACH HER WITH DRESSING MIXTURE; SKEWER CLOSED AND TRUSS. ARRANGE HENS IN LARGE ROASTING PAN ON RACK; SET ASIDE. IN SMALL SAUCEPAN, COMBINE PINEAPPLE JUICE, HONEY, SOY SAUCE, SESAME SEED, CORNSTARCH, GINGER AND GARLIC POWDER. COOK, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS AND BEGINS TO BOIL; SET ASIDE. BAKE HENS AT 350 DEGREES FOR 1 HOUR, 30 MINUTES TO 1 HOUR, 45 MINUTES OR UNTIL DONE, BASTING OCCASIONALLY WITH PINEAPPLE MIXTURE DURING LAST 30 MINUTES OF COOKING. SERVE HENS WITH REMAINING GLAZE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED GARLIC-LIME GAME HENS (02/13/94) (23:44) PREP: 10 MINUTES MARINATE: 1 HOUR COOK: 25 MINUTES SERVES: 4 4 CORNISH GAME HENS, 1/2'D, BACKBONES REMOVED 2 GARLIC CLOVES, FINELY CHOPPED 2 TBSP. LIME JUICE 1 TBSP. COARSE (KOSHER) SALT 3/4 TSP. CAYENNE PEPPER 1. PLACE HENS IN A 13"X9"X2" BAKING DISH. RUB GARLIC INTO SKIN; SPRINKLE W/ LIME JUICE. SEASON W/ SALT & CAYENNE PEPPER. REFRIGERATE FOR AT LEAST 1 HOUR. 2. GRILL HENS OVER CHARCOAL, SKIN SIDE DOWN FOR 11 MINUTES. TURN & GRILL 15 MINUTES UNTIL HENS ARE TENDER. UNDER BROILER, BROIL FOR 12 1/2 MINUTES A SIDE UNTIL DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARVEST CORNISH HENS (08-16-93) (22:17) SERVINGS: 8 4 EA 1 3/4 LB. FRESH OR FROZEN RO 1 X SALT 1 X PEPPER 2 T OLIVE OR SALAD OIL 1 T DRIED PARSLEY FLAKES 1/4 T DRIED THYME LEAVES 1 T BUTTER OR MARGARINE 1 EA 10-OZ BAG CARROTS, SLICED 1 EA 10-OZ CONTAINER BRUSSELS SPROUTS 1 EA 12-OZ. PACKAGE MUSHROOMS, SLICED 1 X MILK 1 T ALL-PURPOSE FLOUR 1 T CHICKEN-FLAVOR INSTANT BOUILLON 1 X PARSLEY SPRIGS FOR GARNISH CALORIES PER SERVING: 435 FAT GRAMS PER SERVING: 23 CHOLESTEROL PER SERVING: 105 REMOVE GIBLETS AND NECKS FROM ROCK CORNISH HENS; REFRIGERATE TO USE IN SOUP ANOTHER DAY. RINSE HENS WITH RUNNING COLD WATER; PAT DRY WITH PAPER TOWELS. SPRINKLE INSIDE BODY CAVITY WITH SALT AND PEPPER. FOLD NECK SKIN TO BACK; LIFT WINGS TOWARD NECK, THEN FOLD THEM UNDER BACK OF HEN SO THEY STAY IN PLACE. WITH STRING, TIE LEGS AND TAIL OF EACH HEN TOGETHER. PLACE HENS, BREAST-SIDE UP, ON RACK IN ROASTING PAN. IN A CUP, MIX OLIVE OR SALAD OIL, DRIED PARSLEY FLAKES, DRIED THYME LEAVES, 1/2 TSP. SALT, AND 1/4 TSP. PEPPER; BRUSH HENS WITH OIL MIXTURE. ROAST HENS IN 350 DEGREE OVEN ABOUT 1 1/4 HOURS, BRUSHING HENS OCCASIONALLY WITH DRIPPINGS IN PAN. HENS ARE DONE WHEN LEGS CAN BE MOVED UP AND DOWN EASILY OR WHEN FORK IS INSERTED BETWEEN LEG AND BODY CAVITY AND JUICES THAT ESCAPE ARE NOT PINK. TOWARD THE END OF ROASTING HENS, IN 12-INCH SKILLET OVER MEDIUM-HIGH HEAT, IN HOT MARGARINE, COOK CARROTS, BRUSSELS SPROUTS AND 1/2 TSP. SALT UNTIL GOLDEN. ADD 1/2 CUP WATER; OVER HIGH HEAT, HEAT TO BOILING. REDUCE HEAT TO MEDIUM-LOW; COVER AND COOK 5 TO 10 MINUTES UNTIL VEGETABLES ARE TENDER-CRISP, STIRRING OCCASIONALLY; KEEP WARM. WHEN HENS ARE DONE, DISCARD STRINGS. PLACE HENS ON WARM LARGE PLATTER; KEEP WARM. FOR GRAVY, REMOVE RACK FROM ROASTING PAN; POUR PAN DRIPPINGS INTO 1-CUP MEASURE; LET DRIPPINGS STAND A FEW SECONDS UNTIL FAT SEPARATES FROM MEAT JUICE. SKIM 2 TBSP. FAT FROM DRIPPINGS INTO 3-QUART SAUCEPAN; SKIM AND DISCARD ANY REMAINING FAT. IN SAUCEPAN OVER HIGH HEAT, IN HOT FAT, COOK MUSHROOMS UNTIL TENDER AND GOLDEN, STIRRING OCCASIONALLY. STIR ENOUGH MILK INTO MEAT JUICE TO MEASURING TO EQUAL 1 CUP; STIR IN FLOUR, CHICKEN BOUILLON AND 1/2 TSP SALT UNTIL BLENDED. ADD 1/2 CUP WATER TO ROASTING PAN; STIR TO LOOSEN BROWN BITS FROM BOTTOM OF PAN. POUR WATER AND BROWN BITS INTO MUSHROOMS IN SAUCEPAN. ADD MEAT-JUICE MIXTURE; COOK OVER HIGH HEAT, STIRRING CONSTANTLY UNTIL MIXTURE BOILS AND THICKENS SLIGHTLY; BOIL 1 MINUTE. TO SERVE, ARRANGE VEGETABLES ON PLATTER WITH CORNISH HENS. GARNISH WITH PARSLEY SPRIGS. SERVE WITH MUSHROOM GRAVY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE GLAZED CORNISH HENS (01/28/93) (0:15) 2 CORNISH HENS (1 1/2 POUNDS EACH) 1/3 CUP ORANGE MARMALADE 1 TABLESPOON HONEY 1 TABLESPOON BUTTER OR MARGARINE 2 TEASPOONS LEMON JUICE 1 TEASPOON WORCESTERSHIRE SAUCE 1/2 TEASPOON GROUND CINNAMON 1/4 TEASPOON BROWN BOUQUET SAUCE DASH PEPPER DEFROST HENS IF FROZEN. REMOVE AND DISCARD GIBLETS. RINSE HENS AND PAT DRY. SPLIT EACH HEN LENGTHWISE THROUGH BREAST BONE AND BACK BONE INTO TWO HALVES. ARRANGE SKIN SIDE DOWN IN 8 INCH SQUARE BAKING DISH. SET ASIDE. IN 2 CUP MEASURE COMBINE REMAINING INGREDIENTS. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL BUTTER MELTS. STIR. SET ASIDE. MICROWAVE HENS AT HIGH FOR 10 MINUTES. TURN PIECES OVER. BRUSH WITH GLAZE. MICROWAVE FOR 8 TO 11 MINUTES LONGER, OR UNTIL JUICES RUN CLEAR. SERVE WITH REMAINING GLAZE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST CORNISH HENS 6 ROCK CORNISH HENS (ABOUT 1 1/2 POUNDS EACH), SPLIT 1 1/2 CUPS FLOUR 3 TEASPOONS SALT 3/4 TEASPOON PEPPER MELTED BUTTER 1 1/2 CUPS SHORTENING (HALF BUTTER) PAPRIKA HEAT OVEN TO 425 DEGREES WASH HENS AND PAT DRY. MIX FLOUR, SALT AND PEPPER; COAT HENS WITH FLOUR MIXTURE. IN OVEN MELT SHORTENING IN TWO BAKING PANS, 13 X 9 X 2 INCHES. PLACE HENS SKIN SIDE DOWN IN MELTED SHORTENING. BAKE UNCOVERED 45 MINUTES. TURN; BAKE 15 MINUTES LONGER. BRUSH WITH MELTED BUTTER AND SPRINKLE WITH PAPRIKA. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROCK CORNISH HENS WITH MUSHROOM & RICE STUFFING 6 1 3/4 POUND FRESH OF FROZEN (THAWED) ROCK CORNISH HENS SALT SALAD OIL 1/2 TEASPOON PEPPER 2 9 OUNCE PACKAGES FROZEN ARTICHOKE HEARTS 3 BUNCHES RADISHES WITH LEAVES SUGAR 1 12 OUNCE PACKAGE MUSHROOMS ABOUT 4 HOURS BEFORE SERVING: 1. REMOVE BONES FROM ROCK CORNISH HENS: REMOVE GIBLETS AND NECKS FROM HENS; REFRIGERATE TO USE IN SOUP ANOTHER DAY. PLACE 1 HEN, BREAST-SIDE DOWN, ON CUTTING BOARD. WITH POULTRY SHEARS, CUT ALONG ONE SIDE OF BACKBONE, THEN THE OTHER. DISCARD BONE. 2. SPREAD HEN OPEN. WITH SHARP KNIFE, CUT THROUGH WHITE CARTILAGE AT THE "V" OF NECK. HOLD HEN BREAST, AT NECK AND TAIL ENDS, AND BEND BACK TO EXPOSE BREASTBONE. LOOSEN BREASTBONE BY RUNNING TIPS OF FINGERS ALONG BOTH SIDES OF BONE. PULL OUT BREASTBONE AND DISCARD. FEEL FOR WISHBONE AT NECK; CUT OUT WISHBONE 3. WORKING WITH ONE SIDE OF BREAST AT A TIME, INSERT KNIFE UNDERNEATH RIB CAGE AND SCRAPE MEAT FREE, LIFTING RIBS AWAY FROM BREAST. WITH KNIFE, REMOVE HIPBONES FROM THIGHS. REPEAT WITH REMAINING HENS. RINSE HENS WITH RUNNING COLD WATER; PAT DRY WITH PAPER TOWELS. 4. SPRINKLE HEN CAVITIES LIGHTLY WITH SALT. SPOON ABOUT 1/2 CUP STUFFING INTO EACH CAVITY. PULL MEAT AND SKIN OVER STUFFING; SKEWER CLOSED. WITH STRING, TIE LEGS OF EACH HEN TOGETHER. FOLD WINGS UNDER BACK SO THEY STAY IN PLACE. PLACE HENS, BREAST-SIDE UP, ON RACK IN LARGE OPEN ROASTING PAN. 5. BRUSH HENS WITH SALAD OIL; SPRINKLE WITH PEPPER AND 1/2 TEASPOONS SALT. ROAST HENS IN 355 DEGREE OVEN ABOUT 1 1/4 HOURS, BRUSHING OCCASIONALLY WITH DRIPPINGS IN PAN. HENS ARE DONE WHEN LEGS CAN BE MOVED UP AND DOWN EASILY, OR WHEN FORK IS INSERTED BETWEEN LEG AND BODY CAVITY AND JUICES THAT ESCAPE ARE NOT PINK. 6. MEANWHILE, PREPARE VEGETABLES: THAW ARTICHOKE HEARTS IN WARM WATER; DRAIN AND PAT DRY WITH PAPER TOWELS. TRIM OFF RADISH LEAVES, LEAVING A LITTLE STEM ON EACH FOR PRETTY COLOR; RESERVE A FEW RADISH LEAVES FOR GARNISH. CUT EACH RADISH IN HALF. 7. IN 12-INCH SKILLET OVER HIGH HEAT, IN 3 TABLESPOONS HOT SALAD OIL, COOK ARTICHOKES WITH 1/2 TEASPOON SALT AND 1/2 TEASPOON SUGAR, TURNING THEM OCCASIONALLY, UNTIL THEY ARE TENDER AND LIGHTLY BROWNED, ABOUT 10 MINUTES. REMOVE ARTICHOKES TO BOWL. 8. TO OIL REMAINING IN SKILLET, ADD 2 TABLESPOONS SALAD OIL WITH MUSHROOMS AND 1/4 TEASPOON SALT; COOK, STIRRING FREQUENTLY, UNTIL MUSHROOMS ARE TENDER, ABOUT 5 MINUTES. 9. WASH AND DRY SKILLET. IN SAME SKILLET OVER HIGH HEAT, IN 2 TABLESPOONS HOT SALAD OIL, COOK RADISHES, 1/4 TEASPOON SALT, AND 1/4 TEASPOON SUGAR, STIRRING FREQUENTLY, UNTIL RADISHES ARE TENDER-CRISP, ABOUT 5 MINUTES. RETURN ARTICHOKE HEARTS AND MUSHROOMS TO SKILLET; HEAT THROUGH. 10. WHEN HENS ARE DONE, REMOVE SKEWERS AND DISCARD STRINGS. TO SERVE, PLACE HENS ON WARM LARGE PLATTER WITH VEGETABLES. GARNISH WITH RESERVED RADISH LEAVES. MAKES 12 MAIN-DISH SERVINGS. ABOUT 525 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TANDOORI CORNISH HENS (11-05-93) (20:37) 4 CORNISH HENS (1 POUND, 6 OUNCE SIZE) 1/2 CUP PLAIN NON FAT YOGURT 1/2 CUP LEMON JUICE 3 CLOVES GARLIC 1 TABLESPOON PAPRIKA 1 TEASPOON GROUND CARDAMOM 1/2 TEASPOON GROUND GINGER 1/2 TEASPOON RED PEPPER VEGETABLE COOKING SPRAY FRESH CILANTRO SPRINGS (OPTIONAL) REMOVE GIBLETS FROM HENS; RESERVE FOR OTHER USES. RINSE HENS WITH COLD WATER AND PAT DRY. SPLIT EACH HEN LENGTHWISE, USING AN ELECTRIC KNIFE. REMOVE AND DISCARD SKIN. PLACE HENS, CAVITY SIDE UP, IN A SHALLOW DISH. COMBINE YOGURT AND NEXT 6 INGREDIENTS IN CONTAINER OF AN ELECTRIC BLENDER OR FOOD PROCESSOR; PROCESS UNTIL SMOOTH. POUR MIXTURE OVER HENS; COVER AND MARINATE IN REFRIGERATOR 8 HOURS OR OVER NIGHT, TURNING OCCASIONALLY. ARRANGE HENS, CAVITY SIDE DOWN, ON BROILER PANS COATED WITH COOKING SPRAY; BRUSH WITH YOGURT MIXTURE. BROIL 6 INCHES FROM HEATING ELEMENT 7 MINUTES; TURN AND BROIL 5 MINUTES OR UNTIL TENDER. TRANSFER TO A PLATTER, AND GARNISH WITH CILANTRO, IF DESIRED. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=