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back to main Cornish Game Hens You can’t beat Cornish Game Hens for versatility. Easy to prepare for family dinners, they really shine when dinner guests are late because they’ll remain juicy even if you hold them in the oven for an extra half hour. I like to serve hens when we’re expecting a crowd or for a picnic because they can be served hot or cold. If you’re pressed for time, you can roast or grill the hens up to three days in advance. Serve them cold or heat them at 350° for 25 minutes
Roasted or Grilled Cornish Game Hens Mushroom Rice Snow Peas or Green Beans Candied Cinnamon Apple
Cornish Game Hens Allow 1/2 hen for normal appetites; a whole hen for robust appetites. No one turns up their nose when finding leftover hens in his/her lunch bag! Rinse hens thoroughly and discard excess fat. Using kitchen shears, cut hens in half. Rub skin °with worcestshire sauce and sprinkle generously with Spike or Dash seasoning. Roasted hens: Line a shallow baking pan (a jelly roll pan is ideal) with foil and place a wire rack on top. Arrange the hens skin side up on the rack. Roast in a 350° oven for 50 minutes. Grilled hens: Light 30–40 charcoal briquets. When the coals are covered with ash, divide the coals in half and push to the sides of the BBQ. Place the hens skin side up in the middle of the grill (not directly over the coals). Sprinkle coals with springs of fresh herbs such as rosemary, thyme or sage and cover. After 30 minutes turn the hens, add more herbs if you like and cover. Cook for 30 minutes or until hens are nicely browned.
Mushroom Rice Serves 4–6 2 cups long-grain rice 1 pound fresh mushrooms, washed 4 stalks green onion, washed 1 tbsp. butter 1/4 tsp. granulated garlic 1/4 tsp. ground pepper Salt to taste
Cook rice. Chop green onions coarsely in a food processor. Add mushrooms and process until mushrooms are coarsely chopped. Melt the butter and add the onion-mushroom mixture. Cook over medium heat for 7–10 minutes. Add garlic, pepper and salt. Stir and add to the hot rice. Mix thoroughly. Sauteéd Snow Peas or Green Beans String snow peas or beans; wash well and drain. Heat a nonstick frying pan over moderate high heat until almost smoking. Sprinkle with salt and add 2 teaspoons olive, peanut or canola oil. Add snow peas or beans and stir-fry until the vegetables are bright green and crunchy to the bite. Snow peas will take 3–5 minutes; green beans 5–7 minutes.
Candied Cinnamon Apples Serves 4–6 as a side dish or 6–8 as a warm topping over pound cake or ice cream 6 large cooking apples – peeled, cored and sliced in 1/2 inch slices 2 tbsp. butter 1/4 cup packed dark brown sugar 1/8 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 cup raisins or dried cranberries (optional)

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Springboard products which are foods and/or foods for special dietary use, are not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration. We strongly encourage you to discuss topics of concern with your health care professional.

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