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| Menu: Broiled Cornish Hens Meal
Peppered Cornish Hens
Creamed Peas & Celery
Long Grain & Wild Rice mix
Pear Harvest Pleaser
Peppered Cornish Hens
three 1 to 1 1/4 pound Cornish Hens
salt
3 tablespoons of Dijon mustard
Cracked black pepper
Fresh parsley sprigs
Cherry tomatoes
Remove giblets from hens, reserve for other uses. Rinse hens with cold water, and pat dry. Split each hen lengthwise.
Sprinkle cavity and skin side of each hen with salt, brush each side with mustard. Sprinkle with pepper.
Place hens, cavity side up, on a rack in a shallow roasting pan 5 inches from heating element. Broil 10 minutes, turn hens. Broil an additional 8 minutes or until browned. Turn broiler off, leaving hens in oven for 5 minutes.
Transfer to a warm serving platter; garnish with parsley sprigs and cherry tomatoes. Yield 6 servings
Creamed Peas and Celery
2 cups of buttermilk
1 tablespoon of cornstarch
1/2 cup of chopped celery
2 tablespoons of chopped celery leaves
1 tablespoon of grated onion
1 teaspoon of salt
1/8 teaspoon of pepper
2 tablespoons of orange juice
two 10 ounce packages of frozen green peas
Additional celery leaves
Combine buttermilk and cornstarch in a large skillet, stirring well; add celery, chopped celery leaves, onion, salt and pepper. Cook over low heat, stirring frequently, until mixture comes to a boil.
Add orange juice and peas, stirring well. Cover and simmer 10 minutes or until peas are tender.
Transfer Creamed peas and Celery to a serving bowl, garnish with additional celery leaves. 6 servings
Pear Harvest Pleaser
6 ripe Bartlett pears, about 2 pounds, peeled
1/2 cup of sherry
2 tablespoons of honey
1/2 teaspoon of vanilla extract
1/2 teaspoon of grated lime rind
whipping cream
Cut pears in half lengthwise, and remove the core. Place pear halves, cut side down, on counter or cutting board; make lengthwise cuts through pears, leaving stem ends intact. Place pear halves, cut side down , in a lightly greased 13x9x2 inch baking dish.
Combine sherry, honey, vanilla and lime rind in a small saucepan, stirring well; cook over low heat until sauce is thoroughly heated.
Pour sauce over pears. Cover and bake at 350ºF. for 40 minutes or until tender, basting frequently. Gently press cut portion of pears during cooking to separate slices.
Transfer pear halves to individual dessert plates, serve with cream. Yield 6 servings
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