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| Cornish Hens with Lime Glaze
2 Cornish Hens
2 slices of cinnamon bread, cubed
1 celery stalk, chopped
1/2 teaspoon of dried tarragon
2 tablespoons of chopped walnuts
1 green onion, chopped
1/3 cup of vermouth or white wine
3 tablespoons of margarine or butter, melted
2 tablespoons of sugar
2 tablespoons of fresh lime juice
1 tablespoon of soy sauce
3tablespons of cornstarch
3 tablespoon of water
Thaw hens if frozen. In a bowl combine bread cubes, celery, tarragon, walnuts and green onion. Sprinkle with vermouth or white wine and toss. Spoon mixture into cavity of each hen. In a bowl, mix together margarine or butter, sugar, lime juice and soy sauce. Brush hens with sauce. Place a rack or trivet in a slow cooker. Place hens on end, neck down, on rack. Cover and cook on LOW 6 to 7 hours or until hens are tender. Remove hens and cover to keep warm. Turn control to HIGH in a small bowl, dissolve cornstarch in water; stir into cooking juices. Cover and cook on HIGH 10 minutes or until thickened. With shears, cut hens in half. Spoon sauce over each. Makes 4 servings
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