"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cornish Hens Recipe

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This recipe for Cornish Hens, by , is from The marlowe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, March 27, 2008


1 Cornish game hen (20 ounces)
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
(This gives flavor not heat, do not be scared to use it.)

Place Cornish hen in a large resealable plastic bag.
In a small bowl, combine the remaining ingredients.
Pour half of the marinade over hen; seal bag and refrigerate for 8 hours or overnight, turning several times.
Refrigerate remaining marinade for basting
Drain and discard marinade.
Place hen, skin side up, in a greased 9-in. square baking dish.
Bake, uncovered, at 400 for 30 minutes.
Baste with reserved marinade.
Bake 20-30 minutes longer or until a meat thermometer reads 180.




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