Recipe Talk

CORNISH HENS WITH PINEAPPLE-PEPPER GLAZE

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1 (20 oz.) can pineapple
chunks in syrup

1 (10 oz.) jar hot red pepper
jelly

4 (1 1/2 lb. each) cornish
hens, thawed
hot, cooked Minute rice
(optional)
cooking spray (no stick)

1 medium size green pepper,
seeded and cut into 1-inch
pieces

1 medium size yellow pepper,
seeded and cut into 1-inch
pieces

1 medium size red pepper,
seeded and cut into 1-inch
pieces

Drain pineapple, reserving syrup; set aside.

Combine
1/4 cup reserved jelly in a saucepan over medium heat, stirring
constantly until jelly melts. Remove from heat; set aside.

Place hens, breasts side up, in a roasting pan coated with
cooking spray.

Spoon 2 tablespoons pineapple into cavity of
each hen. Brush hens with pepper glaze. Place in 450 degrees oven;
immediately reduce temperature to 350 degrees and bake for 45 minutes
or until tender.

During the last 15 minutes of cooking time,
add remaining pineapple and peppers to pan containing hens.

Brush with glaze frequently.

Serve over rice with additional
sauce if desired.

Yield: 4 servings.

gOODNESS ME HOW ON EARTH DID I MISS THIS LITTLE BEAUTY?
Thanks for sharing
BUNYIP