Two Little Red Hens

The Record’s “Recipe of the Week”:
Two Little Red Hens by Bea Spurling

2 cornish hens
Bread stuffing or rice
1-1/2 cups grapefruit juice
Juice of 1 lemon
2 cups whole cranberry juice
1/3 cup raspberry preserves
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. poultry seasoning

Stuff the cornish hens with bread stuffing or rice.

Combine the grapefruit juice, lemon juice, cranberry sauce, and raspberry preserves. Marinate the hens in this mixture for one hour.

Sprinkle the hens with salt, pepper, rosemary, thyme, and poultry seasoning 15 minutes before roasting.

Preheat the oven to 425°. Reduce to 350°. Place hens on a rack and cover with foil. Roast for 45 minutes to one hour or until done. Baste frequently with the sauce.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


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