Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cornish Hens Mandarin




Source of Recipe


Internet


List of Ingredients




4 rock Cornish hens
1/2 teaspoon of basil, crushed
1/2 teaspoon of tarragon, crushed
1/2 teaspoon of thyme
Salt & pepper to taste
2 limes
4 tablespoons of butter
2 cans of mandarin oranges
1 can water chestnuts, drained & sliced

Cut hens in half, place in a greased roasting pan. Salt and pepper. Sprinkle with 1/2 of herb mixture. Brush with juice of limes. Dot with 1/2 of butter. Roast uncovered at 350ºF. for 30 minutes. Remove from oven and turn. Sprinkle with remaining herbs and other lime. Dot with more butter. Add oranges, juice and chestnuts. Return to oven for 30 minutes, or until tender. Serve with rice over which remaining orange liquid has been added.

Recipe