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Suezi brings you another Recipe Flaming Cherry Sauce over Game Hens Cornish hens make dinner -for -Two festive
	2 Rock Cornish hens (16 - 20 oz. each) Seasoned salt & pepper 2 Tbsp. butter or margarine melted 1/2 tsp. ea. seasoned salt, ground ginger, paprika Cherry sauce Orange slices 2 Tbsp. brandy (optional) . Thaw hens, rinse and pat dry. Inside cavities sprinkle seasoned salt & pepper. Place hens slightly apart in a roasting pan, breast sides up.
brush butter, seasoned salt, ginger, paprika mix over hens. Bake uncovered in 350 degrees oven for about 1 hour, until legs move easily. Baste several times with pan drippings When hens are roasted discard fat from pan juices. Arrange hens on serving plates & garnish with orange slices; keep warm. Then prepare cherry sauce and keep warm. Cherry Sauce: Drain 1 small can (8 oz) pitted dark sweet cherries, Reserve 1/2 Cup syrup. Combine in pan reserved syrup with 2/3 Cup water, 1 chicken bouillon cube, 1 chopped small onion, 8 whole cloves, 1 tsp. ground cinnamon. Bring to a boil, stirring, reduce heat & simmer uncovered for 10 minutes, strain, discard cloves and onion. Return sauce to pan, add 1 Tbsp. each cornstarch and water until smooth, stir into sauce, cook stirring until it boils and thickens. Stir in cherries, 1/4 tsp. grated lemon peel, 1 tbsp Lemon juice. . To Flame Birds - warm brandy in a small container away from flamable objects or fans, ignite and pour flaming into sauce, while flaming, spoon sauce over birds. . *For a dramatic flair, flame game hens with brandied cherry sauce at the table just before serving. Broccoli spears round the menu. Enjoy! by: Judy G.