MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glazed Cornish Game Hens
 Categories: Game, Hens
      Yield: 1 servings
 
MMMMM---------------------FRESH CURRY POWDER--------------------------
    1/4 ts Fennel seeds
      1 ts Coriander seeds
      3    Cardamom pods; seeds of
           Ground ginger; to taste
           Cinnamon; to taste
           Cumin seed; to taste
    1/4 ts Crushed dried red chiles;
           - up to 1/2 ts
    1/4 ts Turmeric

MMMMM----------------------------HENS---------------------------------
      2 lb Rock Cornish game hens (2)
      1 c  Honey
      1 tb Dijon or
           - spicy prepared mustard
      1 cl Garlic; finely chopped
           Salt
           Black pepper;
           - freshly ground, to taste
    1/2    Lemon; juice of,
           - reserve other half
 
  Curry Powder:
  
  Grind the spices together until they resemble a coarse powder, either
  with a mortar and pestle or in a clean electric coffee grinder If the
  hens are frozen, thaw overnight in refrigerator Rinse hens with cold
  water; pat diy. In small bowl, combine curry powder with syrup,
  mustard, garlic, salt, pepper, and lemon juice. Preheat oven to
  375°F.
  
  Cut reserved lemon half in half again; place inside hens. If desired,
  truss (tie or skewer) hens, to secure legs. Line a shallow roasting
  pan with foil, dull side facing up, for easy cleanup. Place hens in
  pan and brush with some of the glaze. Reserve remainder of glaze for
  frequent basting. Bake in oven 1 hour or longer, until juices run
  clear. Meat should still be juicy. Baste often for crispy, golden
  skin. Halfway through baking, cover legs and wing tips with foil to
  prevent scorching. Serve with rice and stir-fried vegetables.
  
  Diane's Notes:
  
  The original recipe calls for corn syrup rather than honey. The first
  time I made this, I didn't have any corn syrup so I used honey
  instead, and I liked it so much I use honey every time now.
  
  Recipe by Diane Lazarus
  
  Adapted FROM: Nancy Enright's Canadian Herb Cookbook, 1985
 
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