Plum-Glazed Cornish Hens 4 large navel oranges, sliced 4 Cornish game hens (1 to 1-1/2 pounds each), split lengthwise 1/4 teaspoon pepper 1 can (16 ounces) plums, drained and pitted 1/4 cup finely chopped onion 1/4 cup butter, cubed 3/4 cup lemonade concentrate 1/3 cup chili sauce 1/4 cup soy sauce 1-1/2 teaspoons prepared mustard 1 teaspoon ground ginger 1 teaspoon Worcestershire sauce 1/4 cup flaked coconut, toasted, optional Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Plum-Glazed Cornish Hens cont. Arrange orange slices in two greased 13-in. x 9-in. baking dishes. Top with game hens; sprinkle with pepper. Bake, uncovered, at 350° for 45 minutes. Meanwhile, place the plums in a food processor; cover and process until smooth. Set aside. In a large skillet, saute onion in butter until tender; stir in lemonade concentrate, chili sauce, soy sauce, mustard, ginger, Worcestershire sauce and plums. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Set 1 cup of sauce aside. Brush remaining sauce over hens. Bake 30-45 minutes longer or until juices run clear and a meat thermometer reads 180°, basting occasionally with pan drippings. Sprinkle with coconut if desired. Serve with Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Plum-Glazed Cornish Hens reserved plum sauce. Yield: 4-6 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008