Title: Glazed cornish game hens
 Categories: Main dish, Poultry, Rice, Vegetables, Canadian
      Yield: 2 Servings
 
MMMMM---------------------FRESH CURRY POWDER--------------------------
    1/4 ts Fennel seeds
    1/4 ts Coriander seeds
      3    Cardamom pods; seeds of
           Ground ginger; to taste
           Cinnamon; to taste
           Cumin seed; to taste
    1/4    To 1/2 ts. dried red chiles
           -- crushed
    1/4 ts Turmeric

MMMMM-------------------------MAIN DISH------------------------------
      2    1 lb. Rock Cornish game hens
    1/4 c  Corn syrup
      1 tb Prepared mustard
           -- (Dijon or spicy)
      1 sm Garlic clove
           -- peeled, finely chopped
           Salt and pepper; to taste
    1/2    Lemon; juice of
           -- (reserve other half)
 
  To make the 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 dry.
  
  In small bowl, combine curry powder with syrup, mustard, garlic, salt,
  pepper and lemon juice.
  
  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 at 375 F. for 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.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pg. 34.  ISBN 0-88862-788-2.
  Electronic format by Cathy Harned. From: Julie Bertholf Date: 22 Dec
  96 Meal-Master Format Recipes (Mailing List) Ä