Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Game hens
1/4 lb Margarine
1/2 ts Sage
1/2 ts Salt
1/4 ts Pepper

Wash game hens, cut in half down breast and back. Pat dry. Mix
margarine and spices. Rub hens with softened seasoned margarine.
Place 1 teaspoon seasoned margarine in each cavity, then skewer neck
and abdominal cavity openings. Place in a shallow baking pan greased
well with flavored butter. Bake at 350 degrees, 50 to 60 minutes, or
until hens test done. Halfway through the baking process, baste with
cherry-orange sauce (recipe follows). Serve remainder of sauce in
bowl. Serves 6.

CHERRY ORANGE SAUCE
2 T cornstarch
1/2 c sugar
1/4 t Salt
1/4 t Ginger
1/4 t Dry mustard 1 can pitted red sour cherries-1 lb. size
1 T Grated orange rind
1/2 c Orange juice
1/3 c Currant jelly
2 T Sherry Red food coloring Drain cherry liquid and combine
with orange juice, orange rind, and currant jelly. Stir to blend. Add
cornstartch, sugar, salt, dry mustard and ginger. Cook, stirring
constantly until mixture is thickened. Add enough red food coloring
to make a pleasant red. Add the drained cherries and sherry. Yield:
Approx. 3 cups. Excellent!

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