Sweet Sour Cornish Hens
|Cornish game hens||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Sweet and sour sauce||10 Ounce (1 Jar)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Soy sauce||1 Teaspoon|
|Thin lemon slices||6 , halved|
Season cavity of each hen with a little salt and pepper.
Skewer neck and tail openings closed.
Run spit rod through each hen crosswise, below breastbone.
With four 18-inch cords, use one cord to tie each tail to crossed legs.
Bring cord around to back, cross and bring around and across breast securing wings to body.
Tie knot, cut off loose ends.
Space birds about 1 inch apart on rod; secure with holding forks.
Place hot coals on both sides of drip pan.
Attach spit; position drip pan under hens.
Turn on motor.
Grill hens till leg joints move easily, about 45 minutes.
Baste hens often with melted butter.
Meanwhile, in saucepan combine sweet and sour sauce, tomatoes, soy sauce, and lemon slices; heat just to boiling.
Grill hens about 15 minutes more, basting often with sauce.
Pass extra sauce.