Fruited Rock Cornish Hens
|Rock cornish hens||4|
|Onion salt||1 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Lemon juice/Vinegar||2 Tablespoon|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Canned maraschino cherries||8 Ounce, drained (1 Jar)|
Thaw hens if frozen.
Heat oven to 400Â°.
Wash hens and pat dry.
Mix onion salt and pepper; rub cavities of hens with seasonings.
Place hens breast side up on rack in open shallow roasting pan.
Brush each with butter.
Roast 45 to 60 minutes, basting hens with butter occasionally.
Blend lemon juice, cornstarch and salt in small saucepan.
Add water to reserved syrups to measure 1 cup; stir into cornstarch mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir fruits into sauce; heat through.
To flame, pour fruit sauce into chafing dish over heat.
Warm rum; pour over sauce and ignite.
Serve sauce with hens.