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halves all over with the seasoned oil and place, skin- side up, on the broiler pan. 6. Broil the hens 4 inches from the heat for 15 minutes. 7. Meanwhile, in a small saucepan over low heat, melt the jam (or jelly). 8. Brush the hens with the jam and broil for 3 to 5 minutes longer or until they are cooked through and glazed. Watch carefully to keep the jam from charring. For the grill, follow the same procedure. Serve with rice (white and wild rice combination), and a salad of Boston lettuce, slices of cucumber, radishes, and tomatoes and shredded carrots. Top with a light oil and vinegar (use aromatic, like balsamic, vinegar) dress ing. SWEET POTATO PUDDING 2 cupes grated raw sweet potato 1 cup milk 1 cup sugar 2 eggs, slightly beaten 2 tablespoons margarine or butter, melted 1 teaspoon ground cinnamon 1A teaspoon ground nutmeg 1A teaspoon salt Heat oven to 350°F. Grease 11/2-quart casserole. Mix all ingredients in a large bowl. Pour into pre pared casserole. Bake 1 hour or until center is firm. Serve warm. Makes 8 servings. Fruit-Glazed Cornish Game Hens 2 Cornish game hens (about 2 1/2 lbs. total), split 3 large cloves of garlic — mashed 1 tablespoon olive or other vegetable oil 1/2 teaspoon salt 2 teaspoons soy sauce pepper to taste 1 cup fruit jam or jelly 1. If the Cornish hens are not already split, with a heavy knife cut through the hens at the backbone. Turn the hens skin-side down and cut through the white membrane on either side of the breastbone. Bend the breasts backward until the breastbone breaks, then pull out the breastbone and the attached cartilage. Cut the hens in half. Wash and pat dry. 2. Rub the Cornish hen pieces with the mashed gar lic, put in refrigerator for about 2 to 3 hours. 3. Preheat broiler. Line a broiler pan with foil. 4. In a small bowl, combine oil, salt, soy sauce and pepper. 5. After marinating in garlic, rub the Cornish hen Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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