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Tangerine Hens


4 cornish game hens
4 tangerines, peeled, seeded, & chopp, ed
1 cup fresh squeezed orange juice
1/4 cup zinfandel wine
1 tsp or salt to taste
4 tbsp butter
1/4 cup minced onion
1/4 cup mushrooms chopped
4 tbsp pecans chopped
1 tsp soy sauce
1 clove garlic minced
1 tbsp * honey

*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt,
honey & orange juice together. Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt. Mix the onion, garlic, pecans,
mushrooms, & tangerines together. Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil. Turn off & let cool
for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to
325 degrees F then bake hens for 45 minutes. Be sure to baste every
10 minutes with the liquid mixture. Test birds...if not done....cook
until done. **NOTE** I have used this same thing on chickens too as
well Guinea hens. All came out well as did the quail I used it with.
Origin: Don Houston s kitchen...circa 1970-something!





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