Cornish Hens With Fresh Salsa

3 cornish hens thawed if frozen and cut in half
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon seasoned salt
3 cloves garlic cut in half

Fresh Salsa

3 medium tomatoes peeled seeded and chopped
3 green onions including tops chopped
1/4 cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 small jalapeno chile seeded and finely chopped
1/4 teaspoon salt

Rinse hens and pat dry with paper towels. Season hens with salt, pepper and seasoned salt. Insert a piece of garlic in cavity of each hen. Place hens in a 4 to 5 quart slow cooker. Cover and cook on low 5 to 5 1/2 hours or until hens are tender. Meanwhile, prepare salsa. Combine all of the ingredients in a small bowl and refrigerate several hours for flavors to blend. Serve salsa with hens. Makes 6 servings.

Cornish Hens Basque



4 cornish hens

2 tsp sea salt

1 tbs white pepper

1 tbs chili powder

2 small onions

2 cups cubed, peeled eggplant

1 green pepper, seeded and cut into 1/2 inch strips

4 oz fresh mushrooms, sliced

1 jar (2 oz) chopped pimiento

1 clove garlic, mashed and chopped

1 tbs olive oil

1 large bay leaf

1/2 tsp dried thyme

1 tsp dried basil

1/2 tsp ground black pepper

1/4 c. dry white wine or chicken broth



Rinse hens and pat dry. Mix sea salt, white pepper,

and chili powder. Rub mixture into the skin of the

hens and refrigerate overnight in a resealable

plastic bag.



When ready to cook, combine onions eggplant, green

pepper, mushrooms, pimiento, garlic and oil in crock

pot. Arrange hens on top of vegetables. Sprinkle with

remaining spices. Pour wine over hens. Cover and cook

on low setting for 8 to 10 hours.



Makes 4 to 8 servings.

Cornish Hens Basque



4 cornish hens

2 tsp sea salt

1 tbs white pepper

1 tbs chili powder

2 small onions

2 cups cubed, peeled eggplant

1 green pepper, seeded and cut into 1/2 inch strips

4 oz fresh mushrooms, sliced

1 jar (2 oz) chopped pimiento

1 clove garlic, mashed and chopped

1 tbs olive oil

1 large bay leaf

1/2 tsp dried thyme

1 tsp dried basil

1/2 tsp ground black pepper

1/4 c. dry white wine or chicken broth



Rinse hens and pat dry. Mix sea salt, white pepper,

and chili powder. Rub mixture into the skin of the

hens and refrigerate overnight in a resealable

plastic bag.



When ready to cook, combine onions eggplant, green

pepper, mushrooms, pimiento, garlic and oil in crock

pot. Arrange hens on top of vegetables. Sprinkle with

remaining spices. Pour wine over hens. Cover and cook

on low setting for 8 to 10 hours.



Makes 4 to 8 servings.

Crock Pot Cornish Hens with Cherry Sauce



2 TB butter

3/4 cup red currant jelly

1/4 cup dried red cherries, coarsely chopped

2 tsp. fresh lemon juice

1/2 tsp. salt

1/4 tsp. ground allspice

1/4 cup (1/2 stick = 4 TB) butter

1 cup sweet onion, chopped

1/2 cup celery, chopped

1/4 cup dried red cherries, coarsely chopped

1 cup chicken broth

1/2 cup water

1 pkg. (16 oz.) seasoned stuffing mix

1 tsp. browning sauce (i.e., Gravy Master or Kitchen Bouquet), optional

4 Cornish game hens, thawed if frozen



Place rack in the bottom of a large crock pot.



In a small sauce pan, combine 2 TB butter, red currant jelly, 1/4 cup

cherries, lemon juice, salt,

and allspice. Stir over low heat until melted. Let cool.



In a large pot, sauté onions and celery in 1/4 cup of the butter until soft

and translucent.



Add chicken broth, water, and additional 1/4 cup dried cherries. Bring to a

boil. Turn off heat and

add stuffing mix, tossing to combine. Let stuffing cool to room temperature.



Rub the skin of the birds with the browning sauce. (Promotes browning.) Stuff

hens and place on

the rack in the crock pot.



Reserve 2/3 cup of cherry sauce and set aside.



Brush remaining sauce over the skin of the stuffed hens.



Cover crock pot and cook on LOW heat setting low for 6 to 7 hours.



Note: The hens may be served whole or cut in half. Spoon reserved sauce over

the hens when you

serve it.



Yield: 4 servings.

Crock Pot Cornish Hens with Cherry Sauce



2 TB butter

3/4 cup red currant jelly

1/4 cup dried red cherries, coarsely chopped

2 tsp. fresh lemon juice

1/2 tsp. salt

1/4 tsp. ground allspice

1/4 cup (1/2 stick = 4 TB) butter

1 cup sweet onion, chopped

1/2 cup celery, chopped

1/4 cup dried red cherries, coarsely chopped

1 cup chicken broth

1/2 cup water

1 pkg. (16 oz.) seasoned stuffing mix

1 tsp. browning sauce (i.e., Gravy Master or Kitchen Bouquet), optional

4 Cornish game hens, thawed if frozen



Place rack in the bottom of a large crock pot.



In a small sauce pan, combine 2 TB butter, red currant jelly, 1/4 cup

cherries, lemon juice, salt,

and allspice. Stir over low heat until melted. Let cool.



In a large pot, sauté onions and celery in 1/4 cup of the butter until soft

and translucent.



Add chicken broth, water, and additional 1/4 cup dried cherries. Bring to a

boil. Turn off heat and

add stuffing mix, tossing to combine. Let stuffing cool to room temperature.



Rub the skin of the birds with the browning sauce. (Promotes browning.) Stuff

hens and place on

the rack in the crock pot.



Reserve 2/3 cup of cherry sauce and set aside.



Brush remaining sauce over the skin of the stuffed hens.



Cover crock pot and cook on LOW heat setting low for 6 to 7 hours.



Note: The hens may be served whole or cut in half. Spoon reserved sauce over

the hens when you

serve it.



Yield: 4 servings.