Title: Tangerine Hens*
Categories: Diabetic Poultry Entree Vegetable
Yield: 4 Servings
| 4 | | Cornish game hens |
| 4 | | Tangerines, peeled, seeded, & chopped |
| 1 | c | Fresh squeezed orange juice |
| 1/4 | c | Zinfandel wine |
| 1 | ts | Or salt to taste |
| 4 | tb | Butter |
| 1/4 | c | Minced onion |
| 1/4 | c | Mushrooms chopped |
| 4 | tb | Pecans chopped |
| 1 | ts | Soy sauce |
| 1 | | Clove garlic minced |
| 1 | tb | * 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!