Title: Herbed Cornish Hens with Potato Kabobs
Categories: Entree Poultry
Yield: 4 Servings

4	oz	Light cream cheese -- room
		Temp
2	tb	Grated parmesan cheese
2	tb	Fresh parsley -- chopped
1/2	ts	Dried thyme leaves
1/2	ts	Minced garlic
1/4	ts	Pepper
4		Cornish game hens -- 1 1/2
	lb	Approx
		Cut in half, backbone
		Removed
2	lb	Red-skinned potatoes --
	md	Size
		Cut in 1/2. Boiled till
		Tender
3	tb	Olive oil
1/4	ts	Salt
2	tb	Fresh rosemary -- chopped

1. Mix herbed cheese ingredients in a small bowl. 2. Put 1 tablespoon of the mixture under skin of each half hen. Press skin to evenly distribute over breast and legs. 3. Thread potatoes on each of 6 skewers, brush hens and potatoes with oil.

4. To Grill: Place hens, skin side down, 4-6 inches above heat sourse. Grill 17-20 minutes, turning once, until meat is no longer pink at bone and juices run clear when thigh is pierced. Grill potato kabobs, turning occasionally, until lightly charred, 3-5 minutes. Sprinkle all potato kabobs with salt and 4 of them with rosemary.

5. To Broil: Put hens and potato kabobs on broiler-pan rack 3 to 4 inches from heat source. Cook as directed above.

Recipe By : Womans Day

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