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Cornish Hens


  • 8 (10·12 oz.) Cornish hens
  • Salt and pepper
  • 2/3 cup Dijon mustard
  • 2/3 cup white bread crumbs
  • 3 Tablespoons finely chopped green onions
  • 1/2 cup butter
  • Pineapple juice


Rub each bird with salt, pepper and 2 Tablespoons of mustard. Sprinkle with bread crumbs. Place each bird in square of foil wrap and fold to center.

Add 1 teaspoon green onion, 1 Tablespoon butter and 3 Tablespoons pineapple juice to each package.

Fold foil tightly and bake at 400° for 45 minutes.

Open foil and baste hens with their own juice.

Continue baking unsealed 15 more minutes until nicely browned.

These can be resealed and taken to a picnic or outdoor meal.

Serves 8.

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