---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON-GINGER CORNISH HENS
  Categories: Poultry
       Yield: 3 servings
  
 ---------------------------MARINATED CORNISH HENS---------------------------
       6    Lemons
       2    Inches Fresh Gingerroot,
            Chopped
     1/2 c  Honey
     1/3 c  Cooking Oil
       1    Stalk Lemongrass, split
            Lengthwise
            Salt and Pepper
       3    24 oz Cornish Hens, thawed
 
 -------------------------------GLAZED ONIONS-------------------------------
     1/3 c  Packed Brown Sugar
       2 lb Onions, sliced
            Lemon Slices
  
   Marinated Cornish Hens: Grate zest from 3 lemons and juice all 6
   lemons. In a medium bowl whisk together grated lemon zest, lemon
   juice, ginger, honey and oil. Add lemongrass. Season to taste with
   salt and pepper. Split Cornish Hens in half lengthwise. Arrange in a
   single layer in a large plastic bag set in a shallow roasting pan.
   Pour marinade over hens. Tie bag tightly closed, pressing as much
   marinade as possible up around hens. Refrigerate 12 hours or
   overnight, turning bag once.
   Roasted Cornish Hens: Preheat oven to 375=F8F. Drain hens, reserving
   marinade. Discard lemongrass from marinade. Arrange hens skin side up
   in same baking pan. Pour half the marinade over hens. Bake at 375=F8F
   for 35 minutes. Baste hens with pan juices. Continue baking 25
   minutes until juices run clear when thighs are pierced with a fork.
  
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