Cornish Game Hens
  • Six Cornish game hens (20 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine, melted
  • 1/4 cup orange juice
  • 1/4 cup honey


  • 1/2 cup orange juice
  • 2 tablespoons honey
  • 1/2 teaspoon cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  1. Place on a rack in a shallow baking pan.  Tie legs with  kitchen string if desired.   Sprinkle salt and pepper.
  2. Combine the butter, orange juice and honey; spoon over hens.
  3. Bake uncovered at 350˚ for one hour or until meat thermometer reads 165˚ and juices run clear, basting every 15 minutes.
  4. In a small sauce pan, combine the orange juice, honey and vinegar. 
  5. Combine cornstarch and water until smooth; Stir into orange juice mixture.
  6. Bring to a boil, cook and stir for one minute until thickened.
  7. Serve with hens.


Western Cubed Potatoes


  • 1/2 cup of butter or margarine, melted
  • One can (4 oz) chopped green chilies
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 6 medium potatoes, cubed
  • 1/4 cup minced fresh parsley


  1. In a large bowl combine the first six ingredients
  2. Add potatoes and toss to coat
  3. Transfer to an ungreased 2 qt baking dish cover and bake at 350˚ for 45 minutes.
  4. Uncover, bake 20-25 mins longer or until the potatoes are tender.
  5. Sprinkle with parsley.


Bacon  Onion Green Beans


  • 1/2 pound fresh green beans, trimmed 
  • 6 bacon strips, diced
  • 1 medium onion chopped
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon sesame seeds, toasted


  1. Please beans in a sauce pan and cover with water; bring to a boil
  2. Cook, uncovered for 8 to 10 minutes or until crisp tender
  3. Meanwhile in a skillet, cook bacon over medium heat until crisp; remove to paper towel; drain;  reserving 1 tablespoon drippings
  4. Sauté onions in the drippings until tender; stir in vinegar, salt and pepper
  5. Drain beans, placing a large serving bowl; stir in the onion mixture and bacon.
  6. Sprinkle with sesame seeds


Ice Cream Cake Dessert


  • Chocolate cake mix
  • 1 quart vanilla ice cream, softened
  • 1 cup sugar
  • 1/2 cup evaporated milk
  • 1/2  cup light corn syrup
  • 3 squares (1 oz each) unsweetened chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 1/2 cup slivered almonds


  1. Line a greased 15 x 10 x 1" baking pan with wax paper; grease the paper and set aside.
  2. Prepare the cake batter according to package directions; pour into the prepared pan.
  3. Bake at 350˚ for 23 to 28 minutes or until a toothpick inserted near the center comes out clean; cool on a wire rack.
  4. Invert cake and gently peel off wax paper; cut cake in half widthwise.  Place 1/2 on a serving platter.
  5. Spread with ice cream;  top with remaining cake; cover and freeze.
  6. In a heavy sauce pan combine the sugar, milk and corn syrup; bring to a boil over medium heat, stirring constantly; cook and stir for two minutes; remove from the heat.
  7. Stir in chocolate until melted;  stir in vanilla.
  8. Remove cake from freezer 15 minutes before serving;  serve sauce warm overcake; sprinkle with almonds.

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