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Thread: REC: Rock Cornish Hens with Pound Cake Stuffing

  1. #1
    Wayne Boatwright Guest

    Default REC: Rock Cornish Hens with Pound Cake Stuffing

    I posted this for Kili at least a year and a half ago. Doubt that she ever
    got to make it.

    The original stuffing recipe was published in a tiny ring bound cookbook I
    bought at Stuckey's in the late 1950s. I don't have the cookbook any
    longer, but I know that the following includes some minor changes I made.

    Rock Cornish Hens with Pound Cake Stuffing
    ------------------------------------------
    1 small loaf pound cake (bake it or buy it)
    1 small onion, minced and saut‚ed until transparent
    1/2 cup dried currants, soaked in scotch overnight
    1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
    1/2 cup melted butter
    1/8 teaspoon cinnamon
    1/4 teaspoon ground coriander
    pinch of cayenne

    Orange marmalade made with Seville oranges
    Reserved liquid from the currants
    Additional scotch as needed

    Warm marmalade and stir in the reserved liquid, along with as much
    additional scotch as needed to make a syrupy baste. Set aside.

    On the day before, slice pound cake in 1/2" slices, lay on a tray and allow
    to stand uncovered overnight. Crumble the slices coarsely and toast in the
    oven until golden brown (watch carefully so they do not burn).

    Drain currants, reserving liquid. Toss all ingredients together, except
    the marmalade mixture. Stuff Cornish hens or small chickens with stuffing.

    Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for chickens
    by weight.

    During last 20-30 minutes of roasting, baste lavishly and frequently with
    the marmalade basting mixture.

    NOTE: This makes enough stuffing for several Cornish Hens. You can split
    the Cornish hens or chickens before roasting and place the halves over
    generous mounds of the stuffing if you prefer.


    --
    Wayne Boatwright
    *******************************************
    A bagel is a doughnut with the sin
    removed. George Rosenbaum




  2. #2
    Bob Muncie Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    Wayne Boatwright wrote:
    > I posted this for Kili at least a year and a half ago. Doubt that she ever
    > got to make it.
    >
    > The original stuffing recipe was published in a tiny ring bound cookbook I
    > bought at Stuckey's in the late 1950s. I don't have the cookbook any
    > longer, but I know that the following includes some minor changes I made.
    >
    > Rock Cornish Hens with Pound Cake Stuffing
    > ------------------------------------------
    > 1 small loaf pound cake (bake it or buy it)
    > 1 small onion, minced and saut‚ed until transparent
    > 1/2 cup dried currants, soaked in scotch overnight
    > 1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
    > 1/2 cup melted butter
    > 1/8 teaspoon cinnamon
    > 1/4 teaspoon ground coriander
    > pinch of cayenne
    >
    > Orange marmalade made with Seville oranges
    > Reserved liquid from the currants
    > Additional scotch as needed
    >
    > Warm marmalade and stir in the reserved liquid, along with as much
    > additional scotch as needed to make a syrupy baste. Set aside.
    >
    > On the day before, slice pound cake in 1/2" slices, lay on a tray and allow
    > to stand uncovered overnight. Crumble the slices coarsely and toast in the
    > oven until golden brown (watch carefully so they do not burn).
    >
    > Drain currants, reserving liquid. Toss all ingredients together, except
    > the marmalade mixture. Stuff Cornish hens or small chickens with stuffing.
    >
    > Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for chickens
    > by weight.
    >
    > During last 20-30 minutes of roasting, baste lavishly and frequently with
    > the marmalade basting mixture.
    >
    > NOTE: This makes enough stuffing for several Cornish Hens. You can split
    > the Cornish hens or chickens before roasting and place the halves over
    > generous mounds of the stuffing if you prefer.
    >
    >


    Thanks Wayne. That is a new twist on dressing. Copy/pasted for
    consideration in the next bird cooking process. :-)

    Bob

  3. #3
    jmcquown Guest

    Default Re: Rock Cornish Hens with Pound Cake Stuffing

    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.250...
    >I posted this for Kili at least a year and a half ago. Doubt that she ever
    > got to make it.
    >
    > The original stuffing recipe was published in a tiny ring bound cookbook I
    > bought at Stuckey's in the late 1950s. I don't have the cookbook any
    > longer, but I know that the following includes some minor changes I made.
    >
    > Rock Cornish Hens with Pound Cake Stuffing
    > ------------------------------------------
    > 1 small loaf pound cake (bake it or buy it)
    > 1 small onion, minced and saut,ed until transparent
    > 1/2 cup dried currants, soaked in scotch overnight
    > 1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
    > 1/2 cup melted butter
    > 1/8 teaspoon cinnamon
    > 1/4 teaspoon ground coriander
    > pinch of cayenne
    >
    > Orange marmalade made with Seville oranges
    > Reserved liquid from the currants
    > Additional scotch as needed
    >
    > Warm marmalade and stir in the reserved liquid, along with as much
    > additional scotch as needed to make a syrupy baste. Set aside.
    >
    > On the day before, slice pound cake in 1/2" slices, lay on a tray and
    > allow
    > to stand uncovered overnight. Crumble the slices coarsely and toast in
    > the
    > oven until golden brown (watch carefully so they do not burn).
    >
    > Drain currants, reserving liquid. Toss all ingredients together, except
    > the marmalade mixture. Stuff Cornish hens or small chickens with
    > stuffing.
    >
    > Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for chickens
    > by weight.
    >
    > During last 20-30 minutes of roasting, baste lavishly and frequently with
    > the marmalade basting mixture.
    >
    > NOTE: This makes enough stuffing for several Cornish Hens. You can split
    > the Cornish hens or chickens before roasting and place the halves over
    > generous mounds of the stuffing if you prefer.
    >
    >


    Sounds wonderful, Wayne! Thanks for sharing this. I've saved the recipe.

    I love rock cornish game hens. They're usually sold in pairs in the grocery
    freezer case. It's been 30 years since I actually made pound cake, though.
    I'll have to check the bakery for a pound cake. Some of us in chat in the
    wee hours were talking about how much we miss Kili.

    Jill


  4. #4
    ChattyCathy Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    On Wed, 09 Sep 2009 05:56:48 +0000, Wayne Boatwright wrote:

    > I posted this for Kili at least a year and a half ago. Doubt that she ever
    > got to make it.
    >
    > The original stuffing recipe was published in a tiny ring bound cookbook I
    > bought at Stuckey's in the late 1950s. I don't have the cookbook any
    > longer, but I know that the following includes some minor changes I made.
    >
    > Rock Cornish Hens with Pound Cake Stuffing
    > ------------------------------------------
    >

    This sounds rather delish, Wayne. Thanks.

    --
    Cheers
    Chatty Cathy


  5. #5
    Wayne Boatwright Guest

    Default Re: Rock Cornish Hens with Pound Cake Stuffing

    On Wed 09 Sep 2009 02:10:24a, jmcquown told us...

    > Sounds wonderful, Wayne! Thanks for sharing this. I've saved the
    > recipe.


    Thanks, JIll... You're welcome!

    > I love rock cornish game hens. They're usually sold in pairs in the
    > grocery freezer case. It's been 30 years since I actually made pound
    > cake, though. I'll have to check the bakery for a pound cake. Some of
    > us in chat in the wee hours were talking about how much we miss Kili.
    >
    > Jill


    A good bakery pound cake works just as well, Jill. I've often used them
    for this. You might also consider the Sara Lee Pound Cake found in the
    frozen food section. The most important part is allowing it to dry
    overnight, crumbling, and lightly toasting in the oven.

    Of all the RFCers who are no longer with us, I miss Kili the most. She was
    very special.

    --
    Wayne Boatwright
    *******************************************
    The trouble with eating Italian food
    is that five or six days later you're
    hungry again. George Miller




  6. #6
    Wayne Boatwright Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    On Wed 09 Sep 2009 05:21:15a, ChattyCathy told us...

    > On Wed, 09 Sep 2009 05:56:48 +0000, Wayne Boatwright wrote:
    >
    >> I posted this for Kili at least a year and a half ago. Doubt that she
    >> ever got to make it.
    >>
    >> The original stuffing recipe was published in a tiny ring bound
    >> cookbook I bought at Stuckey's in the late 1950s. I don't have the
    >> cookbook any longer, but I know that the following includes some minor
    >> changes I made.
    >>
    >> Rock Cornish Hens with Pound Cake Stuffing
    >> ------------------------------------------
    >>

    > This sounds rather delish, Wayne. Thanks.
    >


    Thanks... You're welcome!

    --
    Wayne Boatwright
    *******************************************
    The trouble with eating Italian food
    is that five or six days later you're
    hungry again. George Miller




  7. #7
    Jean B. Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    Wayne Boatwright wrote:
    > I posted this for Kili at least a year and a half ago. Doubt that she ever
    > got to make it.
    >
    > The original stuffing recipe was published in a tiny ring bound cookbook I
    > bought at Stuckey's in the late 1950s. I don't have the cookbook any
    > longer, but I know that the following includes some minor changes I made.
    >
    > Rock Cornish Hens with Pound Cake Stuffing
    > ------------------------------------------
    > 1 small loaf pound cake (bake it or buy it)
    > 1 small onion, minced and saut‚ed until transparent
    > 1/2 cup dried currants, soaked in scotch overnight
    > 1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
    > 1/2 cup melted butter
    > 1/8 teaspoon cinnamon
    > 1/4 teaspoon ground coriander
    > pinch of cayenne
    >
    > Orange marmalade made with Seville oranges
    > Reserved liquid from the currants
    > Additional scotch as needed
    >
    > Warm marmalade and stir in the reserved liquid, along with as much
    > additional scotch as needed to make a syrupy baste. Set aside.
    >
    > On the day before, slice pound cake in 1/2" slices, lay on a tray and allow
    > to stand uncovered overnight. Crumble the slices coarsely and toast in the
    > oven until golden brown (watch carefully so they do not burn).
    >
    > Drain currants, reserving liquid. Toss all ingredients together, except
    > the marmalade mixture. Stuff Cornish hens or small chickens with stuffing.
    >
    > Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for chickens
    > by weight.
    >
    > During last 20-30 minutes of roasting, baste lavishly and frequently with
    > the marmalade basting mixture.
    >
    > NOTE: This makes enough stuffing for several Cornish Hens. You can split
    > the Cornish hens or chickens before roasting and place the halves over
    > generous mounds of the stuffing if you prefer.
    >
    >

    Stuffing made from cake sounds odd to me, Wayne. Would you
    describe how that comes out?

    --
    Jean B.

  8. #8
    Ranée at Arabian Knits Guest

    Default Re: Rock Cornish Hens with Pound Cake Stuffing

    In article <[email protected] 0>,
    Wayne Boatwright <[email protected]> wrote:

    > Of all the RFCers who are no longer with us, I miss Kili the most. She was
    > very special.


    I don't know what happened, could someone e-mail me?

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  9. #9
    Ophelia Guest

    Default Re: Rock Cornish Hens with Pound Cake Stuffing

    Ranée at Arabian Knits wrote:
    > In article <[email protected] 0>,
    > Wayne Boatwright <wayneb[email protected]> wrote:
    >
    >> Of all the RFCers who are no longer with us, I miss Kili the most.
    >> She was very special.

    >
    > I don't know what happened, could someone e-mail me?


    ouch That beautiful, sweet lady, died




  10. #10
    Bob Muncie Guest

    Default Re: Rock Cornish Hens with Pound Cake Stuffing

    Ophelia wrote:
    > Ranée at Arabian Knits wrote:
    >> In article <[email protected] 0>,
    >> Wayne Boatwright <[email protected]> wrote:
    >>
    >>> Of all the RFCers who are no longer with us, I miss Kili the most.
    >>> She was very special.

    >> I don't know what happened, could someone e-mail me?

    >
    > ouch That beautiful, sweet lady, died
    >
    >
    >


    I can't tell you how sad that makes me. I always considered her one of
    the nicest Inet peeps I've had the opportunity to know.

    I wish she was here today....

    Bob

  11. #11
    Cheryl Guest

    Default Re: Rock Cornish Hens with Pound Cake Stuffing


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.250...
    >I posted this for Kili at least a year and a half ago. Doubt that she ever
    > got to make it.
    >
    > The original stuffing recipe was published in a tiny ring bound cookbook I
    > bought at Stuckey's in the late 1950s. I don't have the cookbook any
    > longer, but I know that the following includes some minor changes I made.
    >
    > Rock Cornish Hens with Pound Cake Stuffing
    > ------------------------------------------
    > 1 small loaf pound cake (bake it or buy it)
    > 1 small onion, minced and saut,ed until transparent
    > 1/2 cup dried currants, soaked in scotch overnight
    > 1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
    > 1/2 cup melted butter
    > 1/8 teaspoon cinnamon
    > 1/4 teaspoon ground coriander
    > pinch of cayenne
    >
    > Orange marmalade made with Seville oranges
    > Reserved liquid from the currants
    > Additional scotch as needed
    >
    > Warm marmalade and stir in the reserved liquid, along with as much
    > additional scotch as needed to make a syrupy baste. Set aside.
    >
    > On the day before, slice pound cake in 1/2" slices, lay on a tray and
    > allow
    > to stand uncovered overnight. Crumble the slices coarsely and toast in
    > the
    > oven until golden brown (watch carefully so they do not burn).
    >
    > Drain currants, reserving liquid. Toss all ingredients together, except
    > the marmalade mixture. Stuff Cornish hens or small chickens with
    > stuffing.
    >
    > Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for chickens
    > by weight.
    >
    > During last 20-30 minutes of roasting, baste lavishly and frequently with
    > the marmalade basting mixture.
    >
    > NOTE: This makes enough stuffing for several Cornish Hens. You can split
    > the Cornish hens or chickens before roasting and place the halves over
    > generous mounds of the stuffing if you prefer.
    >


    If you choose to make them outside of the birds, it sounds like a good
    recipe for baking in muffin tins. My mom started doing that with some of
    the Thanksgiving stuffing, that way everyone gets crispy stuffing if they
    want it. Another batch just gets cooked in a casserole dish.

    Thanks for the recipe!


  12. #12
    Cheryl Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing


    "Jean B." <[email protected]> wrote in message
    news:[email protected]..
    > Wayne Boatwright wrote:
    >> I posted this for Kili at least a year and a half ago. Doubt that she
    >> ever got to make it.
    >>
    >> The original stuffing recipe was published in a tiny ring bound cookbook
    >> I bought at Stuckey's in the late 1950s. I don't have the cookbook any
    >> longer, but I know that the following includes some minor changes I made.
    >>
    >> Rock Cornish Hens with Pound Cake Stuffing
    >> ------------------------------------------
    >> 1 small loaf pound cake (bake it or buy it)
    >> 1 small onion, minced and saut‚ed until transparent
    >> 1/2 cup dried currants, soaked in scotch overnight
    >> 1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
    >> 1/2 cup melted butter
    >> 1/8 teaspoon cinnamon
    >> 1/4 teaspoon ground coriander
    >> pinch of cayenne
    >>
    >> Orange marmalade made with Seville oranges
    >> Reserved liquid from the currants
    >> Additional scotch as needed
    >>
    >> Warm marmalade and stir in the reserved liquid, along with as much
    >> additional scotch as needed to make a syrupy baste. Set aside.
    >>
    >> On the day before, slice pound cake in 1/2" slices, lay on a tray and
    >> allow to stand uncovered overnight. Crumble the slices coarsely and
    >> toast in the oven until golden brown (watch carefully so they do not
    >> burn).
    >>
    >> Drain currants, reserving liquid. Toss all ingredients together, except
    >> the marmalade mixture. Stuff Cornish hens or small chickens with
    >> stuffing.
    >>
    >> Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for
    >> chickens by weight.
    >>
    >> During last 20-30 minutes of roasting, baste lavishly and frequently with
    >> the marmalade basting mixture.
    >>
    >> NOTE: This makes enough stuffing for several Cornish Hens. You can
    >> split the Cornish hens or chickens before roasting and place the halves
    >> over generous mounds of the stuffing if you prefer.
    >>
    >>

    > Stuffing made from cake sounds odd to me, Wayne. Would you describe how
    > that comes out?
    >


    To me it sounds like a very good combination of sweet and savory.


  13. #13
    cybercat Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing


    "Cheryl" <[email protected]> wrote in message
    news:%IWpm.122747$[email protected]..
    >
    > "Jean B." <[email protected]> wrote in message
    > news:[email protected]..
    >> Wayne Boatwright wrote:
    >>> I posted this for Kili at least a year and a half ago. Doubt that she
    >>> ever got to make it.
    >>>
    >>> The original stuffing recipe was published in a tiny ring bound cookbook
    >>> I bought at Stuckey's in the late 1950s. I don't have the cookbook any
    >>> longer, but I know that the following includes some minor changes I
    >>> made.
    >>>
    >>> Rock Cornish Hens with Pound Cake Stuffing
    >>> ------------------------------------------
    >>> 1 small loaf pound cake (bake it or buy it)
    >>> 1 small onion, minced and saut‚ed until transparent
    >>> 1/2 cup dried currants, soaked in scotch overnight
    >>> 1 cup coarsely broken pecans, sautéed in butter until golden and
    >>> fragrant
    >>> 1/2 cup melted butter
    >>> 1/8 teaspoon cinnamon
    >>> 1/4 teaspoon ground coriander
    >>> pinch of cayenne
    >>>
    >>> Orange marmalade made with Seville oranges
    >>> Reserved liquid from the currants
    >>> Additional scotch as needed
    >>>
    >>> Warm marmalade and stir in the reserved liquid, along with as much
    >>> additional scotch as needed to make a syrupy baste. Set aside.
    >>>
    >>> On the day before, slice pound cake in 1/2" slices, lay on a tray and
    >>> allow to stand uncovered overnight. Crumble the slices coarsely and
    >>> toast in the oven until golden brown (watch carefully so they do not
    >>> burn).
    >>>
    >>> Drain currants, reserving liquid. Toss all ingredients together, except
    >>> the marmalade mixture. Stuff Cornish hens or small chickens with
    >>> stuffing.
    >>>
    >>> Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for
    >>> chickens by weight.
    >>>
    >>> During last 20-30 minutes of roasting, baste lavishly and frequently
    >>> with the marmalade basting mixture.
    >>>
    >>> NOTE: This makes enough stuffing for several Cornish Hens. You can
    >>> split the Cornish hens or chickens before roasting and place the halves
    >>> over generous mounds of the stuffing if you prefer.
    >>>
    >>>

    >> Stuffing made from cake sounds odd to me, Wayne. Would you describe how
    >> that comes out?
    >>

    >
    > To me it sounds like a very good combination of sweet and savory.
    >


    Me too. But I would have a hard time doing anything but eating a pound cake
    as is. I would have to wear some sort of arm band after I crumbled it up.



  14. #14
    Bob Muncie Guest

    Default Re: Rock Cornish Hens with Pound Cake Stuffing

    Cheryl wrote:
    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.250...
    >> I posted this for Kili at least a year and a half ago. Doubt that she
    >> ever
    >> got to make it.
    >>
    >> The original stuffing recipe was published in a tiny ring bound
    >> cookbook I
    >> bought at Stuckey's in the late 1950s. I don't have the cookbook any
    >> longer, but I know that the following includes some minor changes I made.
    >>
    >> Rock Cornish Hens with Pound Cake Stuffing
    >> ------------------------------------------
    >> 1 small loaf pound cake (bake it or buy it)
    >> 1 small onion, minced and saut,ed until transparent
    >> 1/2 cup dried currants, soaked in scotch overnight
    >> 1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
    >> 1/2 cup melted butter
    >> 1/8 teaspoon cinnamon
    >> 1/4 teaspoon ground coriander
    >> pinch of cayenne
    >>
    >> Orange marmalade made with Seville oranges
    >> Reserved liquid from the currants
    >> Additional scotch as needed
    >>
    >> Warm marmalade and stir in the reserved liquid, along with as much
    >> additional scotch as needed to make a syrupy baste. Set aside.
    >>
    >> On the day before, slice pound cake in 1/2" slices, lay on a tray and
    >> allow
    >> to stand uncovered overnight. Crumble the slices coarsely and toast
    >> in the
    >> oven until golden brown (watch carefully so they do not burn).
    >>
    >> Drain currants, reserving liquid. Toss all ingredients together, except
    >> the marmalade mixture. Stuff Cornish hens or small chickens with
    >> stuffing.
    >>
    >> Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for
    >> chickens
    >> by weight.
    >>
    >> During last 20-30 minutes of roasting, baste lavishly and frequently with
    >> the marmalade basting mixture.
    >>
    >> NOTE: This makes enough stuffing for several Cornish Hens. You can
    >> split
    >> the Cornish hens or chickens before roasting and place the halves over
    >> generous mounds of the stuffing if you prefer.
    >>

    >
    > If you choose to make them outside of the birds, it sounds like a good
    > recipe for baking in muffin tins. My mom started doing that with some
    > of the Thanksgiving stuffing, that way everyone gets crispy stuffing if
    > they want it. Another batch just gets cooked in a casserole dish.
    >
    > Thanks for the recipe!


    Thanks Cheryl. I never considered making stuffing in a muffin tin. Next
    time I do any poultry, I will consider that.

    Thanks,

    Bob

  15. #15
    Wayne Boatwright Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    On Wed 09 Sep 2009 08:20:25a, Jean B. told us...

    > Wayne Boatwright wrote:
    >> I posted this for Kili at least a year and a half ago. Doubt that she
    >> ever got to make it.
    >>
    >> The original stuffing recipe was published in a tiny ring bound
    >> cookbook I bought at Stuckey's in the late 1950s. I don't have the
    >> cookbook any longer, but I know that the following includes some minor
    >> changes I made.
    >>
    >> Rock Cornish Hens with Pound Cake Stuffing
    >> ------------------------------------------
    >> 1 small loaf pound cake (bake it or buy it)
    >> 1 small onion, minced and saut‚ed until transparent
    >> 1/2 cup dried currants, soaked in scotch overnight
    >> 1 cup coarsely broken pecans, sautéed in butter until golden and
    >> fragrant 1/2 cup melted butter
    >> 1/8 teaspoon cinnamon
    >> 1/4 teaspoon ground coriander
    >> pinch of cayenne
    >>
    >> Orange marmalade made with Seville oranges
    >> Reserved liquid from the currants
    >> Additional scotch as needed
    >>
    >> Warm marmalade and stir in the reserved liquid, along with as much
    >> additional scotch as needed to make a syrupy baste. Set aside.
    >>
    >> On the day before, slice pound cake in 1/2" slices, lay on a tray and
    >> allow to stand uncovered overnight. Crumble the slices coarsely and
    >> toast in the oven until golden brown (watch carefully so they do not
    >> burn).
    >>
    >> Drain currants, reserving liquid. Toss all ingredients together,
    >> except the marmalade mixture. Stuff Cornish hens or small chickens
    >> with stuffing.
    >>
    >> Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for
    >> chickens by weight.
    >>
    >> During last 20-30 minutes of roasting, baste lavishly and frequently
    >> with the marmalade basting mixture.
    >>
    >> NOTE: This makes enough stuffing for several Cornish Hens. You can
    >> split the Cornish hens or chickens before roasting and place the halves
    >> over generous mounds of the stuffing if you prefer.
    >>
    >>

    > Stuffing made from cake sounds odd to me, Wayne. Would you
    > describe how that comes out?
    >


    Pound cake, in and of itself, is not inordinately sweet. Dried and toasted
    it becomes less so. Combined with the savory ingredients it's a pleasant
    balance. Many stuffings incorporate dried fruits and nuts. This is only
    slightly sweeter than those. Having said that, I certainly wouldn't stuff
    a large chicken or turkey with this, but it works very well with Cornish
    Hens or very small chicken halves.

    --
    Wayne Boatwright
    *******************************************
    The trouble with eating Italian food
    is that five or six days later you're
    hungry again. George Miller




  16. #16
    koko Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    On Wed, 09 Sep 2009 05:56:48 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >I posted this for Kili at least a year and a half ago. Doubt that she ever
    >got to make it.
    >
    >The original stuffing recipe was published in a tiny ring bound cookbook I
    >bought at Stuckey's in the late 1950s. I don't have the cookbook any
    >longer, but I know that the following includes some minor changes I made.
    >
    >Rock Cornish Hens with Pound Cake Stuffing

    snippage

    That sounds great Wayne. I bet it would be great with pork also.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
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    updated 09/06

  17. #17
    Wayne Boatwright Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    On Wed 09 Sep 2009 08:12:19p, koko told us...

    > On Wed, 09 Sep 2009 05:56:48 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >>I posted this for Kili at least a year and a half ago. Doubt that she
    >>ever got to make it.
    >>
    >>The original stuffing recipe was published in a tiny ring bound cookbook
    >>I bought at Stuckey's in the late 1950s. I don't have the cookbook any
    >>longer, but I know that the following includes some minor changes I
    >>made.
    >>
    >>Rock Cornish Hens with Pound Cake Stuffing

    > snippage
    >
    > That sounds great Wayne. I bet it would be great with pork also.
    >
    > koko
    > --


    Now that makes me want stuffed pork chops, or maybe stuffed tenderloin!



    --
    Wayne Boatwright
    *******************************************
    The trouble with eating Italian food
    is that five or six days later you're
    hungry again. George Miller




  18. #18
    Jean B. Guest

    Default Re: REC: Rock Cornish Hens with Pound Cake Stuffing

    Wayne Boatwright wrote:
    > On Wed 09 Sep 2009 08:20:25a, Jean B. told us...
    >
    >> Wayne Boatwright wrote:
    >>> I posted this for Kili at least a year and a half ago. Doubt that she
    >>> ever got to make it.
    >>>
    >>> The original stuffing recipe was published in a tiny ring bound
    >>> cookbook I bought at Stuckey's in the late 1950s. I don't have the
    >>> cookbook any longer, but I know that the following includes some minor
    >>> changes I made.
    >>>
    >>> Rock Cornish Hens with Pound Cake Stuffing
    >>> ------------------------------------------
    >>> 1 small loaf pound cake (bake it or buy it)
    >>> 1 small onion, minced and saut‚ed until transparent
    >>> 1/2 cup dried currants, soaked in scotch overnight
    >>> 1 cup coarsely broken pecans, sautéed in butter until golden and
    >>> fragrant 1/2 cup melted butter
    >>> 1/8 teaspoon cinnamon
    >>> 1/4 teaspoon ground coriander
    >>> pinch of cayenne
    >>>
    >>> Orange marmalade made with Seville oranges
    >>> Reserved liquid from the currants
    >>> Additional scotch as needed
    >>>
    >>> Warm marmalade and stir in the reserved liquid, along with as much
    >>> additional scotch as needed to make a syrupy baste. Set aside.
    >>>
    >>> On the day before, slice pound cake in 1/2" slices, lay on a tray and
    >>> allow to stand uncovered overnight. Crumble the slices coarsely and
    >>> toast in the oven until golden brown (watch carefully so they do not
    >>> burn).
    >>>
    >>> Drain currants, reserving liquid. Toss all ingredients together,
    >>> except the marmalade mixture. Stuff Cornish hens or small chickens
    >>> with stuffing.
    >>>
    >>> Roast at 325øF. for 60-75 minutes for Cornish hens, or longer for
    >>> chickens by weight.
    >>>
    >>> During last 20-30 minutes of roasting, baste lavishly and frequently
    >>> with the marmalade basting mixture.
    >>>
    >>> NOTE: This makes enough stuffing for several Cornish Hens. You can
    >>> split the Cornish hens or chickens before roasting and place the halves
    >>> over generous mounds of the stuffing if you prefer.
    >>>
    >>>

    >> Stuffing made from cake sounds odd to me, Wayne. Would you
    >> describe how that comes out?
    >>

    >
    > Pound cake, in and of itself, is not inordinately sweet. Dried and toasted
    > it becomes less so. Combined with the savory ingredients it's a pleasant
    > balance. Many stuffings incorporate dried fruits and nuts. This is only
    > slightly sweeter than those. Having said that, I certainly wouldn't stuff
    > a large chicken or turkey with this, but it works very well with Cornish
    > Hens or very small chicken halves.
    >

    Thanks, Wayne. I suppose it wouldn't be a big stretch from some
    of the cornbread one sees these days.

    --
    Jean B.

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