This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

Vegetable cooking spray
1 tsp. olive oil
1/2 cup minced green onions
1/4 cup minced carrot
1 Tblsp. all purpose flour
3/4 cup dry white wine
3/4 cup water
1/2 tsp. chicken flavored bouillon granules
1/2 tsp. dried rosemary
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1 bay leaf
1/2 lb. fresh mushrooms, halved
4 (1 lb.) Cornish hens, skinned
1 tsp. coarsely ground pepper
1 (12-oz.) package baby carrots, scraped
2 stalks celery, cut diagonally into 1" pieces
Fresh thyme sprigs (optional)

Coat a large nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add onions and carrots; sauté until crisp-tender.

Stir in flour. Cook over medium heat, stirring constantly, for one minute. Stir in wine and next seven ingredients. Bring to a boil. Reduce heat; simmer 5 - 10 minutes, stirring frequently.

Remove giblets from hens; reserve for another use. Rinse hens with cold, running water and pat dry. Split each hen in half lengthwise, using an electric knife or kitchen scissors. Sprinkle with pepper.

Place hens, cut side down, in a roasting pan coated with cooking spray. Spoon mushroom mixture over hens. Cover and bake at 350º for 45 minutes, basting frequently.

Add carrots and celery. Cover and bake an additional 20 minutes or until vegetables are crisp-tender and hens are done. Remove and discard bay leaf. Garnish with thyme, if desired.

Serves 4

Shirley Cline