TROPICAL CORNISH HENS
3 (1 LB) Eberly Cornish Hens
½ tsp. Coarsely ground Pepper
Vegetable Cooking Spray
2 Tbsp. + 2 tsp. Frozen Orange Juice concentrate, thawed and undiluted
1/8 tsp. Garlic Powder
1 firm, ripe Banana, peeled and coursely chopped
½ C. peeled, diced fresh Mango
½ C. unsweetened Pineapple Chunks
Orange slices (optional)
Orange curls (optional)

Remove giblets from hens; reserve for other uses. Rinse hens under cold, running water, and pat dry. Split each hen in half lengthwise using a knife. Sprinkle with pepper.

Place hens; cut side down, in a roasting pan that has been coated with cooking spray.

Combine orange juice concentrate and garlic powder in a small bowl. Brush hens with orange juice mixture. Bake at 350°F. for 45 minutes, basting frequently with orange juice mixture. Add banana, mango, and pineapple to pan. Drizzle with remaining orange juice mixture. Bake 20 minutes until fruit is thoroughly heated and hens are done. If desired, garnish with orange slices and orange curls.

GRILLED BASIL HENS
4 (1 LB) Eberly Cornish Hens
2 C. Chablis or other dry white Wine
½ C. minced fresh Basil
1 tsp. Garlic Powder
½ tsp. Hot Sauce
Vegetable Cooking Spray

Remove giblets from hens; reserve for other uses. Rinse hens under cold, running water, and pat dry. Split each hen in half lengthwise using a knife. Place in a large shallow dish. Combine wine, basil, garlic powder, and hot sauce; stir well. Divide wine mixture in half; set aside half for basting during cooking. Cover and chill. Pour remaining half of wine mixture over hens. Cover and marinate in refrigerator at least 8 hours, turning occasionally. Remove hens from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place hens on rack, and cook 40 to 50 minutes or until done, turning and basting frequently with reserved wine mixture.

CORNISH HEN ACAPULCO
4 Eberly Cornish Hens
BASTE:
¼ C. Dry Sherry
¼ C. Salad Oil
2 Tbsp. Soy Sauce
STUFFING:
½ C. uncooked Rice
2 Tbsp. Butter
1 ¼ C. heated Chicken Broth
1 Egg, beaten
¼ C. chopped Ripe Olives
¼ C. slivered Almonds
2 Tbsp. fine, dry Bread Crumbs
Salt and Pepper to taste

Mix baste ingredients together; set aside. Sauté rice in butter until golden brown. Add broth, cover and simmer 20 minutes. Stir in remaining ingredients; makes 2 cups. Stuff Cornish hens with ¼ C. stuffing each hen. Place in baking pan. Roast about 20 to 30 minutes at 350°F. oven. Baste often until done.