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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
     Re: Fresh Spring Asparagus And Turkey Sausage Supper   
     By: Sean Dennis to Ben Collver on Tue Oct 07 2025 01:55 pm   
      
   BC> I realize this recipe it out of season, but here goes...   
   BC> Title: Fresh Spring Asparagus And Turkey Sausage Supper   
      
   SD> It's dropping to 40F (4.4C) at night here, so I'd say that's still in   
   SD> season with canned asparagus. XD   
      
   :}   
      
   Here is a more seasonally appropriate recipe...   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Glazed Cornish Game Hens   
    Categories: Game, Hens   
         Yield: 1 servings   
       
   MMMMM---------------------FRESH CURRY POWDER--------------------------   
       1/4 ts Fennel seeds   
         1 ts Coriander seeds   
         3    Cardamom pods; seeds of   
              Ground ginger; to taste   
              Cinnamon; to taste   
              Cumin seed; to taste   
       1/4 ts Crushed dried red chiles;   
              - up to 1/2 ts   
       1/4 ts Turmeric   
      
   MMMMM----------------------------HENS---------------------------------   
         2 lb Rock Cornish game hens (2)   
         1 c  Honey   
         1 tb Dijon or   
              - spicy prepared mustard   
         1 cl Garlic; finely chopped   
              Salt   
              Black pepper;   
              - freshly ground, to taste   
       1/2    Lemon; juice of,   
              - reserve other half   
       
     Curry Powder:   
        
     Grind the spices together until they resemble a coarse powder, either   
     with a mortar and pestle or in a clean electric coffee grinder If the   
     hens are frozen, thaw overnight in refrigerator Rinse hens with cold   
     water; pat diy. In small bowl, combine curry powder with syrup,   
     mustard, garlic, salt, pepper, and lemon juice. Preheat oven to   
     375?F.   
        
     Cut reserved lemon half in half again; place inside hens. If desired,   
     truss (tie or skewer) hens, to secure legs. Line a shallow roasting   
     pan with foil, dull side facing up, for easy cleanup. Place hens in   
     pan and brush with some of the glaze. Reserve remainder of glaze for   
     frequent basting. Bake in oven 1 hour or longer, until juices run   
     clear. Meat should still be juicy. Baste often for crispy, golden   
     skin. Halfway through baking, cover legs and wing tips with foil to   
     prevent scorching. Serve with rice and stir-fried vegetables.   
        
     Diane's Notes:   
        
     The original recipe calls for corn syrup rather than honey. The first   
     time I made this, I didn't have any corn syrup so I used honey   
     instead, and I liked it so much I use honey every time now.   
        
     Recipe by Diane Lazarus   
        
     Adapted FROM: Nancy Enright's Canadian Herb Cookbook, 1985   
       
   MMMMM   
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