MAIN DISHES

3 Cornish game hens (about 1 1/2 pounds each)

2 Tablespoons Butter

1/2 Cup Orange Juice

1 Tablespoon Honey

1 Tablespoon Brown Sugar

1/2 Teaspoon Salt

1/2 Teaspoon Sage

1/2 Teaspoon Rosemary

1 Tablespoon Cognac

4 Large Oranges

2 Tablespoons Butter

1/4 Cup Brown Sugar

1 Tablespoon Honey

1/4 Cup White Wine

Preheat oven to 350 degrees F. Place the hens on a rack in a roasting pan, breast up. Rub with some of the butter. Roast uncovered 30 minutes.

Combine the remaining butter, orange juice, honey, brown sugar, salt, sage, rosemary and cognac in a small saucepan. Heat over a low flame until the butter is melted. Use the sauce to baste the hens frequently. Continue to roast the hens about 45 minutes.

Cut off the ends of the oranges. Slice each orange 8 times. Combine the butter, brown sugar, honey, and wine in a medium-sized saucepan. Add the orange slices: simmer until the oranges are glazed, about 25 minutes.

To serve, split each hen along the backbone using kitchen scissors. Garnish each half with 6 slices of orange

Yields 6 servings

Patricia Telesco, "A Kitchen Witch's Cookbook"

1 Cup Dried Apricots

2 Pounds Pork, boned and cubed

2 Tablespoons Olive oil

3 Tablespoons Butter

1 Medium Diced Onion

1 Tablespoon Minced Fresh Chives

1 Cup Beef or Chicken Broth

1 Cup Red Wine

1/2 Teaspoon Dried Mint

1/2 Teaspoon Dried Dill Weed

1/2 Teaspoon Pepper

2 Teaspoons Honey

1 Tablespoon Vinegar

1 Tablespoon Cornstarch

Cover the apricots with water in a small bowl. Soak for 1 hour then drain. Brown the pork in olive oil a 2 tablespoons of the butter. stir in the onion, chives, mint, dillweed, and pepper. Mix the honey and vinegar in a small bowl. Pour into the meat mixture. Add the apricots, stir. Simmer 2 hours. Add 1 tablespoon of the butter to the meat. Mix the cornstarch with 1 tablespoon of water until smooth. Slowly add the cornstarch to the meat, stirring constantly. Simmer until thick. Excellent over rice.

Yields 5 servings

Patricia Telesco, "A Kitchen Witch's Cookbook"

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