Ingredients

• 2 Cornish hens
• 1/2 cup oil
• 2 lemons, juice of, large
• 1/4 cup of firmly packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup (I prefer Heinz)
• 2 tablespoons minced green onions
• 1 garlic clove, finely minced
• 3/4 cup sherry wine
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 tablespoon flour
• 1/4 cup walnuts, chopped
• 8 pitted dates
• 1 teaspoon minced onion
• 1 cup herb seasoned stuffing mix
• 3/4 cup water

Instructions

1. Rinse Hens inside and out with cold water. Blot dry with paper towels. Prick skin of each Hen in several places with a fork. Place in a deep baking dish. Combine rest of the stuff except stuffing and corn starch and pour over Hens. Cover and put in the Ice Box for 12 to 24 hours. Turn the Hens many times. Drain and save the marinade. Stuff each bird with the stuffing and place in a shallow baking dish on a rack in the WOK over simmering water. Loosely cover Hens with foil. Cover WOK and steam for 1 hour check the water in the bottom from time to time. Remove from WOK. Strain the reserved marinade into saucepan. Place over medium heat, simmer until reduced by about half. Stir in cornstarch and cook till thickened. Spoon over Birds in baking dish. Again place dish in WOK on rack over simmering water and cover loosely with foil. Cover WOK and steam for 15 minutes. Baste a few times.

2. Stuffing Directions:.

3. mix flour with walnuts and dates. chop fine and mix with minced onion, Stuffing mix and water.