Little Bird

MENU

Teriyaki Cornish Hens

Grilled pineapple slices

Cilantro - buttered new potatoes

Buttered Chinese peas

Whole-grain bread or rice

Sweet - potato pie or pumpkin pie

If the big bird is too overwhelming for your Thanksgiving table, try Cornish hens. They’re easy to prepare, elegant to serve and make an especially nice Thanksgiving meal for two.

You can buy the young (4- to 6-week-old) broilers fresh in many markets. Teriyaki sauce enhances the hens’ delicate taste, while grilled pineapple slices make a refreshing accompaniment. On the side, you might serve new potatoes, quickly zapped in the microwave, buttered and sprinkled with chopped cilantro.

Staples

1/2 cup soy sauce

1 clove garlic

1 tablespoon butter

Shopping

2 small Cornish hens

1 bunch green onions

1 small piece ginger

1 small bottle sesame oil

1 small bottle Chinese five-spice powder

1 can or jar sliced pineapple

1 lemon

Optional Side-Dish Shopping

1 bunch cilantro

Small red potatoes

Chinese peas

Whole-grain bread

Sweet potato or pumpkin pie

TERIYAKI CORNISH HENS

2 small Cornish hens

4 green onions

1 (1/2-inch) piece ginger root

1 clove garlic

1 lemon

1/2 cup soy sauce

1/4 teaspoon sesame oil

1/4 teaspoon Chinese five-spice powder

4 slices pineapple

1 tablespoon butter

Rinse hens and pat dry with paper towels. Using poultry scissors, cut along back and split open, breast-side-up. Flatten birds on broiler rack. Surround with pineapple slices.

Mince green onions, ginger and garlic. Squeeze juice from lemon into small bowl. Combine lemon juice, onion, ginger, garlic, soy sauce, sesame oil and five-spice powder. Brush hens with sauce.

Broil about 10 to 15 minutes on each side or until hens are cooked through, brushing with sauce several times during broiling. Melt butter and brush pineapple slices with butter and garlic sauce. Makes 2 servings.

Note: Recipe may be doubled or tripled as desired.