Help me find recipe for Rock Cornish Hens in TV guide early 60's with cherries. Lost mine when house burned.

Flaming Sherried Rock Cornish Game Hens

Ingredients

(2 servings)

2 Rock Cornish Game Hens, defr

4 tb Butter

1/4 c Sherry

1/4 c Brandy

Instructions

Remove giblets from defrosted birds and discard. Melt the butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes. When hens are browned, add sherry to the pan and transfer it to the oven. Roast birds 45-60 minutes, until they are tender, basting often. Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.

Another recipe

Cornish Hens with Cherry Sauce

2 Rock Cornish hens

4 tablespoons cornstarch

4 tablespoons sugar

3/4 teaspoon salt

3/4 teaspoon dry mustard

3/4 teaspoon ground ginger

1 (1-pound) can pitted sour red cherries

1/2 cup dry sherry

1 tablespoon slivered orange peel

1/2 cup orange juice

1/4 cup red currant jelly

Roast hens at 425 degrees F for 1 hour.

In saucepan, combine next 5 ingredients. Drain cherries, reserving juice. Pour sherry over cherries and set aside. Add cherry juice to cornstarch mixture. Stir in orange peel, juice and jelly, cooking over medium heat until mixture thickens. Add cherries and sherry just before serving and pour over hens.

Here's two I found. Do you remember what kind of cherries were used (fresh or canned) or what type of alcohol was used for the flambe? That might help with searching. =D

==============================================

from Sunset Magazine's old edition of Cooking for Two

2 rock cornish game hens (16-20 oz each)

seasoned salt and pepper

2 T butter or margarine, melted

half-teaspoon EACH seasoned salt, ground ginger, paprika

cherry sauce (recipe follows)

orange slices (garnish)

2 T brandy for flaming (optional)

Thaw hens. Set aside giblets for other use. Rinse and pat hens dry. Sprinkle inside cavities with seasoned salt & pepper.

Place breast side up, slightly apart, in roasting pan. Combine butter & seasonings; brush over hens, using it all.

Bake in 350* oven, uncovered, for about 1 hr or until leg joints move easily.

During last half hour, baste birds several times with the drippings. Meanwhile, prepare cherry sauce and keep warm over low heat. When hens are roasted, discard excess fat from pan juices and stir juices into cherry sauce. Arrange hens on serving plates and garnish with orange slices; keep warm. To flame birds, warm brandy in a small container; ignite (not under an exhaust fan or flammable objects) and pour, flaming, into sauce. While still flaming, spoon sauce over birds.

****CHERRY SAUCE****

1 sm can (8 oz) pitted dark sweet cherries

2/3 C water

1 chicken bouillon cube

1 sm onion, cut into wedges

8 cloves

one quarter t cinnamon

1 T cornstarch, stirred into 1 T water until smooth

one quarter t grated lemon peel

1 T lemon juice

Drain syrup from cherries & reserve. Combine 1/3 C of reserved syrup with water, bouillon cube, onion, cloves, & cinnamon in pan. Bring to boil, stirring, then reduce heat and simmer, uncovered, for 10 min. Strain, discarding cloves and onion. Return sauce to pan. Stir water/cornstarch slurry into sauce and cook, stirring, until it boils & thickens. Stir in cherries, lemon peel, & juice. Set aside & keep warm. When birds are done, add in pan juices and flame if desired. Otherwise, spoon over birds.

=============================================

This recipe seems simpler:

Cornish Flambe with Cherries

4 Tyson Game Hens*

1/4 lb. cherries pitted

2 C. red wine

1/2 tsp. cinnamon

1 tsp. bell pepper flakes

1/2 tsp. salt

1 Tbs. cornstarch

2 tsp. water

1/2 stick butter

1 C. Kirsch

Rinse cornish and pat dry. Place on Spanek Roasters and set in roasting pan with 1 1/2 cups water on the bottom. Cook cornish in preheated oven at 450(F) degrees for 15 minutes; reduce heat to 375(F) degrees and roast 30 minutes longer.

Place cherries in a pan with red wine, cinnamon, bell pepper flakes and salt. Cook slowly, covered, for 30 minutes.

Strain sauce, reserving cherries and peppers and return liquid to medium heat. Mix cornstarch and water. Add to sauce a little at a time. Reduce to simmer. Add butter and heat until melted.

Just before serving, add reserved cherries and peppers. Heat sauce 5 minutes more. Add a glass of Kirsch and flambe. Serve sauce with hens or cover hens with sauce and then flambe.

Serves 4

ok here are a few different searches just look threw them and see if you can come close ,,,i have open email just email me if yu have found it im curious :)

http://search.yahoo.com/search?ei=UTF-8&fr=ytff-ty...