* Note: See the "Bulgur Pilaf" and "Spicy Orange Salsa" recipes which are included in this collection. Place the hens in a large glass bowl. In a blender, puree the garlic, onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and olive oil. Pour the puree over the hens and marinate for a minimum of 4 hours at room temperature, or in the refrigerator, overnight. Preheat the oven to 450 degrees. Place the hens in a greased baking dish and spoon the marinade over them. Bake for about 1/2 hour, then reduce the heat to 350 degrees. Continue baking, basting occasionally, for another 1/2 hour or until crispy. Remove the hens from the oven and cover with foil. Set aside for 20 minutes. Serve with Bulgur Pilaf and Spicy Orange Salsa. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6283 broadcast 10-17 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 10-28-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 30 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1311.4mg||45 %|
|Potassium 283.5mg||7 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 15.5g|
|Protein 1.4g||2 %|
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Calories per serving: 98
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