50+ Lifestyles

Make ahead…

Cranberry-Orange Relish

• 1 small or 1/2 large unpeeled orange (remove seeds if any)
• 2 Cups raw or thawed frozen cranberries

Put orange and cranberries through food chopper. Mix in sugar and let stand for several hours. Store covered in refrigerator. Makes 1 and 1/2 cups.

Start ahead…

Stuffed Acorn Squash

• 2 acorn squash – rinsed off, then cut in half; remove seeds
• 2 Tbs. butter
• 1/4 Cup brown sugar
• 3 Cups chopped apple

In each acorn half, coat inside with 1 tsp. butter and 2 Tbs. brown sugar. Add 3/4 Cup apple and 2 Tbs. nuts. Dot with butter. Wrap securely in foil. Refrigerate. *See Game Hens recipe for cooking instructions to roast with hens.

Cornish Game Hens

• Four 12 to 15 oz. hens – if frozen, thaw then wash hens and pat dry.

Preheat oven to 425. Season game hens. May roast with or without stuffing. If using stuffing, only 1 1/2  to 2 Tbs. of your favorite recipe per bird. Place breast-side-up in roasting pan. Brush with unsalted butter or olive oil. Roast about 1 hr., until fork tender.

Baste 2 or 3 times during roasting.

* Cook squash in oven with hens. Place foil-wrapped squash on cooking sheet on separate shelf in oven. Keep wrapped for 1/2 of the cooking time. Then open up or remove foil for the remainder of the time.

Steamed Baby Potatoes

Wash and scrub size B red potatoes or white fingerlings. Steam potatoes, approximately 1/2 C per serving, while hens and squash are roasting.

When serving, dot with butter and sprinkle with parsley.

Buttered Broccoli

• 1 1/2 lbs fresh broccoli

Wash, trim tips of stems. Make 3 – 4 slashes in the stems. Place upright in a small pan, water to cover stems and boil for 10 – 12 minutes. Season to taste with butter, salt and pepper.