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Backstage with the Stars

Joe and Mable are taking a short break so we are continuing our series.

Mable's 'Almost Healthy' Recipe Book
, featuring Joe's famous 'Gourmet Cooking Classes.

Featured Recipe - Stuffed Cornish Hens

Turn Up your speakers and listen in...

Mable's Disclaimer.

Follow Joe's cooking instructions at your own peril. What he knows about cooking you could fit on the back of a postage stamp and still have room for your family biography.

Our lawyers suggested I add this disclaimer for your protection.

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If you want access to the entire cookbook simply click here to order it... You'll love it...

And now for the kids... old and young... It's time for a sing-a-long with mable's theme song.

Mables Song - Full Version

Mable's Famous
Stuffed Cornish Hens

Delicious small hens. The perfect meal if you're on a diet...


  • 4 Cornish Hens
  • Pepper
  • Paprika
  • A tinch of Worcestershire sauce
  • A tinch of Tabasco Sauce
  • 2 Jars apricot preserve
  • 1 onion quartered
  • 1 onion diced
  • 2 stalks of celery diced
  • 6 mushrooms diced
  • 1 apple peeled and diced
  • 1 bag of Pepperidge farm stuffing mix
  • 2 sprigs of parsley
  • 2 chopped scallions
  • 2 cups of boiled water seasoned with
  • 4 chicken bouillon cubes
  • 1/2 stick of sweet butter

How to prepare it...

Prepare Stuffing...

Sauté diced onions, celery, mushroom, scallions and apple in fry pan in butter.

Add warm water with the chicken bouillon cubes (or chicken stock if you have it available).

Simmer for five minutes.

Add Stuffing mix slowly and stir until it reaches the consistency you like.

Place Cornish hens in a roasting pan place quartered onion and parsley around the hens. Season hens with pepper, paprika, Worcestershire sauce and Tabasco sauce .

Stuff the hens with the homemade stuffing

Add 1 to 2 cups of water at the bottom of the roasting pan and cook in oven for 2 to 2 and a half hours at 350 degrees or until hens are brown and tender.

One hour before the hens are done spread the apricot jam all over the hens and continue cooking.

Server with wild rice and fresh asparagus garnish the hens with slices of navel orange.

And for goodness sake don't over cook the asparagus. They should be green and a bit

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