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The breeds of chickens raised for their meat and eggs are generally categorized into four classes--American, English, Mediterranean, and Asian. The American breeds are called dual-purpose breeds because they are suited for both meat and egg production. They are large and well-fleshed and lay brown-shelled eggs. Major breeds are the Rhode Island Red, a red-feathered bird with a long, rectangular body; the Plymouth Rock, of which there are several varieties, all with long, fairly broad bodies; and the New Hampshire (bred from Rhode Island Red stock), a meaty, medium-long bird with light red feathers.

The English breeds are valued for the quality of their meat. Popular breeds are the Cornish, a compact, heavily meated bird often used in crossbreeding programs for broiler production; the Orpington, a long-bodied breed that includes buff, black, white, and blue varieties; and the Sussex, an excellent meat producer with a long body and broad shoulders. All English breeds except the Cornish have white skins.

From: Compton's Interactive Encyclopedia 1998


Butterflied Cornish Hens W/ Lemon Garlic Butter

Recipe By:	 Gail Shermeyer	

Amount	Measure	Ingredient	Preparation Method
4		cornish hens	butterflied
1	cup	lemon garlic butter	at room temperature
1	tablespoons	De Arbol chile powder
		--lemon garlic butter--	
1	cup	fresh lemon juice	
8	tablespoons	unsalted butter	
2	tablespoons	fresh minced garlic	
		salt and freshly ground white pepper to	

Prepare a wood or charcoal fire and let it burn down to embers. In a small
saucepan over medium heat, bring the lemon juice to a boil and reduce to
the consistency of honey. Set aside

In a food processor, blend the lemon syrup and garlic with the butter and
season to taste with salt and pepper. Reserve. Brush the hens with olive
oil and season with salt and freshly ground pepper. Sprinkle with the ancho
chile powder and grill skin side down over medium low heat, covered, for 15
minutes. The skin should be brown and crispy. Turn the hens over and cook
an additional 5 minuets or until done. Remove from the grill and rub them
generously with the room temperature LemonGarlic Butter.


Cornish Hens with Corn-Chorizo Stuffing

Recipe By:	Bobby Flay and Holly McCord	

Amount	Measure	Ingredient	Preparation Method
1	teaspoon	oil	
4		Cornish hens	skinless
1	tablespoon	ancho chili powder	
3 1/4	ounces	chorizo	diced
2	tablespoons	defatted chicken broth	
2	cups	defatted chicken broth	
6	cloves	garlic	diced
1/4	cup	celery	diced
1	medium	onion	diced
4	cups	carrot	diced
1		poblano	core
3	teaspoons	chopped herbs	
		thyme, sage, cilantro	
6 1/2	cup	cornbread	crumbled
		freshly ground black pepper	

Cornbread:  Use two 8.5-oz. packages corn muffin mix. Prepare 
with 1/4 c. egg substitute and 1/3 c. skim milk. Bake in 8 x 8 in. 
pans for 20 min. Cool.

1. Set oven to 450F. 
2. Heat 1 tsp. oil in a roasting pan. Place hens in roasting pan and 
   dust with ancho pepper; roast 20 minutes. Reduce oven to 350F. 
   Do not remove.

3. While hens are roasting, brown chorizo in a dry medium saute
   pan; add 2 tbsp. broth, garlic, celery, onion, carrot and diced 
   poblano; saute 3 min.

4. Transfer to a mixing bowl. Add herbs, cornbread and 2 c. 
   broth; mix well.  Bake in 13 x 9-in. pan for 25 min. while hens 
   continue to bake.

5. Remove cornbread and hens from oven. Halve hens and serve 
   each half with 1 c. stuffing and Cranberrv-Mango Relish.

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