4 : Hens
2 : Apples
1/2 : c Honey
12 : oz Frozen apple juice*
1 : ts Cinnamon
6 : tb Unalted butter
1 : /2 Teapsoons crumbled dried
-thyme : -thyme
1 : /2 ts Crumbled dried sage
2 : ts Freshly grated lemon zest
1 : ts Salt
4 : 1-1/2-pound cornish hen;
-rinsed : -rinsed and patted, dry
1 : /2 lb Shallots; trimmed and peeled
1 : /2 tb Vegetable oil
1/2 : c Chicken broth
1/2 : c Red wine
1/2 : c Water
2 : ts Cornstarch dissolved in
0: These biscuit bowls can be stored at room temperature in an airtight container for up to 2 days
1: Fill them with chunky chili
2: cornmeal Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes smoothly with foil
3: Generously grease foil
4: Place bowls upside down on lighly greased baking sheet
5: In large bowl, mix together flour,cornmeal, baking powder, paprika and salt
6: Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs
7: Add milk all at once
8: Stir with fork to form soft dough
9: Turn out onto lightly floured surface and knead gently 10 times
10: Divide dough equally into 6 pieces and shape into balls; roll out each ball into 8 inch circle
11: Lay circle of dough over prepared bowl
12: Mould to bowl shape
13: Turn upright and flut edges
14: Place pastry covered bowls upside down on baking sheet
15: Brush with egg and sprinkle with cornmeal
16: Bake in 425 F oven for 25-30 minutes or until golden and crisp
17: Let cool on rack until firm, about 20 minutes
18: Turn bowls over and loosen edges
19: Holding loose ends of foil, lift bowl away from biscuit
20: Let cool completely
21: Reheat, if desired, before filling with chili
22: Makes 6 biscuit bowls
23: Origin: Canadian Living, November 1989
24: Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini