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: Dissolve yeast in warm water
1: Combine sugar, salt, margerine in mixing bowl
2: Pour milk into mixing bowl
3: Stir in egg, flour, cornmeal, yeast mixture
4: Beat well
5: Stir in enough addition flour to make soft dough
6: Turn dough onto lightly floured board and knead until satiny, about 10 minutes
7: Place dough in greased bowl; cover and let rise in warm place until double in size--about one hour
8: Punch dough down
9: Divide in half and place in 2 greased 8" loaf pans
10: Brush with melted margerine
11: Cover and let rise until nearly double, about 45 mins
12: Bake 350 for 30-45 mins or until golden brown
13: **From More With Less Cookbook/Mennonite