sf wrote in rec.food.cooking:

> On Sun, 31 May 2015 18:06:30 -0400, Dave Smith
> > wrote:
>
> > I have never seen different sized birds offered in the same store
> > here, though some stores tend to use larger birds than the others.
> > FWIW, I like to do them on the rotisserie on my gas grill and I buy
> > the birds at the store that cooks and sells the smallest rotisserie
> > birds because I like to do the small ones that are just enough for
> > one generous portion for each of us. They cook quickly and they
> > are delicious.
> >
>
> One Cornish Game Hen feeds the two of us!

Grin, In Japan once at Thanksgiving when my ship pulled in at just
after the commissary closed on Wed before Thanksgiving, that was all we
had.

We 3 made a meal and had leftovers of chicken because i had lots of
sides.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Japan Thanksgiving
Categories: Xxcarol, Holiday, Cornish hen
Yield: 3 Servings

2 c Stuffing-baked
1 ea Cornish hen
1 lg Japanese sweet yam
2 c Rice- medium calrose
1/4 c Saki
1/4 c Smashed japanese grapes-red
3 sm Carrots- sliced pretty
2 md Japanese cucumbers
3 sl Bitter melon
4 ea Green onions- whole
1 c Red beans- sweet

Ok, whaddaya do when you get in port at 6pm day the day before
Thanksgiving?

You start by defrosting the only 'bird' ya got! That was a cornish
hen. Split 3 ways, it's not alot of meat but we have the other stuff
to makeup for that. Make up stuffing (I used bagged pepperidge farm)
and stuff the hen as much as reasonably possible. The rest goes in a
baking dish to the side.

Make a batch of rice in the ricemaker and in the steamer above, add
the red beans (pre-cooked) and the bitter melon slices.

Slice the sweet yam and add to it the saki and mashed grapes. Add
sufficient water to cover and taste test for sweetness once the yams
are done. Add molasses or light karo syrup to taste.

Baste the hen with the sauces from the yam pot (add more to yam pot as
needed).

Steam or blanche the carrots lightly then add the fresh cucumber. A
dab of sugared ginger atop makes it perfect! No dressing needed but
if you insist, make it a sweet-vinigary one.

5 mins before the hen is done, lace the green onions into a chain and
ring them around the bird.

When all is done, put the hen on a platter with the yams to the side
and use an ice-cream scoop to ball up stuffing on the other side.
Place green onion ring around it all and the carrots/cucumbers
towards the feet. In this case, a lazy-susan dish is perfect if
large! I added rice and sweet beans to the head portion of mine
(extra at the stove) and put a slice of bitter melon on each plate.

Dessert? We were too stuffed! But we had on the ready, fresh
tangerines and vanilla ice-cream. Line the dish with the tangerine
slices then add a scoop of ice-cream. Drizzle with chocolate syrup.

From the kitchen of: xxcarol
22 November 2001
Sasebo Japan

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