1 Foster Farms Fresh Cornish Twin Pack (two hens)
Salt and pepper
2 to 3 Tbsp. butter or margarine
2 cups sliced fresh mushrooms
1/4 cup onion, chopped
1/2 cup apple juice or cider
1/4 cup Calvados or other brandy
2 tsp. cornstarch
3/4 cup sour cream

1. Remove giblets, cut hens in half, rinse and pat dry. Season lightly with salt and pepper.

2. Sauté hen halves in butter or margarine until browned, about 10 minutes. Remove from pan.

3. In the same pan, sauté mushrooms and onion until soft. Stir in apple juice or cider and brandy. Return hen halves to pan, reduce heat, cover and simmer for 25 minutes. Remove hens and keep warm.

4. Blend cornstarch with small amount of water. Stir sour cream and cornstarch mixture into pan liquid. Heat sauce until thickened and pour over hens.

Serves 2 to 3.

1 Foster Farms Fresh Cornish Twin Pack (two hens)
4 bacon slices
1/2 cup chopped leeks or green onions
1 clove garlic, finely chopped
3/4 cup low-sodium chicken broth
1/2 cup couscous
2 Tbsp. sliced sun-dried tomatoes packed in oil, drained
2 Tbsp. crumbled feta cheese
2 tsp. chopped fresh basil
Salt and pepper

1. Heat oven to 350°F. Remove giblets. Rinse hens; pat dry.

2. Chop two bacon slices. In medium saucepan over medium heat, cook chopped bacon and leeks 5 minutes until bacon is cooked and leeks are tender, stirring frequently. Stir in garlic. Add broth; bring to a boil over high heat. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Stir in tomatoes, cheese and basil. Season to taste with salt and pepper.

3. Stuff hens loosely with couscous mixture. Tie legs together; tuck wings behind back. Place hens in roasting pan. Cut remaining two bacon slices in half; lay over hens. Roast 45 to 55 minutes or until hens are no longer pink when cut into.

Serves 2.

1 Foster Farms Fresh Cornish Twin Pack (two hens)
Salt and pepper
2 Tbsp. butter or margarine
1/4 cup onion, finely diced
3/4 cup red wine vinegar
2 Tbsp. butter or margarine, cut into pieces

1. Remove giblets, cut hens into quarters, rinse and pat dry. Season lightly with salt and pepper. Brown pieces lightly in butter or margarine. Cover pan and sauté over low heat for 25 to 30 minutes, turning occasionally. Remove hens and keep warm.

2. In the same pan, sauté onion until soft and lightly browned. Add vinegar, scraping to remove bits on bottom of pan. Boil rapidly until volume of liquid is reduced by half and sauce is slightly thickened. Remove from heat and briskly stir in remaining butter or margarine. Do not reheat. Pour sauce over hens and serve.

Serves 2.