Cornish Hens with Cherry Sauce (crock pot)
misc.consumers.frugal-living/Maria Rost Rublee (1998)
From Mable Hoffman's Crockery Cookery
Makes 3 or 4 servings

This isn't exactly frugal, but it was *incredible* and something I'd be proud to serve dinner guests. We only used 2 hens in our 4-quart pot.

3 or 4 Cornish Hens
1 (6 oz) package Stove Top cornbread stuffing
1 1/2 cups hot water
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup red currant jelly
1/4 cup pitted dried red cherries, coarsely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground allspice

Thaw hens if frozen. Place a rack in a slow cooker.

In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 cup of margarine/butter. Stuff hens and place on rack in slow cooker.

In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker.

Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.