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November 2018 Newsletter

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The Dining Car

 

This is a recipe I got from my trip down to ride the Great Smoky Mountains Railroad. I hope you enjoy it

Roasted Cornish Hens with Cajun Cornbread Stuffing

Before you begin you’ll need: small skillet or sauté pan, roasting pan.

Preheat oven to 375 F.     Cooking time 45 minutes

3 Tbsp. olive oil divided               Tabasco sauce

˝ cup diced yellow onion              ˝ cup fresh herbs (rosemary, parsley

˝ cup diced bell peppers                          thyme) chopped, divided

Pound Andouille sausage                4 12to 16-oz. Cornish hens

6 cloves garlic, chopped, divided     salt and pepper to taste

2 8 ˝ -oz. pkgs. Jiffy Corn Muffin Mix.

 

In a sauté pan over medium heat, heat 1 tablespoon olive oil and sauté onions, peppers, and sausage until vegetables are tender, about 3 minutes. Add 3 tablespoons garlic for the last minute. Remove from heat and set aside (can be chilled up to 4 hours before used) Prepare Jiffy Corn Muffin Mix according to package directions, except stir in sauté mixture, few drops of Tabasco sauce and half of the chopped herbs. Bake following directions and allow to cool.

 

To finish, coarsely crumble cornbread and stuff and truss hens. Rub hens with olive oil, then remaining herbs and garlic, and salt and pepper. Place in a roasting pan and bake at 375 F for 45 minutes or until golden brown and fluid runs clear when poked with fork or knife.