Categories: Poultry, Spanish 
      Yield: 8 servings 
  
------------------------DEIDRE-ANNE PENROD--FGGT98B------------------------ 
      8 ea Cornish Game Hens 
      1 t  Garlic Salt 
      1 t  White Pepper 
      1 t  Meat Seasoning 
      1 t  Coriander 
    3/4 c  Unsalted Butter 
      2 T  Garlic; chopped 
    1/4 c  Almond Slices 
    3/4 c  Red Peppers; julienned 
    3/4 c  Green Peppers; julienned 
  
  (Cornish Game Hen Al Ajillo) 1. Split the Cornish Hens into a butterfly 
  shape, spreading the sides apart and taking the hackbone off. 2. Crush the 
  Coriander Seeds and mix with the Garlic Salt, Pepper and Meat Seasoning. 
  Rub the mixture into the Game Hens and roast them in a pre-heated 45O 
  degree oven for 20 minutes. Take the Game Hens out of the oven and remove 
  the Rib Bones. 3. Melt half of the Butter and saute the chopped fresh 
  Garlic until a light yellow color. 4. In another pan melt the remainder of 
  the Butter and saute the Almond slices until golden. Add the julienne 
  sliced Green and Red Bell Peppers and saute for 3 minutes. 5. Serve the 
  roasted butterflied Cornish Game Hens on a warm dinner plate, spooning over 
  the hot Garlic Butter. Garnish wiih the sauteed Green and Red Peppers with 
  Almonds. Source:  "Menu Memories", Royal Caribbean Cruise Line Ship: 
  Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of: 
  Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie