>  ML> warm reactions, but we were hungry and even Fairbanks
>  ML> in a storm, to mangle an adage. You walk past a
> Have to be one heck of a storm.  Remember I'm from the great city of
Anchorage.

The adage goes "any port in a storm." As you may recall
my go-to cheap cooking Sherry and Port are from a label
called Fairbanks. It's from the Gallo stable; since the
boycott was called off, I've cautiously patronized the
company at times in a value-driven way, despite continuing
misgivings about viticultural and production methods and
unfair trade practices.

Bad pun. I am unapologetic.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Boneless Cornish Hen with Port Orange Sauce
 Categories: Poultry
      Yield: 6 servings

      4    Cornish game hens                   1 c  Mandarin orange
sections
           (2 lb each)                         2 c  Wild rice mix
           Salt and pepper                     2 c  Orange juice
      1    Peel of 1 orange, thinly            4 ts Brown sugar
           Sliced                                   Cornstarch
      1 ts Lemon juice                         1    Bunch watercress
  1 1/2 oz Orange liqueur (Curacao)

  To prepare hens for stuffing, remove the skin from the backbone area and
  set aside. Cut out the backbone, open the hen and remove all bones except
  the drumsticks. Boil the wild rice until tender, cool and stuff hens.
Close
  the hen with drumsticks in the air and use the skin from the backbone to
  wrap the hen so it will stand in the baking pan breast side up. Season
hens
  with salt and pepper. Roast at 350F for 45 minutes to 1 hour.

  SAUCE: Combine the orange juice, lemon juice and brown sugar in a
saucepan
  and bring to a boil. Use cornstarch mixed with a little water to achieve
  desired thickness. Stir in liqueur and peel and keep warm.

  Source unknown

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