2 cornish game hens (1-1 1/2 lb. each)
1 ripe Honey Glaze
8 fresh mushrooms
2 med. zucchini and/or yellow summer squash, halved crosswise & quartered lengthwise

Rinse hens; pat dry with paper towels. If desired, sprinkle salt inside the body cavity. Pull neck skin to the back and fasten with small skewer. Tie drumsticks securely to the tail. Twist wing tips under the back. Place hens, breast up, on a rack in a shallow roasting pan. Cover hens loosely with foil. Roast in a 375 degree oven for 30 minutes.

Meanwhile, prepare Honey Glaze. Place mushrooms and zucchini in a small baking dish. Spoon about 1/2 cup of the Honey Glaze over vegetables. Cover dish and place in oven next to hens. Remove foil from hens. Continue roasting about 45 minutes more or until drumstick can be twisted easily in the socket and vegetables are tender. Remove vegetables from oven. Spoon remaining glaze over hens; roast 5 minutes more.

To serve, place hens or dinner plates; serve with vegetables and glaze. Serve with rice. Makes 2 servings.

Honey Glaze: In a small saucepan cook 1/2 cup finely chopped red sweet pepper and 1/4 cup finely chopped onion in 1 tablespoon butter until tender. Combine 1/4 cup apple juice and 1/2 teaspoon cornstarch; add to saucepan with 1 tablespoon honey. Stir in 1/4 teaspoon each of dried, crushed rosemary, marjoram, thyme and pepper. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Remove from heat.