4 (2 lb.) fresh or frozen Cornish hens
1/4 tsp. pepper
1/2 c. sour cream
1 tsp. dried oregano
1/3 c. walnuts, toasted
1 c. quick cooking barley
1 sm. cucumber
1 sm. tomato
2 green onions
1/4 to 1/2 c. chopped mint
1/4 c. lemon juice
3 tbsp. olive oil

Remove giblets and neck from Cornish hens, place hens breast side down on a work surface, with knife or poultry shears cut each hen along both sides of backbone, remove backbone. Save backbone, giblets, neck to use in soup. Rinse hen with water and pat dry.

Preheat oven to 425 degrees. Place hens breast side up on work surface, press firmly on work surface to flatten. Tuck wing tips under. Place hens, skin side up in large roasting pan. Sprinkle hens with pepper and 2 teaspoons salt. Brush sour cream over hens and sprinkle with oregano. Bake 35 to 40 minutes or until tender, remove to a platter. Cover and refrigerate.

To prepare barley salad, bring 3 cups water and 3/4 teaspoon salt to a boil, add barley and return to a boil, reduce heat and simmer 10 to 15 minutes or until tender, stirring occasionally. Drain barley. Coarsely chop cucumber and tomatoes, thinly slice green onions. Add vegetables, mint lemon juice, olive oil, toasted walnuts and 1/2 teaspoon salt, cover and refrigerate until chilled. To serve, arrange Cornish hens and barley salad on a large platter, add melon balls to garnish. Serves 8.