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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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Roasted Cornish Game Hens with Toasted Bread Crumbs

(Food & Wine, October, 2002)

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Roasted Cornish Hens

(Cooking Light, December, 2003)

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Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce

(Cooking Light, March, 1998)

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Roasted Cornish Hens With Black-Olive Butter

(Gourmet, February, 2007)

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Roasted Cornish Hens With Cherry-Port Glaze

(Cooking Light, December, 2009)

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Roasted Cornish Hens With Chili Butter

(Gourmet, November, 1995)

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Roasted Game Hen With Citrus-Clove Glaze

(Bon Appétit, December, 1997)

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Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce

(Bon Appétit, January, 2007)

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Roasted Goose with Crispy Skin

(Food & Wine, December, 2005)

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Roasted Guinea Fowl With Peverada

(Molto Mario, Episode: Veneto VIII, Season: 4)

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Roasted Guinea Hens With Whole-Grain Mustard And Herbs

(Gourmet, October, 2000)

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Roasted Hens with Red Cabbage-Apple Compote

(Cooking Light, November, 1998)

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Roasted Orange-Herb Game Hen

(Bon Appétit, April, 2003)

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Roasted Partridge With Peverada

(Molto Mario, Episode: January Farmer, Season: 8)

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Roasted Pheasant (Pheasant Alla Fiorentina)

(Extra Virgin, Episode: Debi Get Your Gun, Season: 1)

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Roasted Pheasant And Oyster Gumbo

(Cooking Light, December, 2008)

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Roasted Poussins With Cumin And Lemon

(Gourmet, February, 1999)

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Roasted Poussins With Green-Wheat Stuffing

(Gourmet, October, 2005)

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Roasted Quail with Cabbage and Raisins

(Food & Wine, December, 2005)

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Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce

(Food & Wine, August, 2004)

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Roasted Quail With Juniper Berries And Balsamic Vinegar

(Gourmet, September, 1998)

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Roasted Quail With Red Grapes And Pearl Onions

(Gourmet, December, 1996)

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Roasted Scottish Pheasants With Apricots And Dates ’21’ Club

(Gourmet, November, 1995)

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Roasting Cornish Hens

(Cooks Illustrated, September/October, 1997)

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Rosemary-Lemon Cornish Hens with Roasted Potatoes

(Cooking Light, November, 2002)

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