2 rock Cornish game hens
Salt and pepper for seasoning
½ teaspoon each seasoned salt, ground ginger and paprika
2 tablespoons brandy
2 tablespoons butter or margarine, melted
Cherry Papaya Sauce (recipe below)

Thaw hens as directed on package (setting giblets aside for other uses). Rinse hens and pat dry. Sprinkle inside cavities with salt and pepper. Place hens slightly apart, breast-sides up, in a roasting pan.

Combine butter with the seasoned salt, ginger and paprika. Brush over hens, using it all. Roast hens, uncovered, at 350° for about 1 hour or until leg joints move easily. During the last half hour, baste hens several times with pan drippings. Meanwhile, prepare Cherry Papaya Sauce, and keep warm over very low heat.

When hens are done, discard excess fat from pan juices and stir juices into sauce. Arrange hens on serving platter garnished with orange slices, and keep warm.

Warm brandy in a small saucepan. Ignite CAREFULLY! (Make sure you're not under an exhaust fan or near any flammable items!) Pour, while flaming, into sauce. While still flaming, spoon sauce over birds.

CHERRY PAPAYA SAUCE:
1 8-oz can pitted dark sweet cherries
1 small onion
1 tablespoon cornstarch
¼ teaspoon grated lemon peel
1 large or 2 small papayas
1 chicken bouillon cube
1 tablespoon water
1 tablespoon lemon juice
8 whole cloves

Peel papaya(s), cut open, discard seeds and dice. Set aside. Drain cherries, reserving 2/3 cup of the syrup. In a saucepan, combine reserved syrup with water, bouillon cube, onion, cloves and cinnamon. Bring to a boil, stirring. Reduce heat and simmer, uncovered, for 10 minutes. Strain, discarding cloves and onion.

Return sauce to pan. Stir together in a small bowl the cornstarch and 1 tablespoon water until smooth. Stir into sauce and cook, until it boils and thickens. Stir in cherries and papaya, lemon peel and lemon juice.