Remove hens to serving platter, reserving juices for gravy.
Using slotted spoon, arrange vegetables around hens and
cover with foil; allow to stand 10 minutes. Cut hens in
half to serve.
To prepare gravy, in a 4 cup glass container, combine
water and cornstarch. Slowly add reserved cooking juices
(about 3/4 cup) from hens; stir to blend. Microwave at
HIGH 2 minutes or until thickened, stirring twice. Serve
with Cornish hens.

HONEY MUSTARD ROASTERServes 8
Covering is a key technique in successful microwave
cooking. In a conventional oven a sweet honey-mustard
basting sauce could overbrown. Instead, in the microwave
it dries as the roaster skin cooks and it forms an
attractive golden glaze on the bird.
1 whole roaster (about 6 pounds)
4 tablespoons butter or margarine
1/2 cup honey
1/4 cup Dijon mustard
1/4 teaspoon curry powder
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
Remove giblets from roaster. With rounded wooden picks,
fasten skin across cavity and neck openings. Place
roaster, breast side down, on microwave-safe roasting pan.
Melt butter in a 1-cup glass measuring cup by microwaving
at HIGH (100% power) 1 minute. Stir in honey and remaining
ingredients; brush roaster with mixture and cover with wax
paper. Microwave at HIGH 5 minutes. Reduce power to