| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry | 1 | Servings |
INGREDIENTS
| 4 | Cornish game hens | |
| 1/4 | c | Dry white wine |
| Salt and pepper | ||
| Wild Rice Dressing: | ||
| 1 | c | Wild rice |
| 1/4 | c | Butter |
| 1 1/2 | c | Chicken broth |
| 1 | ts | Salt |
| 6 | Green onions — chopped | |
| 1 | c | Celery |
| 1 | c | Toasted almonds — chopped |
| 8 | oz | Canned mushrooms — sliced |
| 1/2 | ts | Marjoram |
| 1/2 | ts | Nutmeg |
| 1/4 | c | Butter — melted |
| 1 | sm | Can |
| Reserved | ||
| 2 | tb | Sugar |
| 1/4 | ts | Ginger |
| 1 | ts | Cornstarch |
| 1/2 | c | Chicken broth |
| Sliced pineapple — juice |
INSTRUCTIONS
Soak the wild rice in enough water to cover for 1 hour. Drain and spread on paper towel to dry. Season inside of each hen with the wine, salt, and pepper. Make dressing: saute rice in 1/4 cup butter. Add 1 1/2 cups chicken broth, 1 teaspoon salt and simmer, tightly covered for 25 minutes. Add green onions, celery, almonds, mushrooms, marjoram, and nutmeg. Fill hens with dressing. Brush hens with 1/4 cup melted butter. Place breast side up in shallow pan and bake for 1 hour at 350 degrees. Top each hen with a pineapple slice. Combine sugar, ginger, cornstarch and 1/2 cup chicken broth. Add pineapple juice and spoon over hens. Bake 15 minutes at 400 degrees, basting occasionally. Recipe By : AnnieMiner From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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