| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Cornish |
|
10 |
Servings |
INGREDIENTS
| 10 |
|
Cornish hens |
| 5 |
c |
Half cooked rice |
| 1 |
c |
Soaked raisins |
| 1/2 |
c |
Pinola nuts or pine nuts; toasted |
|
|
Chopped parsley or cilantro the cilantro gives it a more mediterrean taste |
|
|
Salt and pepper to taste |
| 1 |
ts |
Rosemary |
| 1 |
|
Egg |
INSTRUCTIONS
mix all together with 1 egg as binder. stuff birds. smear birds with a
mixture of oil, paprika, garlic powder, white pepper (salt if not kosher
birds). cook 350 for an hour or till golden brown and crispy. thats all
Posted to JEWISH-FOOD digest by eddie strulovits <wesfire@yahoo.com> on Oct
21, 1998, converted by MM_Buster v2.0l.
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