| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cornish | Poultry, Main dish | 8 | Servings |
INGREDIENTS
| 4 | Cornish hens | |
| 2 | bn | Green onion |
| Slivered almonds | ||
| Salt & pepper to taste | ||
| Fresh parsley | ||
| Apricot brandy | ||
| Mushrooms | ||
| Oleo | ||
| Wild Rice OR Wild & Long>>>> | ||
| Grain rice |
INSTRUCTIONS
Clean hens; salt and pepper outside and cavity. Saute shallots in oleo. Chop giblets and parsley, saute all in oleo until soft. Bring rice to boil, add sauteed ingredients. Add mushrooms. Let cook until rice is soft and dry. Add almonds. Stuff cavity of hens with this mixture. Tie legs together. Melt more oleo and add apricot brandy, put plenty on outside of hens. Place hens on rack of oven pan with at least 1 inch of water in bottom to steam up. Bake at 350 F. abt. 45 min. until golden brn. You may continue adding melted oleo and brandy. Above can be prepared in advance for dinner guests and when they arrive, start baking. Serve with acorn squash and a Ceasar salad, or Baked Hubbard squash. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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