| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry etc, Main dish, Feastive | 6 | Servings |
INGREDIENTS
| 3 | Cornish hens [1 3/4 lb ea] | |
| 6 | Fresh rosemary sprigs | |
| 2 | tb | Butter, melted |
| 2 | tb | Lemon juice |
| 1 | pn | Salt |
| 1 | pn | Pepper |
| 1 | c | Wild rice |
| 1 | tb | Butter |
| 2 | c | Mushrooms, halved |
| 1 | Onion, chopped | |
| 1 1/2 | ts | Dried savory |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
STUFFING Stuffing: Rinse rice. In saucepan, bring 3C water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl. In skillet, melt butter over medium-high heat; cook mushrooms, onion and savory for 3 minutes. Stir into rice along with salt and pepper; let cool. Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens. Sprinkle with salt and pepper and roast in 375F 190C oven, basting with remaining butter mixture, for 1-1/2 hours or until juices run clear when hens are pierced. Remove trussing; cut in half along backbone. Serve, stuffing side down. Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g carbohydrate, excellent source of iron. Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee and/or tea Source: Canadian Living [magazine] Feb/96 [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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