| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cornish | Tasteofhome | 6 | servings |
INGREDIENTS
| 1 | cn | Condensed cream of mushroom soup; undiluted (10-3/4 |
| ; ounces) | ||
| 2/3 | c | Milk |
| 1 | c | Shredded cheddar cheese; (4 ounces) |
| 3 | sl | Bacon |
| 1 | c | Finely chopped onion |
| 1/2 | c | Chopped green pepper |
| 4 1/2 | c | Cooked wild rice |
| 1 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/4 | ts | Pepper |
| 3 | Cornish game hens; halved | |
| 4 | tb | Shortening |
| Finely chopped parsley |
INSTRUCTIONS
In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, sauté, onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15-in. x 10-in. x 2-in. baking dish; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well. In another skillet, melt shortening. Brown hens on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350 for 45 minutes or until meat is tender. Sprinkle with parsley. Yield: 6 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Evelyn Panka, Canby, Minnesota Converted by MM_Buster v2.0l.
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