| 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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