| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cornish | Poultry, Rice | 8 | Servings |
INGREDIENTS
| 4 | (1 1/2 Lb. Cornish Hens | |
| 1/4 | c | Brandy |
| 1/2 | c | Unsweetened Apple Juice |
| 1 | ts | Paprika |
| 1 | Raisin Rice Pilaf | |
| Carrot Curls & Strips | ||
| Celery Leaves (Opt) | ||
| 1/4 | c | Raisins |
| 1/2 | c | Brandy |
| 1 1/3 | c | Cooked Wild Rice |
| 1 1/3 | c | Diced Carrots |
| 2/3 | c | Diced Celery |
| 1 | ts | Cinnamon |
| Vegetable Cooking Spray |
INSTRUCTIONS
RICE PILAF Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water & Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise. Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy, Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At 350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min. Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips &
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