Name: Cornish Hens with Toasted Rice Stuffing
Ingredients: 1 tb Butter; 1/2 c Pecans, chopped; 1 c Water; 2 Cornish Hens, thawed; 1/4 ts Black pepper; 1 pk UNCLE BEN'S Long Grain &; Wild Rice Original Recipe; 1 1/3 c Orange juice; 1/4 c Raisins; 1/2 ts Salt; 1 ts Butter, melted

During the Protestant Reformation of the 1500s, Martin Luther articulated a timeless distinction between two approaches to knowing God. He labeled one a “theology of glory,” and applied it to those who believe they can attain to a glorious knowledge of God by human goodness, religious effort, mystical experiences, or the wisdom of human reason. According to this view, God manifests Himself most often through blessings, victory, success, miracles, power, and other exhilarating experiences of “glory.” By contrast, Luther argued that the biblical way to know God goes through a “theology of the cross.” God has “hidden” Himself where human wisdom would not expect to find Him, that is, in the lowliness and suffering of the man Jesus Christ, and especially in His humiliating death on a Roman cross. As Luther put it, “true theology and recognition of God are in the crucified Christ.” So rather than finding God by ascending to Him through our efforts, wisdom, or self-initiated experiences, God has descended to us in Jesus whose glory was in the least-expected of places – the cross – and in a way where He can be found by faith alone.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains	Cornish	Game	2	Servings

INGREDIENTS

1	tb	Butter
1/2	c	Pecans, chopped
1	c	Water
2		Cornish Hens, thawed
1/4	ts	Black pepper
1	pk	UNCLE BEN'S Long Grain &
		Wild Rice Original Recipe
1 1/3	c	Orange juice
1/4	c	Raisins
1/2	ts	Salt
1	ts	Butter, melted

INSTRUCTIONS

Melt butter in a sauce pan. Add rice only and pecans and saute over
low heat, stirring occasionally, until rice turns golden brown. Add
seasoning packet, orange juice, water, raisins to rice mixture and
stir well. Bring to a boil, cover, and reduce heat. Simmer for 25
minutes or until liquid is absorbed. Remove from heat and cool.
Remove packet from cavity of Hens and discard. Wash Hens inside and
out and drain well. Season with salt and black pepper. Fill cavity of
each Hen with 1/2 to 3/4 cup rice mixture. Cover and warm remaining
rice to serve with Hens. Tie drumsticks together with string and
place on a rack in a roasting pan. Brush each Hen with melted butter.
Roast in a 350'F. oven for 1 hour or until juices run clear when Hen
is pierced. Baste occasionally with melted butter while roasting.
Remove from oven. Remove and discard string. Serve Hens on a bed of
the remaining Rice Stuffing.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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