Saute green onions and celery in 2 tablespoons melted butter and 1
tablespoon lemon juice in a medium saucepan until vegetables are tender.
Add rice mix, chicken broth and apple juice; stir. Bring to a boil; cover,
reduce heat and simmer 25 minutes or until liquid is absorbed. Remove from
heat. Stir in chopped apple, roasted pecans and minced fresh parsley.
Remove giblets from hens, and reserve for other uses. Rinse hens with cold
water, and pat dry. Sprinkle cavities of hens with salt and pepper. Lift
wing tips up and over back of hens, tucking wing tips under hens. Stuff
hens lightly with rice mixture, and close cavities. Secure with wooden
picks, and tie leg ends together with string. Combine apple jelly, 2
tablespoons butter and brandy in a small saucepan; cook over low heat,
stirring often, until jelly and butter melt. Place hens, breast side up, on
a greased rack in a shallow roasting pan. Brush hens with jelly mixture.
Bake at 350~ for 1 1/2 hours or until juices run clear when thigh is
pierced with a fork, basting frequently with any remaining jelly mixture.
If desired, quarter apples lengthwise; remove and discard cores. Cut each
apple quarter into 4 wedge-shaped slices; separate apple slices to form a
winged design. Brush cut surfaces of apples with lemon juice. Garnish hens
with decorative apples and fresh parsley sprigs, if desired. Yield: 6
servings
Typed for you by Marjorie Scofield 8/20/96
Recipe by: Southern Living Five-Star Recipe Collection Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill Spalding
<billspa@icanect.net> on Apr 14, 1997
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”
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