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CATEGORY CUISINE TAG YIELD
Grains, Meats Cornish 1 Servings

INGREDIENTS

4 Cornish game hens (1-1/2 pounds each)
2/3 c Long grain rice
2 ts Instant chicken bouillon granules
2 ts Lemon juice
1/4 ts Ground turmeric
1/4 ts Ground cinnamon
1 ds Ground cloves
1 ds Pepper
2 c Water
2 tb Honey
2 tb Butter
1/2 c Light raisins
1/4 c Chopped walnuts
1/2 ts Salt
Cooking oil
1/4 c Lemon juice (freshly squeezed preferred)
2 tb Butter; melted

INSTRUCTIONS

STUFFING
BASTING SAUCE
In a saucepan, combine the rice, bouillon, lemon juice, turmeric, cinnamon,
cloves and pepper. Stir in water and bring to a boil. Reduce heat; cover
and simmer about 25 minutes or until liquid is absorbed; remove from heat.
Stir in honey, butter, raisins and nuts. Season cavities of hens with salt;
lightly stuff with rice mixture; fasten necks closed with toothpicks. Place
hens breast side up in a shallow roasting pan. Brush with oil, cover
loosely with foil and bake at 375F for 30 minutes. For basting sauce,
combine lemon juice and butter. Remove foil and discard; baste hens with
lemon butter. Return hens to oven and bake, about 45 minutes longer,
basting every 15 minutes, or until done.
Yield: 4 Servings
Source: Lynette Brewer, Fort Wayne, Indiana
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Peggy L.
Makolondra" <pmakolon@mail.wiscnet.net> on Oct 31, 1997

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