| 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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