| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Main dish, Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
|
Mandarin oranges, drained>>> |
|
|
Reserve syrup. |
| 2/3 |
c |
Instant rice |
| 2 |
|
Cornish hens |
| 1 |
c |
Orange juice |
| 2 |
|
Envelope onion soup mix |
|
|
Water |
| 2 |
T |
Finely chopped walnuts |
| 2 |
t |
Cornstarch |
INSTRUCTIONS
Chop enough Mandarin oranges to equal 1/3 cup. Reserve remainder for
garnish. Combine syrup with enough water to equal 2/3 cup. Bring
syrup and water mixture to boil, add 1 envelope soup mix and rice.
Remove from heat. Let stand covered for 5 minutes, add chopped oranges
and walnuts. Stuff hens with rice mixture, use toothpick to close
openings. Place hens in shallow baking pan and bake 30 minutes in
preheated 375 F. oven. Combine remaining soup mix, cornstarch and
orange juice. Bring to a boil, then simmer, stirring constantly, until
slightly thickened, about 1 minute. Brush glaze on hens, continue
baking, basting frequently with glaze 30 minutes or until hens are
tender. Garnish with reserved Mandarin oranges. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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“When God ordains, He sustains.”