| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Poultry, Main dish |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
Mandarin oranges, drained>>> |
|
|
Reserve syrup. |
| 2/3 |
c |
Instant rice |
| 2 |
|
Cornish hens |
| 1 |
c |
Orange juice |
| 2 |
|
Envelope onion soup mix |
|
|
Water |
| 2 |
tb |
Finely chopped walnuts |
| 2 |
ts |
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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