| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Holiday, Poultry, Taste of ho |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Each: celery and onion; chopped |
| 1/2 |
c |
Butter or margarine; divided |
| 3 |
c |
Cooked rice |
| 3/4 |
c |
Raisins |
| 1/3 |
c |
Walnuts; chopped |
| 3 |
tb |
Honey |
| 2 |
tb |
Lemon juice |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 6 |
|
Cornish game hens; 20 oz each |
INSTRUCTIONS
In a skillet, saute onion and celery in 3 Tablespoon butter until tender;
remove from the heat. Add rice, raisins, walnuts, honey, lemon juice,
cinnamon, salt and pepper; mix well. Stuff hens. Place on a rack in a large
shallow baking pan. Soften remaining butter; rub over sins. Bake, uncovered
at 375 degrees for 1 hour or until the juices run clear.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23,
1998
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”