Name: Stuffed Cornish Hen Acadiana
Ingredients: 1 1/2 c Cornbread -- dried,; Crumbled; 3/4 c Mushrooms -- sliced; 1/2 c Smoked sausage -- diced; 1/2 c Ham cubes; 1/2 c Scallions -- thinly sliced; 3/4 c Chicken broth; 2 lg Cornish game hens; 1 tb Vegetable oil; 1 c Onion -- thinly sliced; 1/2 c Green pepper -- thinly; Sliced; 1/2 c Red pepper -- thinly sliced; 1/2 c Yellow pepper -- thinly; Sliced; 1/2 c Celery -- thinly sliced; 2 Garlic cloves -- minced; 1 tb Creole seasoning; 16 oz Tomato sauce; 16 oz Tomatoes, canned; 2 Bay leaves; Parsley -- minced

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Cornish	Cornish hen, Pork, Vegetables	4	Servings

INGREDIENTS

1 1/2	c	Cornbread — dried,
		Crumbled
3/4	c	Mushrooms — sliced
1/2	c	Smoked sausage — diced
1/2	c	Ham cubes
1/2	c	Scallions — thinly sliced
3/4	c	Chicken broth
2	lg	Cornish game hens
1	tb	Vegetable oil
1	c	Onion — thinly sliced
1/2	c	Green pepper — thinly
		Sliced
1/2	c	Red pepper — thinly sliced
1/2	c	Yellow pepper — thinly
		Sliced
1/2	c	Celery — thinly sliced
2		Garlic cloves — minced
1	tb	Creole seasoning
16	oz	Tomato sauce
16	oz	Tomatoes, canned
2		Bay leaves
		Parsley — minced

INSTRUCTIONS

Preheat oven to 500.  Combine cornbread, mushrooms, sausage, ham scallions,
and chicken broth; stuff cavities of hens with mixture. Tie legs with
string. bakr in shallow roastingpan, uncovered, 20 minutes; remove and set
aside; lower oven to 350.  While hens are baking, heat oil in Dutch oven.
Add oven, peppers and celery; saute until tender. Add garlic and seasoning;
saute 2 minutes.  Add tomato sauce, tomatoes and bay leaves; heat to
boiling. Reduce heat and simmer, uncovered, 20 minutes. Place hens in
sauce; bakr, tightlycovered, until hens are tender and juices run clear
when pierced with fork, about 30-40 minutes. cut hens in half and place on
serving platter, spoon sauce over.  Sprinkle with parsley.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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