| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cornish | December 19 | 1 | Servings |
INGREDIENTS
| 1/4 | t | Pepper |
| 1/4 | t | Garlic powder |
| 2 | Cornish game hens, 1 | |
| 1/2-pound | ||
| 2 | c | Cooked packaged long-grain |
| and wild rice half | ||
| ofuncooked | ||
| mix 6.25-ounce package | ||
| 1/4 | c | Plus 2 tablespoons butter |
| 1/4 | c | Honey |
| 1 | 10 ounce pac frozen whole | |
| unsweetened thawed | ||
| raspberries | ||
| 1/4 | c | Water |
| 2 | T | Sugar |
| 1 | T | Grated lemon peel |
INSTRUCTIONS
Preheat oven to 450F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes. Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired. Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over. Serves 4. Bon Appetit December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5127
Calories From Fat: 2997
Total Fat: 333g
Cholesterol: 2203.5mg
Sodium: 2572.2mg
Potassium: 5913.8mg
Carbohydrates: 157g
Fiber: 10.9g
Sugar: 108.6g
Protein: 361.8g