| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cornish |
December 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
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 |
tb |
Sugar |
| 1 |
tb |
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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”