Currant-glazed cornish hens
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Long-grain rice -- 6 oz |
| And wild rice mix | ||
| 1 | medium | Onion -- chopped |
| 8 | ounces | Fresh mushrooms -- sliced |
| ¼ | cup | Chopped celery |
| 2 | tablespoons | Cooking oil |
| ½ | cup | Pecan -- chopped ,toasted |
| 1 | tablespoon | Butter or margarine |
| ½ | cup | Currant jelly |
| 2 | tablespoons | Fresh lemon juice |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Fresh parsley -- minced |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried marjoram |
| 4 | eaches | Cornish game hens |
| 2 | tablespoons | Butter or margarine -- |
| Softened | ||
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Salt |
| 3 | Whole clove | |
Directions
CURRANT SAUCE
Prepare rice according to package directions, In al large skillet, saute onion, mushrooms and celery in oil until tender. Remove from the heat; add rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter. Place on a rack in a shallow baking pan. Bake uncovered, at 350 deg. for 30 min. Meanwhile, for sauce, heat butter, jelly and lemon juice in a small saucepan until butter and jellly melted. Combine vingar, cornstarch, salt and cloves; add to pan.
Bring to a boil; boil for 2 min. After hen have baked for 30 min.
basted and bake for 30 min. more or until juices run clear. Bake extra stuffing in a greased 1 qt. covered baking dish at 350 deg.
for 30 min. Yield 8 servings.
Recipe By : Country Woman