Title: Cornish Hens - Valentine's Day
Categories: Poultry Entree Canadian Mushroom
Yield: 6 Servings

3		Cornish hens [1 3/4 lb ea]
6		Fresh rosemary sprigs
2	tb	Butter, melted
2	tb	Lemon juice
1	pn	Salt
1	pn	Pepper
STUFFING
1	c	Wild rice
1	tb	Butter
2	c	Mushrooms, halved
1		Onion, chopped
1 1/2	ts	Dried savory
1/2	ts	Salt
1/2	ts	Pepper

Stuffing:

Rinse rice.

In saucepan, bring 3C water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl.

In skillet, melt butter over medium-high heat; cook mushrooms, onion and savory for 3 minutes. Stir into rice along with salt and pepper; let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.

Sprinkle with salt and pepper and roast in 375F 190C oven, basting with remaining butter mixture, for 1-1/2 hours or until juices run clear when hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side down.

Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g carbohydrate, excellent source of iron.

Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee and/or tea

Source: Canadian Living [magazine] Feb/96 : [-=PAM=-] PA_Meadows@msn.com From: Julie Bertholf Date: 22 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

previous

next