Currant-glazed Cornish Hens Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 package: Long-grain rice, 6 oz
2 tbsp: Fresh parsley, minced
And wild rice mix,
1/4 tsp: Dried thyme,
1 medium: Onion, chopped
1/4 tsp: Dried marjoram,
8 ounce: Fresh mushrooms, sliced
4 each: Cornish game hens,
1/4 cup: Chopped celery,
2 tbsp: Butter or margarine --,
2 tbsp: Cooking oil,
Softened,
1/2 cup: Pecan, chopped ,toasted
CURRANT SAUCE
1 tbsp: Butter or margarine,
1 tbsp: Cornstarch,
1/2 cup: Currant jelly,
1 tsp: Salt,
2 tbsp: Fresh lemon juice,
3: Whole clove,
1/4 cup: Cider vinegar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp