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

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