Rice-stuffed cornish hens

6 Servings

Ingredients

Quantity Ingredient
¾ cup Each: celery and onion; chopped
½ cup Butter or margarine; divided
3 cups Cooked rice
¾ cup Raisins
⅓ cup Walnuts; chopped
3 tablespoons Honey
2 tablespoons Lemon juice
¾ teaspoon Ground cinnamon
½ teaspoon Salt
⅛ teaspoon Pepper
6 Cornish game hens; 20 oz each

Directions

In a skillet, saute onion and celery in 3 Tablespoon butter until tender; remove from the heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper; mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften remaining butter; rub over sins. Bake, uncovered at 375 degrees for 1 hour or until the juices run clear.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME DEC/JAN 1996 Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 23, 1998

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