Cornish Hens - Valentine's Day

Categories: Poultry etc, Main dish, Feastive
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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