Cooking Recipe Cornish Hens & Wild Rice
Recipe Ingredients
Directions
Clean hens; salt and pepper outside and cavity. Saute shallots in
oleo. Chop giblets and parsley, saute all in oleo until soft. Bring
rice to boil, add sauteed ingredients. Add mushrooms. Let cook until
rice is soft and dry. Add almonds. Stuff cavity of hens with this
mixture. Tie legs together. Melt more oleo and add apricot brandy,
put plenty on outside of hens. Place hens on rack of oven pan with
at least 1 inch of water in bottom to steam up. Bake at 350 F. abt.
45 min. until golden brn. You may continue adding melted oleo and
brandy.
Above can be prepared in advance for dinner guests and when they
arrive, start baking.
Serve with acorn squash and a Ceasar salad, or Baked Hubbard
squash.