Monday, May 5, 2008

Cornish Hens with Raisen Rice Stuffing

Cornish Hens A’La Orange
(Use Raisin Rice Stuffing)

2 Cornish hens

In roasting pans:
Melt ¼ cup butter
Add salt, pepper, garlic to taste
1/8 cup lemon juice
3/8 cup orange juice

Stuff hens with rice stuffing.
Roast hens 20 mins. Turn over; baste with O.J. Roast until done. (Approx. 20-60 min)
Remove from pan. Add remainder fruit juices to pan juices. Boil and strain to make gravy. Thicken.

Raisin Rice Stuffing
Makes 9 servings

1 cup cooked raw rice (½ white, ½ wild rice)
¾ cup raisin’s (soak 10 mins in wine)
1/2 cup white wine

Sauté shallots, add raisins & wine:
1/2 cup chopped shallots
¼ cup margarine
½ teaspoon salt

1/2 cup sliced almonds

Cook a few minutes then fill Cornish hens.

I often make the stuffing by itself and just add lemon and orange juice to it for flavor. This dish also works with chicken breasts instead of cornish hens. It's a nice "fancy" meal for company. It's also easy to adjust for few or many people.

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