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    Rock Cornish Hens with Rice Stuffing
    Yield: 4 servings


    3 tablespoons Unsalted Margarine – stick
    1/3 cup shredded carrot
    1/3 cup chopped red bell pepper, or green bell pepper
    2 tablespoons chopped onion
    1 cup cooked long-grain rice
    1/4 cup slivered almonds
    2 tablespoons Dijon mustard
    1 tablespoon chopped fresh parsley
    2 pounds Rock Cornish hens, rinsed & pat dry


    Place a skillet over medium-high heat until hot. Add Fleischmann’s. When melted, add carrots, red or green pepper, and onion; cook 5 minutes or until tender, stirring frequently. Add rice, almonds, mustard and parsley; set aside.
    Spoon equal amounts of the rice mixture in each of the cornish hens; secure with wooden toothpicks. Sprinkle with paprika. Place, breast-side up, on rack in shallow roasting pan. Bake 1 hour to 1 hour and 20 minutes or until no longer pink in center.
    Remove toothpicks and cut hens in half before serving.
    Serving Suggestions

    Serve with mixed baby greens, strawberries and toasted almonds with a poppy seed dressing and steamed baby carrots, if desired.



    6 hens
    One lemon
    1 tsp. salt
    1/2 tsp. pepper
    1/4 lb. butter
    1 c. dry vermouth
    2 c. hot beef, chicken or juice veal
    2 tsp. currant jelly
    1 beef bouillon cube
    1 tbls. cornstarch

    Wash hens with cold water and dry. Sprinkle lemon juice into cavities. Rub outside with lemon. Season with salt and pepper. Stuff birds with the rice, apple pecan stuffing*. Tie legs together. Soften 4 tablespoons butter, rub on outside hens. Roast on a shallow pan at 425 degrees for 40 minutes. Baste frequently with remaining butter, vermouth and 1/2 cup broth. Turn birds to brown evenly. Remove from pan, pour all pan juices into a sauce pan. Place hens on baking pan again and return to oven while you prepare sauce. Add 1 1/2 cup remaining broth, currant jelly and bouillon cube to sauce. Adjust seasoning and thicken with cornstarch blended with a little cold water. Spoon some of the sauce over the hens. Lower oven to 350 degrees. Roast another 25 minutes basting with remaining sauce.



    1 (10 oz.) pkg. frozen chopped broccoli
    1 c. cooked rice
    1/2 c. (2 oz.) shredded Swiss cheese
    2 tbsp. melted butter
    1/2 tsp. salt
    1/8 tsp. pepper
    4 Rock Cornish game hens
    Melted butter

    Cook broccoli according to package directions; drain well. Combine with rice, Swiss cheese, butter, salt and pepper. Rinse birds. Pat dry. Lightly salt cavities. Stuff birds with broccoli stuffing. Tie legs together to tail. Brush birds with butter. Place on rack in roasting pan. Cook at 350 degrees for 1 1/4 to 1 1/2 hours, basting every 1/2 hour with butter. Fresh grated zucchini may be used instead of broccoli. Serves 4.



    5 tbsp. butter
    1/2 c. brown rice
    1 3/4 c. chicken broth
    2 tsp. salt or less
    1 lg. onion, chopped
    1 tsp. sugar
    2 tsp. minced fresh garlic
    3/4 c. diced fresh apricots (or dried)
    1/2 c. chopped fresh parsley
    1/2 c. diced water chestnuts
    1/2 tsp. curry powder
    1/2 tsp. ground pepper
    4 Cornish hens, cleaned

    In a medium saucepan, melt 2 tablespoons of the butter and add the rice and cook, stirring once or twice for about 5 minutes.
    Add the chicken broth and about 1/2 teaspoon salt. Bring to a boil, cover and simmer until rice has absorbed the broth, about 30 minutes. Transfer to bowl.
    Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet. Add the onion and sugar and cook, stirring occasionally, until the onion is golden (about 10 minutes). Add the garlic and cook for 1 minute longer. DO NOT LET THE GARLIC BROWN!
    Add to bowl of rice.
    Add the apricots, parsley, water chestnuts, curry powder and pepper and mix thoroughly.
    Stuff the hens loosely with the mixture and roast at 350 degrees for about 1 to 1 1/2 hours until legs move easily and juice runs clear.
    Baste often with 1 stick of butter in which you have sauteed 3 minced cloves of garlic and 1 teaspoon of curry powder.



    1/2 c. butter or margarine, softened
    6 tbsp. lemon juice
    1/4 c. minced parsley
    4 cornish hens (1 1/4 lb. each)
    1/2 c. honey
    1 pkg. (12 oz.) baby carrots, pared
    8 sm. new potatoes, halved
    1 pkg. (10 oz.) pearl onions
    1 sm. bulb fennel, thinly sliced
    crosswise (8 oz.)

    In small bowl, with wooden spoon, beat butter with 2 tablespoons lemon juice until blended. Stir in 2 tablespoons parsley and 1/2 teaspoon pepper. Set aside. Sprinkle body cavity of each hen with 1 teaspoon salt and 1/4 teaspoon pepper. For each hen, using two fingers, loosen skin from breast, being careful not to tear skin; spread breast under skin with one fourth of the butter mixture. With kitchen string, tie legs together. Place hens in large roasting pan. In small bowl, mix honey with remaining lemon juice until blended. Brush hens with half of honey mixture. Preheat oven to 375 degrees. In large saucepan, combine 2 quarts water, the carrots, potatoes, onions and 2 teaspoons salt. Cover; bring to boiling. Simmer 5 minutes; drain. When onions are cool enough to handle, remove skins. Toss vegetables with fennel, 2 teaspoons salt and 1/2 teaspoon pepper; place around hens in roasting pan. Bake 40 minutes. Brush hens with remaining honey mixture; bake 15 minutes longer or until hens and vegetables are tender. If necessary, broil hens, 6 inches from heat, 3 minutes or until skin is evenly browned. Transfer hens to serving platter; remove string. Strain pan juices into glass measure; strain off fat. In roasting pan, toss vegetables with remaining parsley; place around hens. Serve with pan juices. If desired, garnish platter with fresh herbs. Makes 4 servings.



    4 hens
    1 (16 oz.) can fruit cocktail
    2 c. croutons
    1/4 c. chopped onion
    2 tbsp. chopped green pepper
    6 tbsp. melted margarine
    1 tsp. crushed savory
    1 tsp. salt
    Dash pepper

    Combine fruit (reserve juice), croutons, onion, green pepper, 2 tablespoons margarine and seasonings. Stuff hens and brush with oil. Bake at 375 degrees for 30 minutes. Mix fruit juice and remaining margarine to baste hens. Bake for 30 to 45 minutes more, basting with juice mixture.



    2 cornish hens, split lengthwise
    3 tbsp. lemon juice
    3 tbsp. olive oil
    1 clove pressed garlic
    2 tbsp. dry rosemary
    4 shallots, unpeeled
    Baby carrots
    Red skinned potatoes, slice 1/4 inch

    Place hens, skin side up, mix lemon juice, oil, rosemary and garlic. Pour over hens. Cut shallots in half lengthwise. Bake, uncovered at 450 degrees for 35 to 40 minutes.



    2 fresh Cornish game hens
    salt and ground pepper to taste
    3 tablespoons butter or margarine
    1 tablespoon sugar
    1 ripe kiwifruit, peeled and mashed

    Preheat oven to 350F. Remove giblets. Season hens inside and out with
    salt and pepper. Tie legs together, fold wings back and arrange in baking
    pan. In a small saucepan over medium-low heat, melt butter. Brush hens
    with 2 tablespoons butter, reserving remainder. Put hens in oven, and while
    they are cooking, prepare kiwi glaze. Add sugar to remaining butter in pan
    and heat over medium-low until sugar dissolves. Add mashed kiwi and cook
    one minute. Remove from heat. After 45 minutes of cooking time, brush hens
    generously with kiwi glaze. Continue baking for 15 to 20 minutes or until
    juices run clear with no hint of pink when thigh is pierced.


    Cornish Hens with Cherry Sauce

    4 Cornish Hens
    1 (6 oz) package Stove Top cornbread stuffing
    1.5 cups hot water
    1/4 cup plus 2 tablespoons margarine or butter
    3/4 cup red currant jelly
    1/4 cup pitted dried red cherries, coarsely chopped
    2 tsp fresh lemon juice
    1/2 tsp salt
    1/4 tsp ground allspice

    Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 cup of margarine/butter. Stuff hens and place on rack in slow cooker.
    In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker.
    Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.
    Serves 4



    4 cornish hens
    1 tbsp. onion salt
    1/4 tsp. pepper
    1/2 c. margarine
    2 tbsp. lemon juice
    1 tbsp. cornstarch
    1/8 tsp. salt
    1 (16 oz.) can mandarin oranges
    1 (8 oz.) maraschino cherries
    2 tbsp. rum or brandy, if desired

    Heat oven to 400 degrees. Wash hens. Mix onion, salt and pepper; rub cavities with seasonings. Place hens breast side up on rack in open shallow roasting pan. Brush with margarine. Roast 45-60 minutes; basting occasionally. Blend lemon juice, cornstarch and salt in small pan. Add water to reserved mandarin and cherry syrups to measure 1 cup; stir into cornstarch mixture. Cook until mixture thickens and boils. Stir fruits into mixture, heat thoroughly. To ham, pour fruit sauce into chafing dish over heat. Warm rum or brandy; pour over sauce and ignite.


    Cornish Hens in Champagne Sauce with Sherried Rice
    2 Cornish hens
    1 lemon
    Salt and pepper
    2 tablespoons butter, melted
    1 cup whole seedless grapes
    1 1/2 cups champagne
    4 cups salted water
    1/4 cup long grain rice
    1 tablespoon butter
    1 tablespoon sherry
    Wash hens and pat dry. Halve lemon and rub cut surfaces over hens. Sprinkle with salt, pepper and
    paprika. Place in roasting pan. Stuff each cavity with grapes. Secure with wooden picks. Brush hens
    with melted butter and pour champagne over hens. Roast according to timetable on packaging label.
    Pour pan juices over.
    Bring salted water to boil. Add rice and boil uncovered 10 minutes. Drain and return to pan. Add
    melted margarine and sherry. Serve with hens.




    8 dried apricot halves, chopped
    1 rib celery,chopped
    1/4 c. chopped onion
    3 tbsp. margarine
    1/3 c. water
    2 tbsp. apricot brandy or fruit juice
    1 c. dried herb stuffing mix
    1/4 c. sliced almonds
    1 tsp. oil
    1/2 tsp. Kitchen Bouquet

    Combine apricots, celery, onion and margarine in a 4 cup glass measure. Cover with plastic wrap and microwave on high 3 minutes. Add water and brandy. Stir in stuffing mix until liquid is absorbed. Stir in almonds. Makes 2 cups. Remove necks and giblets from hens. Rinse and pat dry with paper towels. Place stuffing in each hen, overlap skin and close openings with toothpicks. Rub skin with oil and Kitchen Bouquet mixture. Sprinkle with paprika. Wrap each drumstick end with small piece of aluminum foil. Cover hens with wax paper. Microwave at 70% (medium high) 10 minutes. Turn each hen half way around (not upside down). Recover and microwave on 70 % for 10 to 12 minutes. Let stand 5 minutes before serving.

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