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Name:Glazed Cornish Game Hens Contributor:Bob Fugate
Description:Glazed cornish game hens Posted:2003-11-21
Key words:cornish hens, rice Category:Main Dishes
ID:497 Updated:2006-04-01 22:13:39
1/2 c wild rice, cooked in chicken stock
1/2 c brown rice cooked in chicken stock
3 Tbsp butter, divided
1 medium onion, chopped
1/2 lb mushrooms, sliced
1/4 c celery
1/2 c pecans
2 Tbsp chopped fresh parsely
1/4 tsp thyme
1/4 tsp marjoram
salt & pepper to taste

Currant sauce:
1 Tbsp butter
1/2 c currant jelly
2 Tbsp fresh lemon juice
1/4 c cidar vinigar
1 Tbsp cornstarch (or arrowroot)
1 tsp salt
3 whole cloves
Combine the rice to cook. When done, add 2 Tbsp of the butter and
toss with a fork to fluff. Saute onion, mushrooms and celery in remaining
butter. Add to rice and toss remaining ingredients. Stuff birds and truss
liightly. Rub skin with butter. Bake @ 350 for 1/2 hour then baste with
current sauce every 15 minutes until hens have baked for 1-1/2 hours.

Currant sauce:
Melt butter and jelly and lemon juice. After jelly has melted, add vinegar,
cornstarch, salt and cloves. Cook until thickened.
Notes:Colorado Cache Cookbook
Junior league of Denver

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