Cranberry-Glazed Cornish Hens with Wild Rice
4 Rock Cornish Game Hens, thawed 1 box long grained rice, wild rice or combo (3-4 cups cooked) 1/2 cup celery 1/3 cup unsalted slivered almonds 1 jar Coo's Bay Cranberry Sauce 2 tablespoons olive oil Preheat oven to 425. prepare rice according to package directions. Stir in celery, almonds and 1.2 of cranberry sauce, cool. Spoon 3/4 cup rice mixture into cavity of each hen. Tie drumsticks together with string and place on a rack in a roasting pan. Brush each hen with oil. Roast hens 35 to 45 minutes, basting with oil occasionally, until internal juices of chicken run clear. If you use a thermometer it should read 180 degree's. Meanwhile, in small saucepan, heat remaining cranberry sauce until melted. Remove hens from oven, remove and discard string. Spoon cranberry sauce over hens before serving. GAME HENS WITH CHUTNEY-MUSTARD GLAZE 1 (1 1/4 pound) Cornish hen, skinned and split Vegetable cooking spray 2 tablespoons chopped mango chutney 2 teaspoons Dijon mustard Place hen halves, cut side down, on a rack coated with cooking spray; place rack in a broiler pan. Combine chutney and mustard, and brush about one-third of chutney mixture over hen. Bake, uncovered, at 325 degrees for 50 to 60 minutes, brushing twice with chutney mixture. Yield: 2 servings Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
