Currant Glazed Cornish Hens Delicious, easy to prepare holliday dinner
4 whole , Cornish Hens 1 whole , Onion Chopped 8 ounces , Mushrooms Sliced 1/4 cup(s) , Celery Chopped 2 tablespoon(s) , Cooking oil 1/2 cup(s) , Pecans Toasted and Chopped 2 tablespoon(s) , Parsley Minced 1/4 teaspoon(s) , Dried Thyme 1/4 teaspoon(s) , Dried Marjoram 2 tablespoon(s) , Butter Softened 1 tablespoon(s) , Butter Softened 1/2 cup(s) , Currant Jelly 2 tablespoon(s) , Lemon Juice 1/4 cup(s) , Cider Vinegar 1 tablespoon(s) , Cornstarch 1 teaspoon(s) , Salt 3 whole , Whole Cloves 6 ounces , Long Grain Rice Prepare rice according to the package directions. In large skillet, saute onion, mushrooms and celery in oil until tender. Remove from heat; add rice, pecans, parsley, thyme, and marjoram. Stuff hens with this mixture; rub skins with butter. Bake, uncovered at 350/o for 30 minutes. Meanwhile, for sauce, heat butter, jelly and lemon juice in a small pan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves; add to jelly mixture in sauce pan. Bring to boil; boil 2 minutes. After hens have baked 30 minutes, baste and bake another 30 minutes or until juices run clear. Bake extra stuffing in a greased 1 quart covered baking dish at 350/o for 30 minutes
