Recipe - Cornish Hens - Valentines Day

3 Cornish hens [1 Three fourths pound ea]
6 Fresh rosemary sprigs
2 tablespoon Butter, melted
2 tablespoon Lemon juice
1 pn Salt
1 pn Pepper

STUFFING
1 cup Wild rice
1 tablespoon Butter
2 cup Mushrooms, halved
1 Onion, chopped
1 One half teaspoon Dried savory
One half teaspoon Salt
One half teaspoon Pepper

Stuffing:

Rinse rice.

In saucepan, bring 3C water to boil; stir in rice. Return to boil; cover,
reduce heat and simmer for 45 minutes or until tender. Drain; place in
bowl.

In skillet, melt butter over mediumhigh heat; cook mushrooms, onion and
savory for 3 minutes. Stir into rice along with salt and pepper; let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place
on rack in roasting pan, leaving 2 inches between each. Tuck half of a
rosemary sprig under each leg and wing. Stir butter with lemon juice; brush
half over hens.

Sprinkle with salt and pepper and roast in 375F 190C oven, basting with
remaining butter mixture, for 1One half hours or until juices run clear when
hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side down.

Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g carbohydrate,
excellent source of iron.

Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM recipe
12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed
Salad Cornish Hens [above] Marble Cheesecake Coffee and/or tea

Source: Canadian Living [magazine] Feb/96
[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini