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Currant Glazed Cornish Hens
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Submitted by:
Jimmy |
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Delicious, easy to prepare holliday dinner |
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INGREDIENTS:
- 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
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| Instructions: |
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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 |
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