Recipes For 2008

Cranberry Glazed Cornish Hens With Wild Rice

All the big-bird flavors of Thanksgiving in a small, friendly package.

4 Cornish Game Hens without giblest, thawed
1 box fast-cooking long grain and wild rice, 6 oz.
½ cup celery, sliced
1/3 cup almonds, slivered; optional
1 can jellied cranberry sauce, 8 oz.
2 tablespoons olive oil

Prepare rice according to package. Stir in celery, almonds and HALF of cranberry sauce; cool.

Preheat oven to 425 degrees. Spoon about ¾ cup rice mixture into cavity of each hen. Tie drumsticks together with string and place on rack in roasting pan. Brush each hen with olive oil.

Roast hens, basting occasionally with oil, 35 to 45 minutes or until done. Internal temp 180 degrees F for hens, center of stuffing 165 degrees F.

Heat remaining cranberry sauce in saucepan until melted. Remove hens from oven; remove and discard string.

Spoon melted cranberry sauce over hens before serving. Refrigerate leftovers-if any!!!!