Mix ingredients for stuffing in bowl.
Stuff mixture into cornish hens.
Brush hens with melted butter and season to taste. Roast at 350\u00b0 for approximately 1 1/2 hours.
During roasting time, water may be added.
Baste often.
Raise temperature in oven to 400\u00b0 for last 10 minutes.
Garnish may be added on serving platter for color.
Prepare long grain and wild Rice-A-Roni with only 2 cups water and 2 tablespoons soy sauce. Add diced celery and the mushrooms (drained). Cool. Stuff and truss Cornish hens. Bake 1 1/4 hours at 350\u00b0. Baste 4 times with mixture of 1/2 cup soy sauce, orange marmalade and dry mustard.
tock and simmer sauce for 2 minutes. (Recipe may be prepared in
egrees C).
Lightly season hens with salt and black pepper
rain.
Rinse hens, pat dry; reserve giblets for another use.
Sprinkle insides of hens with 1/4 teaspoon salt;
Cook rice, using package directions; cool.
Add remaining ingredients, except Cornish hens.
Toss lightly to mix.
Salt inside of Cornish hens and stuff with rice mixture.
Roast at 375\u00b0 for 1 1/2 hours (roast loosely covered for 30 minutes, then 60 minutes, uncovered) or until done.
If desired, occasionally baste with melted butter or glaze the last hour.
nd garlic; cook and stir for 30 seconds. Add mushrooms, 1
mall bowl.
Season the cornish hens well inside and out with
about 30 minutes.
Place Cornish hens on a flat work surface
nd outside of the game hens with salt and pepper. Stuff
Preheat oven to 350\u00b0.
Wash hens inside and out.
Pat dry. Cook rice according to box directions. Stuff hens with cooked rice.
Tie legs together.
Rub Vegit liberally onto hens.
Place hens in a foil lined pan (easier clean up) and bake for approximately 1 hour and 15 minutes or until hen juices run clear. Baste occasionally.
Preheat oven to 350 degrees. Sprinkle hens with salt, pepper, and garlic powder inside and out. In a frying pan, saute bacon until soft. Add onions, green peppers, and garlic and cook over medium heat until soft, and until bacon is done. Remove with slotted spoon to a large mixing bowl. Add rice, mushrooms, and green onions and toss to mix well. Stuff into hens. Place 3 pats of butter on each hen and wrap with aluminum foil. Bake for 1 hour and 15 minutes; open foil and bake 15 more minutes to brown hens.
Cook rice according to package directions.
Add remaining ingredients except hens and additional melted butter.
Sprinkle cavity of each hen with salt.
Stuff rice mixture into cavities of hens.
Loosely cover with foil and bake at 375\u00b0 for 30 minutes. Uncover and continue to bake for 1 hour, basting occasionally with butter.
Yields 6 servings.
Day before serving:
Remove hens from freezer.
Place on large deep platter in refrigerator to thaw.
Early on the day to be served:
Remove giblets from hens, then wash and dry them. Sprinkle with salt and pepper, tie legs together with string.
Rub hens with soft butter, sprinkle with paprika; refrigerate.
Cook hens, uncovered, at 425\u00b0 until well browned (about 1 hour), basting with melted butter.
Serve on Rice Mingle.
(Recipe for Rice Mingle can be found in the Vegetable Section.)
Prepare hens.
Split the breast (don't cut all the way; leave the back whole).
Place hens in a browning bag.
Prepare Rice-A-Roni by directions on box (do not let it get too brown). Cook about 3 minutes.
Cook rice according to directions.
Add remaining ingredients. Sprinkle cavity of hens with salt.
Stuff mixture into cavities. Loosely cover with foil.
Bake at 375\u00b0 for 30 minutes.
Uncover and continue baking 1 hour, basting occasionally with butter. Makes 6 servings.
iscard giblet, if any. Rinse hens inside and out and pat
ag. Add Cornish hens. Seal and marinate in the refrigerator for 8 hours
Cook rice according to package directions and stuff hens. Lightly salt and pepper hens.