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===Directions=== |
===Directions=== |
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− | Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside. |
+ | #Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside. |
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+ | #Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling. Place hens breast side up in roasting pan on rack coated with cooking spray. |
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+ | #Cover remaining stuffing and bake during last 30 minutes of cooking time. Cut hens in half and serve with remaining rice. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish ]] |
[[Category:Main Dish ]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:25, 7 May 2006
Description
Makes 6 to 8 servings.
Ingredients
- 4 12- to 16-ounce Cornish hens, thawed
- 1 8-ounce can pineapple tidbits, packed in juice
- 1 12-ounce jar red pepper jelly*
- 1 tablespoon butter or margarine
- 1 cup chopped onion
- 4 cups cooked brown rice
- 3/4 cup currants
- 3/4 cup chopped macadamia nuts
- 1/2 cup chicken broth
- 1 to 2 tablespoons crystallized ginger
Directions
- Remove giblet packet from Cornish hens; rinse hens with cool water. Drain; set aside.
- Drain pineapple well reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally.
- Cook onion in butter in large skillet over medium-high heat until tender. Add rice, reserved pineapple, currants, nuts, broth and ginger; heat thoroughly.
- Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling. Place hens breast side up in roasting pan on rack coated with cooking spray.
- Baste with jelly mixture. Roast at 400 degrees 10 minutes; reduce oven temperature to 350 degrees continue roasting 1 hour or until internal temperature registers 180 to 185 degrees, basting every 30 minutes with jelly mixture.
- Cover remaining stuffing and bake during last 30 minutes of cooking time. Cut hens in half and serve with remaining rice.