 The Lighter Side;
Wonderful light meal , enjoy this one.
4 ~ 1¼ to 1½ pound Cornish Game Hens
2 T olive oil
salt and black pepper to taste
2 T honey
2 T orange juice
½ cup finely chopped walnuts
1 package Wild Rice Dressing
1 cup chopped celery
1 cup thinly sliced mushrooms
2/3 cup chopped onion
1 T butter or margarine
¾ cup pecans
2/3 cup raisins
4 slices bacon { crisp cooked, drained and crumbled ]
½ teaspoon paprika
Finely shredded orange peel { optional }
 Cut Cornish hens down the back length
ways and pry open to lay flat, Wash hens and pat dry. Place Cornish hens
back side up in a shallow roasting pan. Combine the oil, the salt and the black pepper. Brush mixture over Cornish hens.
Cover and bake prepared Cornish hens in a 375° oven for 35 minutes. Meanwhile, prepare the wild rice dressing.
{ recipe below}
Glaze:
Meanwhile, in a small saucepan, cook honey over medium heat until bubbly. Stir in the orange
juice, remove from heat.
Uncover Cornish hens. Brush glaze evenly over the Cornish hens. Sprinkle with walnuts. Bake uncovered, for about 25 minutes more or
until hens are tender
and done. Serve each Cornish hen with Wild Rice Dressing and garnish with orange peel, if you like. Makes
4 servings.
Wild Rice Dressing:
Cook one 6-ounce package long-grain-and-wild-rice mix according to package directions. Meanwhile, in a
skillet { medium low temp. }, cook chopped celery, mushrooms, and chopped
onion in a tablespoon of melted butter or margarine until vegetables are tender, but not brown. Stir in 3/4 cup pecans, 2/3 cup raisins, 4 slices bacon
{ crisp cooked, drained and crumbled } and 1/2 tsp. paprika. Fold mixture into the cooked rice.
Set a side and keep warm to serve with hens. Makes 4 servings.
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