Tuesday, March 2, 2010

Rasberry Glazed Cornish Hens- Carol

Sauce For Hens
1 Tablespoon butter or margarine
1/2 cup raspberry jam (original recipe calls for current jelly which I have not used but I'm sure is good)
2 tablespoons fresh lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves

Heat butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves; add to pan. Bring to a boil; boil for 2 minutes.

4 Game Hens
Bake Hens : Bake on a rack in a shallow baking pan. Bake, uncovered at 350 degrees for 30 minutes. Baste with sauce and bake another 30 minutes.

Wild Rice

1 package (6 oz) long grain and wild rice mix
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1/4 cup chopped celery
2 tablespoons cooking oil
1/2 cup chopped pecans, toasted
2 tablespoons minced parsley
1/4 teaspoon dried marjoram

Prepare rice according to package directions. In a large skillet, saute onion, mushrooms and celery in oil until tender. Remove from the heat; add rice, pecans, parsley,thyme and marjoram. The recipes calls to stuff the hens, I do not, so this may affect the cooking time, so watch the oven!

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