MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Glazed Cornish Hens With Pecan Rice Stuffing
Categories: Poultry, Rice, Nuts, Vegetables, Fruits
     Yield: 8 Servings

     8    Cornish game hens
          - (20 to 24 oz ea)
   1/4 c  Butter; softened
   1/2 ts Salt
   1/2 ts Pepper
     2 c  Unsweetened apple juice
     1 tb Honey
     1 tb Dijon mustard

MMMMM-------------------------PECAN RICE------------------------------
     2 tb Butter
 1 1/2 c  Uncooked long grain rice
     2 ts Ground cumin
     1 ts Curry powder
     4 c  Chicken broth
     1 c  Pecans; toasted, chopped
     3    Green onions; thin sliced
   1/2 c  Golden raisins

 Tuck wings under hens; tie drumsticks together. Rub skin with
 butter; sprinkle with salt and pepper. Place hens breast side up in
 a shallow roasting pan.

 Bake, uncovered, @ 350°F/175°C for 1 hour. Meanwhile, place apple
 juice in a small saucepan. Bring to a boil; cook until reduced by
 half. Remove from heat. Stir in honey and mustard. Set aside
 1/2 cup for serving.

 Brush hens with apple mixture. Bake, basting occasionally with pan
 drippings, until a thermometer reads 180°F, 25 to 35 minutes
 longer. Cover hens loosely with foil if they brown too quickly.

 For pecan rice, heat butter in a large saucepan over medium heat.
 Add rice, cumin, and curry; cook and stir until rice is lightly
 browned, 2 to 3 minutes. Stir in broth. Bring to a boil. Reduce
 heat; simmer, covered, until rice is tender, 15 to 20 minutes. Stir
 in pecans, onions, and raisins.

 Cover hens; let stand 10 minutes before serving. Serve with rice
 and reserved sauce.

 Recipe by Agnes Ward, Stratford, Ontario

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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