January 2010
Stuffed Cornish Hens
1 (6.2 oz) package fast cooking long grainand wild rice
2 celery ribs, chopped
1 small onion chopped
2 T butter divided
1 can (10 ¾ oz) cream of mushroom soup
1 can (4 oz) mushroom stems and pieces
drained
4 Cornish game hens (24 oz.) each
¼ t salt
¼ t pepper
Cook rice according to package directions. In a small skillet, Sauté celery and onion in 1 T butter until tender. Stir in soup, mushrooms and prepared rice. Sprinkle inside and out of hens with salt and pepper. Stuff hens with rice mixture. Place on rack in a greased shallow baking pan; cover with foil and bake at 325 F , for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25 to 35 minutes longer or until juices run clear and meat thermometer reads 180 for hens and 165 for stuffing. Serves 4 Guests
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