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Cornish Hens and Rice Stuffing Recipe

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This recipe for Cornish Hens and Rice Stuffing, by , is from The Marcoot-Ringering Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ringering


2 - 1lb Cornish hens - salt and pepper
2 Tablespoons slivered almonds
2 Tablespoons chopped onion
1/3 cup uncooked long grain rice (Uncle Bens)
3 Tablespoons butter
1 cup water
1 chicken bouillon cube
1 Tablespoon lemon juice
1/2 teaspoon salt
1 can chopped mushrooms drained

-Season hens inside and out with salt and pepper
-Cook almonds, onions, rice in butter 5 to 10 minutes, stirring frequently
-Add water, bouillon cube, lemon juice and salt - bring to a boil, stirring to dissolve the cube
-Reduce heat, cover and cook slowly about 20 to 25 minutes or until liquid is aborbed and rice is fluffly. Stir in drained mushrooms
-Stuff birds with rice mixture.-Brush with melted butter
-Roast covered (400) for 30 minutes
-Uncover and roast for 1 more hour
-Brush birds with melted butter during last 15 minutes

Personal Notes:
Personal Notes:
This is the recipe that Grandma Norma Marcoot always made on Christmas Eve.




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