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Cornish Hens Recipe

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This recipe for Cornish Hens, by , is from Memaw's Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Curtis


2 (1lb.) Cornish hens
Salt & Pepper
2 T. Slivered almonds
2 T. Finely chopped onions
1/3 C. Rice
3 T. Butter
1 C. Water
1 Chicken bullion cube
1 tsp. Lemon juice
1/2 tsp. Salt
3 oz. Can of chopped mushrooms (drained 1/2 C.)

Season hens inside and out with salt and pepper.

In small saucepan cook almonds, onions, and rice in butter for 5 - 10 minutes. (Stirring frequently)

Add bouillon cube, lemon juice, and salt. Bring to a boil, stirring to dissolve bullion cube. Reduce heat, cover and cook for 20-25 minutes. Stir in mushrooms.

Lightly stuff hens with rice mixture. Place hens breast side up in shallow baking plan. Brush with butter.

Roast covered at 400 for 30 minutes. Uncover and roast for 1 hour. Brush with melted butter in last 15 minutes.




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