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Linda Rayside's Stuffed Cornish Game Hens Recipe

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This recipe for Linda Rayside's Stuffed Cornish Game Hens is from ET's Cookbook Project, 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!


2 - 1 lb Cornish game hens
salt & pepper
2 Tb slivered almonds
2 TB finely chopped onion
1/3 cup uncooked long grain rice
3 TB butter
1 cup water
1 chicken bouillon cube
1 tsp lemon juice
1/2 tsp salt
1 - 3 oz can chopped mushrooms, drained (1/2 cup)

Season hens inside & out with salt & pepper.

in small sausepan, cook almonds, onion, & rice in butter for 5 to 10 minutes, stirring frequently

Add water, bou;;ion, lemon juice & salt. Bring mix to a boil, making sure bouillon cube is dissolved. Reduce heat; cover & cook slowly about 20 to 25 minutes or until liquid is absorbed & rice is fluffy.
Stir in drained mushrooms

Lightly stuff birds with rice. Place breast side up in a shallow baking dish. Brush with melted butter & roast, covered, 400 for 30 minutes. Uncover & continue to roast 1 hour or until drumstick can be twisted easily in socket. Brush the bird with butter the last 15 minutes of roasting time

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