4 cornish hens (12-16 oz. ea.) - thaw, ed
8 oz pineapple tidbits (in juice)
12 oz red pepper jelly*
1 tbsp butter or margarine
1 cup chopped onions
4 cup cooked brown rice
3/4 cup currants
3/4 cup chopped macadamia nuts
1/2 cup chicken broth
1 tbsp diced crystallized ginger -or up to, double amount
A Recipe for
Tropical Stuffed Cornish Hens
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
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This Recipe for Tropical Stuffed Cornish Hens is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Tropical Stuffed Cornish Hens from the recipe cookbook of Recipes-to-go (Meal)
Great eaters and great sleepers are incapable of anything else that is great. |
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
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| Chinese Proverb |
Remove giblet packet from hens; rinse hens with cool water. Drain; set
aside. Drain pineapple well reserving juice. Place juice in small
saucepan with jelly. Heat over low heat until jelly melts, stirring
occasionally. Cook onions in butter in large skillet over medium-high
heat until tender. Add rice, reserved pineapple, currants, nuts,
broth, and ginger; heat thoroughly.
Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks,
soaked in water, to enclose filling. Place hens breast side up in
roasting pan on rack coated with cooking spray. Baste with jelly
mixture. Roast at 400 degrees F. for 10 minutes; reduce oven
temperature to 350 degrees F. [and] continue roasting for 1 hour or
until internal temperature registers 180 to 185 degrees F., basting
every 30 minutes with jelly mixture. Cover remaining stuffing and
bake during last 30 minutes with remaining rice.
Makes 6 to 8 servings.
*Substitute red currant jelly for red pepper jelly, if desired.
Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Serves: 6
Tropical Stuffed Cornish Hens Recipe brought to you by Recipes To-Go