Cornish Game Hens(With Rice And Mushroom Stuffing)

• 2 (1 lb.) cornish game hens
• salt
• pepper
• 2 Tbsp. slivered almonds
• 2 Tbsp. finely chopped onions
• 1/3 c. uncooked long grain rice
• 3 Tbsp. butter (or margarine)
• 1 c. water
• 1 chicken bouillon cube
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1 (3 oz.) can chopped mushrooms, drained (1/2 c.)

1. Salt
2. and
3. pepper hens inside and out.tn small saucepan, cook
4. almonds,
5. onion
6. andtice
7. in
8. butter for 5 to 10 minutes, stirring
9. often.
10. Add
11. water,
12. bouillon
13. cube, lemon juicetnd salt.
14. Bring mixture to boil, stirring to dissolve bouillon
15. cube. Reduce
16. heat; cover and cook slowly for 20 to 25
17. minutestr until
18. liquid is absorbed and rice is fluffy. Stirtn
19. drained mushrooms.tightly
20. stufftirds with rice mixture.
21. Place breast
22. uptn
23. rack
24. in
25. shallow baking pan. Brush
26. with
27. melted butter.
28. Roast covered in 400u0b0 oven for 30 minutes.
29. Uncover
30. and roast for 1 hour longer or until drumsticktan
31. be
32. twisted easily
33. intocket.
34. Brush birds with melted butter during last 15 minutes.
35. Makes 2 servings.

cornish game hens, salt, pepper, almonds, onions, long grain rice, butter, water, chicken, lemon juice, salt, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=261518 (may not work)