Shelly's Recipe

HONEY-BAKED CORNISH HENS WITH WILD RICE DRESSING AND SAUTEED VEGETABLES

Category: Chicken

3 1-1/4- to 1-1/2-pound Cornish game hens, split
2 tbsp peanut oil or cooking oil
Salt and black pepper
2 tbsp honey
2 tbsp Grand Marnier or orange juice
1/2 cup finely chopped toasted walnuts
Wild Rice Dressing (see recipe below)
Sauteed Vegetables (see recipe below)
Finely shredded orange peel, garnish

Twist wing tips of Cornish game hens under backs. Place hen halves, cut sides down, in a shallow roasting pan. Combine the oil, the salt, and the black pepper. Brush mixture over Cornish hens. Cover and bake as 375 for 35 minutes.

For glaze: In a small saucepan, cook honey over medium heat until bubbly. Remove from heat. Stir in the Grand Marnier or orange juice.

Uncover hens. Brush glaze evenly over the hens. Sprinkle with walnuts. Bake, uncovered, for about 25 minutes more or until hens are tender and no longer pink. Serve each half hen with Wild Rice Dressing and Sauteed Vegetables and garnish with orange peel, if you like. Serves 6

Wild Rice Dressing: Cook 1 (6-oz) pkg long-grain-and-wild-rice mix according to package directions. Meanwhile, in a medium skillet, cook 1 cup chopped celery and 2/3 cup chopped onion in 1 tbsp melted butter until vegetables are tender, but not brown. Stir in 3/4 cup pecans, 2/3 cup raisins, 4 slices bacon (crisp-cooked, drained and crumbled), and 1/2 tsp paprika. Fold mixture into the cooked rice.

Sauteed Vegetables: Cut 2 medium yellow summer squash and 2 medium zucchini into 1/8-inch-thick diagonal slices. Cut 1 medium red onion into julienne strips. In a large skillet, cook and stir the yellow squash, zucchini, and red onion in 2 tbsp hot olive oil for 2 minutes. Stir in 1/4 cup dry white wine and 1/2 tsp dried thyme, crushed. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Season with salt and black pepper. Sprinkle with some Parmesan cheese, if you like.