Kennys Cajun Cornish Game Hens With Wild Rice
 
>from the belile estate kitchens 
 
1   rock cornish game hen approximately 20 ounce
1 package  of mahatma wild rice
  cavenders greek seasonings
2 stick  butter
  ground thyme
 
defrost them game hen prior to the meal, overnight in them icebox will 
usually do it, then remove them giblets from inside, save for them dirty 
rice or giblet gravy, for sure. 
next wash them bird inside n out, check for lung tissue or other not 
wanted things in the cavity, then: 
dust them bird with cavenders greek seasonings inside n out like 
having licked your finger and stuck it in mas sugar bowl, then do it 
some more..next dust fairly heavy with the ground thyme and put them 
bird in a pan, with high sides, on a wire rack(sos it dont stick, 
sash!)and lay them butter alongside. 
bake in them preheated oven for one hour-fifteen minutes on 325 degrees, 
basting every five minutes with them juices n butter sauce. the last 
15 minutes keep the bird wet with them juice and turn on the broiler 
element to brown, when golden brown take them bird out. 
follow them directions on the wild rice its soooo good! 
(for the romantic) 
take a small can of pineapple rings, about three each dish, place on a 
bed of freshly washed lettuce, mix cream cheese with your favorite fruit 
in blender, layer the pineapple rings with the mixture, like a cake, 
fill the center, then add a spritz of whipped cream to the top, and 
place a cherry on the center, now you got a desert/salad for sure, 
refrigerate until serving! 
also asparagus is nice on the side of the plate, 
note* 
for the adventurous, take about a half cup of the juice put them in a 
skillet, use about 1/3 cup each, white onion, celery, yellow and red 
bell pepper, 2 peeled tomatoes(from canned) 
dice them up, add them onions to the hot juice, saute, then them 
celery, then them bell peppers, then them tomatoes last, sprinkle a 
little granulated garlic, and add a small can of pieces n stems 
mushrooms and simmer...... 
 
-- 
(ID: 3991) Mirror: rec.food.recipes: Thu, Jan 13, 2005


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