Cornish Hens with Brown Rice
2 (1-1/4 pound) Cornish hens
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/4 cup red currant jelly
1 tablespoon butter or margarine
1/2 teaspoon lemon juice
2 whole cloves
Dash of salt
Dash of pepper
1/4 cup port wine
Brown Rice, recipe below

Remove the giblets from hens; reserve for other uses. Rinse hens thoroughly with
cold water, and pat dry with paper toweling. Sprinkle cavity of hens with
1/2-teaspoon salt and 1/4-teaspoon pepper. Place the hens breast side up in a
shallow baking pan. Rub the hens with 1 tablespoon butter. Close the cavities,
and secure with wooden picks; truss. In a saucepan, combine the next 6
ingredients; cook over low heat, stirring often, until the jelly melts.
Stir in the wine, pour the mixture over hens. Bake at 400 F for 15 minutes.
Reduce the heat to 350 F, and bake for an additional hour, basting
occasionally with pan drippings. (If the hens begin to over brown, cover loosely
with aluminum foil.) Serve with Brown Rice. Yield: 2 servings.

Brown Rice

1-3/4 cups chicken broth
1/2 cup uncooked brown rice
1/2 teaspoon salt
1-1/2 cups coarsely chopped celery
1/2 cup sliced mushrooms
2 tablespoons butter or margarine
1 (8-ounce) can water chestnuts, drained and diced
1/2 teaspoon dried whole thyme
1/4 teaspoon dried whole rosemary
1/8 teaspoon
pepper

In a large saucepan, combine the broth, rice, and salt; bring to a boil. Cover,
reduce the heat, and simmer 45 to 50 minutes or until all of the liquid is
absorbed. In a small skillet, saute the celery and mushrooms in butter until
crisp-tender; add the water chestnuts and seasonings. Stir into rice. Yield: 2
servings.

Jenn B aka Mom2Sam and Tiny
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