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  • Cornish Hens With Wild Rice

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    Cornish Hens With Wild Rice
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 can Condensed cream of mushroom soup, undiluted (10-3/4 ounces)
    • 2/3 c. Lowfat milk
    • 1 c. Shredded cheddar cheese, (4 ounces)
    • 3 slc Bacon
    • 1 c. Finely minced onion
    • 1/2 c. Minced green pepper
    • 4 1/2 c. Cooked wild rice
    • 1 c. All-purpose flour
    • 1 tsp Salt
    • 1/2 tsp Paprika
    • 1/4 tsp Pepper
    • 3 x Cornish game hens, halved
    • 4 Tbsp. Shortening Finely minced parsley

    Directions

    1. In a saucepan, combine soup and lowfat milk. Cook over medium heat till smooth; stir in cheese. Meanwhile, in a skillet, fry bacon till crisp. Remove bacon; crumble and set aside. In drippings, saute/fry, onion and green pepper till tender. Add in to soup mix along with wild rice; mix well. Pour into a greased 15-in. x 10-in. x 2-in.
    2. baking dish; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or possibly two hens at a time in bag and shake to coat well. In another skillet, heat shortening. Brown hens on all sides. Arrange on top of rice mix. Bake, uncovered, at 350 for 45 min or possibly till meat is tender. Sprinkle with parsley.
    3. Yield:6 servings.

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