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Date Posted: 21:38:45 10/22/02 Tue
Author: Uh-huh
Subject: Stuffed Cornish Hens

4 hens
4 tablespoons finely chopped onion
1 cup long grain wild rice
4 tablespoons melted butter(McClendon substitutes spray olive oil for butter)
1 can cream of mushroom soup
2 teaspoons parsley flakes
1 1/2 cups chicken broth
2 tablespoons lemon juice
Salt and pepper

Saute onion and rice in butter for 5 minutes.Add next five
ingredients and bring to a boil.

Cover,reduce heat to medium-low and cook 25 minutes.Clean hens;pat
dry.Salt and pepper hens inside and out.Stuff with rice mixture and
close cavity with toothpicks.Place hens,breast up in heavy iron
Dutch oven.Pour 2 tablespoons butter over them.Cover and cook at
375 degrees Fahrenheit for 30 minutes.Then uncover and bake 1 hour,
basting frequently.

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