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Name: Cornish Hens with Wild Rice
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 c All-purpose flour; 3 sl Bacon; 3 Cornish game hens; halved; Finely chopped parsley; 4 tb Shortening; 1 cn Condensed cream of mushroom; 1 ts Salt; 1/2 ts Paprika; 1 c Onion finely chopped; ; ounces); 2/3 c milk; 4 1/2 c Cooked wild rice; 1/4 ts Pepper; 1 c Shredded cheddar cheese; (4; 1/2 c Green Pepper Chopped

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INGREDIENTS

1 c All-purpose flour
3 sl Bacon
3 Cornish game hens; halved
Finely chopped parsley
4 tb Shortening
1 cn Condensed cream of mushroom
1 ts Salt
1/2 ts Paprika
1 c Onion ; finely chopped
; ounces)
2/3 c milk
4 1/2 c Cooked wild rice
1/4 ts Pepper
1 c Shredded cheddar cheese; (4
1/2 c Green Pepper ; Chopped

Servings

INSTRUCTIONS

In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute, onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15-in. x 10-in. x 2-in. baking dish; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well. In another skillet, melt shortening. Brown hens on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350 for 45 minutes or until meat is tender. Sprinkle with parsley. Yield: 6 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Evelyn Panka, Canby, Minnesota

NOTES

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Cornish Hens with Wild Rice

1 c All-purpose flour 
3 sl Bacon 
3  Cornish game hens; halved 
  Finely chopped parsley 
4 tb Shortening 
1 cn Condensed cream of mushroom 
1 ts Salt 
1/2 ts Paprika 
1 c Onion finely chopped
  ; ounces) 
2/3 c milk 
4 1/2 c Cooked wild rice 
1/4 ts Pepper 
1 c Shredded cheddar cheese; (4 
1/2 c Green Pepper Chopped

In a saucepan, combine soup and milk. Cook over medium heat until  smooth; stir in cheese. Meanwhile, in a skillet, fry bacon until  crisp. Remove bacon; crumble and set aside. In drippings, saute,  onion and green pepper until tender. Add to soup mixture along with  wild rice; mix well. Pour into a greased 15-in. x 10-in. x 2-in.  baking dish; top with bacon. Combine flour, salt, paprika and pepper  in a heavy plastic bag; place one or two hens at a time in bag and  shake to coat well. In another skillet, melt shortening. Brown hens  on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350  for 45 minutes or until meat is tender. Sprinkle with parsley. Yield:  6 servings.    Busted by Sara Horton 5/29/98    Recipe by: Taste of Home, Evelyn Panka, Canby, Minnesota

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Nutrition

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Serving Size: 1 Serving (332g)
Recipe Makes: 6 servings

Calories: 434
Calories from Fat: 145 (33%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.6g
Cholesterol 13.3mg		4 %
Sodium 720.5mg		25 %
Potassium 408mg		11 %
Total Carbohydrate 61.7g		18 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 56.4g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 434

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