4 fresh or frozen Cornish game hens
2 tablespoons butter or margarine, melted
1 6 ounce package long grain and wild rice mix
1 10 3/4 ounce can chicken broth
2 tablespoons butter or margarine
1 bunch green onions, sliced
6 large mushrooms, sliced or 1 4. 5 ounce jar sliced mushrooms, drained
1/2 cup dry white wine
2 bay leaves
Preheat oven to 450F. Thaw hens, if frozen and remove giblets. Rinse hens and pat dry. Brush inside and out with 1 tablespoon melted butter. Remove seasoning packet from rice mix; use 1 teaspoon seasonings per hen; rub inside and out. Place hens, breast side up in a shallow roasting pan; truss, if desired. Pour chicken broth and 1/2 cup water into pan. Bake for 15 minutes. Meanwhile, melt 2 tablespoons butter in a skillet. Add green onions, mushrooms and rice packet from mix. Saute, stirring frequently. Slowly add 1 1/4 cups water, remaining seasonings from packet, wine and bay leaves; bring to a boil. Pour rice mixture into roasting pan, making sure that rice does not rest on top of hens. Brush hens with remaining butter. Cover loosely with foil. Reduce oven temperature to 350 degrees F. and bake an additional 45 minutes or until all liquid is absorbed. Serve hens on a bed of rice. Makes 4 servings.
Green Bean Saute
1 pound fresh or frozen green beans cut into 1 inch pieces
1 tablespoon vegetable oil
1 large yellow onion, halved lengthwise and thinly sliced
1/2 teaspoon salt
1/8 teaspoon black pepper
If using fresh green beans, cook green beans in boiling water for 10 to 12 minutes or steam for 2 to 3 minutes until barely fork tender. Drain well. If using frozen green beans, thaw first. Heat oil in a large skillet. Saute onion until golden. Stir in green beans, salt and pepper. Heat through. 4 servings.
Cranberry Sauce
3 cups cranberries
3/4 cup water
1 1/2 cups sugar
Simmer cranberries and water together. While simmering, mash with potato masher. Add sugar; simmer for 10 more minutes, stirring occasionally. Put into container and refrigerate. Makes about 2 cups of sauce.
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