|
| Menu: Herbed Cornish Hens serves 6
Herbed Cornish Hens
Broccoli with Sicilian sauce
Mushroom Wild Rice
Lemon Mousse with Blueberry Sauce
Herbed Cornish Hens
six 1 to 1 1/2 pound Cornish Hens
6 small onions
1 tablespoon of dried whole tarragon
3/4 cup of butter or margarine, melted
3/4 cup of Chablis or other dry white wine
1/2 teaspoon of salt
1/4 teaspoon of pepper
Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Place an onion in the cavity of each hen; sprinkle hens with tarragon.
Combine butter, wine, salt and pepper in a small mixing bowl, stirring well.
Place hens in a large flour coated oven cooking bag; pour butter mixture into bag. Follow manufacturer's directions for use of bag.
Bake at 350ºF. for 1 hour and 15 minutes. Yield: 6 servings
Broccoli with Sicilian sauce
two 10 ounce packages of frozen broccoli spears
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons of olive oil
1 tablespoon of flour
1 teaspoon of chicken flavored bouillon granules
1 cup of water
one 3 ounce jar of grated Romano cheese
Ripe olive slices
Cook broccoli according to package directions. Keep broccoli warm while preparing sauce.
Sauté onion and garlic in olive oil in a small saucepan. Add flour, stirring well.
Combine bouillon granules and water. Add to onion mixture, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese to onion mixture, stirring until cheese melts.
Arrange broccoli in a serving dish. Pour sauce over broccoli; garnish with olive slices. Serve immediately. Yield 6 servings
Mushroom Wild Rice
one 6 1/2 ounce package of long grain and wild rice mix
one 4 ounce can of mushroom stems and pieces, drained
1 cup of chopped celery
2 tablespoons of butter or margarine, melted
Cook rice mix according to package directions.
Sauté mushrooms and celery in butter in a small skillet until tender.
Add vegetables to rice, stirring well.
Spoon Mushroom wild Rice into a serving bowl; serve immediately. Yield: 6 servings
Lemon Mousse with Blueberry Sauce
1/2 (16 ounce) pound cake, cut into 1/4 inch slices I used a store bought pound cake
1 envelope of unflavored gelatin
3/4 cup of water
one 14 ounce can of sweetened condensed milk
1 teaspoon of grated lemon rind
1/2 cup of lemon juice
one 8 ounce container of frozen whipped topping
Blueberry sauce
Line bottom and sides of an 8 inch springform pan with cake slices; set aside.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, 1 minute or until gelatin dissolves, set aside.
Combine milk, lemon rind, and lemon juice, stirring well. Add reserved gelatin mixture, stirring well. Fold in a whipped topping.
Pour mixture into prepared springform pan. Cover and refrigerate overnight or until set.
Remove sides of springform pan; place mousse on a serving platter. Serve with warm Blueberry Sauce. Yield: one 8 inch mousse.
Blueberry Sauce:
1/4 cup of sugar
2 teaspoons of cornstarch
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
1/2 cup of water
1 1/4 cups of fresh or frozen blueberries
Combine sugar, cornstarch, cinnamon, and nutmeg in a small saucepan, mixing well; gradually add water, stirring well. Cook over low heat, stirring constantly until thickened and bubbly.
Add blueberries. Cook, stirring occasionally, 5 minutes. Serve warm over Lemon Mousse. Yield 1 1/2 cups
|
|
