By NANCY ZAMBELL
For The Vista
The snow is pretty, but since I live on a really hilly street, I’m pretty much housebound until it melts! And that means my kitchen is a busy place, as I start making soups, cookies, and meals that “stick to your ribs”.
These two dishes go well together, and are great for company or just family. You can dress up the hens by putting them on a pretty platter, with some fresh herbs like rosemary or parsley scattered about.
5 1⁄2 c water, divided
2 t chicken bouillon granules
1 1⁄2 t salt
3⁄4 c uncooked wild rice
1 1⁄2 c uncooked long grain rice
1 lb bulk pork sausage
1 1⁄2 c chopped celery
3⁄4 c. chopped onion
6 Cornish game hens
1 jar (12 oz) apricot preserves
In a large saucepan, bring 5 cups water, bouillon, and salt to boil. Add wild rice. Reduce heat; cover & simmer for 20 minutes.
Add long grain rice; cover & simmer 25-30 minutes longer or until rice is tender & water is absorbed.
In a large skillet, cook the sausage, celery, and onion over medium heat until meat is no longer pink & vegetables are tender; drain. Stir in rice mixture. Spoon about 3⁄4 cup stuffing into each hen.
Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes.
In a small saucepan, bring preserves and remaining 1⁄2 cup water to a boil.
Pour over hens. Bake 25-35 minutes longer or until a meat thermometer reads 180° for hens & 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens’ baking time.
Yield: 6 servings.
Savory Skillet Broccoli or Green Beans
1 T olive oil
6 c fresh broccoli florets or 1 lb. green beans, trimmed
1 envelope Lipton Golden Onion Soup Mix
1 1⁄2 c water
In 12-inch skillet, heat oil over medium-high heat & cook vegetables, stirring occasionally, 2 minutes. Stir in soup mix blended with water.
Bring to a boil over high heat. Reduce heat to medium-low & simmer covered 6 minutes or until broccoli is tender.
Note: I like to add a handful of toasted almonds to this dish—they really enhance the flavor.