We really enjoyed our 4th of July dinner with friends. Here's a recipe for the main course which was stuffed Cornish game hens:
1 package long-grain and wild rice mix, 6 ounces
3/4 cup chopped dried apricots
1/2 cup chopped celery
1 can (about 4 ounces) chopped mushrooms, drained
1/4 cup melted butter
1 tablespoon soy sauce
4 Cornish game hens (approximately 1 pound each)
PREPARATION:
Cook rice according to package directions; cool. Add celery, chopped mushrooms, chopped apricots, butter, and soy sauce; toss lightly to mix. Stuff hens; place in roasting pan. Roast, loosely covered at 375° for 30 minutes. Remove cover and continue roasting Cornish hens for about 60 minutes, or until done. Baste Cornish hens with butter during last 30 minutes, if desired.
We added a beautiful wild green salad with maple-coated walnuts and gruyere cheese and also an asparagus side dish. A riesling made the meal complete. We followed with a tasty strawberry dessert and a sweet wine. Then port and chocolate. What a meal!
Need I mention the conversation, the new friends, and the lovely cool night air on the back porch overlooking the Guadalupe River?
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