Title: Cornish hens - valentine's day
 Categories: Poultry, Main dish, Canadian, Mushrooms
      Yield: 6 Servings
 
      3    Cornish hens [1 3/4 lb ea]
      6    Fresh rosemary sprigs
      2 tb Butter, melted
      2 tb Lemon juice
      1 pn Salt
      1 pn Pepper

MMMMM--------------------------STUFFING-------------------------------
      1 c  Wild rice
      1 tb Butter
      2 c  Mushrooms, halved
      1    Onion, chopped
  1 1/2 ts Dried savory
    1/2 ts Salt
    1/2 ts Pepper
 
  Stuffing:
  
  Rinse rice.
  
  In saucepan, bring 3C water to boil; stir in rice. Return to boil;
  cover, reduce heat and simmer for 45 minutes or until tender. Drain;
  place in bowl.
  
  In skillet, melt butter over medium-high heat; cook mushrooms, onion
  and savory for 3 minutes. Stir into rice along with salt and pepper;
  let cool.
  
  Rinse hens; pat dry. Stuff cavities; tie wings and legs with string.
  Place on rack in roasting pan, leaving 2 inches between each. Tuck
  half of a rosemary sprig under each leg and wing. Stir butter with
  lemon juice; brush half over hens.
  
  Sprinkle with salt and pepper and roast in 375F 190C oven, basting
  with remaining butter mixture, for 1-1/2 hours or until juices run
  clear when hens are pierced.
  
  Remove trussing; cut in half along backbone. Serve, stuffing side
  down.
  
  Per serving: about 625 calories, 58 g protein, 33 g fat, 23 g
  carbohydrate, excellent source of iron.
  
  Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM
  recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston
  Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee
  and/or tea