ROCK CORNISH HENS WITH BRAZIL NUT STUFFING

6 Rock Cornish Hens
Salt
1/4 cup butter
1/4 cup finely diced celery
3/4 cup finely diced Brazil nuts
2 cups cooked long grain rice
1/2 tsp. salt
1/4 tsp. thyme

• Sprinkle cavities of hens lightly with salt. Melt butter in skillet. Add celery and nuts; sauté until celery is tender, not brown Remove from heat ; add remaining ingredients. Toss lightly with fork until well mixed.
• Fill body cavities with stuffing, using 1/2 cup per hen. Truss. Place on rack in a shallow roasting pan. Brush with melted butter. Roast in a moderately hot oven 400 deg. F., 40 minutes per pound, brushing frequently with butter. Makes 6 servings.

©Al (Alex- Alexander) Girvan 1995. All rights reserved