Cornish Hens with Wild Rice

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup milk
1 cup (4 ounces) shredded cheddar cheese
3 slices bacon
1 cup finely chopped onion
1/2 cup chopped green pepper
4-1/2 cups cooked wild rice
3 Cornish hens, halved
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
4 tablespoons shortening
1/4 teaspoon pepper
Parsley, finely chopped

Special Utensils: 15 x 10 x 2 inch dish

Preheat/bake Oven, 350F. In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble; set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into greased l5 x 10 x 2 inch baking dish; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag. Place 1-2 hens at a time in bag and shake to coat well. In another skillet, melt shortening, brown hens on all sides. Arrange on top of rice mixture. Bake uncovered, until meat is tender. Sprinkle with parsley.

Serve from the dish.

Serves: 6

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Cajun Country -- New Iberia, Louisiana