Penne Pasta with Tomatoes and Chile
INGREDIENTS:
4 Cornish game hens 1 c Mandarin orange sections
(2 lb each) 2 c Wild rice mix
Salt and pepper 2 c Orange juice
1 Peel of 1 orange, thinly 4 ts Brown sugar
Sliced Cornstarch
1 ts Lemon juice 1 Bunch watercress
1 1/2 oz Orange liqueur (Curacao)
4 Cornish game hens 1 c Mandarin orange sections
(2 lb each) 2 c Wild rice mix
Salt and pepper 2 c Orange juice
1 Peel of 1 orange, thinly 4 ts Brown sugar
Sliced Cornstarch
1 ts Lemon juice 1 Bunch watercress
1 1/2 oz Orange liqueur (Curacao)
To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour.
SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm.
Yield: 6
SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm.
Yield: 6