5 slice bacon, diced
1/4 cup chopped onion
1/4 cup thinly sliced celery
2/3 cup seasoned stuffing mix
1 tsp parsley flakes
1/4 tsp salt
1/8 tsp pepper
2 cornish game hens
1 tbsp butter
2 tbsp bouquet sauce
Directions
In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or
until crisp. Remove to paper towels. Drain fat, reserving 3
tablespoons. Add onion and celery to fat in casserole. Microwave at
high for 2 to 4 minutes or until tender. Stir in bacon, stuffing
mix, parsley flakes, salt and pepper. Fill hens with stuffing. Place
breast side down on roasting rack. Set aside.
In 1 cup measure, melt butter at high for 30 to 60 seconds. Blend in
bouquet sauce. Brush hens with 1/4 of the mixture. Cover with waxed
paper. Microwave at high for 8 minutes. Turn over; brush with
remaining mixture; cover. Microwave at high for 7 1/2 to 9 1/2
minutes, or until legs move freely and juices run clear. Let stand
tented for 5 minutes. Total microwave time: 22 to 27 1/2 minutes.
Standing time:
5 minutes.
The stuffing can be prepared on a conventional stove and used with
chicken.
Posted by Stephen Ceideberg; August 6 1992.
Servings: 2 servings
Bacon Stuffed Cornish Game Hens (Microwave) Recipe brought to you by Recipe Ideas
Categories: Meat; Microwave; Pork; Poultry
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, at least as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to academics is a series of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During the time of the Roman Empire a man called Apicius created some scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into starters, entrees and dessert, something that is very familiar to us today. He also informs us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including some familiar names like bay, mint and asafoetida. As our culinary historical trip moves on a few more years we have two recipe books dating from the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals on the tables of the rich and powerful. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, including spices such as parsley and basil. These new spices and herbs was responsible for a surge in publications on food, some of which still exist in academic collections. Over the following few hundred years, the upper-class families of Europe competed to offer the most exotic banquets, and as a result chefs and their recipe collections were much in demand. Even so, it was during the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications were in great demand, mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Bacon Stuffed Cornish Game Hens (Microwave) recipe.
