Bacon Stuffed Cornish Game Hens (Microwave) Recipe

Ingredients

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

Recipes as a concept can be found way back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.

In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful.

Progressing into Roman times 25BC a roman called Apicius compiled a number of documents describing recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens for example bay, mint and parsley.

Over the succeeding few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and consequentially the best cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and recording the recipes of their peers.

When we get to the twentieth century, cookery books were in high demand, as a result of better eduction, more leisure time and a general increase in wealth.

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