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
Experts have tracked the existance of recipes far back into history, in truth as far as early Egypt, and possibly even further. Having said that, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a few scripts detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into appetizers, entrees and desserts, something we still use today. This early Roman chef tells us how the early Romans were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Moving on, we find some recipe books from the 14th Century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food cooked for the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, such as rosemary and coriander. These new spices and herbs led to an outbreak in recipe books, many of which are kept safe in academic collections. By the time we get to the twentieth century, cookbooks were in great demand, due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Bacon Stuffed Cornish Game Hens (Microwave) recipe.
