Cornish Hens with Wild Rice
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Ingredients
| 1 can (10-3/4 oz.) | condensed cream of mushroom soup | | 2/3 cup | milk | | 1 cup | shredded cheddar cheese | | 3 slices | bacon | | 1 cup | finely chopped onion | | 1/2 cup | chopped green pepper | | 4-1/2 cup | cooked wild rice | | 1 cup | all-purpose flour | | 1 tsp. | salt | | 1/2 tsp. | paprika | | 1/4 tsp. | pepper | | 3 | cornish game hens, halved | | 4 tbsp. | shortening | | Finely chopped parsley |
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Instructions
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 and set aside. In drippings, sauté, onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x2-inch baking dish; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two 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, at 350°F for 45 minutes or until meat is tender. Sprinkle with parsley.
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