Guru Goddess

What You Need:

 

2 T onion, chopped fine

1/3 C long grain rice, uncooked

4 T butter, divided

1/2 C cream of celery soup

3/4 C water

1 T lemon juice

1 t chives, dried

1 t parsley flakes

1 chicken bouillon cube

2 (1 1/4 lb) Cornish hens

1/2 t salt

1/4 t pepper

1/2 t tarragon, dried

 

How to Make It:

 

Place 2 T butter in a large skillet over medium heat and allow the butter to melt completely.

Stir in the onion along with the rice.

Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.

Pour the soup into the skillet and stir to combine.

Add the water, lemon juice, chives, parsley and bouillon cube being sure to stir well to combine the ingredients.

Allow the mixture to heat to a steady boil.

Reduce the heat to low, cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.

Remove the skillet from the heat and allow the mixture to cool enough to handle.

Clean the hens with cold water and pat dry with paper towel.

Sprinkle the salt and pepper into both hen cavities.

Stuff the two hen cavities with the rice mixture.

Place the oven temperature at 375 degrees and allow the oven to heat.

Place a rack in a large baking pan.

Lay the hens’ breast up on the rack.

Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes.

Add the tarragon to the melted butter and stir to combine.

Brush the hens with the butter mixture.

Cover loosely with foil and bake 45 minutes being sure to baste with the butter mixture about every 10 minutes. 

 

Serving Size:  2

A pretty little salad for special occasions, great with poultry, and around the holidays.

What You Need:

 

1 (3 oz.) pkg. orange gelatin

3/4 C boiling water

3/4 C whole berry cranberry sauce

1 navel orange, peeled and chopped fine

4 lettuce leaves

 

How to Make It:

 

Dissolve the gelatin powder in the boiling water.

Stir the cranberry sauce into the gelatin.

Add the chopped orange and stir to combine.

Spray four 1/2 C molds with a non stick cooking spray.

Pour the gelatin into the prepared molds.

Refrigerate at least 4 hours or until the gelatin has firmed.

Lay a lettuce leaf on four salad plates.

Unmold the gelatin on the lettuce leaves just before serving.

 

Serves:  4

 

These pretty little molds are a great way of serving fruit at the dinner table.  Garnish with orange, lemon or lime slices on the side. 

What You Need:

 

1 1/4 C butter, softened

2 1/4 C powdered sugar

1 t baking powder

1/2 t salt

1 tsp peppermint extract

1 t vanilla extract

1 egg

2 1/2 C flour

1/2 C round peppermint candies, finely crushed

48 red maraschino cherries with stems, drained well

 

How to Make It:

 

Place the butter in a large mixing bowl and beat on medium speed with an electric mixer for 30 seconds.

Slowly beat in 1 1/2 C of the powdered sugar.

Continue beating while adding the baking powder and salt.

Pour in the peppermint extract and vanilla and beat just long enough to incorporate.

Add the egg and continue beating until well combined.

Add the flour slowly and beat until the mixture become to thick to use the mixer.

Continue adding the flour and mix with a wooden spoon until all the flour is mixed in well.

Fold in the crushed candy.

Set the oven temperature to 350 degrees and allow the oven to heat.

Pour the remaining powdered sugar into a shallow pan.

Roll the dough into 1 inch balls and roll the balls in the powered sugar.

Press the balls into the bottom and up the sides of a mini muffin tin cup.

Place a cherry, stem up, into each of the dough cups.

Bake 8 minutes or until brown.

Cool 5 minutes in the pan then remove and place on a wire rack to finish cooling.

 

Serving Size:  48

 

When storing the leftovers place them in a single layer in an airtight container.  These will stay fresh for 24 hours at room temperature and 3 days in the refrigerator.  To add a little color to your Cherry Glitz use both red and green maraschino cherries.