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1/4 c. (1/2 stick) butter
1/3 c. regular rice
2 Tbsp. diced celery
2 Tbsp. finely chopped onion
1 c. chicken broth
2 (1 lb.) Cornish game hens
1 (2 oz.) can mushrooms,
drained and chopped
1 c. (4 oz.) shredded Cheddar
salt and pepper
melted butter

In a 1 1/2 quart saucepan, melt butter; add rice, celery
and onion. Cook 5 to 10 minutes, stirring frequently. Add
chicken broth and bring mixture to a boil. Cover and simmer
over low heat about 20 minutes or until liquid is absorbed and
rice is fluffy. Stir in mushrooms. Cool. Toss cheese lightly
with cooled rice mixture. Meanwhile season birds inside with
salt and pepper. Stuff birds with rice mixture. Place on
rack, breast side up in shallow baking pan. Baste with butter.
Loosely cover with foil. Roast in preheated 400 degrees oven for 30
minutes. Remove foil; continue roasting for 45 minutes
uncovered or until done. Occasionally baste with butter during
last 45 minutes of roasting.
Note: Any additional stuffing may be placed in small
baking dish, covered and baked during last 45 minutes of
roasting time. Remove cover for last 15 minutes.

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