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4 fresh or frozen Tyson Rock
Cornish game hens
2 Tbsp. butter or margarine,
1 (6 oz.) pkg. long grain and
wild rice mix
1 (10 3/4 oz.) can chicken
2 Tbsp. butter or margarine
1 bunch green onions, sliced
6 large mushrooms, sliced or 1
(4.5 oz.) jar sliced
1/2 c. dry white wine
2 bay leaves

Thaw hens, if frozen. Remove giblets. Rinse hens and
pat dry. Brush inside and out with 1 tablespoon melted butter.
Remove seasoning packet from rice mix; use 1 teaspoon season-
ings per hen; rub inside and out. Place hens, breast side up
in a shallow roasting pan. Truss, if desired. Pour chicken
broth and 1/2 cup water into pan. Bake at 450 degrees for 15 minutes.
Meanwhile, melt 2 tablespoons butter in a skillet. Add green
onions, mushrooms and rice packet from mix. Saute, stirring
frequently. Slowly add 1 1/4 cups water, remaining seasonings
from packet, wine and bay leaves. Bring to a boil. Pour rice
mixture into roasting pan, making sure that rice does not rest
on top of hens. Brush hens with remaining butter. Cover
loosely with foil. Reduce oven temperature to 350 degrees and bake an
additional 45 minutes or until all liquid is absorbed. Serve
hens on a bed of rice. Makes 4 servings.

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