Marinated Cornish Hens with Wild Rice Dressing

Ingredients

The Hen Part
4 Cornish Hens
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
1 carrot, chopped
1/2 Cup Dry White Wine
Dressing
1 Teaspoon Olive Oil
1/4 Pound Lean Ground Beef
2 Slices Boiled Ham, diced
3 Tablespoons Onion, minced 1 Clove Garlic, minced
1/4 Teaspoon Freshly Ground Black Pepper 1/4 Teaspoon Sweet Paprika
1 Stalk Celery, chopped
4 Cloves Garlic, 2 bruised, 2 chopped
1 Teaspoon Salt
2 Tablespoons Fresh Parsley, minced
1/2 Cup Walnuts, chopped
1 Hardboiled Egg, chopped
2 Cups Uncle Ben's Brown and Wild Rice, cooked Salt and Pepper

Instructions

Clean the hens thoroughly. Tie or skewer the hens so they will retain their shape. Mix together, from the hen list, the lemon juice, oil, 2 cloves of bruised garlic, salt, pepper and paprika. Marinate the hens for about 1 hour. To make the dressing, brown the beef in hot olive oil. Add the ham, onion, parsley, garlic and walnuts to the browned beef. Stir and cook until the vegetables are barely tender. Remove the pan from the heat. Add the egg and rice and mix well. Season to taste with salt and very little pepper. Drain the hens and stuff them. Place them in a large roasting pan in a 400 degree oven. Be sure the hens don't touch each other. They won't brown if they do. As soon as they begin to brown, remove any fat that has accumulated, and add the combined celery, carrot and the chopped garlic. Pour the wine into the pan and continue cooking. The hens should be done in 45 minutes to an hour.