Minnesota - The North Star State, State flower: Pink and White Lady’s Slipper

1. Swedish Dried Pea Soup
2. Fruited Snow with Apricot Sauce
3. Game Hens with Wild Rice and Hazelnut Dressing
4. Hot Curried Prunes
5. Swedish Rye Brad
6. Cranberry Pie

Game Hens with Wild Rice and Hazelnut Dressing - Serves 6

6 frozen Rock Cornish game hens, thawed
Salt and pepper to season
6 Tbsp butter

STUFFING:

1 cup wild rice, washed in cold water
2-½ cups water
1 tsp salt
4 pieces bacon, cut into julienne strips
5 scallions, washed and sliced (include tops)
½ pound mushrooms, wiped and sliced
1 Tbsp butter or margarine
1 cup raw hazelnuts, halved
Game hen giblets, chopped

Season hens lightly inside and out with salt and pepper.

To prepare stuffing, place wild rice, water and one tsp salt in a saucepan and bring slowly to boil. Reduce heat and simmer until all water is absorbed. Meanwhile, brown the bacon in a heavy skillet. Add remaining stuffing ingredients and sauté, stirring for 10 minutes. Add wild rice and toss lightly to mix.

Stuff the neck and body cavities of each bird, skewer openings shut and truss.

Rub each hen with 1 Tbsp butter or margarine. Place breast side up on a rack in a large, open roasting pan. Wrap any remaining stuffing in aluminum foil and place in the same pan.

Roast birds in a moderate oven, 350º, basting frequently with the drippings, for 2 to 2-½ hours or until the leg joints move easily. You will have to add more butter for basting from time to time, about ½ cup altogether. Serve individually with stuffing on the side or on a hot platter.

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