Big Bacon, Egg and Cheese Biscuit (like Hardees)... Manna of the Gods!

Oh Ya, Bacon, Egg and Cheese Biscuit... Manna of the Gods!

I really should stop cooking food like this...she said with biscuit crumbs flying. What is it, with me and grease lately? God these are so good, when you add the bacon egg and cheese...exactly like Hardees.
I prefer not to roll my biscuits, they are much more tender, if shaped with wet hands. 

Ingredients:
2-1/2cups flour
2Tbl. sugar
1/2tsp. salt
1-1/2Tbl. baking powder (4-1/2tsp.)
1/2cup vegetable shortening
1cup buttermilk
1/4cup water

You'll also need:
2Tbl. melted butter, with 1/4tsp. salt stirred in.

Preheat the oven to 450*F.
Whisk together the dry ingredients.
Cut in the shortening, until crumbly.
Combine the buttermilk and water, and stir it into the flour mixture.
Knead the dough a minute or so, then shape into 6 large biscuits, with wet hands, and place them on an un-greased cookie sheet. Allow to rise 10 minutes.I set it on top of the stove, as the oven is warming.
Bake until golden brown, and brush with the salted butter.

Bacon, egg and cheese biscuit tips:
Bake the bacon
Add 1Tbl. milk to an egg and beat until well combined. Heat a little oil in a nonstick frying pan, and salt it.
Pour the beaten egg into the skillet. (It will be a thin layer) and allow it to cook undisturbed until set.
Set a slice of cheese in the center of the egg, and fold the egg over it.
Split the biscuit, add 2 slices of bacon, and the egg. My favorite breakfast food!

Mariana Island Shrimp Patties

                                     Mariana Island Shrimp Patties

This recipe from Guam, makes the best shrimp fritters, on the planet. I guess you can tell I love these. They're very easy to make, and make great party appetizers, or a main course.
The only tricky part, is getting the temperature of the oil, just right. They need to be fried over a low/medium flame, if they brown too quickly, and the center is still wet, lower the temp, a bit.

Ingredients:
2lbs. raw shrimp-peeled, de-veined, and chopped
16oz.package of frozen mixed vegetables-thawed
1/2cup thin sliced green onions
2cups flour
2tsp. baking powder
1-1/2tsp. celery salt
1-1/2tsp. garlic powder
1-1/2tsp. onion powder
1tsp. black pepper
2eggs
1can evaporated milk
oil for frying

Greek yogurt dip:
1/2cup Greek yogurt
2 thin sliced green onions
1tsp. onion powder
1/2tsp. celery salt
1/4tsp. garlic powder
Mix well, wait 30 minutes before serving, to blend the flavors.

Preparation:
Remove the green beans, from the mixed vegetables, and cut them smaller. Put the vegetables and chopped shrimp, in a colander to drain while you make the batter.
Whisk together the flour, baking powder and spices.
In a large bowl,  whisk together the eggs and milk.
Stir in the flour mixture, until well combined.
Add the shimp and vegetables, mix in well.
Heat about 2-inches of oil, over a low/medium flame. Drop in about 1Tbl. of the batter and fry until golden brown.
Split the fritter open, it should be moist in the center, but not wet.
Adjust the temperature, if needed, and fry the remaining batter.
This will make a large platter of fritters. They can be served, as is or with sweet chili sauce, sour cream, yogurt.

Chop the shrimp, green onions, cut the green beans. place them in a colander to drain, while you make the batter.

Add the vegetables, and shrimp, to the batter, mix well. heat the oil, and fry 1Tbl. of batter.

I use a saucepan, with about 2-inches of oil, frying 3-4 at a time.

They should be moist in the center, but not wet.

Stuffed Shells in Rich Mushroom Sauce

Stuffed Shells in Rich Mushroom Sauce. I prefer cheese stuffed shells, but these are good too.

Ingredients:
1lb. jumbo shell pasta
4oz. shredded mozzarella
1/4cup grated Parmesan

For the stuffing:
1lb. ground chuck
2Tbl. oil
4oz. fresh mushrooms-chopped
2Tbl. minced onion
1/2tsp. minced garlic
2tsp. dried parsley
1/4tsp. ground nutmeg
1/4tsp. salt
1/4tsp. black pepper
1/4tsp. cracked fennel
1egg-to bind the filling
1/4cup grated Parmesan cheese
2Tbl. of the shredded mozzarella cheese

Brown and chop the beef. Set aside in a colander to drain very well.
In a 2quart pot, heat the oil, add the mushrooms and cook until they sweat.
Add the onion and garlic, cook until the onion softens.
Put the drained beef in the pot, along with the herbs. Mix well to thoroughly combine.
Beat the egg, add it to the pot, along with the cheeses.
Cook stirring constantly, until the eggs set, and the mixture starts to bind, a bit.
Set aside, to cool completely.

For the sauce: This is a chunky sauce, if you prefer a smooth sauce, replace the diced tomato, with a 29oz. can of tomato sauce.
2Tbl. oil
4oz fresh mushrooms-chopped
1Tbl. minced onion
1tsp. minced garlic
29oz.can of petite diced tomatoes
1/2 of a 6oz can of tomato paste
1tsp. salt
3/4tsp. sugar
1/4tsp. pepper
1/2tsp. oregano
1/4tsp. nutmeg
1/4tsp. cracked fennel
1tbl. dried parsley
pinch of celery seed

Heat the oil, in a 2quart pot. Add the mushrooms, and cook until they become golden brown, and almost crispy.
Add the onion and garlic, cook until the onion softens.
Add all other ingredients, and mix well to combine.
Simmer on the lowest flame, for 1 hour.

Cook the pasta according to package directions. (Al dente, cooked- but not mushy)
Drain the pasta, and run cold water over them until completely cooled.
Drain, and stuff them, with about 1Tbl. of the stuffing, re-roll, and place them in a 13x9x2inch baking pan.
Spread the sauce over the shells, top with the mozzarella and 1/4cup grated Parmesan.
Bake at 375* until the cheese melts and begins to brown. Serve Hot.

Stuff the shells wit 1Tbl. of filling. I don't use all of the shells, just whatever fits into a lasagna pan.

Cover them with the sauce. If you prefer a thinner sauce, just add a bit of water to it first.

Cover it with mozzarella then sprinkle on the Parmesan. Bake until the cheese is melted and beginning to brown.


 


 

Giant Breaded Pork Tenderloin Sandwich

              

Giant Breaded Pork Tenderloin Sandwich -There is a  hamburger bun, hiding under this monster.

This is a very popular sandwich, here in the Midwest. You will see it on the menu, of most restaurants, in my hometown. I love these, they are served the same way, as you would, a breaded chicken sandwich.
You can do this, with thin sliced pork loin too, and a lot of restaurants get away with it. (shame on them)
Although it's very good too, but it's not quite the same flavor, and not as tender. Traditionally, they are served with the whole piece of tenderloin, but we cut them in half, and put them on two buns.
1lb. will make about 5 giant, or 10 regular sandwiches.

Ingredients:
oil for frying-I like corn oil for these
1lb. pork tenderloin-sliced into 2 inch pieces
1cup buttermilk
a gallon storage bag
Kaiser rolls or hamburger buns
Any combination of -lettuce, sliced tomato, sliced onion, sliced pickles, and mayo. Some people like mustard and ketchup too.

For the breading:
1/4cup cornmeal
1/4cup flour
1cup breadcrumbs
1tsp. salt
1tsp. paprika
1/2tsp. onion powder
1/2tsp. garlic powder
1/4tsp. pepper

Preparation:
Place one of the sliced pieces of tenderloin, cut side up, in the storage bag. Pound it with the flat side of a meat tenderizer, until very, very thin. Continue the same way with the other pieces.
Toss the flattened pieces, in the buttermilk,and let stand 5 minutes.
Heat 1/2 inch of  oil, on a medium flame.
Take one piece of tenderloin, out of the buttermilk, allowing any excess to drip.
Dredge it through the breadcrumbs. and fry, turning often, until cooked through and browned, on both sides. 3-5minutes. frying only one piece at a time. continue the same way for the other pieces. Serve Hot.

Cut the tenderloin into about 2-inch pieces. I'm making 2lbs. so I double the breading.

Put one piece, in the storage bag, cut side up. Pound with the flat side of a mallet, until very thin.(this piece was laid on it's side, and produced a long narrow piece. if you lay it cut side up it makes nice round, piece)

Pounding them so thin, gives you the advantage, of becoming cooked through, in just a few minutes.

Apple Strudel -made with a cream cheese pastry.

                       Apple Strudel -made with a cream cheese pastry.

I've been experimenting with Mom's Cream cheese strudel dough. I love this pastry, but it was a real pain to work with. But I have found, that if I add one more cup of flour, It can be left at room temperature, and rolls very nicely. This isn't a crisp dough, like the classic strudel, but very tender, and tastes great.

For the dough:
2sticks real butter- softened
8oz. cream cheese-softened
1/4tsp. salt
1/2cup confectioners sugar
3cups flour

Preparation:
Beat together the butter and cream cheese, until fluffy. Add the salt and sugar, beat until well combined.
Stir in as much of the flour as you can, with a spoon, then knead in the rest.
Split the dough into two equal pieces. Set aside while you slice the apples.

For the filling:
1/4 peck of tart apples- I used 15 Jonathon apples-peeled and very thinly sliced
1/2cup confectioner's sugar
1tsp. cinnamon

Combine the sugar and cinnamon, then sprinkle it over the apples in a large bowl, toss to coat.

Rolling the pastry:
Preheat the oven to 350*
Sprinkle 1/2cup flour onto a large flat surface. Smooth it across the surface, but leave most of the flour in the center.
Shape one of the dough pieces, into a rectangle. lay it on the pile of flour in the middle, and roll into a large rectangle, that is so thin, you can practically see through it.( I flip it over, a few times, before it becomes to large)
Put half of the apples, near one of the short ends, and carefully begin rolling, toward the other short end. (the dough tears easily)
Fold the ends under, and transfer the pastry to a large un-greased cookie sheet.
Continue the same way with the other piece of dough.
Bake about 1 hour, or until the edges of the pastry begin to brown.
Serve hot or cold. Alone, or with warm cream, or ice cream.

Make the dough, split it into two pieces, and leave at room temperature, while you prepare the filling.

       Slice the apples, very thin, so they won't tear the dough, when you roll it.

Smooth 1/2cup flour, onto a large work surface, leaving most of the flour in the center.

Shape one piece of the dough, into a rectangle, lay it on the pile of flour, in the middle. then flip it over, to coat both sides. Begin rolling into a large rectangle. (It doesn't have to be perfect.)

                   It has to be rolled, so thin, that you can see through it.

Put half of the apple mixture, near one short end, and gently fold the end over it. I have never made a strudel, that didn't have a tear, her and there. Gently roll it, all the way to the other short end, and roll it a bit more, so that the loose end is under the strudel. Fold the ends under, and transfer it to a large cookie sheet. Repeat this process for the other piece of dough.

 Bake about 1hour, or until the edges of the strudel, are starting to brown.

Autumn Pie- Pears, Figs, Walnuts, Honey and French Goat Cheese

                               Autumn pie- Better than birthday cake!

I love this combination of flavors, lightly sweet, it reminds me of  rugelach or kolacky, and the tastes of Autumn.
I think this would be perfect, with a top layer of crust, shaped into leaves. I serve this like a tart, but I prefer the taste of the pie crust, which is very flaky, and tender. I think, you could use cream cheese, in place of the goat cheese, and it would probably be, just as good.

For the single crust:
1-1/4cups flour
1/4tsp. salt
1stick of real butter-cold ( I have used 1/2cup chilled shortening, in a pinch, worked fine)
4Tbl. ice water

Preparation:
Combine the salt and flour, in a bowl. Cut in the butter with a pastry cutter, until it looks like sand. Add the ice water, combine. It will still look dry, and crumbly, but when you gather it into a ball, it will stick together. Refrigerate 30 minutes. Roll it on a lightly floured surface. transfer it to a pie pan, shape it, and pierce the bottom with a fork a few times.

For the filling:
4 ripe pears-peeled, cored, and diced
6oz. dried figs- chopped
1/4cup chopped walnuts
6oz. goat cheese- crumbled or chopped into small pieces ( The cheese doesn't melt)
1Tbl. honey

Preparation:
Preheat the oven to 375*
Add all ingredients to a bowl, tossing it gently, to combine.
Spoon the filling into the prepared crust, and bake about 1 hour, or until the top is begging to lightly brown.
Serve hot or cold.

         Bake until the crust and the top of the pie is just beginning to brown.

Sourdough Pizza Crust and Pizza Sauce

                             Hawaiian Sourdough pizza-My Favorite!

  I think sourdough, makes the best pizza crust. You may have to adjust the salt and sugar, in the sauce to suit your taste.


For the sauce: -Enough for 6-8 medium pizzas
1tsp.oil
1 very small onion-minced
1tsp. minced garlic
2-6oz. cans of tomato paste
29oz. can of tomato sauce
1cup water
1/2tp. white wine vinegar
2tsp. salt
1/2tsp. pepper
1tsp. sugar
2tsp. basil
1/8tsp. oregano
1/2tsp. nutmeg
1/2tsp. cracked fennel
1Tbl. grated Romano cheese

Preparation:
Heat the oil in a 2quat pan. Add the onion and garlic, and cook until the onion softens.
Add all other ingredients, whisking to combine.
Cook on a low flame, stirring often, about 30 minutes. Cool. (freezes well)



For the sourdough pizza crust:- makes 4 medium pizzas
2 cups Sourdough starter
1envelope dry yeast
1tsp. salt
1/2cup water
1Tbl. oil
3-1/2cups flour- plus more for rolling

Preparation:
In a bowl combine everything except the flour.
Add 2cups of the flour, mix well.
Add the remaining flour, kneading in to combine.
Cover and let stand at least, 30 minutes. (It makes the dough easier to work with)
Split the dough into 4 equal pieces. Roll one piece, on a heavily floured surface, until very thin.
I roll a bit, flip it over, coating it with flour, if it feels sticky.
Spray a pizza pan, with cooking spray, or sprinkle it with cornmeal.
Transfer the crust to the pizza pan. Continue the same way with the other pieces.
For the Hawaiian pizza, I topped it with:
A thick layer of sauce, minced smoked ham, crumbled crisp bacon, diced onion, diced pepper, mushrooms, pineapple tidbits, and shredded mozzarella. Bake at 425* until the cheese melts and begins to brown.

Indian Fry Bread Tacos with Bison

Indian Taco- Oops, forgot the cheese! This is my favorite way to eat a taco. You could attempt to fold it, like a taco, but it's easier to use a fork.

When my kids were growing up, one of our favorite summertime outings, was going to any All-Nations Powwow, that came to our area.
Being part-Blackfoot, Cherokee, and Nez Perce, I wanted them to learn about, and take pride in their heritage.
OK... I went for the fry bread, and Indian tacos, too! These are pretty much the same toppings as a Mexican taco, except I use bison, the fry bread makes these unique, and really good. Buffalo meat is lower in fat and cholesterol, than beef. It has a very similar taste, and is not gamey, like venison can be.
Here's a link for The National Bison Association. There's a lot of info, plus a vendor search for bison retailers. 
When I was a kid, there were a few months, when our grocer stocked beefalo.This is a crossbreed of wild buffalo, and domestic cattle. Those were the tenderest, most flavorful steaks and roast, I have ever had. If you're lucky enough to live near a breeder, you really should give it a try. The best way I can describe it is, it tastes like beef, but beefier. It has an almost, buttery taste too. I can only find ground bison now, and pay $9.00lb. So I don't make these with bison, very often, and use ground chuck instead.

(It's better, to have all the toppings prepared ahead of time, then make the fry bread last.)

Ingredients:

1 small can of re-fried beans
4oz.can of green chilies
1 recipe guacamole
jar of taco sauce or salsa
sour cream
1lb ground bison
1/2cup water
1/2 of an envelope of taco seasoning
diced tomatoes
shredded lettuce
scallions
shredded sharp cheddar cheese
1 recipe Indian fry bread

Preparation:
In a small bowl, combine the re-fried beans and green chilies. Set aside.
Prepare the guacamole.Refrigerate until needed.
Prepare the lettuce, tomato, and scallions. refrigerate until needed.
In a skillet, brown and chop the bison. Drain fat, if any, and return it to the skillet.
Add the water and taco seasoning to the bison, and simmer until the water has evaporated.
Prepare the Fry bread.
On a warm piece of bread, spread a layer of the bean mixture, followed by a layer of guacamole, a drizzle of taco sauce, sour cream, bison, then lettuce, tomato, scallions and cheese.
And good luck, trying to eat the whole thing!

Shrimp Scampi and Vegetable Tossed Linguini

                        Shrimp Scampi and Vegetable Tossed Linguini
The photo does not do this dish justice.
I have tried lots of scampi recipes, over the years, in search of the right combination. This is the best one I have every tasted. It's a variation of the Barefoot Contessa's recipe. I cut back on the butter, and changed the herbs to suit my taste. I serve this with a vegetable tossed pasta, that reflects the flavor of the scampi.
I prepare the scampi, earlier in the day, then refrigerate, uncooked. I cook it when the pasta is almost ready. I like to bake it in a skillet. It's the perfect size, and is easy to transfer from the oven to the broiler. I bake the bread, just before I begin the pasta. I'm not much of a wine drinker, but a glass of pinot grigio was amazing with this.

Ingredients:
For the Scampi
2lbs. raw, medium shrimp-peeled and deveined
salt and pepper-to taste
3Tbl. dry white wine- I used pinot  grigio
1/2stick softened butter
2Tbl. minced garlic
1very small onion-minced
1Tbl. parsley
1/8tsp. cracked fennel
1/8tsp. basil
1/4tsp. pepper flakes
zest of 1 small lemon
juice from 1/2 of a lemon- I use the other half for the pasta dish

Preparation:
Preheat the oven to 425*
Put the shrimp in a bowl. Salt and pepper, to taste, then add the wine and toss.
Let it marinate while you're making the herb butter.
Combine the rest of the ingredients, to make an herb butter.
Arrange the shrimp in the skillet.( photo below), and pour the remaining marinade over them.
Crumble the herb butter over the shrimp.
Bake 12 minutes, then transfer it to the broiler. Broil 1 or 2  minutes to brown lightly.

For the Vegetable tossed pasta:
1lb. fettuccine
1/2 stick of butter
1tsp. minced garlic
1/4tsp. cracked fennel
1/4tsp. basil
1Tbl. dried parsley
juice from half of a lemon
I green bell pepper- thin sliced, then halve the slices
1red onion- thin sliced, then halve the slices
2 portabella mushrooms-cut up
2Tbl. dry white wine
salt and pepper-to taste
1/4cup grated Parmesan cheese

Preparation:
Begin cooking the pasta, according to package directions.
Once you have added the pasta to the boiling water, cook the vegetables.
In a skillet, melt the butter, add the garlic, herbs, and lemon juice.
Add the bell pepper and onion, and saute until the peppers are beginning to soften.
This is when I start cooking the scampi.
Add the mushrooms, and saute until they sweat.
Add the wine and cook 1 minute more. Salt and pepper to taste. Turn the burner off.
Drain the pasta. Add the Parmesan to the vegetables, toss. Add the drained pasta, and toss well, to coat.

For the Soft herbed mini loaves
1 recipe of soft parmesan garlic sourdough bread
Allow the dough to rise until double, shape into 14 mini loaves, smother with the herb butter, let rise again, and bake until lightly browned.

     Salt and pepper the shrimp, add the wine and marinate a few minutes.

                                       Combine the herb butter.

   Arrange the shrimp in a skillet, pour the remaining marinade over them.

Crumble the herb butter, over the shrimp, refrigerate until ready to bake.

Pork, Shrimp and Vegetable Egg Rolls

                              Pork, Shrimp and Vegetable Egg Rolls

The thing these people put me through. This recipe will make close to 40 egg rolls, and I'll be lucky if I find one, for a midnight snack
When I first started making my own egg rolls, about a million years ago, I served them as a side, for Asian dishes, like normal people. But my kids, loved them so much, they talked me into making them, as the main course, or more aptly, the only course. I still serve them that way, to this day. These aren't like the ones you get at the restaurant, there's not a lot of cabbage, but a really good combination of meats and vegetables.
I have to make so many of these, that I need help rolling them. So I have an assembly line, They roll, I fry. If you're cooking alone, Its best if you roll about a dozen or so, fry them, then roll more etc... otherwise the wrappers will get soggy, before you get a chance to fry them. You could also, roll them in wonton wrappers, for miniature egg rolls, they make perfect little appetizers, for a get-together, served with Chunky sweet and sour sauce  That has been pureed.
Here's the recipe Aaron.

Ingredients
1Tbl.-plus-1Tbl. oil
1lb. ground pork
1/4tsp. black pepper
1lb. raw shrimp-peeled, de-veined, and chopped
1Tbl. minced garlic
3 ribs of celery -finely chopped
1 red bell pepper-finely chopped
1small onion-finely diced
8oz. fresh mushrooms-chopped
2/3 of a large head of Napa cabbage (also known as celery cabbage or Chinese cabbage) -finely shredded
1Tbl. cornstarch
2 packages egg roll wrappers
2 eggs beaten
oil for frying -peanut oil tastes best, corn oil is my second choice.

Preparation:
Heat 1Tbl. oil in a wok or large pan. Add the garlic, black pepper, and pork, fry and chop very fine, until cooked through.
Add the shrimp and stir-fry until the shrimp turns pink.
Put a colander over a bowl, dump the meat into the colander, set aside. Reserve broth.
Heat another Tbl. of oil in the wok, add the celery, onion, and bell pepper.
Stir fry until the celery is crisp tender. Add the Mushrooms and fry 1 minute more.
Remove 1/4cup of the reserved broth, add 1Tbl. cornstarch, mix to dissolve. set aside.
Add the cabbage, and the rest of the meat broth from the bowl.(Don't worry, it looks like a lot of cabbage, but it cooks down, very quickly.)
Cook, tossing until the cabbage has wilted. About 3-4 minutes.
Add the pork mixture and the cornstarch mixture. Cook until heated through, and the cornstarch thickens a bit.
Dump everything into a colander over a bowl, and cool completely before rolling.
Here's a cute tutorial-How to roll an egg roll.
Add about 3Tbl, of the filling to an egg roll skin. Moisten the edges with the beaten egg, so it will stick together. Roll,  then fry until golden brown. I fry mine in a 1quart pan, two at a time.
Serve hot with your favorite sauce. They reheat nicely in the microwave, but lose their crispness.

I shred about 2/3 of the cabbage, I stop, once I see more stem, than leaf. I save the bottom 1/3 to chop up in a stir-fry for another meal. The stem is really tender, and adds a nice flavor.

Fry the pork, garlic, black pepper, and shrimp. dump it in a colander, over a bowl, and set aside.

Fry the celery, bell pepper, and onion, until the celery is crisp tender. Add the mushrooms and cook 1 minute more.

Add the cabbage and remaining reserved broth. It looks like a lot, but it wilts, down to almost nothing.

                             Cook, tossing until the cabbage wilts.

Add the pork mixture and the cornstarch mixture, to the pan and cook until heated through, and the cornstarch thickens a bit.

Dump everything into a colander, over a bowl. Cool completely before rolling. Once it has cooled, I press it, to release a bit more moisture, so the wrapper doesn't get soggy.

Brush egg-wash on the edges of the wrapper, add about 3Tbl. of filling, and roll. Actually I put the filling in the middle, it should be a bit closer to the bottom.

                                         Fry until golden brown.

Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing

 Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing- served with country green beans

Dried fruit, and nut stuffing is used throughout the Middle East , particularly Iran. The marinade, and bacon for the hen, is an alteration I made, I think it's a nice addition, to this traditional dish. The Persians use dried barberries, in addition to the other fruits. It can be made with, or without rice. I use the leftover, citrus juice to make Frozen raspberry margaritas . This combination is one of my favorite meals.

For the marinade:
4 Rock Cornish game hens-thawed
zest of 1 orange
zest of one lime
zest of 1 lemon
2tsp.minced garlic
1Tbl. olive oil
Combine the zest, garlic and oil. Rub the mixture over the hens and refrigerate, at least 2 hours, or overnight.

For the stuffing:
1Tbl oil
1small onion-diced
2Tbl. chopped pistachios
1Tbl. chopped walnuts
6 dried apricots- chopped
5 dried prunes-chopped
3Tbl dried cherries-chopped
1/4cup water
1Tbl. tomato paste
1cup cooked rice

You'll also need:
8 slices- thick sliced bacon
toothpicks

Preparation:
While the hens are marinating, make the stuffing.
Heat the oil in a skillet, add the onions, and fry until they are softened.
Add the fruit and nuts and fry a minute longer.
Add the water and tomato paste, and cook stirring a bit longer, until well blended.
Turn off the burner, and stir in the rice. Allow to cool.
Preheat the oven to 375*
Stuff the hens with the rice mixture, then wrap two slices of bacon, around the mid-section, and secure with 2 toothpicks. Place the hens in a13x9 baking dish.
Bake 1hour at 375*, then turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through , and beginning to brown.
Remove the pan from the oven and serve 1 hen per person.

Mix together the zests, garlic, and olive oil. Rub it on the hens. Cover and refrigerate at least two hours, or overnight.

    While the hens are marinating, make the stuffing, and allow to cool.

 Stuff the hens and wrap each in two slices of bacon, securing it with toothpicks. Bake at 375* for 1 hour, turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through, and beginning to brown.