COUNTRY CORNISH HENS

1/4 cup (4 tablespoons) butter, melted and divided
2 tablespoons onion, finely chopped
2 tablespoons celery, finely chopped
1 can (2-ounces) sliced mushrooms, drained
1/3 cup uncooked long grain rice
3/4 cup chicken broth
1 cup (4-ounces) Wisconsin Brick cheese, shredded
2 Rock Cornish hens (24-ounces), cleaned
        Salt and pepper to taste

In a l-quart saucepan, combine 2 tablespoons butter, onion, celery, mushrooms and rice. Over medium-low heat, cook 8 to 10 minutes, stirring often, until vegetables soften. Add chicken broth; bring mixture to a boil. Cover and reduce heat to low; simmer 25 minutes. or until all liquid is absorbed and rice is tender. Mix in cheese.

Sprinkle hens with salt and pepper. Stuff with cooked rice mixture. Place breast side up on rack in shallow 11 x 17-inch baking pan. Cover loosely with aluminum foil. Roast at 375F for 30 minutes. Remove foil and brush with 2 tablespoons melted butter. Continue to roast, uncovered for 45 minutes. When done, drumstick meat will feel very soft when pressed between fingers and the skin will be crisp and golden brown.