Thanksgiving Honey-Poppy Seed Cornish Hens Recipe

INGREDIENTS:
2 Rock Cornish hens
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup honey
1 tablespoon poppy seeds
1 1/2 teaspoons mustard powder
3/4 teaspoon ground ginger

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Spray rack of shallow roasting pan with non-stick spray.
Cut each hen in half; place skin side down in roasting pan. Sprinkle with salt and pepper.
Whisk together the honey, poppy seeds, mustard and ginger. Brush over both sides of the hens.
Roast uncovered for 1 hour turning once.

Lamb and Squash

INGREDIENTS:
3 cups water
1 1/2 cups uncooked white rice
1 pound ground lamb
1 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon ground mustard
1 acorn squash, halved and seeded
salt and pepper to taste

DIRECTIONS:
In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.