3-4 tablespoons olive oil
2 small onions, diced
2 carrots, peeled and sliced
2-3 stalks of celery, diced
10 links of breakfast sausage
2 red bell pepper, diced
2 green peppers, diced
2 cups chicken broth
2 cups crumbled “old bread” i.e. biscuits, dinner rolls, French bread
¼ cup cooked rice
Salt and pepper to taste
3/4 cup bread crumbs

Approx. One-2 pound Cornish hen per serving
Lemon pepper seasoning

Assorted in-season fruit (ie, apple, pear, plum, peach, pineapple)
½ package of large marshmallows
2 cup white chocolate chips
1 cup milk or dark chocolate chips

Tools
Bamboo skewers

For the Sauce
¼ cup small diced onion
2 stalks chopped celery
½ cup chopped mushrooms
½ cup heavy cream
3 tablespoons whole butter
2 tablespoons chopped parsley
Salt and pepper to taste

1. Sprinkle hens with lemon pepper seasoning and olive oil. Put in the a roasting pan in the over at 350F for 45 minutes to an hour.
2. Sautee onions in olive oil over medium heat. Add chopped celery and mushrooms. Add heavy cream and let reduce.
3. Turn heat off and add butter and parsley to pan.
4. Remove hens from oven, and cover hens with mushroom sauce.

1. In a frying pan, add olive oil, onions, carrots, and celery. Salt to taste.
2. Coarsely chop breakfast sausage, and add to your frying pan.
3. Add red and green peppers.
4. Add chicken broth.
5. Stir in crumbled bread and rice.
6. Transfer to baking dish and top with bread crumbs. Bake at 350F for 20-30 minutes.

1. Place white chocolate in double-boiler at medium heat on stovetop. Stir frequently, and melt completely.
2. Cut fruit into large chunks to prepare them for the kebab.
3. Place fruit and marshmallow on skewers, alternating to your own taste.
4. Carefully roast skewers over low-to-medium stovetop flame. (If you don’t have a gas stovetop, you can also put them under the broiler in your oven.)
5. Mix dark or milk chocolate in with your white chocolate. Don’t allow chocolates to fully combine, leave it so you still have swirls of each color.