Dinner for Four

Rosemary-Lemon Cornish Hens
4 Cornish game hens (thawed)
1 lemon, sliced
2 Tbsp minced garlic
½ stick butter
¼ cup canola oil
Bunch fresh rosemary
Salt and pepper

Melt butter and oil in a sauté pan.  Add 1 sprig fresh rosemary (minced), garlic and sliced lemon.  Let all the ingredients hang out off the heat for 2-3 minutes. Meanwhile, salt and pepper the hens liberally.  Pour butter and oil mixture over hens and massage all over.  Place a sprig of rosemary and a lemon slice in each hen.  Place hens in a roasting pan and place in a 350◦ oven for 45min- 1hour.  Internal temperature should be 170◦. 

Savory Mushroom Bread Pudding
4 cups (½ inch) bread cubes (preferably hearty bread)
1 pound mushrooms of your choice
½ cup finely chopped onion
2 Tbsp butter
½ cup finely chopped parsley
2 tsp minced garlic
2 cups half and half
4 large eggs
½ cup grated parmesan cheese
1 sprig of rosemary minced
3 stems of thyme (stripped)

Preheat oven to 350◦
Butter 8 (6oz) ramekins and place on a cookie sheet.

In a small sauté pan, heat butter and 1 tablespoon of oil over medium heat.  Add onions and cook until translucent (5 min).  Add rosemary, thyme, and garlic, cook 1 minute.  Add mushrooms and sauté until browned.  Add a pinch of salt and pepper

In a big bowl, whisk together half and half, eggs, cheese, ½ tsp salt and ¼ tsp pepper.  Add bread cubes and mushrooms mixture.  Spoon into prepared ramekins and bake for 30-35 minutes (until firm to the touch).

Sautéed Green Beans
1 pound frozen green beans
½ stick butter
2 Tbsp oil
1 tsp garlic
Salt and pepper to taste
½ cup toasted pine nuts

Melt butter and oil over medium-high heat.  Add garlic and green beans and sauté until crisp tender.  Salt and pepper to taste and garnish with pine nuts.

Lemon Cloud Puddings w/ Raspberries
1- 8oz package cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla extract
½- ¾ cup lemon juice
Raspberries for garnish

Mix cream cheese and sweetened condensed milk with a hand mixer until smooth (approximately 3 minutes).  Add vanilla and lemon juice and mix until incorporated.
Divide pudding into 4 dishes and garnish with raspberries.