Fruit-Filled Cornish Hens
4-6 cornish game hens
1/3 cup chopped onion
1/3 cup chopped celery
1 Tbsp. butter or margarine
1 16-oz can whole cranberry sauce
1 12-oz can fried rice
1 8-oz can crushed pineapple, drained
1 8-oz can apricots, drained and chopped
1 5-oz can water chestnuts, drained and chopped (1/2 cup)
1/4 tsp. ground ginger
Sprinkle cavities of hens with a little salt; set aside. Cook onion and celery in butter or margarine. Combine with remaining ingredients. Spoon lightly into cavities. Tie legs of birds together. Place in shallow baking pan; cover with foil. Bake in 375 degree oven 30 minutes. Uncover; bake 1 hour more, basting with a little soy sauce the last 30 minutes. Bake remaining stuffing, covered in small casserole 45 minutes.
Yield: 4-6 servings
