1 package (6 ounces) long grain and wild rice mix 2 tablespoons butter or margarine, divided ½ cup chopped pecans 1-1/3 cups orange juice 1 cup water ¼ cup raisins 2 Cornish game hens (1 to 1½ pounds each) ½ teaspoon salt ¼ teaspoon pepper
Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; sauté over low heat for 10 minutes or until rice is golden brown. Stir in orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Spoon about ½ cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper. Bake at 350º for 1 to 1¼ hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165º. <br>Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens. Yield: 2 servings
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