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4 to 6 Cornish game hens (1 per person)
1/3 c. chopped onion
1/3 c. chopped celery
1 tbsp. butter
1 (16 oz.) can whole cranberry sauce
1 (12 oz.) can fried rice
1 (8 oz.) can crushed pineapple, drained well
1 (8 oz.) can apricots, drained well and chopped
1 (5 oz.) can water chestnuts, drained and chopped (1/2 c.)
1/4 tsp. ground ginger

If you can't find this, make 12 oz. of chicken flavored Rice-a-Roni, but be sure it is dried out sufficiently, i.e., liquid cooked off before using).

Sprinkle cavities of hens with a little salt; set aside. Cook onions and celery in butter. 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 any remaining stuffing, covered, in small casserole 45 minutes.

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