3 cornish hens
1 pkg. wild rice mix
1 tbsp. salt
1/2 tsp. pepper
2 cloves garlic, minced
4-6 slices bacon
3-4 tbsp. flour
1/2 c. water
3/4 c. sherry

Wild rice mix can be used as a stuffing or served on platter surrounding birds.

Preheat oven to 425 degrees. Heat shallow pan in oven. Clean birds thoroughly and sprinkle with salt, pepper and garlic. Lay 2-3 bacon slices over breast of each bird. Place birds on sides in heated pan and roast uncovered for 15-20 minutes basting frequently.

Turn birds on back and roast another 15 minutes or until tender. Baste often. Remove birds from pan and pour off fat. Add water to pan and stir and let simmer 2-3 minutes. Add sherry and continue cooking for 3-4 minutes. Add flour to thicken sauce if you prefer. Serves 3.