3 game hens, split in half
3/4 lb. fresh spinach, cut into 1/4 inch strips
2 tbsp. oil
8 oz. sliced water chestnuts
3 green onions, sliced
1 stalk celery, finely chopped
2 c. cold, cooked rice
1/4 tsp. rosemary
Salt and pepper to taste
4 tbsp. butter
1 minced green onion
1 tbsp. finely chopped parsley
1/4 tsp. mustard and fines herbes

Or use comparable amount of frozen spinach, thawed and squeezed dry.

Heat oil over medium high heat; add spinach, water chestnuts, onions and celery. Cover and cook 2 minutes; uncover and cook 1 minute more. Remove from heat and stir in rice and rosemary; season to taste.

Rinse game hens and pat dry. Press 3/4 cup of stuffing onto cut side of each hen half. Holding stuffing in place with your hands, arrange hens, skin side up, in greased shallow baking pan.

MARINADE:

Melt butter in small pan over low heat; stir in green onion, parsley, mustard and fines herbes. Brush over hens. Bake, uncovered, in 375 degree oven for 45-60 minutes. During last half hour, baste occasionally with pan drippings.

GAME HENS WITH LEMON AND OREGANO:

Game hens, split in half
Bottled lemon juice
Crushed oregano leaves

Place hens, skin side down, in shallow baking dish. Pour enough lemon juice over meat to a depth of about 1/4 to 1/3 inch in bottom of pan. Crumble oregano leaves over. Marinate approximately 1 hour. Turn hens skin side up; add more lemon juice, if necessary and add additional oregano. Marinate an hour longer. Bake in 350 degree oven for 45-60 minutes; or broil over charcoal.