8 (16 to 20 oz. each) Rock Cornish hens
4 c. seasoned dry stuffing mix
2 (8 oz.) cans water chestnuts, sliced
1/4 c. seedless raisins
1/2 c. celery, chopped
1/2 c. green onion, sliced
butter, melted
1 c. pineapple juice
1/4 c. honey
1/4 c. soy sauce
1/4 c. sesame seeds (toasted)
2 tbsp. cornstarch
1 tsp. ground ginger
1/4 tsp. garlic powder

Thaw hens; wash and pat dry. Prepare stuffing as package directs. Add water chestnuts, raisins, celery and green onion to stuffing. Cool completely. Stuff each hen with dressing mixture. Leave cavity open with a little stuffing hanging out. Arrange hens in roasting pan; brush with butter. Roast at 350 degrees, 1 hour. In saucepan, combine pineapple juice, honey, soy sauce, sesame seeds, cornstarch, ginger and garlic powder. Cook, stirring constantly, until thickened and clear. Baste hens with soy mixture; continue roasting 30 minutes basting again after 15 minutes. Place hens on platter; top with remaining sauce.