6 Cornish hens
Wild rice stuffing
1 c. orange marmalade
1/4 c. brown sugar, packed
3 tbsp. champagne vinegar
2 tsp. Worcestershire sauce
1/2 tsp. curry powder
1/2 tsp. ground ginger
Dash of cayenne
Dash of salt and pepper

Loosely stuff neck and body cavities of hens with wild rice stuffing. Press wings and legs against body and tie with string. Brush with butter.

Combine remaining ingredients in saucepan. Heat over medium heat until sauce boils; reduce heat, simmer 2 minutes, stirring constantly. Brush surface of hens with sauce.

Arrange hens on greased cooking grill directly over drip pan. Cover grill; cook approximately 1 hour, brushing hens with sauce frequently. Place extra stuffing in 1 quart casserole. Grill, covered, 30 minutes. Makes 6 servings.