1 c. chopped pecans
3/4 c. apricot preserves
1/4 c. butter, melted
3 tbsp. orange juice concentrate
1 tbsp. lemon juice
1 c. seasoned stuffing cubes
1/2 c. water
2 Cornish hens, 1 1/2 lb. each

Combine pecans, preserves, melted butter, orange juice concentrate, and lemon juice. Combine half the sauce mixture with stuffing cubes and water. Stuff cavity of each bird. Truss birds.

Pour half of the remaining sauce over hens. Brush with remaining sauce half way through cooking time.

Roast at 375 degrees until meat next to bone is no longer pink. Makes 2-4 servings.