6 Cornish game hens
1/4 c. butter, sweet
1 onion, finely chopped
2 stalks celery, finely chopped
1/2 tsp. garlic, chopped
1/2 c. pine nuts
3 tsp. cinnamon
4 c. chicken stock
2 c. rice, long grain
1/2 c. raisins
1 c. Kahlua liquor
2 c. apricot jam
Salt and pepper to taste

Preheat oven to 400 degrees. Wash and dry hens. Place breast side up in a roasting pan with rack and bake uncovered for 25 minutes. Remove from oven and allow to cool.

Meanwhile, prepare the stuffing as follows: Melt the butter in large saucepan. Saute onion and celery and garlic until tender. Add pine nuts, cinnamon, chicken stock, rice and raisins.

Bring to a boil, then lower heat and simmer until liquid is absorbed and rice is cooked. Allow to cool. When stuffing and hens are cool enough to handle, stuff the hens with the rice stuffing and truss the hens.

Over low heat in a saucepan, heat the Kahlua and apricot jam until the jam dissolves. Season with salt and pepper to your liking and baste the hens with this mixture. Reheat oven to 350 degrees and return the hens to the oven. Bake until done, basting frequently with the Kahlua mixture. Serves: 6.