3 (24 oz.) Cornish hens, split lengthwise
1/2 c. orange marmalade or calomindin marmalade
1/4 c. white vinegar

Remove paper covered organ meats from the cavity of each half hen. Reserve for another purpose. Wash the halves in cold water. Place in a 9 x 12 baking dish, cut side down. Spread a mixture of marmalade and vinegar over the top of each hen. Bake at 325 degrees for 45 to 60 minutes. Serves 4 to 6.

Sometimes I prebake the hens for 20 minutes before adding the marmalade mixture to get a lighter colored finished product. This goes well with "Mom's Fried Rice".