6 game hens
Salt and pepper
1 lb. jar grape jelly
2/3 c. orange juice
1/2 c. dry red wine
1 pkg. dry onion soup mix

Season hens lightly with salt and pepper. Place breast side down in roasting pan. Combine (use beaters) remaining ingredients. Pour about 1/2 over hens. (Use other half for basting.) Roast at 350 degrees for 45 minutes. Turn over and baste. Roast another 40 minutes. (Baste every 15 minutes or until tender.)

If you feel the birds are browning too fast or too much, place a sheet of foil loosely over them. If sauce thickens, add a little more orange juice or wine. Sauce can be doubled or tripled with no problem.

For garnish, I use green grapes added to pan juices last few minutes. Or canned peach halves with a dab of jelly (currant, grape, cranberry, etc.).