4 Cornish game hens, thawed, cleaned & salted (use garlic salt)

STUFFING:

1/2 box wild rice, cooked as instructed on box
1 c. white rice, cooked as instructed on box
1 can cream of mushroom soup
1/2 sm. bag slivered almonds
1 can mandarin oranges, drained
2 tsp. onion, minced

Cook both rices (white and wild) separately, cool and combine. Add mandarin oranges, almonds and soup to rice and mix well. Stuff garlic salted hens with rice mixture. Place 4 pats of butter on each hen and sprinkle hens with garlic salt. Bake at 325 degrees for one hour, basting every 15 minutes.