1 (6 oz.) pkg. white & wild rice mix
1/2 c. (1 stalk) chopped celery
1/2 c. (4 oz. can) drained mushroom stems & pieces
1 3/4 c. water
1/4 c. butter
2 cornish hens (1 lb. each)
2 tbsp. butter

In 2 quart (12"x7") baking dish, combine uncooked rice mix (with seasonings), celery, mushrooms and water; dot top with 1/4 cup butter. Cook, covered with wax paper, 10 minutes. Meanwhile, cut Cornish hens in half lengthwise, down side of breast bone (kitchen shears work well). Arrange on top of rice, tucking giblets and neck under each half. Brush with 2 tablespoons butter. Cook, covered with wax paper, 15 minutes or until done. 4 servings.