STUFFING:

8 dried apricot halves, chopped
1 rib celery, chopped
1/4 c. chopped onion
3 tbsp. butter
1/3 c. water
2 tbsp. apricot brandy or fruit juice
1 c. dried herb stuffing mix
1/4 c. sliced almonds
1 tsp. oil
1/2 tsp. Kitchen Bouquet
Paprika

Combine apricots, celery, onion and butter in a 4 cup glass measure. Cover with plastic wrap and microwave on high 3 minutes. Add water and brandy. Stir in stuffing mix until liquid is absorbed. Stir in almonds. Makes 2 cups.

Remove necks and giblets from hens. Rinse and pat dry with paper towels. Place stuffing in each hen, overlap skin and close openings with toothpicks. Rub skin with oil and Kitchen Bouquet mixture. Sprinkle with paprika. Wrap each drumstick end with small piece of aluminum foil. Cover hens with wax paper.

Microwave at 70% (medium high) 10 minutes. Turn each hen half way around (not upside down). Recover and microwave on 70 % for 10 to 12 minutes. Let stand 5 minutes before serving.