4 cornish hens

BASTE:

1/4 c. sherry
1/4 c. salad oil
2 tbsp. soy sauce

STUFFING:

1 pkg. long grain & wild rice
2 tbsp. butter
1 1/4 c. hot chicken broth
:
Aluminum foil
String
1 beaten egg
1/4 c. chopped black olives
1/4 c. sliced almonds
Salt & pepper to taste
:

Remove giblets and trim away fat from Cornish hens. Clean insides of birds and salt down inside and out. Mix ingredients for baste and set aside.

Mix rice with butter and chicken broth in saucepan. Cook according to package directions. Mix in remaining ingredients. Stuff birds, about 1/2 cup each bird. Cover cavity with small piece of aluminum foil, tie legs together with string. Bake uncovered for 1 hour, basting very often. Serves 4.