1 c. cooked wild rice
1 stalk celery, chopped
4 tbsp. butter
1 tsp. salt
1/4 tsp. poultry seasoning
1 sm. can chopped mushrooms
4 cornish hens
1 sm. jar current jelly
1 c. cooking wine

Wash hens and remove giblets. Cook rice as directed; add celery, salt, and poultry seasoning and mushrooms. Stuff hens and tie legs together. Place on baking sheet, breast up. Blend wine and jelly. Bake hens 1 1/2 hours at 350 degrees basting with wine and jelly every 20 minutes.