3 Rock Cornish hens, about 1 lb. each
1 c. herb seasoned croutons
1/4 c. sliced ripe olives
2 tbsp. lemon juice
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tsp. snipped fresh thyme leaves or 1/4 tsp. dried thyme leaves
1/4 tsp. salt
1 clove garlic, crushed

Heat oven to 350 degrees. Dry cavities of hens (do not rub cavities with salt). Mix croutons and olives. Stuff each hen loosely with 1/3 cup stuffing; fasten openings with skewers and lace shut with string. Place hens, breast side up, in shallow baking pan.

Mix remaining ingredients; pour over hens. Roast uncovered until hens are done, spooning lemon mixture over hens every 20 minutes, about 2 hours. To serve, cut hens into halves along backbone from tail to neck. Makes 6 servings.