2 Rock Cornish hens, thawed if frozen
Melted butter, butter or oil
Salt and black pepper
1 sm. onion, chopped
3 tbsp. butter
1/2 c. med.-size cracked wheat (bulgur)
1 can (10 3/4 oz.) chicken broth
1/2 tsp. poultry seasoning
1/4 c. each raisins and chopped walnuts
Gravy, optional

1. Rinse hens and pat dry. Place breast side up in shallow baking dish or roasting pan. Brush with melted butter. Sprinkle with salt and black pepper. Roast at 450 degrees for 15 minutes.

2. Meanwhile, in large heavy saucepan, saute onion in 3 tbsp. butter until tender. Add cracked wheat, chicken broth, poultry seasoning, 1/8 tsp. black pepper and the raisins.

3. Bring to boil. Cover and simmer for 20 minutes or until tender, stirring occasionally. Stir in nuts. Spoon stuffing into cavities of hens.

4. Bake at 350 degrees for 1 hour or until meat is tender. Using poultry shears or sharp knife, cut hens in half through breast. Transfer to hot platter. Serve with gravy, if used.

Good served with: Cranberry sauce, green salad and green beans.

Tips: Gravy can be made from drippings in roasting pan and broth made from simmering giblets. Or use canned or prepared packaged gravy.

For 2 servings: Half of the ingredients but use 1/2 cup chicken broth for stuffing.