6 Rock Cornish hens (1 to 1 1/4 lbs. each)
2 c. herb-seasoned croutons
1/2 c. sliced ripe olives
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. vegetable oil
1 clove garlic, crushed
1/2 tsp. dried thyme leaves
1/4 to 1/2 tsp. salt
Grape clusters

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 sides up in an ungreased shallow baking pan.

Mix lemon juice, vinegar, oil, garlic, thyme and salt; pour on hens. Bake uncovered 2 hours, spooning lemon mixture onto hens every 20 minutes.

Place hens on warm platter. Garnish with grape clusters and parsley sprigs. 6 servings.