4 (1 lb.) Cornish hens
Salt and pepper
4 tbsp. slivered almonds
4 tbsp. chopped onions
2/3 c. uncooked long grain rice
6 tbsp. butter
2 c. water
2 chicken bouillon cubes
2 tsp. lemon juice
1 tsp. salt
2 (3 oz.) cans mushrooms, drained

Season hens inside and out with salt and pepper. In small saucepan, cook almonds, onions, and rice in butter for 5-10 minutes, stirring frequently until brown. Add water, bouillon cubes, lemon juice and salt. Bring mixture to boiling, stirring to dissolve cubes. Reduce heat; cover and cook slowly for about 20-25 minutes or until liquid is absorbed and rice is fluffy. Stir in the drained mushrooms.

Lightly stuff birds with rice mixture. Place hens, breast up on rack in shallow baking pan. Brush with melted butter. Roast covered in 400 degree oven for 1 hour. Uncover and roast 30 minutes longer, basting frequently with melted butter. Watch carefully these 30 minutes basting with butter will brown hens to a beautiful golden brown.