4 Cornish hens
2 tbsp. butter
Salt and pepper
1/4 c. chopped onion
1 1/2 c. chicken broth
1/2 c. rice, uncooked
1/2 c. finely chopped ham
1/4 c. sour cream
2 tbsp. snipped parsley

Wash hens, cut in half and pat dry. Rub hens with 1 tablespoon butter, salt and pepper. In pan, cook onion in 1 tablespoon butter until tender. Add broth, rice, salt and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes. Stir in ham and sour cream. Spread mixture in bottom of a buttered 9 x 13 inch casserole. Place hens on top (bone side down). Cover and bake until hens are browned, garnish with parsley.