6 cornish hens (about 14 oz. each)
1 pkg. wild rice mix or long grain and wild rice combination
1 med. onion, chopped
1 tbsp. butter
1 tsp. sage or thyme, savory or tarragon
1/4 c. brandy
1 c. orange sections

To make the stuffing, cook rice until it is still slightly firm. Drain. In a skillet, melt butter and cook chopped onion until browned. Add rice and sage; toss gently. Clean wash and dry hens. Stuff lightly and skewer or sew the vents closed. Brush hens with 1/2 cup melted butter and place breasts side up on a rack in a shallow pan. Roast 350 degrees, uncovered about 60 minutes. Basting occasionally with the melted butter.

Make a sauce by adding 1/2 cup water to the drippings in the roasting pan, stirring to dislodge browned particles from the pan. Add 1/4 cup brandy and 1 cup orange sections. Cook 2 minutes. Serve with hens. Yield: 12 servings.