4 Rock Cornish game hens, 1 to 1 1/4 lbs. each
Salt
Melted butter
1 c. wild rice
1 (14 oz.) can chicken broth
1/2 tsp. salt
2/3 c. raisins
2/3 c. orange juice
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
2 c. milk

Thaw items, if frozen. Heat oven to 350 degrees. Wash hens and pat dry. Rub cavities with salt. Place hens breast side up on rack in shallow baking pan; brush with melted butter. Do not add water and do not cover. Bake 50 minutes, brushing often with melted butter. Increase oven temperature to 400 degrees; bake hens 10 minutes longer or until brown.

Meanwhile, wash rice thoroughly; drain well. In large saucepan, measure broth and add water to measure 3 cups liquid. Add rice and 1/2 teaspoon salt. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 45 minutes.

Combine raisins and orange juice in small pan; heat to boiling. Reduce heat and simmer 5 minutes. Set aside.

Melt 1/4 cup butter in small saucepan. Remove from heat; blend in flour, 1 teaspoon salt, paprika and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in raisin-orange juice mixture. Place hens on rice; pour some of the sauce over hens. Serve remaining sauce separately. Serves 4.