4 Cornish game hens
1/2 lemon
1/2 tsp. salt
1/2 tsp. pepper
1 (6 oz.) box long grain and wild rice
1 chicken bouillon cube
2 tbsp. butter
3/4 c. chopped mushrooms
1/8 c. chopped onion
1/8 c. chopped parsley
1/4 c. baked ham, cut into thin strips
1/4 c. slivered almonds
8 strips bacon

Rub cavity and skin of each hen with lemon and sprinkle with salt and pepper. Prepare rice according to package directions, adding bouillon cubes to water. Saute mushrooms and onion in butter until tender. Stir in parsley, ham, and almonds. Cook 5 minutes.

Combine mushroom mixture with cooked rice. Stuff hens with mixture. Place 2 strips bacon on top of each hen. Bake at 350 degrees for 50 minutes. Serves 4.