3/4 cup each: celery and onion — chopped
1/2 cup butter or margarine — divided
3 cups cooked rice
3/4 cup raisins
1/3 cup walnuts — chopped
3 Tablespoons honey
2 Tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens — 20 oz each
In a skillet, saute onion and celery in 3 Tablespoon butter until tender; remove from the heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper; mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften remaining butter; rub over sins. Bake, uncovered at 375 degrees for 1 hour or until the juices run clear.