1985 APRICOT AND RICE STUFFED CORNISH GAME HENS

2 tablespoons butter or margarine
1 small onion, finely chopped
1/2 cup raw rice, cooked according to package directions
1 dozen dried apricots, chopped ( 1/2 cup)
Salt and pepper
2 tablespoons pine nuts
2 Cornish game hens (about 3/4 pound each), thawed if frozen
1/4 cup apricot preserves
1 tablespoon finely chopped fresh ginger root

Preheat oven or toaster oven to 350 degrees. Heat the butter in a small skillet and saute the onion until tender. Place the rice in a medium-size bowl; add the onion mixture, apricots, salt, pepper and nuts. Mix well.

Use rice mixture to stuff the birds that have been washed, dried and seasoned if you wish. Leftover stuffing can be put in a small baking dish to cook separately for the last 25 minutes.

Truss the birds and place on a rack in roasting pan. Roast 30 minutes. Meanwhile, heat the preserves with the ginger in a small saucepan; brush over the birds; roast 30 minutes longer, brushing with glaze until all is used and juices run clean when thigh in pierced. Serves 2.

From Cooking for Two Today by Jean Hewitt and Marjorie Page Blanchard.