4    Cornish game hens
1/4 c  Dry white wine
Salt and pepper
Wild Rice Dressing:
1 c  Wild rice
1/4 c  Butter
1 1/2 c  Chicken broth
1 ts Salt
6    Green onions -- chopped
1 c  Celery
1 c  Toasted almonds -- chopped
8 oz Canned mushrooms -- sliced
1/2 ts Marjoram
1/2 ts Nutmeg
1/4 c  Butter -- melted
1 sm Can
Reserved
2 tb Sugar
1/4 ts Ginger
1 ts Cornstarch
1/2 c  Chicken broth
Sliced pineapple -- juice

Soak the wild rice in enough water to cover for 1 hour. Drain and spread
on paper towel to dry. Season inside of each hen with the wine, salt, and
pepper. Make dressing: saute rice in 1/4 cup butter. Add 1 1/2 cups chicken
broth, 1 teaspoon salt and simmer, tightly covered for 25 minutes. Add
green onions, celery, almonds, mushrooms, marjoram, and nutmeg. Fill hens
with dressing. Brush hens with 1/4 cup melted butter. Place breast side up
in shallow pan and bake for 1 hour at 350 degrees. Top each hen with a
pineapple slice. Combine sugar, ginger, cornstarch and 1/2 cup chicken
broth. Add pineapple juice and spoon over hens. Bake 15 minutes at 400
degrees, basting occasionally.

AnnieMiner