4    Cornish hens
2 bn Green onion
Slivered almonds
Salt & pepper to taste
Fresh parsley
Apricot brandy
Mushrooms
Oleo
Wild Rice OR Wild & Long>>>>
Grain rice

Clean hens; salt and pepper outside and cavity. Saute shallots in oleo.
Chop giblets and parsley, saute all in oleo until soft. Bring rice to boil,
add sauteed ingredients. Add mushrooms. Let cook until rice is soft and
dry. Add almonds. Stuff cavity of hens with this mixture. Tie legs
together. Melt more oleo and add apricot brandy, put plenty on outside of
hens. Place hens on rack of oven pan with at least 1 inch of water in
bottom to steam up. Bake at 350 F. abt. 45 min. until golden brn. You may
continue adding melted oleo and brandy.

Above can be prepared in advance for dinner guests and when they arrive,
start baking.

Serve with acorn squash and a Ceasar salad, or Baked Hubbard squash.