INGREDIENTS

INSTRUCTIONS

Combine apricot preserves, orange rind, and orange juice; set aside. Remove
giblets from hens; reserve for other uses. Rinse hens with cold water, and
pat dry. Close cavities, and secure with wooden picks; truss. Sprinkle with
paprika and place on a rack in a lightly greased roasting pan. Bake at 350
degrees for 1-1/4 to 1-1/2 hours, basting frequently with about 1/2 cup
apricot mixture during the last 30 minutes.
Saute cashews in butter in a large skillet until cashews are golden. Drain
and set aside, reserving butter in skillet. Saute onions in same skillet
until tender. Add wild rice, and prepare according to package directions,
substituting chicken broth for water and omitting salt. When done, stir the
cashews back into the rice. Arrange Cornish hens on serving platter; brush
with remaining apricot mixture. Garnish with apricot roses and spinach
leaves, if desired, and serve with rice.
* To make apricot roses, use a rolling pin to flatten 4 or 5 dried apricots
for each rose. Wrap apricots around each other, shaping them to resemble a
rose; pinch stem end to make them adhere.
Source: Southern Living Magazine.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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