INGREDIENTS

INSTRUCTIONS

Better Homes and Gardens Cooking for Two  In a medium skillet cook the
bacon till crisp. Remove bacon and drain  on paper towel. Crumble bacon
and set aside. Reserve 1 tablespoon of  bacon drippings in skillet.
Cook the leek or green onions and pecans  or walnuts in reserved bacon
drippings over medium heat till leek is  tender and nuts are toasts;
remove from heat. Stir in the bacon,  thyme or marjoram, and pepper.
Stir in bread cubes. Drizzle enough  water over bread mixture to
moisten, tossing lightly till mixed.  Rinse hens and pat dry. Lightly
season the cavities with salt and  pepper. Lightly stuff the hens with
the bread mixture. Skewer neck  skin, if present to back of each hen.
Twist wing tips under back,  holding skin in place. Tie legs to tail.
Place hens, breast side up,  on a rack in a shallow roasting pan. Brush
with margarine or butter;  cover loosely with foil. Roast in a 375
degree F. oven for 1 hour.  Mix in a small bowl maple syrup, margarine,
and Dijon-style mustard.  Brush some of the mixture on the hens. Roast
hens uncovered, about 30  minutes more or until tender and no pink
remains, brushing with syrup  twice.  NOTE: I start brushing the hens
with the baste 1 hour before they are  done. I've made this also
without the stuffing and it is excellent  "with or without".  Posted to
EAT-L Digest  by Al & Diane Johnson <johnson@NEGIA.NET> on  Sep 5, 1997

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