Title: Apricot-glazed cornish hens
 Categories: Cornish hen
      Yield: 8 Servings
 
    3/4 c  Apricot preserves
           Orange zest; grated
           Juice of one orange
      4    Cornish game hens
    1/2 ts Paprika
    1/2 c  Cashew nuts
      2 tb Butter; melted
    1/2 c  Scallions; sliced
      6 oz Wild rice mix
  2 1/3 c  Chicken broth
           Spinach leaves
           Apricot roses *
 
  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.