Title: Rock cornish game hens with wild rice stuffin
 Categories: Main dish, Meats
      Yield: 6 Servings
 
      6    Game hens
    1/4 lb Margarine
    1/2 ts Sage
    1/2 ts Salt
    1/4 ts Pepper
 
  Wash game hens, cut in half down breast and back. Pat dry. Mix
  margarine and spices. Rub hens with softened seasoned margarine.
  Place 1 teaspoon seasoned margarine in each cavity, then skewer neck
  and abdominal cavity openings. Place in a shallow baking pan greased
  well with flavored butter. Bake at 350 degrees, 50 to 60 minutes, or
  until hens test done. Halfway through the baking process, baste with
  cherry-orange sauce (recipe follows). Serve remainder of sauce in
  bowl. Serves 6.
  
  CHERRY ORANGE SAUCE
        2 T  cornstarch
      1/2 c  sugar
      1/4 t  Salt
      1/4 t  Ginger
      1/4 t  Dry mustard 1 can pitted red sour cherries-1 lb. size
        1 T  Grated orange rind
      1/2 c  Orange juice
      1/3 c  Currant jelly
        2 T  Sherry Red food coloring Drain cherry liquid and combine
  with orange juice, orange rind, and currant jelly. Stir to blend. Add
  cornstartch, sugar, salt, dry mustard and ginger. Cook, stirring
  constantly until mixture is thickened. Add enough red food coloring
  to make a pleasant red. Add the drained cherries and sherry. Yield:
  Approx. 3 cups. Excellent!