Recipe - Cornish Hens With Wild Rice For Smoker

2 Cornish game hens
One fourth cup Green onions, chopped
3 tablespoon Butter
1 cup Cooked wild rice
One fourth cup Pecans or walnuts, chopped
One half cup Lime marmalade
One fourth cup Orange juice
Salt

Rinse hens, pat dry and season cavity with salt. Saute' onions in 1 Tbsp.
butter, stir in rice and chopped nuts. Stuff hens with rice mixture and
secure opening. Prepare glaze by melting 2 Tbsp. butter in a saucepan. Add
marmalade and orange juice, blend until smooth. Brush hens with glaze and
place on smoker grid. Brush with glaze before serving.

CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke
2 2 One half hours

ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke 2 2 1/2
hours.

GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 23 hours.

Source: "Cook'n Ca'Jun Water Smoker Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini