Recipe - Honey And Whisky Cake

4 Cornish game hens (11/2
pounds each)

STUFFING
2/3 cup Long grain rice
2 teaspoon Instant chicken bouillon
granules
2 teaspoon Lemon juice
One fourth teaspoon Ground turmeric
One fourth teaspoon Ground cinnamon
1 ds Ground cloves
1 ds Pepper
2 cup Water
2 tablespoon Honey
2 tablespoon Butter
One half cup Light raisins
One fourth cup Chopped walnuts
One half teaspoon Salt
Cooking oil

BASTING SAUCE
One fourth cup Lemon juice (freshly
squeezed preferred)
2 tablespoon Butter; melted

In a saucepan, combine the rice, bouillon, lemon juice, turmeric, cinnamon,
cloves and pepper. Stir in water and bring to a boil. Reduce heat; cover
and simmer about 25 minutes or until liquid is absorbed; remove from heat.
Stir in honey, butter, raisins and nuts. Season cavities of hens with salt;
lightly stuff with rice mixture; fasten necks closed with toothpicks. Place
hens breast side up in a shallow roasting pan. Brush with oil, cover
loosely with foil and bake at 375F for 30 minutes. For basting sauce,
combine lemon juice and butter. Remove foil and discard; baste hens with
lemon butter. Return hens to oven and bake, about 45 minutes longer,
basting every 15 minutes, or until done.

Yield: 4