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2 Cornish game hens 1/4 c Green onions, chopped 3 tb Butter 1 c
Cooked wild rice 1/4 c Pecans or walnuts, chopped 1/2 c Lime
marmalade 1/4 c Orange juice Salt Directions: 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 1/2 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
2-3 hours. Serves: 2
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