CORNISH HENS WITH ORANGE RICE

6 Cornish game hens
1 cup butter or margarine, melted
1 cup apple jelly
1/4 cup cornstarch
1 1/3 cups Sauterne wine
1/2 cup orange juice
salt (to taste)
2 cups white seedless grapes
FOR THE ORANGE RICE:
2 cups diced celery and leaves
6 tbsp chopped onion
1/2 cup butter or margarine, melted
2 cups uncooked regular rice
1 tsp salt
2 1/2 cups boiling water
1 1/2 cups orange juice
1/4 cup grated orange peel

Brown hens in butter; remove from skillet and place in a baking dish.

Melt apple jelly over low heat; set aside. Add cornstarch to drippings in skillet, blending well; stir in apple jelly, Sauterne, orange juice, and salt. Cook, stirring constantly, until smooth and thickened. Pour sauce over hens.

Bake, uncovered, at 350 degrees F for 1 hour.

Add grapes, and bake about 10 additional minutes or until grapes are warm.

Arrange hens and Orange Rice on platter; garnish with grapes. Serve sauce with hens.

TO MAKE THE ORANGE RICE:
Saute celery and onion in butter until tender. Stir rice and salt into boiling water; cover and simmer 15-17 minutes.

Add orange juice, orange peel, and sauteed vegetables. Cover; cook 5 minutes or until tender.

Servings: 6
Source: Magazine Clipping