Cornish Hens with Wild Rice for Smoker
 
  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 Formatted for Compu-Chef v2.01 by Jess Poling

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