Rice Stuffed Cornish Hens

3/4 cup onion, chopped

3/4 cup celery, chopped

1/2 cup butter, divided

3 cups rice, cooked

3/4 cup raisins

1/3 cup walnuts, chopped

3 tablespoons honey

2 tablespoons lemon juice

3/4 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon pepper

6 Cornish game hens

Preheat oven to 375 F. In a skillet, saute onion and celery in 3 tablespoons butter until tender; remove from heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften remaining butter. Rub over skins. Bake uncovered 1 hour or until the juices run clear.

Serves 6.

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Cajun Country -- New Iberia, Louisiana