4 Cornish game hens

4 Tangerines, peeled,

-seeded, & chopped 1 c Fresh squeezed orange juice

1/4 c Zinfandel wine

1 ts Or salt to taste

4 tb Butter

1/4 c Minced onion

1/4 c Mushrooms chopped

4 tb Pecans chopped

1 ts Soy sauce

1 Clove garlic minced

1 tb * honey

*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt, honey & orange juice together. Rub 1 Tblpsn butter inside each hen. Sprinkle the cavity with salt. Mix the onion, garlic, pecans, mushrooms, & tangerines together. Stuff each hen with this mixture. Heat the liquid mixture until it begins to boil. Turn off & let cool for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to 325 degrees F then bake hens for 45 minutes. Be sure to baste every

10 minutes with the liquid mixture. Test birds...if not done....cook

until done. **NOTE** I have used this same thing on chickens too as well Guinea hens. All came out well as did the quail I used it with. Origin: Don Houston's kitchen...circa 1970-something!