6 Cornish game hens

wild rice and sausage dressing mix (1 to 1½ pounds)

1 12-ounce jar apricot preserves

salt

½ cup water

Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt. Lightly stuff each hen with about 1 cup of dressing. Tie legs together with string. Place into Dutch oven. In small saucepan, combine preserves and water and bring to a boil, stirring occasionally, set aside. Place hens on a rack in Dutch oven. Do not place on bottom, they will burn.

Bake hens at 350 degrees F for 1½ to 2 hours or until tender. During last ½ hour of baking, baste hens frequently with preserves mixture. Remove strings before serving. If desired, split in half for smaller servings. Serve with remaining preserves.