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