Rice-Stuffed Cornish Hens

3/4 cup each: celery and onion -- chopped

1/2 cup butter or margarine -- divided

3 cups cooked rice

3/4 cup raisins

1/3 cup walnuts -- chopped

3 Tablespoons honey

2 Tablespoons lemon juice

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon pepper

6 Cornish game hens -- 20 oz each

In a skillet, saute onion and celery in 3 Tablespoon butter until tender; remove from the 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 sins. Bake, uncovered at 375 degrees for 1 hour or until the juices run clear.