| 1 | Chop enough mandarin oranges to equal 1/3 cup. |
| 2 | Reserve remainder for garnish. |
| 3 | Combine syrup with enough water to equal 2/3 cup. |
| 4 | Bring syrup and water mixture to boil, add 1 envelope soup mix and rice. |
| 5 | Remove from heat. |
| 6 | Let stand covered for 5 minutes, add chopped oranges and walnuts. |
| 7 | Stuff hens with rice mixture, use toothpick to close openings. |
| 8 | Place hens in shallow baking pan and bake 30 minutes in preheated 375°F. oven. |
| 9 | Combine remaining soup mix, cornstarch and orange juice. |
| 10 | Bring to a boil, then simmer, stirring constantly, until slightly thickened, about 1 minute. |
| 11 | Brush glaze on hens, continue baking, basting frequently with glaze 30 minutes or until hens are tender. |
| 12 | Garnish with reserved mandarin oranges. |
