4 Cornish Hens
1 teaspoon oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 cups cornbread stuffing mix (Stove Top)
1 8 oz. can creamed corn
1 4 oz. can chopped green chilies
2 tablespoons butter
2 tablespoons oil
1 pound yellow or green squash, cut into 1/4-inch rounds

Thaw hens, if frozen; rub inside and out with oregano, salt and pepper. Combine cornbread stuffing, corn and green chilies in a medium bowl; mix with fork until thoroughly moistened. Stuff body cavities lightly. Close body cavity with poultry pins or string. Place sliced squash in bottom of large roasting pan. Add a little water. Top with stuffed hens. (Remaining stuffing can be wrapped in foil and placed in the same pan.) Cover pan with aluminum foil. Bake at 350 for 1 hour. Uncover hens and bake an additional 15 minutes at 400 to brown. From Family Circle magazine.