Instructions: Preheat over 375F.
In small saucepan, combine Kahlua with orange and lemon juice, mustard and paprika. Add butter. Bring to a boil, then simmer 1 min. Remove from heat.

Remove giblets. Rinse hens in cold water; dry well. Season each cavity with salt and pepper, add a half slice orange and lemon and about 8 grapes. Spoon 1 Tbsp Kahlua baste into each cavity. Truss or skewer legs and wings. Arrange hens, breast side up, in a shallow pan. Brush with Kahlua baste and cover birds loosely with foil. Roast in lower third of oven for 30 min. Remove foil, brush birds with Kahlua baste.

Continue cooking about 30 min., basting occasionally. If necessary, cover with foil to prevent over-browning. When done, remove trussing or skewers and keep warm on platter.

To make sauce, remove excess fat from pan; add remaining Kahlua baste.

Bring to a boil, simmer until thickened. Spoon over hens. Garnish, if desired.

Yield: 4 servings

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