Twist wing tips of Cornish game hens under backs. Place hen halves, cut sides down, in a shallow roasting pan. Combine the oil, the salt, and the pepper. brush mixture over Cornish hens.
Cover and bake prepared Cornish hens in a 375 degree F oven for 35 minutes.
In a small saucepan, cook honey over medium heat until bubbly. Remove from heat. Stir in the Grand Marinier or orange juice.
Uncover hens. Brush glaze evenly over the hens. Sprinkle with walnuts. Bake, uncovered, for about 25 minutes more or until hens are tender and no longer pink. Serve each half hen with Wild Rice Dressing and Sautéed Vegetables. Garnish with orange peel, if you like.
Cut yellow summer squash and zucchini into 1/8-inch-thick diagonal slices. Cut red onion into julienne strips. In a large skillet, cook and stir the yellow squash, zucchini, and red onion in hot olive oil for 2 minutes. Stir in dry white wine and dried thyme, crushed. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Season with salt and pepper. Sprinkle with some Parmesan cheese, if you like.
Cook long-grain-and-wild-rice mix according to package directions. Meanwhile, in a medium skillet, cook chopped celery and chopped onion in melted butter or margarine until vegetables are tender, but not brown. Stir in pecans, raisins, bacon (crisp-cooked, drained and crumbled), and paprika. Fold mixture into the cooked rice.