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Pheasant
(3) Pheasants breasted and deboned (we use the breasts and
thighs)
Brown in flour and oil; season with Lawry’s seasoned salt,
salt and pepper
Mix and pour over browned pheasant:
1 26 oz. can Cream of Chicken Soup
1 26 oz. can Water
¼ C. minced onion
1C. warm water mixed w/ 1 1/2 tsp. Chicken Base
¾ C. Cream Sherry
Bake @ 250 for 5-6 hours
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Sausage-Potato Soup
1 Large potatoes (cubed)
1 Packet Au Gratin potato mix
1 10.5 oz. can Chicken Broth
1 1/2 C. of water
1 C. table cream
1 Lb. sausage
Brown sausage and drain. Mix in all ingredients except
cream. Cook until potatoes are done (about 40 minutes). Stir
in cream and heat through. Serve with shredded cheese on
top.
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Spicy Potato Soup
1 lb. ground beef
4 C. peeled/cubed potatoes
1 small onion chopped
3 (8 oz.) cans tomato sauce
4 C. Water
2 tsp. salt
1 ½ tsp. pepper & ½ to 1 tsp. Hot Sauce
Brown beef and drain. Add all ingredients. Bring to a boil,
simmer for one hour.
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Pheasant-Wild Rice Soup
3 C. cooked wild rice in chicken stock
½ lb. bacon (chopped)
2 onions diced
1 bunch celery diced
1 lb. raw mushrooms
1 ½ C. flour
3 pheasant breasts
2 qt. Chicken stock
1 tsp. white pepper
1 Tbsp. Lawry’s seasoning salt
1 qt. heavy whipping cream
Fry bacon in large pot until brown. Add butter to bacon &
grease; melt. Add onions, celery, and mushrooms; sauté about
5 min. Add flour, stir well and continue to cook and stir
another 4-5 minutes. Add raw pheasant and stock; bring to a
boil. Lower heat and simmer 20 min. Add seasoning and heavy
cream. Continue to simmer for another 10 min. Adjust
seasoning if necessary. Add wild rice at very end. If too
thick add half&half or milk. Stir frequently to avoid
burning to bottom of pot.
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Apple Crisp
6-8 large apples
3 Tbsp. Flour
1 C. sugar
1 ½ tsp. cinnamon
Salt
3 Tbsp. Water
Topping:
½ C. margarine
1 C. flour
1 C. oatmeal
¾ C. brown sugar
Mix apples, flour, sugar, cinn, salt, and water. Place in
9x13 pan. Mix topping ingredients well until crumbly. Bake @
350 for 30-45 min.
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