| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Game, Casseroles |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Pheasant; dressed and cleaned. |
| 3 |
|
Eggs; beaten |
| 4 |
c |
Broth |
| 1 |
c |
Mushroom Soup; undiluted |
| 1 |
|
Onion Chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
c |
Celery; chopped |
| 1 1/2 |
c |
American Cheese; grated |
| 4 |
c |
Ritz Crackers; crushed |
INSTRUCTIONS
Simmer pheasant in salted water until tender; remove bones. Cut meat into
small pieces, set aside. Beat eggs, add broth and soup. Add onion, pepper,
salt, celery, cheese and crackers. Add pheasant meat (can also use Chicken
meat) and place in 9x13 inch baking dish/pan. Bake at 350 F. 1 hour. Makes
9-10 servings
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Dec 20,
1997
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