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Meats, Eggs Italian Poultry 1 Servings

INGREDIENTS

2 Baking hens -stuffing—
1 c Green onions, chopped
1/2 c Parsley, chopped
Dried bread or old toast
2 tb Louisiana hot sauce
8 Drops peychaud's bitters
1 c Water
Smoked sausage, sliced
Smoked or fresh oysters, opt ional
Italian sausage, sliced
1/2 c Bell peppers, chopped
1/2 c Celery, chopped
4 Eggs, beaten
1 tb Worcestershire sauce
2 c White wine, dry
1/2 ts Dried mint, crushed -water container seasoning s—
1 c White wine, dry
1 Garlic clove, whole
1 ts Dried mint, crushed
2 tb Worcestershire sauce
1 Onion, whole, peeled
1 tb Liquid smoke
6 Drops peychaud's bitters

INSTRUCTIONS

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine.
Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the hens
full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light
charcoal and let it burn down. Put soaked wood chips on briquets. Place
water pan in smoker and fill with water. Put hens on rack and smoke about 5
hours. Formatted for Compu-Chef v2.01 by Jess Poling > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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