| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Game |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(10.75-oz) cream of chicken soup |
| 1/2 |
c |
Apple cider |
| 1 |
tb |
Plus |
| 1 |
ts |
Worcestershire sauce |
| 3/4 |
ts |
Salt |
| 1/3 |
c |
Chopped onion |
| 1 |
|
Clove (small) garlic; minced |
| 1 |
cn |
(4-oz) sliced mushrooms; drained |
| 2 |
|
Pheasants |
|
|
Paprika |
INSTRUCTIONS
Blend all ingredients except pheasants and paprika. Pour over pheasants and
sprinkle with paprika. Bake, covered, for 1-1/2 to 2 hours. Remove cover
the last 30 minutes of cooking. After 1 hour, sprinkle again with paprika.
CAROL LORD (MRS. ROBERT C.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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