| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Game, Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 8 | Quail*, dressed & split | |
| 3 | Squirrels, dressed & | |
| Quartered | ||
| Flour | ||
| 6 | T | Butter |
| 1 | c | Chopped Scallions |
| 4 | Potatoes, thinly sliced | |
| 2 | c | Lima Beans |
| 3 | c | Okra, sliced across |
| 1 | c | Canned Tomatoes |
| 1 | Bay Leaf | |
| 2 | T | Chopped Parsley |
| 1 1/2 | t | Salt |
| 2 | c | Fresh Corn Kernels, **see |
| Note |
INSTRUCTIONS
May substitute 1/2 chicken. **Add corn during last 10 minutes. Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hours. Then add the rest of the ingredients, except the corn, and enough water to again cover. Simmer until the vegetables are tender, stirring often to prevent sticking to the bottom. Add the corn and simmer 10 minutes more. Serve in a flat soup plate. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe By : Mrs. Robert M. Chilton From: Bill Spalding Date: 03 Jul 97 Eat-L List (Recipes And Food Folklore) Ã.
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Nutrition (calculated from recipe ingredients)
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Calories: 515
Calories From Fat: 112
Total Fat: 12.8g
Cholesterol: 30.5mg
Sodium: 826.9mg
Potassium: 1085.8mg
Carbohydrates: 88.7g
Fiber: 10g
Sugar: 5.1g
Protein: 13.9g