| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Game | 6 | Servings | |
INGREDIENTS
| 12 | -(up to) | |
| 18 | Dove breasts (fillets) | |
| Salt & pepper | ||
| 1/4 | ts | Oregano |
| 1/4 | ts | Rosemary |
| 1/2 | c | White cooking wine |
| 1 | md | Onion; chopped |
| 1 | cn | Cream of celery soup |
| 1 | cn | (large) mushroom pieces |
| 1 | ct | (8-oz) sour cream |
INSTRUCTIONS
Put doves in pan with a lid that can go in the oven. Saute onions. Add other ingredients except sour cream. Pour this mixture over the doves. Put in oven & cook 1 hour with lid on at 350-375. Take out & mix in sour cream. Cook 30 more minutes without the lid. Serve over rice. CONNIE WOFFORD HAZEN, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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