| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Game |
6 |
Servings |
INGREDIENTS
| 12 |
|
up to |
| 18 |
|
Dove breasts, fillets |
|
|
Salt & pepper |
| 1/4 |
t |
Oregano |
| 1/4 |
t |
Rosemary |
| 1/2 |
c |
White cooking wine |
| 1 |
|
Onion, chopped |
| 1 |
|
Cream of celery soup |
| 1 |
|
large mushroom pieces |
| 1 |
|
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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