| 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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