| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | French | Cyberealm, Casseroles, Wild game | 4 | Servings |
INGREDIENTS
| 2 | Pheasent breasts [cooked] | |
| 1 | pk | (10 oz) green beans |
| [frozen- french style] | ||
| 1/2 | c | Butter [melted] |
| 1 | pk | Stuffing mix [Pepprigde |
| Farm] | ||
| 1/4 | c | Chicken broth |
| 1 | cn | Cream of chicken soup |
| 1/2 | c | Chocken broth |
| 1/4 | c | Sour cream |
INSTRUCTIONS
1) Bone the pheasent breasts and tear the meat into large pieces. Cook the green beans according to package directions; then drain... 2) Combine the butter, stuffing mix, and ¬ cup broth in a large bowl mixing well... 3) Spoon « the stuffing mix into a casserole and arrange the pheasent over the top,season with salt and pepper to taste. Cover the meat with a mixture of soup mix, sour cream, and remaining broth, then sprinkle the remaining stuffung mix over the soup mix... 4) Bake at 350° for 30 min... and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”