| 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
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