South Of The Border Doves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 12 | Doves | |
| Salt and pepper | ||
| Flour | ||
| 4 | T | Oil |
| 1 | 8-oz tomato sauce | |
| 1/2 | c | Chopped onion |
| 2 | Green chilies, chopped | |
| 1/4 | t | Garlic powder |
| 1/4 | t | Marjoram |
| 1/4 | t | Oregano |
| 1/8 | t | Cumin |
| Water | ||
| 1 | ds | Worcestershire |
INSTRUCTIONS
Salt and pepper doves and roll in flour. Brown in oil in large skillet. Add onions and Worcestershire; cook 2 minutes, stirring constantly. Add rest of ingredients with enough water to cover birds. Cover and simmer 90 minutes to 2 hours. This can also be cooked in a crock pot. Put the browned birds in pot. Saute onions with Worcestershire for 2 minutes and pour over birds. Add rest of ingredients. Cover and cook on low for 8-10 hours or on high for 6-8 hours. MRS N.R. HOSEY (JUDY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 0mg
Sodium: 324.9mg
Potassium: 321.8mg
Carbohydrates: 65.1g
Fiber: 3.4g
Sugar: 3.7g
Protein: 9.2g