| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
4 |
Servings |
INGREDIENTS
| 12 |
|
Doves |
|
|
Salt and pepper |
|
|
Flour |
| 4 |
tb |
Oil |
| 1 |
cn |
(8-oz) tomato sauce |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Green chilies; chopped |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Oregano |
| 1/8 |
ts |
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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