Recipes from mama peach Recipes For Today Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Southern Quail Breasts The Best Of Cooking With Three Ingredients: Main Dishes Pork Chop Special The Betty Crocker Recipe Card Library: Recipes For Calorie Counters Ruby Consomme ____________________ Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Southern Quail Breasts 8 whole quail breasts; or whole quail, dressed 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour 1/2 cup butter or margarine, melted 1/2 cup finely chopped fresh mushrooms 1/4 cup finely chopped onion 1 tablespoon minced fresh parsley 1/2 cup white wine 1/2 cup whipping cream Hot cooked wild rice Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in butter in a large skillet. Remove quail and set aside. Saute mushrooms, onion and parsley in pan drippings. Add quail and wine; cover, reduce heat to medium-low and cook 30 minutes, basting frequently. Add whipping cream and cook thoroughly until heated. Do not boil. Serve over rice. Yield 4 servings. _____ The Best Of Cooking With Three Ingredients: Main Dishes Pork Chop Special 4 to 6 pork chops 1/2 cup rice, cooked 2 (10.5 ounce) cans cream of mushroom soup Brown pork chops on both sides. Drain. Place cooked rice in bottom of a greased baking dish. Lay browned chops over rice. Pour soup over pork chops. Cover and bake at 375 degrees for 40 minutes. _____ The Betty Crocker Recipe Card Library: Recipes For Calorie Counters Ruby Consomme Heat 2 cans (10 1/2 ounces each) condensed beef broth (bouillon), 1 cup tomato juice and 1 cup water. Serve hot or chill and serve over ice. Makes 8 (1/2 cup) servings (25 calories each).
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