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FareShare Gazette Recipes -- January 2012 - P's

 

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Pheasant Royal

Pork Potato Casserole

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* Exported from MasterCook *

Pheasant Royal

Recipe By : Red Deer Advocate Cookbook; 1988
Serving Size : 4 Preparation Time :0:00
Categories : Volume 15-01 Jan 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pheasant -- cut up
Flour for dredging
2 tablespoons butter
Salt and pepper to taste
1 medium onion -- grated
1/4 pound fresh mushrooms
1 can cream of mushroom soup
1/2 cup sherry -- or apple juice
1 cup sour cream

Dredge the pheasant with flour; brown in butter. Place in a 1-liter (1-
quart) casserole dish. Season with salt and pepper.

Pour the onion, mushrooms, soup, sherry or juice and sour cream over the
meat. Cover and bake at 350F until tender, approximately 1 hour.

Yields 4 servings.

Doris commented, "You may use any small game birds in place of the
pheasant. I usually double this recipe which will serve 8 to 10 people and
use a 2-liter (2-quart) casserole dish."

Hallie's note: She never mentioned if the mushrooms were to be left whole
or chopped or sliced. I tend to just rough-chop them so they are in bite-
sized pieces. I made a dish very similar to this with Cornish game hens
many years ago and added some minced garlic, thyme and cayenne pepper.

By Doris Anderson in the Red Deer Advocate Cookbook; 1988.
MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 8 January 2012.
www.fareshare.net

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Per Serving (excluding unknown items): 627 Calories; 39g Fat (59.4% calories from 
fat); 49g Protein; 11g Carbohydrate; 1g Dietary Fiber; 184mg Cholesterol; 431mg 
Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat 
Milk; 4 Fat.

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* Exported from MasterCook *

Pork Potato Casserole

Recipe By : Edmonton Journal Cookbook; 1972
Serving Size : 6 Preparation Time :0:00
Categories : Volume 15-01 Jan 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lean pork chops, browned
6 potatoes, thinly sliced
3 green onions, thinly sliced
2 teaspoons salt
1/2 teaspoon pepper
1 can condensed cream of mushroom soup
1/2 cup milk

Arrange the browned pork chops and the potatoes in the bottom of a baking
dish. Add the green onions and the salt.

Combine the pepper, mushroom soup and milk; pour over the potatoes.

Bake at 350F. for 1 hour.

Serves 6.

From the Edmonton Journal Cookbook; February 29, 1972.
MCformat by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 26 January 2012.
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 65 Calories; 5g Fat (61.7% calories from 
fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 1132mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat.

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