BROCCOLI AND POTATO CHEESE SOUP
32 oz frozen broccoli, thawed
2 cut up potatoes
1 can cream of chicken
1 can cream of mushroom
1 chopped onion
2 tsp minced garlic
1 can chicken broth
1/4 stick butter
1 box Velveeta, cut into cubes
1 tsp flour
Salt and pepper to taste
Combine all ingredients into saucepan. Simmer on low for 30 minutes.
WILD DOVE
Dove breasts
Salt and pepper
Flour
1 cup butter
1/2 tsp thyme
1 cup heavy cream
Sherry to taste
Salt and pepper breasts; dredge in flour. Melt butter in heavy skillet and brown doves. Sprinkle with thyme; add cream and sherry. Cover and simmer slowly until tender; about an hour. Serve over wild or plain rice.
BACON WRAPPED DOVE BREASTS
Duck breasts
Bacon
MARINADE:
1/2 cup soy sauce
1 cup olive oil
1/4 cup Teriyaki sauce
1 tbls minced garlic
1/4 cup brown sugar
1 tsp fresh ginger, grated
Wrap breasts with bacon and secure with a toothpick. Whisk marinade ingredients and brush over breasts. Bake at 350 for 45 minutes, basting often until bacon is done and breasts are tender. Also excellent grilled.
BUTTERMILK PIE
1 3/4 cup sugar
1 stick butter
3 eggs
1/4 tsp vanilla
3 Tbls flour
1 cup buttermilk
1 unbaked pie shell
Cream together butter and sugar. Beat in eggs, 1 at a time. Add vanilla, salt and flour. Beat in
buttermilk until blended. Fill the pie shell with mixture just to the top of the shell. (pour any excess into a custard cup) Bake at 300 for 1 hour and 10 minutes. Cool.
FRIED CHICKEN SALAD
1 1/2 cup mayonnaise
1/2 cup buttermilk
2 tbls hot sauce
1 cup minced celery
3/4 cup grated yellow onion
1 tbls red pepper flakes
2 1/2 tsp salt
1 1/2 tsp black pepper
7 cups diced fried chicken
Mix together until blended. Refrigerate and serve with Alabama firecrackers.
CORN AND SQUASH CHOWDER
3 strips bacon
1 cup diced yellow onion
1 carrot, diced
1/2 cup diced celery
2 cloves minced garlic
2 russet potatoes, diced
1 tsp thyme
2 bay leaves
1 quart chicken broth
4 ears corn, cut off the cob
2 cups cooked squash
1 cup 1/2 and 1/2
Salt and pepper to taste
Parsley, cayenne and paprika to garnish
Cook bacon, drain and crumble. Reserve 2 tsp drippings. Saute onion, celery and carrot in
drippings. Add potatoes, thyme, bay leaves and broth. Cook until potatoes are tender. Add squash and corn; simmer until tender. Add 1/2 and 1/2 and bacon. Heat thoroughly.
