Saucy Doves - Slc Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
8 ounce: Can tomato sauce,
1 tsp: Salt,
4 ounce: Can mushroom stems & pieces,
1/2 tsp: Poultry seasoning,
-drained,
1/4 tsp: Pepper,
1 medium: Onion, diced
12 each: Doves, cleaned
1/2 cup: Milk,
1/2 cup: Butter or margarine, melted
12 slice: French bread, toasted
Directions:
Combine flour, salt, poultry seasoning, and pepper; dredge doves in
flour mixture. Brown doves in butter in a large skillet; add tomato
sauce, mushrooms, and onion. Cover and cook over low heat 20 minutes
or until tender. Remove doves, and keep warm.
Add milk to pan drippings, scraping sides and bottom of skillet.
Cook, stirring constantly, until thoroughly heated.
Place doves on toasted bread; spoon sauce over doves. Yield: 6
servings.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle
Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-21-95
Source from luhu.jp
flour mixture. Brown doves in butter in a large skillet; add tomato
sauce, mushrooms, and onion. Cover and cook over low heat 20 minutes
or until tender. Remove doves, and keep warm.
Add milk to pan drippings, scraping sides and bottom of skillet.
Cook, stirring constantly, until thoroughly heated.
Place doves on toasted bread; spoon sauce over doves. Yield: 6
servings.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle
Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-21-95
Source from luhu.jp