Pheasent Casserole Recipe


Ingredients

2 pheasent breasts [cooked]
1 package (10 oz) green beans
1 [frozen- french style]
1/2 cup butter [melted]
1 package stuffing mix [pepprigde
1 farm]
1/4 cup chicken broth
1 can cream of chicken soup
1/2 cup chocken broth
1/4 cup sour cream


Directions

1) Bone the pheasent breasts and tear the meat into large
pieces. Cook the green beans according to package directions; then
drain... 2) Combine the butter, stuffing mix, and ¬ cup broth in a
large bowl mixing well... 3) Spoon « the stuffing mix into a
casserole and arrange the pheasent over the top,season with salt and
pepper to taste. Cover the meat with a mixture of soup mix, sour
cream, and remaining broth, then sprinkle the remaining stuffung mix
over the soup mix... 4) Bake at 350ø for 30 min... and serve...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'"
cookbook Re-typed with permission for you by Fred Goslin in Watertown
NY on Cyberealm Bbs. home of KookNet at (315) 786-1120


Servings: 4 servings

 

 

Pheasent Casserole Recipe brought to you by Recipe Ideas


Categories: Casserole; Main Dish


The History of Recipes

It is quite feasible to trace the history of transcribed cooking instructions way back into the distant past, certainly as far back into history as the Egyptians, and quite possibly further than that. Having said that, these, early records were just very simple hieroglyphic or cunieform recipes for meal preparation.

As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. He tells us how the roman meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs were skilled in the use of many herbs and spices, including many that are still in use today for example bay, fennel and asafoetida.

Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cookery, the majority of which are now in private cookery archives.

By the time we get to the twentieth century, recipe books are highly popular due to better eduction, people having increased spare time and having more money.

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We hope you enjoy this Pheasent Casserole recipe.

 


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