Faison Rober (Pheasant)

1-4 Pheasants (or pheasant breasts)
1 1/2 - 4 large onions
3-7 apples (baking type)
1/2-1 tsp celery seed
1/2-4tsp black pepper
2-8 cans concentrated cream of mushroom soup
1/2 tsp salt (more or less to taste)
3/4 - 3 cups dry red wine
2 strips of bacon per bird
3-9 TBS butter

* note - variable quantities are listed depending on the number of birds being roasted and your taste

DO NOT USE FROZEN BIRDS. THAW FIRST!

Roasting the birds:
Preheat oven to 325. Core and slice the apples. Peel and thinly slice onions. Separate onions into rings. Place onions and apples in the bottom of the roaster. Sprinkle with celery seed. Add wine. Place pheasant breast side up on top of onions and apples. Sprinkle with salt and pepper if desired. Place bacon strips across bird. Cover and cook for 1-1/2 hours. Remove bird to cutting board to cool when done. Remove meat from bones and set aside.

Assemble the Sauce:
Melt butter in large dutch oven or stock pot. With a large spoon or spatula, press apples and onions agains the side of the roaster to remove as much liquid as possible. Add this liquid to the melted butter. Discard apples and onions. Add mushroom soup to pot. Add water or wine if needed to make sauce thinner. If you want thicker sauce, thicken with a paste of the liquid and 2 tablesppons of flour blended and stirred into the sauce.

Add pheasant meat to the pot and reheat over low heat. Serve over rice, wild and brown rice, noodles or along side stuffing.

NOTES:
Use good wine. Cooking wine is too salty. Remember, the alcohol evaporates and leaves the good taste behind.
This doesn't have a pretty color, but the taste makes up for it. Using Golden Cream of Mushroom soup might be more appealing to you, but I find it a bit saltier, so keep that in mind.
Finished recipe freezes well. If you make the recipe using multiples, be prepared with lots of storage containers.

Bon Apetit!
GG/Michele

Chicken Potpie (Michelle Lewis)

Chicken Potpie (Michelle Lewis: makes double batch)
2 cups diced potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup flour
3 cups chicken broth
1 1/2 cups milk
3-4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pie crust frozen
tsp. salt, pepper, thyme

Bring potaoes and carrots to boil in saucepan, reduce heat
cover and simmer 12-15 mins. Drain and set aside. Saute
onion in butter until tender. Stir in flour, salt, pepper,
thyme, broth and milk. Bring to boil, stir for 2 mins. until
thickened. Add chicken, peas, corn, potatoes, carrots and
remove from heat.
Put filling in pie crust and then top with second pie
crust. Cut a few slits. From frozen cover crust edges with
foil, place on baking sheet. Bake 425 for 30 mins. Reduce
heat to 350 and bake 70-80 minutes longer.

Breakfast Bake

Ingredients
4-1/2 cups seasoned croutons
2 cups (8 ounces) cheddar cheese, shredded
1 medium onion, chopped
1/4 cup sweet red pepper, chopped
1/4 cup green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon mustard, ground
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes.
In a bowl, combine the eggs, milk, salt, mustard and pepper.
Slowly pour over vegetables.
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
To use frozen casserole:
Completely thaw in the refrigerator for 24-36 hours.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
Yield: 2 casseroles (6-8 servings each).

Halibut a la Gaul

2-3 Halibut Steaks
1/2 cup sour cream
2 Tbs melted butter
1/4 cup grated cheese
1 tsp lemon juice
1 tsp worcestershire
paprika

Place thawed steaks in baking dish coated with non-stick spray.
Combine remaining ingredients well and spread over steaks.
Sprinkle with paprika
Bake in 400 degree oven for 20-30 min.
Don't overcook!

Thai Ribs

1# Fresh Pork Ribs
1/3 cup soy sauce
1/3 cup brown sugar
1 Tbs lemon juice
1 tsp Chili Paste (optional)

Combine all in sturdy zip-loc bag.
Marinate 1 hour in refrigerator.
Bake in a 325 degree oven for about 1.5 hours.

Crock pot possibly?

Marinated London Broil

1C soy sauce
1/2 tsp chopped garlic
1/2 tsp chopped onion
1/4 cup lemon juice
1/4 cup brown sugar
1 tsp ginger
Place all in bag with 1 london broil

MARINATE 2 DAYS!

Grill on a HOT grill
Just char on both sides so inside is still very pink.
Cut extremely thin

Smothered Venison (or Elk)

4Tbs oil
2# venison chunks or chops (or elk?)
.25 c dried onion
1.25 tsp salt
.5 cup beer
.25 tsp tabasco sauce
3Tbs buisciut mix
.5 cup currant jelly

Brown meat in oil in skillet. Add onion, tabasco, salt & pepper, and beer. Cover and simmer until tender. Remove meat & keep warm. Combine biscuit mix & jelly, stir and heat in pan until it thickens. Pour over meat and serve warm.

Egg noodles or rice on side? Side veggie?

Super Easy Chicken Pot Pie

2 Ready Bake Pie Crusts
1 can (cream of chicken soup)
2 cups frozen mixed vegetables, thawed, drained
3 chicken breasts cooked and cubed
1/2 cup milk
Salt and Pepper to taste.a

DIRECTIONS
Preheat oven to 350. In a bowl, combine cooked chicken, vegetables, cream of chicken soup and milk. Place one pie crust on bottom of a round baking pan/pie pan and fill with mixture. Cover with second pie crust and crimp the edges to seal. Poke holes in top of crust. Bake for 40-45 minutes or until crust is golden brown. You may want to cover the edges with a strip of tin foil to avoid becoming too crispy.

GREEN TOMATILLO CHICKEN

4 chicken drumsticks and thighs, skinned
2 tbsp. vegetable oil
2 (12 oz.) cans tomatillos, drained and coarsely chopped or 1 lb. fresh tomatillos, husked, cored and chopped
1 lg. onion, chopped
2 lg. jalapeno chilies, stemmed and chopped
1-2 cloves garlic, minced
1/2 c. fresh cilantro leaves

In large skillet, brown chicken in hot oil 8-10 minutes, until brown. Add tomatillos, onion, chilies, and garlic. Cover and simmer for 30 minutes, until chicken is cooked through. Remove chicken to platter; keep warm. Boil sauce in skillet 6-8 minutes, until most of the liquid evaporates. Pour sauce over chicken; sprinkle with cilantro. Makes 4 servings.

Saucy Pork Medallions

2 tsp. oil
1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
STIR in peas, gravy and dressing; bring to boil. Meanwhile, prepare stuffing as directed on package.
SPOON stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 min. or until stuffing is heated through and meat is done.

Sweet-and-Sour Meatball Skewers

32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce

HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.

Foil-Pack Chicken & Artichoke Dinner

3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 cups chopped tomatoes (about 2 large)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto

PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Thai Style Mexican Chicken Wraps

1 3/4 pound boneless skinless chicken breasts
1 tablespoon peanut oil
1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix
1/2 cup bottled peanut sauce
1 teaspoon red curry paste
2 tablespoons fresh lime juice
2 tablespoons Domino(r) or C and H(r) Granulated Sugar
1 package (11.5 oz) Old El Paso(r) flour tortillas for burritos (8 tortillas)
1/2 cup sour cream
2 cups shredded Monterey Jack cheese (8 ounces)
2 2/3 cups finely shredded lettuce
1/2 cup very thinly sliced red onion
Decorative toothpicks, if desired

Directions
Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.

Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.

Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.
To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold

Chicken Lasagna, Easy, Low Fat

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Directions
1 Preheat oven to 375 degrees.
2 In 1 T olive oil saute the onion and bell pepper until translucent.
3 Add chicken and set aside.
4 Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5 Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6 Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7 Repeat this process until finished.
8 Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

Pork and Cider Stew for the Crock Pot

1 1/4 lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch pieces
3 small carrots, peeled and cut in 1/2-inch-thick slices
1 cup chopped onion
2 lbs boneless pork shoulder, cut in 1-inch pieces
1 large granny smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup apple cider

Directions
1 Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
2 Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
3 Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.

Cajun Turkey Meatloaf (low fat)

1 1/2 lbs ground turkey
1 large onion, chopped
3 large garlic cloves, chopped
1/2 cup fresh breadcrumb
1/2 cup chopped fresh parsley
2 tablespoons creole or cajun seasoning
1 egg white, whisked
2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
2 tablespoons spicy mustard

Directions
1 Preheat over to 350 degrees F.
2 Combine first 9 ingredients in large bowl. Season with salt (remember that the creole or cajun seasoning can be salty) and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Remove from oven, and spread top with mustard. Bank uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.

Low Carb Sausage, Mushroom and Chicken Casserole

3-4 cups diced cooked chicken
1 lb pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 lb mushroom, sliced
8 ounces cream cheese, softened (low fat)
16 ounces frozen cauliflower, cooked well and drained and chopped fine
8 ounces cheddar cheese, shredded
salt
1/2 teaspoon pepper
Additional dried herbs (thyme, sage, etc) to taste.
paprika (optional)

Directions
1 Brown the sausage with the celery, onion and mushrooms.
2 Stir the softened cream cheese into the sausage mixture until well blended.
3 Chop the cooked cauliflower.
4 Mix all ingredients and spread in a greased 9"x13" baking dish.
5 If desired, dust the top with paprika.
6 Bake, covered with foil, at 350º for about 30 minutes.
7 Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

Chili Relleno Torta

1 cup Cheddar Cheese1 cup Monterey Jack (I used mozzarella)
5 eggs (I used substitute or 8 egg whites)
1/3 cup flour
1 2/3 c. Half & Half ( I used 1/2 FF Half & Half)
1- 4 oz. can diced green chilies, drained
1/4 cup picante sauce.

Optional - ground sausage

Heat oven to 375. Mix cheeses and spread evenly in buttered 10 inch pie plate. Beat eggs, flour slowly and beat in 1/2 & 1/2. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chile's over the surface, then spoon picante sauce over all. Bake 45 minutes or until center is set.

Ham & Sweet Potato Pot Pie with Pecan Crust

1 C chopped onion
2 C peeled, cubed yams
1 C chicken broth
½ cup flour
1 C skim milk
2 C cubed, cooked lean ham
½ C frozen peas
1 9” refrigerated pie crust
1/3 C chopped pecans

In lg non-stick pot coated with non-stick cooking spray, sauté the onion over med heat for 5 min. Add yams and 2/3 cup broth. Bring to a boil and simmer over med heat for 10 min or until yams are tender. Add flour, stirring. Gradually add milk and remaining broth, stirring until well combined. Add ham and peas, and bring to a boil. Remove from heat and transfer to a 9x9 baking dish or ramekins coated with non-stick spray. If it is too thick, add broth or milk.
Unfold the crust and lay pecans on top. Fold crust in half and roll with rolling pin, pressing pecans into the crust until it is big enough to cover baking dish. Lay crust on top.

Bake at 350 for 25-30 min or until crust is brown. If crust browns too quickly, cover with foil.

Mountain Man Elk Chili

5 slices thick bacon, diced
1# hot Italian sausage links, sliced
1.5# elk stew meat, cubed
2 med onions, chopped
3 cloves minced garlic
4 green Anaheim chilies, chopped
3 Jalapenos, chopped
1.5 Tbs chili powder
½ tsp salt
12 oz can tomato paste
10.5 oz can beef broth
10 oz black coffee
14.5 oz can stewed tomatoes
15.5 oz can kidney beans
15.5 oz can pinto beans

In a hot skillet, fry bacon until opaque. Set aside. Brown sausage and elk in the bacon fat. Set aside. Put the meat and all remaining ingredients except the beans in a large pot. Cover and simmer 2 hours. Add the beans and simmer another 30 min uncovered. Serve immediately with warm rolls and butter.