Pheasant Soup

Pheasant bones, skin and leftover meat OR use whole pheasant
1 bay leaf
1-2 whole cloves
Salt to taste
Chicken stock (optional)
1 sm. onion, chopped
Celery leaves, chopped
2-3 peppercorns, crushed
1/4 c. sherry wine

Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay leaf, onion, carrots, cloves, celery leaves, salt, and peppercorns. Barely cover with water or 1/2 water and 1/2 chicken broth. Simmer for 2 hours, then strain broth. Add sherry. Serve with fresh bagette, if desired. 4 servings.

Wild Turkey Soup

Wild turkey carcass and left over dark meat OR smoked turkey legs (store bought)
1 med. head of cabbage (shredded) Optional
4 carrots (cut and diced)
1 sm. onion, chopped
1 lg. can whole kernel yellow corn (16 oz.) Optional
2 to 3 tbsp. celery salt or 1/2 bunch of cut fresh celery (season to taste)
4-6 cups chicken broth
Salt to taste
1 bay leaf
2-3 peppercorns, crushed

Lightly brown onions in 2 tsp oil. Add chicken broth. Boil the carcass of the turkey and leftover dark meat or the turkey legs until all the meat comes off the bone (1 hour), then strain broth. Chop up the meat. Add the celery and carrots, and the optional cabage and corn. Simmer on low to medium and cook slowly for another hour, or until done. Should make a large pot of tasty soup.

French Onion Soup

6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8-10 slices French white bread (Bagette)
1 cup shredded Parmesan cheese
8 slices mozzerella, gruyere or provolone cheese ( even swiss cheese works)

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère or provolone and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings.

Fowl Salad (no its really good!)

1 pound cooked/ left over Wild Fowl (grouse,turkey goose) or chicken breast, cubed
2 Granny Smith apples, cored and chopped
1 cup chopped celery (2 stalks)
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup light dairy sour cream
1/4 cup red wine vinegar
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts, toasted
6 cups torn mixed salad greens

In a large bowl combine chicken, apples, celery, green onions, and parsley. Stir in sour cream, red wine vinegar, mayonnaise, kosher salt, and pepper. Stir walnuts into chicken mixture. Divide greens among 6 serving plates; top with chicken mixture.

Green Mango Salad

Choose unripe, firm, green-skinned mangoes for this salad
1/3 cup chopped cashews or peanuts
2 unripe mangoes
1/3 cup each chopped fresh coriander & mint
2 tbsp lime juice
4 tsp sugar
1 tbsp vegetable oil
1/4 tsp Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup thinly sliced red onion

1. Toast cashews in skillet or oven until golden.
2. Cut pointy end off mangoes, set on cut end; use serrated knife & cut off peel; cut flesh  into thin slices.
3.  In bowl, whisk together coriander, mint, lime juice, sugar,oil, and chili sauce.
4.  Add mangoes, red pepper, and onion.
5.  Toss & refrigerate

Use "A Taste of THAI" Sweet chili sauce found in Zehrs near the ethnic foods.
Chop the coriander & mint in a coffee grinder-works great!
Double the recipe &.

Summer Salad
Romaine lettuce
Iceberg lettuce
Baby Spinach
Parsley sprigs
Celery, chopped
Red Onions thinly sliced
Mandarin oranges
Walnuts or almonds (toasted)
3/ 4 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. wine vinegar
1 c. salad oil
1 tsp. poppy seed
Tear lettuce into bite-sized pieces. Toss ingredients and chill.
Pour dressing over tossed salad just before serving.
Dressing: Combine sugar, mustard, salt and vinegar.
Add oil slowly, beating constantly with electric or rotary beater.
Stir in poppy seeds last.




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