Opening day, the beginning of hunting season, is a time of anticipation for many families.
And while hunting game isn't for everyone, cooking and eating it certainly can be. I'm personally not a hunter, but I enjoy the pleasant taste and ambiance associated with preparing and eating the meat my family brings home from the hunt.
Pheasant In Light
1 pheasant, skinned and quartered
3 tablespoons butter or margarine
3/4 cup fresh mushrooms, sliced
1/4 cup onion, finely chopped
1 cup chicken flavored bouillon
1/4 cup white wine
Fresh ground pepper
1 tablespoon flour
Rinse pheasant in cold water. Pat dry and sprinkle with a scant amount of salt. Set aside for 10 minutes. Heat butter or margarine in a heavy skillet and brown meat. Transfer meat to a casserole; brown onion and mushrooms in the same pan. Add a scant amount of flour, then stir in wine and bouillon. Add pepper. Cook until sauce thickens. Pour mushrooms and wine sauce over pheasant. Cover and bake at 350 degrees for 1 1/4 hours or until pheasant is tender. Add liquid if necessary; thicken gravy before serving.
Potluck Lemon Dessert
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon rind
1/2 cup lemon juice
1 cup flour
1 cup walnuts, finely chopped
1/2 cup cold butter
8 ounces cream cheese, softened
1 cup powdered sugar
2 cups cold milk
2 packages, 3.4-ounces each, Instant Vanilla Pudding
1 teaspoon vanilla
16 ounces whipped topping, thawed
In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 9x13-inch baking dish. Bake at 350 degrees for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
In a mixing bowl, beat cream cheese and powdered sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill well before cutting.
1 pound fresh or frozen green beans
1/2 cup sliced fresh mushrooms
6 tablespoons butter or margarine
3 teaspoons onion powder
1 1/2 teaspoons garlic powder
Salt and pepper, to taste
Cook green beans in water to cover until tender (I usually steam them). Meanwhile, in a skillet, saute mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans; add to skillet and toss. Season with salt and pepper.
GARY'S TIP: To soften brown sugar that has become hard, place in a bowl along with a slice of apple. Cover with plastic wrap. Microwave at high about 45 seconds.
FOOD FOR THOUGHT: The difficulties of life are intended to make us better, not bitter.
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