"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pheasant Over Glass Recipe

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This recipe for Pheasant Over Glass, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Blaskovits
Added: Thursday, October 25, 2007


1 Pheasant
8oz. Sour cream
1 can Campbells Golden or Cream of Mushroom soup
1 box of Stove top Stuffing
1 stick of butter

Boil pheasant and remove meat from the bones and place in a casserole dish
Mix Sour cream and soup mix and pour over the meat
Prepare the Stovetop stuffing and spread over the bird and soup mix
Melt the butter and pour over the stuffing
Bake at 300F for 30 minutes or until you see the soup mix bubbling up thru the stuffing
Serve and chow down
Chicken may be substituted for pheasant for those who can't shoot straight




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