"If the Amish
make it, you'll find it at Amish Pleasures."
Pheasant with Cranberry-Apple Stuffing
Sprinkle the pheasants inside and out with salt and pepper. In a large
mixing bowl, mix the stuffing ingredients. Use 1/2 cup of the stuffing
for each bird. Place the rest of the stuffing in a greased 1-quart
casserole. Place the pheasants in a small, deep roaster and add 1 cup of
water to he pan. Cover with a lid or with a tent of foil. bake in a
preheated 350° F. oven for 2 hours, or until the meat comes away from
base of leg bone., Bake the casserole of stuffing in the same oven for
the last 30 minutes.
In a large mixing bowl, mix the cooked rice, celery, apples, and
Variation: As a substitute for Uncle Ben's seasoned long-grain and wild
rice, use 1 cup cooked wild rice and 1½ cups cooked long-grain rice
seasoned with salt and pepper to taste, 1/4 t. thyme, 1 T. chopped
chives, and 1 T. chopped celery leaves.
(1½-pound) pheasants, fresh thawed
freshly ground black pepper
2½ cups cooked Uncle Ben's seasoned long-grain and wild rice
1 c. chopped celery
2 c. chopped apples
2 c. fresh cranberries, cut in half
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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