Crockpot Quailpoultry, soups 8 quail [cut up] 1 cup flour 1/2 cup peanut oil 2 can cream of chicken soup 2 can cream of celery soup 2 can chicken broth 1/2 cup white wine [dry] 2 white onions [thinly sliced] 2 bay leaves 1/3 cup parmesan cheese 1) Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 From: Trevor Bates Date: 25 Jun 96 |
