In a large glass or ceramic mixing bowl, combine hare pieces and all marinade ingredients. Cover bowl with plastic wrap. Refrigerate for 2 or 3 days, ...

1/2 c Sugar 1 c Soy sauce 1/2 c Water 1 ts Ground ginger 1 1/2 ts Garlic powder 1 1/2 ts Corn starch Mix these ...

24 ea Asparagus spears fresh 6 ea Red leaf lettuce leaves 6 tb Buttermilk mayonaise 2 tb Pecans chopped Bring large pot ...

1 c SWEET 'N' HOT MUSTARD 1/2 c Apricot jam 3/4 c Dry mustard Mix together in a bowl. Transfer to a jar with a tight-fitting ...

- G. Granaroli XBRG76A - MM:MK VMXV03A 3 tb Butter 3 tb Olive oil 2 Cloves garlic chopped 4 To 6 oz canned ...

2 c Potatoes, cooked; cooled and 1 c All-purpose flour -riced Butter; melted 2 md Eggs ...

4 lg Chicken breasts 1 cn Cream of mushroom soup 1 cn Cream of chicken soup 1/2 c Celery -- diced 1 cn ...

1 c Dry black-eyed peas 2 oz Piece Canadian bacon 2 ts Olive oil 1 c Finely chopped onion 6 c Chopped kale 1 md ...

Cut a large pheasant into -serving pieces and cover -with pineapple juice And let stand for three ...

1 x Cima alla Genovese -- -- Stuffing ** -- 1 x Cima alla Genovese ...