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Recipe by: feincin
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See below ingredients and instructions of the recipe
18 Dove breasts 1 tb Pimentos
1 c Cheddar cheese; finely grate 3 tb Butter
1 md White onion; chopped 1 cn Cream of mushroom soup
1 sm Carton sour cream 1 Carrot; diced
2 tb Flour ds Garlic salt
5 Ripe olives; diced ds Onion salt
Brown the dove breasts in a dry smoker, using apple or cherry chips
for flavor, for about 2 hours. (You may also simmer the breasts in a
skillet until browned.)
Mix all the ingredients together to form a gravy. Place the breasts
in a large glass casserole dish and pour the gravy over them.
Bake at 350øF for 1 1/2 hours.
** Rifle Shotgun -- Sept/Oct 95 ** ** Posted by The WEE Scot --
Paul MacGregor **
Submitted By PAUL MACGREGOR On 10-04-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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