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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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.
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