In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to ...

Cut pheasants into 3 serving pieces. Wash and dry. Combine flour, salt, pepper, paprika, and celery salt in paper bag. Dip pheasant pieces in milk ...

Saute pheasant pieces in butter until well browned. Drain kraut and put in a large pot. Add pepper, caraway seed and salt pork. Add wine; simmer 1 ...

Combine soups with milk and broth and add remaining ingredients. Pour into buttered 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Sprinkle with ...

Heat oven to 350 degrees. Place pheasant in square pan, 9 x 9 x 2 inches. Mix soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms ...

Place pheasant on aluminum foil in roaster. Rub interior with salt and pepper; cover with uncooked rice. Pour fruit juice over all. Wrap tightly in ...

Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay leaf, onion, carrots, cloves, celery leaves, salt, and peppercorns. Barely ...

Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in margarine until soft. Drain oysters, reserving liquid. If needed, add ...

Dress turkey, season with salt and pepper inside and out and weigh to determine cooking time, 20-25 minutes per pound. Make stuffing: Cook onion with ...

Quarter turkey. Brush with honey. Shake on salt and pepper. Place in shallow baking dish. Bake at 450 degrees for 30 minutes, basting often with ...