Pheasant Luncheon Dishj


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                                                      PAGE 38

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PHEASANT LUNCHEON DISH

Submitted by Mrs. Clarice J. Hubbard from South Dakota

1/4 cup onion, chopped

 1 cup celery, chopped

 1 can cream of mushroom soup

1/3 cup broth or water

1 Tablespoon soy sauce

3 drops Tabasco sauce

Pepper to taste

2 cup cooked pheasant , diced

1 cup chow mien noodles

1/3 cup cashew nuts

   Saute onion and celery in butter until transparent. Add soup, broth and seasonings. Add pheasant; simmer for 15 minutes. Place in 1 1/2 quart casserole; sprinkle noodles over top. Bake at 350 F. degrees for 30 minutes. Sprinkle nuts on top; brown 5 minutes longer.

YIELD:  4 Servings

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