April 9th, 2007 by alice
Tags: Georgia, Gravy, Quail
INGREDIENTS
- 8quail
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1/4cupbutteror margarine
- 1bouillon cube, beef/chicken
- 1cupwater, boiling
- 2tablespoonsall-purpose flour
- 2tablespoonswater
DIRECTIONS
- Sprinkle quail with salt and pepper.
- Brown quail on both sides in butter in a large skillet over medium heat.
- Dissolve bouillon cube in boiling water; add to skillet.
- Cover, reduce heat and simmer for 40 minutes or until tender.
- Remove quail from skillet and set aside.
- Measure pan drippings; add water, if necessary to measure one cup.
- Combine flour and 2 Tbsp water; gradually add pan drippings.
- Cook over low heat, stirring constantly, until thickened and bubbly.
- Return quail to skillet; heat thoroughly.
- Remove quail to a serving platter, and serve with gravy.
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April 9th, 2007 by alice
Tags: Drops, Ear
INGREDIENTS
- 3ouncesolive oil
- 3-4garlic cloves
DIRECTIONS
- Crush or mince garlic.
- Put it in a clean glass jar with lid.(Baby food jars are great)
- Leave it sitting on the counter and gently shake it every time you pass by for 4 or 5 hours.
- Strain off the oil and either discard the garlic solids or save them to use in a recipe.
- Put the oil in a dropper bottle.(Preferably glass).
- For use when having ear pain or sore throat: Put two or three drops of oil in each ear, twice a day, once in the morning and again at night.
- Place a cotton ball in the ear for a few minutes to absorb any excess oil.
- Keep oil in the refrigerator and warm gently rolling the bottle between your hands before using.
- NOTES:.
- It gets slightly solidified in the refrigerator. More is NOT better.
- Ears need to be able to “breathe”/get oxygen.
- You should make fresh ear drops every two or three days.I keep mine three days — I’ve never had a problem with “spoilage”.
- You can make less if you will only be using it for one person.
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April 9th, 2007 by alice
Tags: Mushrooms, Quail, Roasted
INGREDIENTS
- 4quail
- 4slicesbacon
- 1tablespoonbutteror margarine
- 1/4cuplemon juice
- 1/2cuphot water
- 1/3cup choppedmushrooms
- toastor rice
- gravy
DIRECTIONS
- Prepare quail.
- Wrap bacon around each quail, securing with skewers or toothpicks.
- Put birds in shallow buttered pan; cover and bake at 350 F.
- ,about 30 minutes, basting with mixture of lemon juice and water.
- When birds are tender, remove from oven.
- Add mushrooms and heat.
- Serve on toast or rice with gravy.
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April 9th, 2007 by alice
Tags: Atlanta, Crock, Falcons, Pot, Quail
INGREDIENTS
- 8quail, cut up
- 1cupflour
- 1/2cuppeanut oil
- 2 (10 1/2 ounce)canscream of chicken soup
- 2 (10 1/2 ounce)canscream of celery soup
- 2 (10 1/2 ounce)canschicken broth
- 1/2cupwhite wine, dry
- 2white onions, thinly sliced
- 2bay leaves
- 1/3cupparmesan cheese
DIRECTIONS
- Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour.
- Brown in hot peanut oil in a skillet.
- Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or`til birds are tender.
- Remove bay leaves add the cheese and cook for 30 min more.
- Serve over rice or noodles.
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April 9th, 2007 by alice
Tags: Bread, Fashioned, Old, Stuffing, Velmas
INGREDIENTS
- 1quart dicedcelery
- 2teaspoonspoultry seasoning
- 1/2teaspoonpepper
- 1tablespoonsalt
- 2cupsbrothor milkor water
- 1cup finely choppedonions
- 4quartsbread, cubes firmly packed
DIRECTIONS
- Cook celery and onion in butter or margarine over low head, stirring occasionally, until onion is tender but not brown.
- Meanwhile, blend bread cubes and seasonings.
- Add celery, onion and butter or margarine; toss lightly to blend.
- Pour the broth, milk or water gradually over the surface of bread mixture, tossing lightly.
- Bake in 325 degree oven 45 minutes, until browned on top.
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