| Pheasant Crunch |
1 large skinless pheasant
4 c. diced celery
1/2 c. chopped onion
1/4 c. butter or margarine
3 10-oz. cans cream of mushroom soup
1 small jar pimentos (optional)
2 c. cashews
Chow Mein noodles |
| Boil pheasant in water or chicken broth for 30 minutes, or until pheasant is very tender. Cool, remove meat from bone, and dice. Saute celery and onion in butter until soft. Combine all ingredients except cashews and noodles in saucepan and heat slowly, stirring occasionally. Just before serving, stir in cashews. Serve over Chow Mein noodles. Serves 4 |
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