TURKEY A'LA CAHOKIA

ROAST PHEASANT

cans turkey chunks

/4 tsp pepper

tsp paprika

tbs margarine

Brinkman or similar smoker

Charcoal pan 3/4 full

Water pan full

Salt and pepper

Bay leaf

Lemon sliced thin

3-4 stalks celery with leaves

3-4 parsley sprigs

Onion sliced into quarters

cup cream

cans evaporated milk

small jar pimento, chopped save liquid

tbs flour

tsp salt

Melt margarine in large pot over medium heat.

Blend in flour, add salt, pepper, and paprika. Add

milk, cream, and liquid from pimentos, stirring

constantly until thickened. Beat well. Add turkey

and pimentos. Cook 15 minutes. Serve over

buttered skillet toast or drop biscuits.

Season bird inside and out with salt and pepper.

Stuff cavity with bay leaf, lemon slices, celery

leaves, parsley sprigs, and onion.

Cook 5-6 hours.

EASY CHICKEN CASSEROLE

GEEZER CORNISH HENS

1 whole chicken, cut up-1 box Stove Top chicken

flavor

paprika

sage

Cornish hens, thawed, rinsed & dried

2 cans cream of chicken soup

1 cup mayonnaise

carrots sliced into halves, the then quartered

celery stalks, sliced into halves

ears frozen or fresh corn, cut into halves

Combine soup and mayonnaise in large pot. Add

seasoning package from stuffing mix and 3/4 stuffing

crumbs. Add chicken and mix well. Place Fin Dutch

oven and top with remaining crumbs. Bake at 350

for 30 minutes or "until bubbly and crumbs are

brown.

olive oil

Sprinkle each hen with paprika, then very lightly with

sage. Stuff with corn ears, carrots, and celery. Coat

bottom of Dutch oven with olive oil. Place hens in

oven. Cover spaces between hens with remaining

corn, carrots, and celery. Bake 30-45 minutes or

until corn is tender. Even better when used with

quail (sorry, Bobwhites), dove, or pheasant.

Thanks to Mike Audleman -- a Prodigy Scouter

APRICOT GLAZED CORNISH

HENS

salt

paprika

garlic powder

onion powder

wild rice and sausage dressing mix

Cornish hens

SMOKED TURKEY

Brinkman or similar smoker

Charcoal pan heaping full

Water pan full

10-15 lb turkey-unstuffed

medium onions

-3 stalks celery with leaves

tbs salt

rosemary leaves

marjoram

tarragon

jar apricot preserves

/2 cups water

Rinse hens, remove giblets, and pat dry. Sprinkle

cavity with salt, paprika, onion and garlic powder.

Lightly stuff each hen with dressing. Tie legs

together with string. Turn large pot lid upside down

in Dutch oven and place hens on pot lid. Bake hens

at 350 for 1 1/2 hours. In small pot, combine

preserves and water and bring to boil. During last

sage

Rinse turkey inside and out with cold water. Rub

inside and out after dusting with all herbs and salt.

Cut onion into quarters, celery into chunks and put

into cavity. Smoke cook 8-12 hours or until turkey

leg 2moves easily in joint or meat thermometer

reaches 180.

mixture. *Serve remaining mixture on side with

hens.

/2 hour of baking, baste hens frequently with

The Geezer Cookbook

-- 37 --

Dwayne Pritchett