FOOD RECEIPTS

“Old Reliable” (Serves 4).

The first receipt is very easy to execute successfully and never fails to please. It will work equally well with your wild game or a fine cut of fresh meat from the butcher at your local market. The most wonderful part of this receipt is that by adding various vegetables, cheeses and spices of choice, it can be a new culinary experience each time you prepare it!

4 Pheasant breasts (or chicken breasts, venison steaks, rabbit quarters, pork chops, etc.)

2 Cups rice (that is, regular rice ñ never instant)

1 Small square pocket soup (chicken, beef or pork bouillon cube, dependent on your choice of meat)

1 Large onion

1 Tomato (or other vegetables; peppers, eggplant, &c.)*

1 Piece of fine cheese (optional; can be mozzarella, cheddar, parmesan ñ dependent entirely on any ethnic flavor you intend to impart on your dish).

Spices (a pinch of marjoram, a pinch tyme, salt & pepper to taste)

Lightly brown your meat in a large, covered skillet, pot or dutch oven. Once meat is sufficiently browned lift it from your pot, break up your pocket soup and put in bottom of the pot with four cups of water. Add rice and arrange meat over rice. Slice your onion, tomato and other vegetables and arrange on top of meat. Grate cheese over top if desired and add your spices. Cover and bake in a medium oven (350°) for one hour. Check to be sure your rice is done (brown rice may need another 15-20 minutes). Once rice is tender, serve with an appropriate bottle of wine. When it comes out of the oven it should look something like this:

*Note that the common tomato is a member of the dreaded nightshade family and is thought to be poisonous by many. Rest assured that this is not the case. Mr. Jefferson, the eminent American scientist and explorer, both grows and consumes these fine fruits with regularity.