Category : Poultry
Author : AyAy
Hits : 3186
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Date : 17/03/2002
2lb. Shoulder straps, cut 1/2" wide and 3" long 12 Gingersnaps 1/4 cup Olive oil 1 can Onion soup, condensed 2/3 cup Water 1/3 cup Cider Vinegar Salt and pepper to taste
Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides. Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes. Yield: Serves Four
Collard Greens
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted. (...)
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