Sargent Ranch Lodge Pheasant Soup   Glynnes Sargent

2 Pheasant

1 tsp. salt

1 celery stalk—cut 1-2 inch pieces

1-2 carrots—1-2 inch pieces

1 small onion, quartered

1 medium potato, quartered

3-4 quarts of water

Boil until Pheasant is fork tender about 1 hour.  Or put in crock pot over night. Remove from heat: remove pheasant to another dish, when cooled clean meat from bone. Strain broth, throw away vegetable.

For Soup

Pour broth in crock pot,

Add Pheasant .

Add:

 1 large carrot cleaned and chopped

1 medium onion, chopped

2-3 stalks celery, chopped

1 small can of mushroom

1 can chicken broth

Spices, garlic, pepper, salt to taste

Cook until vegetables are fork tender about 1 hour

About 1 hour before serving add 1-2 cups or package of white and wild rice mix. I don’t use the seasoning packet, about ½ hour before serving, add 1-2 cups of cream. DO NOT LET IT BOIL. Bring to simmer. You can add a can of cream of chicken soup and or cream of mushroom soup.

I use Uncle Ben’s white and wild rice mix. Can add more chicken broth to make it not so creamy.
 

Sargent Ranch Lodge Blueberry Dessert by Glynnes Sargent

1 (20oz.) can crushed pineapple in juice

1 (21oz.) can blueberry pie filling

1 box yellow butter cake mix

1 cup chopped pecans

½ cup melted butter

   Prepare oven to 350, Bake 35-40 minutes

Pour pineapple with juice into a 9X13 pan spread evenly over bottom of dish. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix over pie filling level with a fork. Sprinkle pecans evenly over cake mix: drizzle with melted butter.

Bake 35-40 minutes or until browned and bubbly.

Different pie fillings can be used instead of blueberries.