Sargent Ranch Lodge Pheasant Soup Glynnes Sargent
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.
Pour broth in crock pot,
Add Pheasant .
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.