South of the border doves
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Doves | |
| Salt and pepper | ||
| Flour | ||
| 4 | tablespoons | Oil |
| 1 | can | (8-oz) tomato sauce |
| ½ | cup | Chopped onion |
| 2 | Green chilies; chopped | |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Marjoram |
| ¼ | teaspoon | Oregano |
| ⅛ | teaspoon | Cumin |
| Water | ||
| 1 | dash | Worcestershire |
Directions
Salt and pepper doves and roll in flour. Brown in oil in large skillet. Add onions and Worcestershire; cook 2 minutes, stirring constantly. Add rest of ingredients with enough water to cover birds. Cover and simmer 90 minutes to 2 hours. This can also be cooked in a crock pot. Put the browned birds in pot. Saute onions with Worcestershire for 2 minutes and pour over birds.
Add rest of ingredients. Cover and cook on low for 8-10 hours or on high for 6-8 hours.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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