The Open Line

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Recipes from Saturday, February 16

THE OPEN LINE – Saturday, February 16, 2019


1 lb diced mushrooms

½ onion, chopped

1 tbsp olive oil

3 cloves of garlic – minced

2 tbsp butter

¼ cup flour

2 cups veggie broth

1/8 tsp dried thyme

½ cup heavy cream

1 tsp soy sauce

Sour cream, salt and pep to taste

Heat skillet with olive oil and butter and mushrooms.Sautee about five minutes.Mix the broth, flour, heavy cream, soy sauce and thyme in saucepan.Heat until just under a boil.Add mushroom, onion and garlic mixture.Bring to under a boil and let simmer.


Heat oven to 425 degrees with dutch oven in it.When heated to 425 degrees put the prepared chicken in.To prepare it take a 3-4 lb chicken.Rinse, dry and salt generously.Olive oil and put chicken breast side down.Cook for a few minutes and then flip chicken and put all veggies around it.Cook in oven for an hour and 15 minutes.


3 or 4 medium size quail

3 tablespoons margarine or shortening

3 tablespoons flour

2 cups milk

1 beaten egg yolk

Salt and pepper to taste

1 cup sliced mushrooms

1 small can young peas (well drained)

2 tablespoons finely cut pimento (opt)

Prepare 3 or 4 medium size quail as you would a frying chicken. Flour lightly and brown in 3 tablespoons margarine or shortening. Reduce flame and cook until meat falls easily from the bone. Remove from pan and allow to cool. Scrape drippings into a sauce pan, add 3 tablespoons flour and 2 cups milk, and cook, stirring constantly until slightly thickened. Stir some of the hot mixture into a beaten egg yolk and add to remaining hot mixture. Salt and pepper to taste. Cut meat into bite size pieces and add to cream sauce. Stir in mushrooms, peas, and pimento. Cook over low heat about 15 to 20 minutes, stirring occasionally, to blend flavors. Serve immediately over hot. biscuits or hot buttered toast.

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