Some Favorite Club Recipes

Pheasant with Shotgun Sauce
Cut pheasant in half lengthwise. Salt & pepper both sides. On a sheet of foil place a slice of bacon - put one-half of bird on top of bacon. In the cavity put a generous piece of butter, 1 tablespoon currant jelly, large slice of onion and 1/2 slice of bacon. Place the other half on top and top that with slice of bacon. Wrap in the foil like a package. Put on cookie sheet and bake 3 hours at 350°.Open the foil and spoon shotgun sauce over bird and place under broiler until light brown. Serve with sauce.

Shotgun sauce
1 cup currant jelly
1/2 cup butter
Dash worcestershire sauce
Bring to a good boil and boil 5 minutes. Stir down, remove foam and serve.

Rice Casserole
1 1/4 cup Brown Rice (browned). Fry in small amount of butter until soft
2 stalks celery, chopped
1 medium onion, chopped
1/2 cup green & red pepper, chopped
Add to celery mixture 1 small can drained mushrooms. Mix with rice and add 3 cups boiling water to which 3 chicken boullion cubes have been added. Pour into 3-qt. casserole, cover and bake for 3 hours or until rice is done. Toss lightly and serve hot. Serves 8.