Sour Quail

10 quail breasts, skinned
1 cup flour
1 pint sour cream
½ lb. butter
½ teaspoon garlic powder
salt and pepper to taste

Instructions:Season birds with salt, pepper and garlic powder. Lightly flour the quail breasts. Heat butter, fry birds over medium flame until lightly browned.

Pour about 3 tablespoons of butter from the pan into a glass baking dish, add a single layer of quail, breast up. Lightly sprinkle the top with flour. Evenly spread the sour cream over the top of the birds. Cover and bake at 350 degrees for approximately 35 minutes.

This recipe may seem a little odd but for some reason the sour cream really brings out the best flavor of quail. This same recipe used with pheasant is equally as tasty.

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Sour Cream Cucumbers

1-2 whole cucumbers, peeled and sliced
lemon juice
parsley
salted water
1/2 cup (125 ml) finely chopped onion
1 cup (225 ml) sour cream
black pepper
salt

Instructions:Soak the cucumbers in the salted water for about an hour, then drain and rinse.
Place the cucumbers in a bowl and add the sour cream and chopped onion.
Add lemon juice (about half of a whole lemon's worth), salt, pepper, and parsley to taste (The lemon juice helps to make the sour cream taste like buttermilk).
Mix thoroughly--the sauce should be slighly runny but not overly so (Sauce will thicken upon standing).
Refrigerate for several hours to let the mixture thicken.
Serve as a side salad.

My grandmother makes this all the time. It's really good

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Hot and Sour Soup

Ingredients:
1/4 cup pork shredded pork
3 T corn starch
1 t sherry
2 large dried black mushrooms
1/4 cup dried wood ears
1/4 cup dried tiger lily stems
1/2 cup cold water
1/2 cup bamboo shoots, shredded
1-2 T oil
1 T soy sauce
6 cups Chicken Broth
2 T cider vinegar
2 T dark soy sauce
1/2 cup bean curd, 1 inch cubes
1 egg, lightly beaten
8 drops Tabasco sauce (or as much as you wish for spicy soup to balance
flavors
1 T sesame oil
2 t chopped scallions
Instructions:Directions:
1. Mix the pork with sherry and 1 tsp corn starch(of the 3 TBS).
2. Soak wood ears, mushrooms, tiger lillies with boiling water. Cover and
soak for 15 minutes. Cut any of these up in a way that is desirable to you.
The mushrooms are the only vegetable that require cutting up.
3. Mix the remaining cornstarch with 1/2 cup of cold water and set aside.
4. Use a large pot which will eventually cook the soup and add oil. Heat
oil and add pork. Cook several minutes until pink is gone. Add the
mushrooms, wood ears, tiger lillies, bamboo shoots, light soy sauce and cook
for about 1 minute. Add the chicken broth and dark soy sauce. Cook until
soup becomes well heated. Add cider vinegar. Add bean curd
5. As soon as the soup begins to boil stir in the well-stirred cornstarch
mixture until the soup thickens. Add the Tabasco sauce. Add Tofu.
6. Mix in the beaten egg, stirring constantly
7. Taste the soup and adjust the vinegar, tabasco, soy sauce combination to
your desire.
8. Add the sesame oil and scallions.

NOTE: THE KEY TO A GOOD TASTE IS THE BALANCE BETWEEN THE HOT(TABASCO), THE
SOUR(VINEGAR), AND THE SOY SAUCE. YOU MAY NEED TO EXPERIMENT TO FIT YOUR OWN
TASTE. I usually double or triple this recipe. You can also use pepper
instead of tabasco.

# Servings: 4

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