* May substitute 1/2 chicken. **Add corn during last 10 minutes. Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hours. Then add the rest of the ingredients, except the corn, and enough water to again cover. Simmer until the vegetables are tender, stirring often to prevent sticking to the bottom. Add the corn and simmer 10 minutes more. Serve in a flat soup plate. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe By : Mrs. Robert M. Chilton From: Bill Spalding Date: 03 Jul 97 Eat-L List (Recipes And Food Folklore) ?
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 111 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 516.5mg||18 %|
|Potassium 611.6mg||16 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 29.5g|
|Protein 5.4g||8 %|
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Calories per serving: 253
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