|1 cup||Water chestnuts|
|2 tablespoons||Soy sauce|
Soak dried mushrooms in cold water for twenty minutes, drain into a mixture of the salt, pepper and almonds. Heat the oil in a skillet; brown the pheasant on all sides. Add the mushrooms, water chestnuts and soy sauce. Cook over low heat for five minutes.
Keywords: Pheasants Forever, SJK, Soy sauce, Water chestnuts From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:27) (159) Fido: Cooking