PHEASANT
or
1 Can Cream of Mushroom soup
1 cup mayonnaise
1 8 oz. pkg
cream cheese
½ small onion
chopped fine
1 T. Worcestershire sauce
2 C. cooked, diced pheasant
1 C. minced celery
Microwave cream cheese on defrost
setting for about 3 minutes to soften.
Add soup and mayonnaise, Worcestershire and onion. Mix again, then add
pheasant and celery. Good served at room
temperature or chilled. June Bell,