---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Yankee pheasants jubilee
  Categories: Meats
       Yield: 6 servings
  
       2    3-lb pheasants
            Salt
       2    Apples, quartered
       1 lg Onion, sliced
            Celery leaves
       6    Slices bacon
       1 tb Cornstarch
       1 cn 16 oz pitted sweet cherries
     1/4 c  Dry white wine
     1/4 ts Salt
       1 tb Margarine
  
   Wash birds, pat dry.  Lightly salt cavities and stuff each with quartered
   apples, onions and celery leaves.  Cover each bird with slices of bacon.
   Wrap in foil and roast in shallow pan at 375F for 1 1/2 hours. Last 1/2
   hour, remove foil to allow birds to brown. Remove from oven and set aside 1
   tablespoon drippings.  Discard stuffing. To make Jubilee sauce, combine
   reserved drippings and cornstarch in a small saucepan. Drain cherries,
   reserving syrup. Combine reserved syrup, wine and 1/4 teaspoon salt, stir
   into cornstarch mixture. Cook and stir until sauce thickens and bubbles.
   Stir in cherries and margarine, heat through. Makes 2 1/2 cups of sauce.
   Carve pheasants and serve with Jubilee sauce.
  
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