6-8 lg. baking potatoes
1 tsp. salt
2 cups chicken stock
8 drops (super hot)
1/4 cup flour
Atlanta Burning Sauce
1/2 med. onion, chopped
2 pints heavy cream
1 Tbs. chopped parsley
(or 1/2 & 1/2)
3/4 tsp. white pepper
grated cheese
1 stick butter
bacon bits
1 tsp. garlic powder
chopped green onion
Directions
Bake potatoes, halve them, scoop
out and cut into 1/2" pieces.
Measure 2 cups potato and puree
with chicken stock until creamy.
Melt butter in large pot over
medium heat; stir in flour and cook, stirring constantly, until
flour is light golden
brown.
Add onion and cook until onion
is soft and clear.
Reduce heat to low and add potato-chicken
stock puree, stirring constantly.
Add remaining potato pieces,
parsley, white pepper, garlic powder, salt and Atlanta Burning
Sauce.
Add cream and cook 30 - 40 minutes.
Serve topped with grated cheese,
bacon bits, and chopped green onion.
Stir Well
Pour 1 1/2 to 2 oz. vodka (100
proof)
over the top and light with a
match!
ENJOY!
Ingredients
4 oz. EMU meat
1/4 tsp. anise, ground
meat tenderizer
1 tsp. dill weed
1/3 cup bread crumbs
1/4 tsp. rosemary, ground
1 tsp. garlic salt
Atlanta Burning Sauce
Directions
Soak meat 4 - 6 hours in salt
water, then soak in clear water for 1 hour.
Cut meat into chunks 1/2 to 3/4
inch bite size.
Sprinkle with meat tenderizer
and set aside.
Mix dry ingredients together in
bowl.
Prepare sauté' pan with
olive oil 1/8 inch deep.
When oil is hot (high flame),
roll meat into dry ingredients then lightly sauté' in olive oil.
Dip in Atlanta Burning Sauce
to taste.
Preheat oven to 375 degrees.
Blend all ingredients in oven-proof
bowl, bake approximately 45 minutes to 1 hour or until
slightly brown and bubbly.
Serve on crackers.
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ATLANTA BURNING
3781 Happy Valley Circle
Newnan, GA. 30263
Phone: 770-253-8100
Fax: 770-253-9941
Toll Free: 800-655-5611