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Dog gone I forgot to mention the main thing I was posting about. I agree with you...this election i am going against my basic instinct and voting for a few RINO'S, near RINO'S or others not quite on the same page as I am...Rick Santorum for example.

But I swear after the ratz are beaten into the ground...maybe after 2008...I'm gonna vote on a STRICT conservative agenda!

prisoner6

BAKED CROW

(for your democrat friends the day after the election)

· 3ea 2-3 lb crows, wings tips and feathers removed
· 1 lemon -- halved
· 4 whole garlic cloves
· 4 tablespoons unsalted butter
· salt to taste
· Freshly ground black pepper to taste
· 1 cup homemade or canned crow broth or water
· wine, for deglazing

Place oven rack on second level from bottom. Heat oven to 500 degrees. Remove the fat from the tail and crop end of the crow. Discard the neck and giblets or freeze for making crow stock later. Reserve livers for another use. Stuff the cavity of the crow with the lemon, garlic and butter. Season the cavity and skin with salt and pepper.

Place the crows in a 12-by-8-by-1 1/2-inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the crows with a wooden spatula to keep them from sticking. Remove the crows to a platter by placing a large wooden spoon into the tail end and balancing the crow with a kitchen spoon pressed against the crop end. As you lift the crow, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan.

Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the crow or, for crisp skin, in a sauce boat.

Works good for chicken too!