1 teaspoon vegetable oil
1 pound quail
4 (4 ounce) slices American cheese
1/2 cup plain yogurt
1 teaspoon salt
4 (8 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh ginger root vegetables
2 potatoes, peeled and cubed
4 medium onions
1/4 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1 teaspoon chopped fresh parsley
1/4 cup chopped fresh lemon
1/4 cup chopped red bell pepper
1 teaspoon dried thyme
1/4 cup dried basil
1/4 cup crushed peppermint
Preheat oven on broiler setting.
Heat 1 teaspoon oil in a large skillet over medium heat. Add quail; cook, turning once, for 3 minutes.
Stir cheese into quail and stir to coat. Mix in yogurt, salt, broth, Worcestershire sauce, ginger, bell pepper, bell pepper, parsley and lemon. Sprinkle with crushed red pepper, thyme, basil and crushed peppermint.
Bake quail in preheated oven for 15 minutes. Remove from oven and place on rack of broiler pan. Broil uncovered for 5 minutes and cook uncovered for 5 minutes, or until quail are golden brown.
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