1/2. cup margarine
8 to 12 quail or Cornish game hens
Salt and pepper to taste
Garlic salt to taste
2 cups sour cream
9. cans cream of asparagus soup
1/2 lb. fresh mushrooms, sliced
1/2 cup Sherry
Parmesan cheese

Melt margarine in a warmed and oiled 12-inch Dutch oven.
Place quail in pan; sprinkle lightly with salt, pepper and garlic salt. Combine sour cream, soup, mushrooms and Sherry in bowl; mix well. Pour 1/4 of the sauce over quail. Sprinkle generously with Parmesan cheese. Arrange asparagus over quail; pour remaining sauce over asparagus. Sprinkle with Parmesan cheese.

Bake in 350-degree oven until tender. The smell will tell you when it's done. That will be 1 hour and 10 minutes. Using coals, 10 on the bottom and 15 on top, and in the APS 2000 stove, use 11 or 12 in a circle on the bottom.