Quail with Wine Sauce

6 to 8 quail breasts, 1/4 cup flour, 1/2 teaspoon seasoning salt, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper, 1/2 cup butter, 1 cup chicken broth, 1/2 cup port wine, 3 tablespoons raisins, 3 whole cloves, 1 Tablespoon cornstarch, 3 Tablespoons cold water

Combine flour, salt, pepper, and garlic in a plastic bag. Add quail, 1 breast at a time, and shake to coat. Melt butter in a large skillet and brown quail. Add broth, wine, raisins, and cloves to skillet. Heat to boiling. Reduce heat, cover and simmer for 30 minutes. Remove quail with slotted spoon to a heated plate. Blend cornstarch and water then add to pan dippings. Heat, stirring constatnly, until thickened. Pour over quail.

8 quail breasts, 1 20 oz. can sliced pineapple, drained, save juice, 2 teaspoons Worcestershire sauce, 2 teaspoons Dijon mustard, 1 teaspoons dried rosemary, 2 teaspoons dried parsley, 1 Tablespoon cornstarch, 1 lemon, thinly sliced

Heat oven to 400 degrees. Place quail into a 3 quart casserole. Mix pineapple juice, Worcestershire sauce,mustard, rosemary, parsley, and cornstarch. Pour over quail. Bake uncovered for 20 minute. Arrange pineapple and lemon over breasts and bake for 25 more minutes.

8 quail breasts, 8 strips of bacon, 1 stick butter, 1 bup chicken broth, 1 bottle of your favorite BBQ sauce, Toothpicks

Heat oven to 400 degrees. Wrap a piece of bacon around each quail and secure with toothpicks. Place quail into a 3 quart casserole. Cut butter into 8 equal pieces and place one on top of each quail breast. Pour in broth and roast, uncovered for 30 minutes. Pour BBQ sauce over quail and roast for another 20 minutes.