We are excited here at Riverview Plantation to be preparing for our inaugural 2020 turkey season. Since 1957, we have never offered turkey hunting as an option for the Riverview experience. Recently, we have been working hard to extend a selection of hunting and outdoor experiences to our clients, with turkey hunting being a main focus, and more to come. … Read More
Riverview Plantation is excited to be participating in the 2019 Convention of the Houston Safari Club! This 3-day event beginning January 24, is located at the George R. Brown Convention Center in Houston Texas, and will include other fine outfitters from around the world. Riverview’s booth number is 536 and will be located in the middle section, close to … Read More
I read the other day that brain cells last as long as you do. You are born with a hundred billion or so at birth, and that is all that you are ever going to have. It has been estimated that you lose about 500 of them an hour; so if you have any serious thinking to do there really … Read More
Well, after having to spend a week in Augusta University Hospital last week with Martha, I finally got to play with my new English Cocker puppy, Rebel. Before talking about Rebel, let me say that with God’s Grace and Mercy plus the excellent doctors at Augusta University Hospital, Martha is home and doing fine. I guess that she is like … Read More
CINNAMON CRUNCH Ingredients: 1 box cinnamon graham crackers 2/3 c. sugar 1 stick butter 1 stick margarine 1.5 c. pecans, chopped Directions: Place foil on cookie sheet. Place crackers on foil. Boil together sugar, butter and margarine for 3 minutes. Spread over crackers. Sprinkle with pecans. Bake at 350 degrees for 12 minutes.
CHOCOLATE DELIGHT First Layer: 1.5 c. plain flour 1.5 c. chopped pecans 1.5 sticks oleo Melt oleo and mix flour and pecans in. As soon as it is cool enough, spread evenly over the bottom of oblong pan, and bake at 350-degrees for 20-25 minutes. Second Layer: 1 small carton cool whip 8 oz. cream cheese (softened) … Read More
CHICKEN, CORNBREAD DRESSING AND GIBLET GRAVY Boil hen in 2 its. water with 1 Tbsp. plus 1 tsp. salt until tender (2.5 – 3 hours) Cornbread for dressing: Grease heavy skillet with 3 Tbsp. Wesson oil. 1 egg 1 c. buttermilk 2 tsp. sugar 1 tsp. salt 1/4 tsp. soda 4 Tbsp. Wesson oil 1.5 c. white corn … Read More
ONION SOUP Ingredients: 2 large onions 4 Tbsp. butter 2 Tbsp. Worcestershire 2 cans consommé 2 cans boullion salt & pepper to taste parmesan cheese Directions: Slice onions thin and brown in butter. Heat consommé and boullion; add cooked onion and Worcestershire sauce. Salt and pepper to taste. Allow soup to come to a boil then simmer 1 … Read More