SOUTH TEXAS DUCK GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
3 Ducks, mallard-size filleted
-and cut in 1″ pieces
1/2 c Oil, unsaturated veg.
4 c Flour
1 tb Salt
1 tb Pepper
1 c Celery, sliced 1/2″ thick
1 c Carrots, thinly sliced
1 c Bell peppers, sliced
1 c Onion, yellow sliced
1 c Okra, sliced 1″ thick (opt.)
1 cn Tomatoes, 16 oz. peeled
1 cn Soup, chicken rice 10 oz.
2 Chicken bouillon cubes
2 tb Worchestershire Sauce
2 Bay leaves, whole
1 t Tabasco sauce
2 tb Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper
1 t Fillet seasoning (opt.)
1/2 c Oil, unsaturated veg.
Flour

Bring water to boil in 1 1/2-gallon pot while
preparing other ingredients.

Heat oil over medium heat in large skillet. Shake
flour and seasonings in bag; add 10-12 pieces of duck
and shake until lightly floured. Brown in preheated
pan 5 minutes. DON’T OVERCOOK.

Remove duck from pan, drain on paper towel. Repeat
until all meat is browned. Discard remaining flour.

Saute vegetables in meat skillet until onions brown
lightly. Add duck and stir-fry 10 minutes.

Dissolve cubes in 8 c boiling water. Add chicken rice
soup, tomatoes and seasonings. Add sauted vegetables
and duck. Cover and cook 45 minutes at low to medium
heat.

To make roux, heat oil to medium hot in skillet.
Sprinkle 1/4 c flour into oil and stir. Continue
adding flour a little at a time until flour/oil
mixture is dry (10-12 minutes) and light brown. DON’T
BURN. Remove from heat. Cool 5 minutes. Add 2 c hot
duck soup and stir over heat until mixture thickens.
Return roux to soup after soup cooks 45 minutes. Cover
and cook 30 minutes, stirring occasionally. Remove
from heat, set aside 20 minutes. Serve over
short-grain rice.

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6 oz. frozen concentrated orange juice
1 cup milk
1 cup water
2 tablespoons sugar
2 teaspoons vanilla
12 ice cubes

Put all ingredients in blender and blend until
smooth. Enjoy!

Title: PEA SHOOT SALAD WITH JERUSALEM ARTICHOKES
Categories: Salads
Yield: 8 Servings

2 lb Jerusalem artichokes
1 c Chopped fresh mint
12 Whole mint leaves
2/3 c Champagne vinegar
1 ts Sugar
1/2 c Canola oil
1 ts Salt
1 ts Pepper
2 c Young tender, edible-pea
-shoots

Peel Jerusalem artichokes. Quarter them and cut quarters into very
thin slices. Combine chopped mint, vinegar, sugar, oil, salt and
pepper in a small bowl; whisk to combine. Add Jerusalem artichokes;
stir gently to coat.

Arrange pea shoots on salad plates. Using a slotted spoon, remove
artichokes from vinaigrette and place on top of pea shoots. Drizzle
vinaigrette over each salad; garnish with mint leaves.

The San Francisco Chronicle, November 15, 1995

Serves 8.

MMMMM

LENTIL SOUP WITH FRANANKFURTERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils — dried quick-cooking
6 c Water
2 ea Bacon — slices, diced
1 ea Leek or green onion — *
1 ea Carrot — large, finely
chopped
1 ea Celery — stalk, finely
chopped
1 ea Onion — finely chopped
1 tb Vegetable oil
2 tb Unbleached flour
1 tb Vinegar
4 ea Frankfurters — thickly sliced
1 tb Catsup — tomato
1 t Salt
1/4 ts Black pepper

* Leek or Green Onion should be finely chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Wash the lentils thoroughly. In a
2 1/2-quart saucepan bring 6 cups of water to a boil.
Add the lentils, bacon, leek or green onion, carrot
and celery. Simmer, partially covered, for 30 to 40
minutes. Meanwhile in a frypan, saute chopped onion in
vegetable oil until soft. Sprinkle flour over onion,
and stir. Lower heat, stir constantly, and cook until
the flour turns a light brown. DO NOT burn flour.
Stir in 1/2 cup of hot lentil soup into the browned
flour; beat with a wire whisk until well-blended.
Beat in vinegar. Add contents of frypan to lentil pan
and stir together. Cover and simmer for 30 minutes or
until lentils are soft. Add the frankfurters and
catsup. Cook to heat frankfurters through. Season
with salt and pepper and serve hot.

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Title: KUNG PAO BEEF
Categories: Chinese, Beef
Yield: 5 servings

1 lb Beef boneless sirloin or
-flank steak
1 tb Vegetable oil
2 ts Cornstarch
1/2 ts Salt
1 ds Of white pepper
2 Hot green chilies
2 Green onions (with tops)
1 Red bell pepper
2 tb Vegetable oil
2 tb Vegetable oil
2 ts Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1/2 c Diced canned bamboo shoots
1 ts Sugar
1/2 c Skinless raw peanuts,
-roasted

Trim fat from beef steak; cut beef into 3/4-inch
cubes. Toss beef, 1 tablespoon oil, the cornstarch,
salt and white pepper in glass or plastic bowl. Cover
and refrigerate 30 minutes.

Cut chilies into thin slices (remove seeds and
membrane if desired). Cut onions diagonally into
1-inch pieces. Cut bell pepper into 3/4 inch squares.

Heat 12-inch skillet or wok until very hot. Add 2
tablespoons oil; rotate skillet to coat bottom. Add
beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.

Heat skillet until very hot. Add 2 tablespoons oil;
rotate skillet to coat bottom. Add chilies, garlic,
ginger root, bean sauce and bamboo shoots; stir-fry 1
minute. Add beef, bell pepper and sugar; stir-fry 1
minute. Stir in onions. Sprinkle with peanuts.

Betty Crocker Creative Recipes No.54, March 1991

—–

Title: APPLE MAPLE JAM
Categories: Spreads, Jams
Yield: 6 servings

3 qt Finely chopped apples (about
-6 pounds)
6 c Sugar
1 c Maple syrup
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/4 ts Cloves

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook
rapidly to jellying point. As mixture thickens, stir frequently to prevent
sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust
caps. Process 10 minutes in boiling water bath. Yield: about 8 half
pints.

From: Ball Blue Book Shared By: Pat Stockett

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Title: OLIVE PROFUMATE (FENNEL ORANGE-SCENTED OLIVES)
Categories: Appetizers, Italian, Snacks, Vegetarian
Yield: 2 cups

1 Garlic clove, finely sliced
Zest of 1 orange, cut into
— small pieces
1/2 tb Fennel seeds
2 c Oil cured black olives

At least several hours before planning to serve them, mix the garlic,
zest fennel seeds with the olives. Leave them at room temperature
fro several hours, or cover keep in the refrigerator for up to 2
weeks. Serve at room temperature by themselves or as part of an
antipasto.
**NOTE: Avoid using Kalamata olives coz they are too salty
California Black Olives coz they are too bland.

—–

1 lb dried black beans (about 2 cups)
2 tsp olive oil
1 onion, chopped
6 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp paprika
1/2 tsp cayenne
8 cups chicken stock
1 chipotle or jalapeno, chopped, optional
Salt to taste
1. Cover beeans with water and soak for a few hours
at room temperature or overnight in refrigerator.
Rinse and drain. reserve.

2. Heat oilin large saucepan or Dutch oven. Add onion
and garlic and cook gently until fragrant. Add cumin,
paprika and cayenne. Cook for about 30 seconds.

3. Add stock, chipotle and beans. Bring to a boil.
Cover and reduce heat and simmer until beans are very
tender, 1 1/2 hours or longer.

4. Puree soup until smooth. Add salt. Taste and
adjust seasoning if necessary.
The recipe calls for the soup to be pureed,
but I personally like it better left un-pureed.

Title: NOODLE BAKE
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed
1/4 c Milk
1/2 c Green beans, canned,
-drained
1/2 c Noodles, cooked
-Salt
-Pepper
-Paprika

Melt Cheese in milk in small saucepan over low heat;
blend until smooth. Combine with beans, noodles, salt,
and pepper. Place in individual casserole; sprinkle
with paprika. Bake in moderate oven (350 degrees F.)
25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

From: Jeffrey Dean Date: 11-18-93

—–

RIDICULOUSLY EASY LENTIL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils (regular, not red)
7 c Water
1 md Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tb Olive oil
1 t Salt
x Freshly ground black pepper
x Juice of one lemon

Bring the lentils and water to a boil in a large soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: janet@netcom.com (Janet M. Lafler). rfvc Digest
V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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