| Duck L'orange |
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| is a perfect way to serve up smiles! |
Duck L'orange
Make wild rice stuffing first:
1/4 cup wild rice
1 cup water
1/2 cup sake
4 oz shitake mushrooms
1 stalk celery, diced
1 oz diced onion
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clean and stuff duck
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Basting sauce:
1 large can defrosted concentrated OJ
1 tbs Chinese 5 spice
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use meat thermometer and roast on rack at 325' baste every 15 minutes til done.
Old Standby
Robert Duval's Crabcakes
Combine:
1/4 cup mayo
1/4 cup minced onion
2 beaten eggs
1/2 tsp Worchester
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp cayenne
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Fold in 2 cans crabmeat, drained
1/4 cup Ritz cracker crumbs
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Form into patties
Coat with more Cracker Crumbs
Let set an hour or so
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Fry in
1/4 cup peanut oil
plus 2 tbs butter
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Serve with lemon and
cocktail sauce
Cocktail Sauce=
1/4 cup catsup
1 teaspoon lemon juice
1 teaspoon horseradish
BUILD YOUR OWN QUICHE
HAVE READY:
1 LARGE PIE CRUST
3 EGGS
BLACK PEPPER
DRY MUSTARD
6 OUNCES WHIPPING CREAM OR EVAP. MILK
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PICK 8 OUNCES OF YOUR CHEESE:
CHEDDAR (TERRIFIC)
MUNSTER (CLASSIC)
JACK
MEXICAN 3 OR 4 CHEESE
ITALIAN 3 OR 4 CHEESE
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PICK YOUR CHOICES VEGGIES:
SPINACH (RAW)
BROCCOLI
ONIONS
GREEN CHILES
MUSHROOMS
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PICK YOUR CHOICE OF MEAT ~6 OUNCES
CRAB
BACON
BABY SHRIMP
HAM
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PREPARATION:
GRATE CHEESE,
CHOP VEGGIES AND SAUTE IN BUTTER (NOT THE SPINACH)
COOK AND CRUMBLE THE BACON (AHEAD OF TIME)
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HEAT THE CREAM IN LARGE POT ON SLOW
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IN SMALL BOWL MIX
ONE WHOLE EGG, PLUS TWO YOLKS,
TSP DRY MUSTARD
1/2 TSP BLACK PEPPER
GRATED CHEESE OF YOUR CHOICE
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SLOWLY ADD CHEESE MIXTURE TO WARM CREAM, STIRRING TO BLEND
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POUR MIXTURE INTO PIE CRUST
ADD VEGGIES
ADD MEATS
BAKE 325' 45 MINUTES
(TOP SHOULD BE GOLDEN BROWN)
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