1 cn Campbell’s Golden Corn Soup

1/4 c Celery, finely chopped

1/4 c Onion, finely chopped

1/2 ts Paprika

1 1/2 c Corn bread stuffing

4 Pork chops, boneless 3/4″

Thick 1 tb Packed brown sugar

1 ts Spicy brown mustard

1>.
Combine soup, celery, onion, paprika and stuffing.
In 9″ greased pie

plate, spoon stuffing mixture.
Arrange chops over stuffing mixture; press lightly into stuffing.
2>.
Combine sugar and mustard; spread evenly over chops.
3>.
Bake at 400 deg.F.
30 minutes or until chops are fork tender.

2 md Onions, chopped

4 tb Butter

Turkey giblets 500 g Floury potatoes, cooked,

-mashed 4 Eggs

20 Black olives, pitted and

-halved 4 tb Parsley, chopped

pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history.
Fry the onion gently in the butter, chop the giblets small add to the onions and cook gently until tender.
Combine the mashed potatoes with the eggs, olives and parsley, then add the giblet mixture and seasonings.
From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 12/15/92.
Posted by Stephen Ceideberg; February 17 1993.

1 c Sugar

1/2 c Water

8 lg Egg whites

6 lg Egg yolks

1 tb Rum, white

1 lb Chocolate, white, melted

Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball.
Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed.
Place the egg yolks in a metal bowl and beat them over heat with a whisk.
Add rum to the egg yolks - still beating over heat.
Fold the egg yolks into the egg whites.
Fold the melted chocolate into the egg mixture.
Refrigerate for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

2 Boneless half turkey breasts

1 pk Pitted dates (10 ounces)

1 pk Dried apricot halves (6 oz)

1 c Walnut pieces

2 c Water

1/2 ts Ground cinnamon

1/4 ts Ground black pepper

1/4 ts Ground ginger

1/4 ts Ground nutmeg

1/4 ts Ground cloves

Cut 3 parallel, lengthwise, 1-inch deep slits in each turkey breast half.
Place turkey breast halves flat in a buttered roasting pan.
Cut dates in thirds.
Cut apricot halves in fourths.
Combine dates, apricots and remaining ingredients in saucepan.
Heat, stirring constantly.
Simmer 2 minutes, stirring.
Cool slightly. Fill slits in turkey with fruit mixture.
Roast in preheated 325-degree oven 2 hours.
Cut each breast half in 6 slices.
Makes 12 servings.

———————————-STUFFING———————————- 2 pk Kellogg’s Stuffing Croutons

1/2 c Melted butter

2 c Broth from Giblets

1 lb Crumbled, fried brkfst saus.

1 md Onion, diced

4 lg Celery sticks, diced

1 ts Poultry seasoning

1/2 c Water

———————————–TURKEY———————————– 1 20 lb.
turkey, thawed

Preheat oven to 325?.
Thaw turkey (20 lb.
turkey will thaw in approx.
7 days in refrigerator).
Remove wrap.
Unhook turkey legs from

retainer down by tail, then remove neck from body cavity.
Remove giblet packet from neck cavity.
Put these in saucepan, cover w/ 2-3 cups water and simmer for 1 hour or more.
Rinse turkey well and drain, returning to refrigerator until needed.
After 1/2 hour of giblets cooking, dice celery and onion.
Fry sausage, crumbling, until completely done.
Add celery and onion and 1/2 cup water to fry pan and let simmer 10 minutes.

Using your roasting pan, empty 2 boxes of croutons into it.
Add sausage/celery/onion mix.
Melt 1/2 cup butter and add.
Add tsp.
of poultry seasoning.
Add 2 cups of giblet broth.
Stir well until croutons are evenly moistened.
Rinse turkey again, shake out excess water.
Stuff body cavity with stuffing LOOSELY (do not pack in or turkey will explode..
stuffing expands when cooking!) and put legs back into retainer to hold together.
Stuff neck cavity.
Fold wing tips behind bird’s back, use to hold neck skin down so stuffing won’t fall out from neck.
Rinse out roasting pan and line with foil.
Coat foil with vegetable oil.
Coat turkey, all over, with vegetable oil.
Place in roasting pan.
Add any excess stuffing that will fit on top of turkey legs at body cavity opening, laying on top.
Put in oven and roast for approx.
6 1/2 to 7 hours, depending on oven.
Roast to 180? to 185? internal temperature at thickest part of thigh without touching thermometer to bone, and same at thickest part of the breast.
Baste turkey with baster last 2 hours, about every 15 minutes.
If skin is getting too dark, tent with foil.

2 Wild ducks

2 Celery stalk

1 Small onion; sliced

2 sm Carrots; diced

1 tb Salt

1 ga Water

1 1/4 c Vegetable oil

1 c Flour

2 c Onion; chopped

2 c Celery; chopped

1/2 tb Black pepper

1/4 ts Red pepper

1 lb Smoked sausage

24 Oysters

1/2 c Scallions; sliced

1 c Bell peppers; chopped

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 3:30 STEP ONE: To Make the Stock– In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water.
Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.
STEP TWO: To Make the Gumbo– Make the roux of flour and vegetable oil until dark and brown.
Add the bell peppers, red and black pepper, celery, and onions.
Remove the ducks from the stock and reduce the broth to 2-1/2 quarts.
Strain and pour over the roux.
Simmer the gumbo for 20 minutes.
Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo.
Broil the sausage, slice, and also add to the soup.
Add the oysters and scallions at last and bring to a boil.
Serve over rice with Tabasco sauce as needed.

1 ea Goose; (9-12 lb Canadian wil

1 ea Tart apple; peeled and diced

10 ea Dried figs; cut in 1/4’s

2 1/2 c Crumbled corn bread

1 x Salt to taste

1 x Ground pepper to taste

3 tb Chopped parsley

2 ts Chopped fresh savory

1 x Gravy:

1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place in a saucepan

with about 1 qt.
of water and let simmer lightly for several hours while partially covered.
Reduce to about 2 cups and season with salt.
Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
Stuff, lace, and truss the bird and roast in a 325′ oven, breast down, for 1 1/2 Hours.
Draw off fat as it

accumulates.
Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches >> to the body.
Remove when done and let rest on a heated serving platter while you prepare the gravy.
Pour off all but 2 Tbls.
of the fat and sprinkle with the flour.
Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.
Add the broth and stir until smooth.
Season to taste with salt and pepper and serve in a boat with goose.
Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)

1 lg Onion, minced

1/2 ea Stick butter

1/2 lb Fresh mushrooms, sliced

1 c Pearl barley

1 t Salt

3 c Chicken broth (I use

-vegetable) 1 t Thyme

1/2 t Marjoram

1/2 t Rosemary

1/4 t Sage

1/4 t Summer savory

Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft.
Add mushrooms and cook for 3 minutes.
Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory.
Saute over moderately high heat, stirring for 3 minutes to coat barley.
Add hot broth and bring to a boil.
Bake covered for 55 minutes in oven preheated to 350 degrees (F).

1/2 c Stock, veal ** OR

———————————VEAL STOCK———————————
2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed, quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (all) 4 ea Garlic, cloves, unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

– — ** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup.
If you don’t have Veal Stock handy, then you follow this recipe to make the stock first.
Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.
Drain off as much of the fat as possible.
Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the “soup” into a large bowl through a colander lined with a double layer of dampened cheesecloth.
Gently press the solids to extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date them.
The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer.
This stock is now used to make the Glaze as noted in the beginning of these directions.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

5 pounds duckling

3 cups water

1 medium onion — quartered

1 large carrot — peeled and halved

3/4 teaspoon salt

1 bay leaf

1/4 cup strawberry jelly — or red currant jelly

16 ounces pomegranates — juiced (2/3 cup)

3 tablespoons sugar

Dried-Fruit Couscous — *see recipe 1/4 cup dry red wine

2 tablespoons cornstarch

fresh mint sprigs — optional

1.
Remove giblets and neck from duckling.
Remove and discard excess fat from inside body cavity.
Cut off and discard excess neck skin.
Rinse duckling, giblets, and neck in cold water and pat dry with paper towels.
Cut off and reserve first 2 joints of the wings, leaving only the third.
To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one side of the backbone; cut duckling halves in half crosswise.
2.
Coat bottom of 5-quart kettle or Dutch oven with nonstick vegetable cooking spray.
Add giblets, neck, and reserved wing tips to kettle and cook until well browned. Add duckling quarters, water, onion, carrot, 1/2 teaspoon salt, and the bay leaf.
Cover and heat to boiling over high heat.
Reduce heat to low and simmer, covered, until duckling is fork-tender - about 1 hour.
(If preparing ahead, remove duckling from kettle, cool, wrap, and refrigerate.
Strain cooking liquid, discarding fat and cooked particles.
Refrigerate liquid, or duck stock.) 3.
Just before roasting duckling, prepare pomegranate glaze: In 1-quart saucepan, heat jelly until melted.
Stir in pomegranate juice and sugar and heat to boiling over high heat.
Boil mixture 5 minutes; remove from heat and set aside.
4.
Heat oven to 450 degrees F.
Remove duckling from kettle and place, skin side up, on rack in roasting pan.
(If duck breasts have curled up after boiling, remove their breast bones so they will be flat.) Roast duckling 15 minutes.
5. Meanwhile, pour duck stock through large strainer into bowl, discarding cooked particles.
Remove excess fat from stock.
Reserve 1 cup stock for the sauce and 2 cups stock for Dried-Fruit Couscous; refrigerate remainder for another use.
6.
Brush duckling with some glaze and roast 5 minutes; roast duckling 10 more minutes or until well browned, brushing 3 more times with glaze.
Prepare Dried-Fruit Couscous; keep warm.
Set duckling quarters aside.
7. Prepare sauce: In cup, combine wine and cornstarch until smooth. Stir reserved 1 cup stock and remaining 1/4 teaspoon salt into glaze remaining in saucepan.
Heat to boiling and stir in cornstarch mixture.
Cook, stirring constantly, until thickened.
Pour sauce into serving bowl.
8.
Spoon Dried-Fruit Couscous onto serving plate.
Arrange duckling on couscous.
Garnish with mint, if desired. Serve duckling and couscous with sauce.