| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Game | 4 | Servings | |
INGREDIENTS
| 2 | Ducks | |
| 2 | Apples; quartered | |
| 2 | Onions; quartered | |
| 1 | Onion; chopped | |
| 1 | Bell pepper; chopped | |
| 3/4 | c | Chopped celery |
| 1 | Stick butter or margarine | |
| 1 | c | Uncle Ben's converted rice |
| 1 | cn | (10.5-oz) beef consomme |
| 1 | cn | (10.5-oz) water |
| 1 | cn | (8-oz) mushrooms; drained |
| 1 | cn | (6-oz) water chestnuts; drained |
| Salt to taste | ||
| Pepper to taste | ||
| 4 | servings. |
INSTRUCTIONS
Place ducks, apples and onions into a large pan. Cover with water, sprinkle with salt and pepper, and boil for 3 hours. Ducks should be tender. Saut. chopped onions, bell pepper and celery in butter. Mix all other ingredients in a 1-1/2 quart casserole. Add sauteed mixture. Debone ducks and cut into bite-sized chunks and add to mixture. Check for seasoning. Add salt and pepper to taste. Cover casserole and cook for 1 hour at 350 degrees. Yield: NANCY BOYD (MRS. MIKE S.) CAROLYN BOSHEARS (MRS. GAYLON) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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