| 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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