• 4/14 Nat'l Pecan Day - 4

    From Dave Drum@1:18/200 to All on Tuesday, April 12, 2022 15:32:22
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kentucky Kernels
    Categories: Cookies, Snacks, Booze, Nuts
    Yield: 10 Servings

    4 tb Butter
    1 Box of Powdered Sugar
    1/3 c Bourbon
    1 c Pecans; chopped

    Cream butter by hand. By hand, alternately blend in
    powdered sugar and bourbon. DO NOT USE MIXER. Fold
    in pecans. Drop by 2/3 teaspoonful onto wax-paper
    lined cookie sheets. Cover with wax paper.

    Refrigerate until set.

    Cover and store in refrigerator.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The greatest mistake is trying to be more agreeable than you can be.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:2320/105 to All on Wednesday, April 12, 2023 17:07:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Canvasback Ducks w/Pecan Stuffing
    Categories: Game, Breads, Fruits, Nuts, Vegetables
    Yield: 6 Servings

    MMMMM-----------------------PECAN STUFFING----------------------------
    4 c Soft breadcrumbs
    1 c Celery; chopped
    1 c Onion; peeled, chopped
    1 c Seedless raisins
    1 c Pecans; chopped
    1/2 ts Salt
    1/2 c Milk
    2 lg Eggs; well-beaten

    MMMMM---------------------------DUCKS--------------------------------
    2 (2 1/2 lb ea) ducks; cleaned
    - left whole *
    Salt & pepper
    6 sl Bacon

    MMMMM---------------------------SAUCE--------------------------------
    1 c Ketchup
    1/4 c Worcestershire sauce
    1/4 c A-1 steak sauce
    1/2 c Chilli sauce
    Parsley; for garnish

    * canvasbacks or mallards

    ASSEMBLE STUFFING; combine crumbs, onions, raisins, nuts,
    and salt.

    Add milk to beaten eggs and stir into dry mixture and mix
    well.

    Dress ducks, rub inside with salt and pepper and fill
    lightly with stuffing.

    Lace openings closed.

    Place breast down in an open roasting pan and arrange 3
    strips of bacon on each duck.

    Roast at 350-|F/175-|C, allowing 20 to 25 minutes per
    pound.

    While duck is baking, mix the ketchup, worcestershire
    sauce, A-1 sauce, and chili sauce together.

    Twenty minutes before serving time, turn the ducks breast
    side up; pour fat from roasting pan and baste with sauce.

    Garnish with parsley and serve with remaining sauce.

    Recipe by: Molly Paul

    SERVES: 6

    RECIPE FROM: http://www.geniuskitchen.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... The first law of dietetics seems to be: if it tastes good, it's bad for you --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)