Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 8, 1957)
0 o ijoull make xje mernj gentlemen MERRY o o iiannr"Ti-T vr Roast Duckling with Orange Flavor Stuffing, of course.' Let marjoram be the starring herb as jou combine your fa vorite stuffing with diced apples. 2 ducklings, 4 Ibi. each, ready-to- cook weight 1 to 2 teaspoons salt 1 cup orange ulce 2 tablespoons butter 1. Clean ducklings and cut off necks at bodies, leaving on neck skin. (If duck lings are frozen, thaw according to direc tions on pkg.) Rinse ducklings and pat dry with absorbent paper. Rub cavities with salt; set aside. 2. Put orange juice and butter into a small saucepan. Set over low heat; stir occasionally until butter is melted. Re move from heat. Using a pastry brush, brush cavities of ducklings with orange juice mixture. 3. Lightly fill body and neck cavities with stuffing. To close body cavities, sew, or skewer and lace with cord. With skewers fasten neck skin to backs, and wings to bodies. Place ducklings breast-side up on rack in roasting pan. Brush with orange juice mixture. 4. Roast uncovered at 325F. Brush fre quently with orange juice mixture during roasting period. Spoon drippings and fat from roasting pan into a bowl as they accumulate; reserve for gravy. Roast 2Vfc to 3 hrs., or until ducklings test done. To test doneness, move leg gently by grasp ing end bone; drumstick-thigh joint moves easily. (Protect fingers from heat with paper napkin.) Place duckling on a heated platter; remove skewers and cord. Keep warm while preparing gravy. Serve immediately. 6 to 8 servings Note: To crisp skin, set ducklings in broiler for a few min. before serving. For Broiled Orange Slices Cut rinsed oranges into Vt in. slices. Arrange on broiler rack. Brush with melted butter and sprinkle with brown sugar. Broil about 3 in. from source of heat 5 to 7 min., or until slices are lightly browned and sugar is melted. Orange Gravy Drippings from ducklings 3 tablespoons flour V teaspoon salt Vs teaspoon pepper 2 cups liquid (drippings and orange lulce) Vj cup orange marmalade 1. Leaving brown residue in roasting pan, pour the remaining drippings into the bowl containing the reserved drippings and fat. Allow fat to rise to surface; skim off fat and reserve. Remaining drippings are meat juices and orange juice which should be used as part of the liquid in the gravy. 3. Measure into roasting pan 3 table spoons of the reserved fat. Blend in flour, salt, and pepper until smooth. Stirring constantly, heat until mixture bubbles. Remove from heat and add slowly the 2 cups liquid, stirring constantly and vig orously. Return to heat and cook rap idly, stirring constantly, until gravy thickens. Cook 1 to 2 min. longer. While Here's a preview of sumptuous holiday foods you can plan now. If these recipes were printed in appropriately "perfumed" inks, what a heavenly, hearty aroma of roasting duck and baking cake would rise from this pre-Christmas issue of FAMILY WEEKLY. ttlee-Cheese Putts To enliven a buffet which includes sliced cold meats and poultry, a single hot dish . . . these deep-fried Rice-Cheese Puffs,, for example . . . can bring your best chaf ing dish or serving casserole to the festive board. 1 Vi UP cooked rice V wp (about 3 ex.) grated sharp Cheddar cheese 4 teaspoons butter or margarine 4 teaspoons flour i4 teaspoon salt Few grains pepper Vs tuP milk j teaspoon grated onion y4 teaspoon dry mustard teaspoon Worcestershire sauce 5 drops Tabasco Few grains cayenne pepper 1 egg, slightly beaten 1 tablespoon milk Vi UP fin' dry bread crumbs (about 1', slices bread) Hydrogenated vegetable shorten Ing, lard, or cooking oil for deep-frying 1. Melt butter in a saucepan over low heat. Blend in the flour, salt, and pepper. Heat until mixture bubbles, stirring con stantly. Remove from heat. Add the milk gradually, stirring constantly. Return to heat and bring rapidly to boiling, stir ring constantly; cook 1 to 2 min. longer. Cool sauce slightly and add the grated cheese all at one time. Stir sauce rapidly until cheese is melted. Stir in the onion, dry mustard, Worcestershire sauce, Ta basco, and cayenne pepper. Mix with the cooked rice and set in refrigerator to chill (about 1 nr.). 2. About 20 min. before deep-frying, fill a deep saucepan or automatic deep-fryer one-half to two-thirds full with fat. Heat fat slowly to 375F. (When using auto matic deep-fryer follow manufacturer's directions for amount of fat and timing.) 3. Mix together the egg and milk. Shape chilled cheese mixture into 2-in. balls. Dip each ball into the egg mixture; coat by rolling in the bread crumbs. 4. Deep-fry cheese balls in heated fat. Fry only as many balls at one time as will float uncrowded one layer deep in fat. Turn balls with a fork as they rise to surface and several times during cook ing (do not pierce). Fry 1 to 2 min., or until balls are golden brown. Lift them out with a slotted spoon and drain over fat for a few seconds before removing to absorbent paper. About 12 puffs stirring, scrape bottom and sides of pan to blend in brown residue. Add the orange marmalade and stir until well blended. Remove from heat and serve hot Wild itiee and Mushroom 3 cups water 1 teaspoon salt Vi teaspoon Accent 1 cup wild rice Vi lb. mushrooms y4 cup butter 2 tablespoons finely chopped onion -Vs tuP butter, melted 1. Bring water, salt, and Accent to boil ing in a deep saucepan. 2. Wash wild rice in a colander or sieve. Add rice gradually to water so that boil ing will not stop. Boil rapidly, covered, 30 to 40 min., or until a kernel of rice is entirely tender when pressed between fingers. Drain rice in a colander or sieve. To keep rice warm, place colander over hot water and cover with a folded towel. 3. Wipe mushrooms with a clean, damp cloth and cut off tips of stems. Slice lengthwise through stems and caps. 4. Heat Va cup butter in a medium-size skillet Add the mushrooms and onion. Cook slowly, occasionally moving and turning with a spoon, until mushrooms are lightly browned. 5. Remove from heat. Combine mush rooms, onion, and wild rice with the melted butter. Toss gently until mush rooms and butter are evenly distributed throughout rice. Turn hot mixture into a warm serving dish. . 6 to 8 servings 14 Family Weekly, December t, 1957
