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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 15, 1963)
Add your traditional fixin's to these basics Roast Duckling and stuffing, a salad mold, and hot rolls. icp; (Hhristmas Do vou imagine voti hear bells. is a 'comin' Do you imagine you hear bells, Christmas bells? They're coming closer, and ifs not too soon to plan your Christmas menu. Roast Duckling Rinse 2 4- to 5-11). ducklings and remove any excess fat from body cavities. Pat dry with ab sorbent paper. Rub ducklings inside and out with 1 teaspoon salt; lightly spoon Apricot-Apple Stuffing into cavities. To close body cavity, sew or skewer and lace with a cord. Fasten neck skin to back with skewer. Loop cord around legs, tighten, and then tie; secure wings to body. Place ducklings, breast side down, on rack in a large, shallow roasting pan. Roast, uncovered, at 325F for 45 min. Turn, breast side up, and continue roasting for 1 to 2'i hrs., or until ducklings test done, basting every half hour and removing fat. Duckling is done when drum stick meat feels soft. Place on a heated platter; remove skewers and cord. Garnish. Serve with Gravy. 6 to 8 servings Apricot-Apple Stuffing Heat cup butter in a saucepan. Stir in V& cup chopped celery and 1 medium-sized onion, minced; cook about 5 min. Combine with 2 qts. coarse bread crumbs, cup snipped dried apricots, IV2 cups diced apple, 1 tablespoon lemon juice, and a mixture of 2 tablespoons brown sugar, IV2 teaspoons salt, teaspoon ground coriander, V4 teaspoon ground cumin, and V4 teaspoon basil, crushed. Toss lightly, mixing thoroughly. Gravy Pour off all but Vi cup fat from roast ing pan; stir in 2 cups hot water and bring to boiling. Blend in a smooth mixture of cup cold water and Vi cup flour. Bring to boiling and boil 1 to 2 min., stirring constantly. Season to taste with salt and pepper. THE CASSEROLE COOKBOOK Taste Ttptm! Here's a cookbook of deep-flavored iltwi and other lumptuous one-dith meals plus surprise, desserts and helpful tips for f reel ing casseroles. YOURS FOR ONLY S0( BACH POSTPAID IOi FAMILY WIIKLT lOOKS 153 N. Michigan ., China Enclosed find $ copies of for which please fond ma poltpoid "The Control Cookbook" SOf ooch. (Satisfaction guaranteed or money refunded.) Name Address City Zone Mnl or Wrlle leaiblr State Grapefruit-Lime Mold 1 cup fresh grapefruit sections (cut in pieces if very Urge) Vi cup sugar 1 pt. lime sherbet, softened Vi cup fresh lime juice 1 8-oz. can crushed pineapple, drained; reserve sirup 2 tablespoons unflavored gelatin 'A cup quartered maraschino cherries, drained well 1. Sprinkle Vi cup of sugar over grapefruit. 2. Add lime juice to sherbet; as sherbet melts, stir occasionally to blend. 3. Mix together remaining sugar and gelatin in a saucepan. Add enough water to pineapple sirup to make 2 cups liquid. Mix 1 cup of the liquid into the gelatin mixture. Stir over low heat until gelatin is dissolved. Remove from heat; add re maining liquid and the sherbet. If necessary, beat with rotary beater until well mixed. 4. Chill mixture until the consistency of thick, unbeaten egg white; stir occasionally. Fold in grapefruit (including sirup), pineapple, and cherries. Turn into a 6-cup star-shaped mold which has been rinsed with cold water. Chill until firm. 5. Unmold onto serving plate. Garnish (see photo). e to 8 servings Family Weekly, December 15, IX
